Description
A rich and comforting pasta dish featuring tender chicken and earthy mushrooms in a velvety garlic Parmesan cream sauce.
Ingredients
Scale
For the Crust:
- 8 oz fettuccine pasta
- 1 lb boneless, skinless chicken breasts, cubed
- 8 oz cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 1 tsp dried thyme
- Salt and black pepper to taste
- Fresh parsley, chopped for garnish
Instructions
1. Prepare the Crust:
- Cook the fettuccine according to package directions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Season chicken with salt and pepper, then cook until golden and cooked through, about 6-8 minutes. Remove from skillet.
- In the same skillet, melt butter. Add mushrooms and cook until softened and browned, about 5 minutes. Stir in garlic and thyme, cooking for 1 minute until fragrant.
- Reduce heat to medium-low. Pour in heavy cream and bring to a simmer. Stir in Parmesan cheese until melted and smooth.
- Return chicken to the skillet along with the cooked pasta. Toss everything together until well coated and heated through.
- Season with additional salt and pepper if needed. Garnish with fresh parsley before serving.
Notes
You can customize the seasonings to taste.