Ingredients
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8 oz pasta (penne, fettuccine, or your choice)
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2 tbsp olive oil
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2 chicken breasts, cut into bite-sized pieces
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1 tsp salt
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½ tsp black pepper
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½ tsp paprika
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2 tbsp butter
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8 oz mushrooms, sliced
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3 cloves garlic, minced
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1 cup heavy cream
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½ cup chicken broth
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½ cup grated Parmesan cheese
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½ tsp Italian seasoning
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¼ tsp red pepper flakes (optional)
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Fresh parsley for garnish
Instructions
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Cook the pasta:
Boil pasta according to package instructions. Drain and set aside. -
Cook the chicken:
Heat olive oil in a large pan over medium-high heat. Add the chicken, salt, black pepper, and paprika. Cook for 5-7 minutes until golden and fully cooked. Remove from pan and set aside. -
Sauté mushrooms:
In the same pan, melt butter and add mushrooms. Cook for 3-4 minutes until softened. Add garlic and sauté for another 30 seconds until fragrant. -
Make the creamy sauce:
Pour in heavy cream and chicken broth, stirring well. Bring to a gentle simmer. Add Parmesan cheese, Italian seasoning, and red pepper flakes. Stir until the sauce thickens. -
Combine everything:
Return the chicken and pasta to the pan, tossing everything together. Simmer for 2-3 minutes until well coated.
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Garnish and serve:
Sprinkle with fresh parsley and extra Parmesan. Serve warm.