Ingredients
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2 boneless, skinless chicken breasts (sliced into thin strips)
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1 tsp salt
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½ tsp black pepper
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1 tsp garlic powder
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2 tbsp olive oil
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2 tbsp unsalted butter
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8 oz mushrooms (sliced)
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3 garlic cloves (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 dried thyme
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½ tsp dried basil
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12 oz pasta (fettuccine, penne, or spaghetti)
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Fresh parsley (for garnish)
Instructions
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Prepare the Pasta:
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Cook pasta according to package instructions. Drain and set aside.
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Cook the Chicken:
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Season chicken strips with salt, pepper, and garlic powder.
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Heat olive oil in a large skillet over medium-high heat.
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Cook chicken for 5-6 minutes until golden brown and cooked through. Remove from the pan and set aside.
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Make the Mushroom Sauce:
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In the same skillet, melt butter and add mushrooms. Sauté for 3-4 minutes until tender.
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Add minced garlic and cook for 30 seconds until fragrant.
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Pour in chicken broth and let it simmer for 2 minutes.
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Stir in heavy cream, Parmesan cheese, thyme, and basil. Cook for another 3-4 minutes until the sauce thickens.
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Combine Everything:
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Return the chicken to the pan and toss to coat in the sauce.
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Add the cooked pasta and mix well until evenly coated.
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Serve:
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Garnish with fresh parsley and extra Parmesan.
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Serve warm and enjoy!
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