Description
A quick and comforting pasta dish featuring creamy chicken and mushrooms, perfect for busy weeknights.
Ingredients
Scale
- 8 oz fettuccine or your favorite pasta
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, sliced into strips
- 1 cup mushrooms, sliced (button or cremini work well)
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Parmesan cheese, grated (for serving)
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and toss it lightly with olive oil.
- In a large skillet over medium heat, warm olive oil. Add the sliced chicken breast, seasoning with salt and pepper, and sauté until golden brown and cooked through, about 6 to 8 minutes.
- Add the sliced mushrooms and garlic to the skillet, stirring for an additional 3 to 4 minutes until the mushrooms are tender and the garlic is fragrant.
- Pour in the chicken broth, followed by the heavy cream and thyme. Stir and let it simmer for about 5 minutes until the sauce thickens slightly.
- Add the cooked pasta to the skillet and toss gently until well-coated in the creamy sauce. Adjust seasoning as needed.
- Serve warm, garnished with fresh parsley and grated Parmesan cheese.
Notes
For a vegetarian version, swap chicken for hearty vegetables and use vegetable broth.
- Prep Time: 15
- Cook Time: 20
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 140mg