Creamy Chicken and Mushroom Pasta

Ingredients

• 1½ lb boneless, skinless chicken breasts
• 10 oz cremini mushrooms
• 3 clove garlic
• ½ yellow onion
• 12 oz fettuccine
• 1½ cup heavy cream
• ½ cup chicken broth
• ½ cup Parmesan cheese (optional)
• 2 tbsp olive oil
• 1 tbsp butter
• 2 tbsp fresh parsley (optional)
• ½ tsp salt
• ¼ tsp black pepper

Steps

1. Cook fettuccine according to package directions in salted water until al dente. Drain, reserving 1/2 cup pasta water.
2. While pasta cooks, cut chicken into 1-inch pieces. Slice mushrooms, mince garlic, and dice onion.
3. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
4. Add butter to the skillet. Add mushrooms and onion, cook until softened and browned, about 5-7 minutes. Stir in minced garlic and cook for 1 minute more until fragrant.
5. Pour in chicken broth and heavy cream, bringing the mixture to a gentle simmer. Season with salt and pepper. Return chicken to the skillet.
6. Add the cooked fettuccine to the skillet, tossing to coat. If sauce is too thick, add a splash of the reserved pasta water. Stir in Parmesan cheese if using.
7. Garnish with fresh parsley if desired and serve immediately.