Ingredients
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12 oz pasta (fettuccine, linguine, or penne)
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2 tablespoons olive oil
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2 boneless, skinless chicken breasts, thinly sliced
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Salt and black pepper, to taste
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2 tablespoons butter
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8 oz mushrooms, sliced (cremini or white button)
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4 cloves garlic, minced
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1/2 cup dry white wine (or chicken broth)
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1 cup heavy cream
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1/2 cup grated Parmesan cheese
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1/4 teaspoon crushed red pepper flakes (optional)
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1/2 teaspoon Italian seasoning
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2 tablespoons chopped fresh parsley (for garnish)
Instructions
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Cook the Pasta:
Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside. -
Cook the Chicken:
In a large skillet, heat olive oil over medium-high heat. Season sliced chicken with salt and pepper.
Sauté chicken until golden brown and cooked through, about 5–6 minutes. Remove and set aside. -
Sauté the Mushrooms:
In the same skillet, add butter. Once melted, add sliced mushrooms and cook for 5–6 minutes, until browned and tender.
Add garlic and cook for another 30 seconds until fragrant. -
Deglaze the Pan:
Pour in the white wine (or chicken broth) and simmer for 2–3 minutes, scraping up any browned bits from the pan. -
Make the Cream Sauce:
Reduce heat to medium-low. Stir in heavy cream, Parmesan, red pepper flakes (if using), and Italian seasoning.
Let simmer for 3–4 minutes until the sauce thickens slightly. Taste and adjust seasoning if needed. -
Combine:
Return cooked chicken and pasta to the skillet. Toss everything together until well coated in the creamy sauce.
Heat through for 2–3 minutes.
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Serve:
Garnish with fresh parsley and extra Parmesan. Serve immediately for best texture and flavor.