🥘 Ingredients (serves 4)
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12 oz pasta (fettuccine, penne, or your favorite)
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2 tbsp olive oil
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1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
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Salt and black pepper, to taste
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1 tsp garlic powder or 2 cloves garlic, minced
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8 oz mushrooms, sliced (white or cremini)
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1 small onion, finely chopped
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1 cup heavy cream (or half-and-half for lighter version)
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½ cup chicken broth
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½ cup grated Parmesan cheese
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1 tsp Italian seasoning or dried herbs of choice
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Fresh parsley, chopped (for garnish)
👩🍳 Instructions
1. Cook the Pasta
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Bring a large pot of salted water to a boil.
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Cook pasta according to package instructions until al dente.
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Drain and reserve ½ cup pasta water.
2. Cook the Chicken
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Heat olive oil in a large skillet over medium-high heat.
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Season chicken with salt, pepper, and garlic powder.
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Sear chicken until golden and cooked through (about 5–7 minutes).
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Remove chicken from skillet and set aside.
3. Sauté Mushrooms & Onion
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In the same skillet, add a little more oil if needed.
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Sauté onions until translucent.
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Add mushrooms and cook until browned and tender (5–6 minutes).
4. Make the Sauce
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Reduce heat to medium.
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Pour in chicken broth and scrape up any browned bits from the pan.
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Stir in heavy cream, Parmesan, and Italian seasoning.
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Simmer for 3–5 minutes until the sauce thickens slightly.
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Season with additional salt and pepper to taste.
5. Combine
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Return cooked chicken to the skillet.
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Toss in cooked pasta.
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If sauce is too thick, add reserved pasta water a little at a time until desired consistency.
6. Serve
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Garnish with chopped parsley and extra Parmesan.
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Serve immediately with garlic bread or a side salad.
💡 Tips:
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For more flavor, deglaze the pan with a splash of white wine before adding cream.
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Add spinach or peas for extra veggies.
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Use half cream and half Greek yogurt for a lighter version.
Would you like me to give a one-pan version where everything cooks together for minimal cleanup?
