Description
A creamy, comforting pasta dish with tender chicken and earthy mushrooms, all cooked in one pan for easy cleanup.
Ingredients
Scale
For the Crust:
- 1 lb boneless, skinless chicken breasts, cubed
- 8 oz fettuccine pasta
- 8 oz cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tbsp butter
- 2 tbsp olive oil
- 1 tsp dried Italian seasoning
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
1. Prepare the Crust:
- Heat olive oil in a large skillet over medium-high heat. Add chicken cubes, season with salt, pepper, and Italian seasoning, and cook until browned and cooked through, about 6-8 minutes. Remove chicken and set aside.
- In the same skillet, add butter and mushrooms. Sauté until mushrooms are tender and golden, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant.
- Pour in heavy cream and bring to a simmer. Stir in Parmesan cheese until melted and smooth. Add uncooked fettuccine and 2 cups of water, stirring to combine. Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes, stirring occasionally, until pasta is al dente and sauce has thickened.
- Return cooked chicken to the skillet, stir to combine, and heat through for 2-3 minutes. Garnish with fresh parsley before serving.
Notes
You can customize the seasonings to taste.