Ingredients
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2 chicken breasts (cut into bite-sized pieces)
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Salt and black pepper to taste
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2 tbsp olive oil
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2 cups sliced mushrooms (white or cremini)
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3 cloves garlic (minced)
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1/2 tsp dried thyme or Italian seasoning
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1/2 cup chicken broth
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1 cup heavy cream
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1/2 cup grated Parmesan cheese
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8 oz pasta (fettuccine, penne, or your choice)
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Fresh parsley (chopped, for garnish)
Instructions
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Cook the Pasta:
Boil pasta in salted water according to package instructions. Drain and set aside. -
Sauté the Chicken:
Season chicken with salt and pepper. In a large skillet, heat olive oil over medium heat. Add chicken and cook until golden and cooked through, about 5–6 minutes. Remove and set aside. -
Cook the Mushrooms:
In the same skillet, add a bit more oil if needed. Sauté mushrooms until browned and tender, about 5 minutes. Add garlic and thyme, cook for 1 more minute. -
Make the Sauce:
Pour in chicken broth and stir, scraping up any browned bits. Add heavy cream and Parmesan, stirring until melted and smooth. Simmer for 2–3 minutes to thicken. -
Combine Everything:
Return chicken to the pan, then add cooked pasta. Toss until everything is well coated in the sauce. Cook for 1–2 more minutes to heat through.
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Serve:
Garnish with fresh parsley and extra Parmesan if desired.