Ingredients:
2 chicken breasts, diced
1 cup mushrooms, sliced
2 cloves garlic, minced
1 tablespoon olive oil
1 cup heavy cream
1/2 cup chicken broth
1/2 cup grated Parmesan cheese
12 oz pasta (fettuccine or penne)
Salt and pepper to taste
Fresh parsley for garnish
Directions:
Cook the pasta according to package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add diced chicken and cook until golden brown, about 7-8 minutes.
Remove the chicken from the skillet and set aside. In the same skillet, add the garlic and sliced mushrooms, cooking until the mushrooms soften, about 5 minutes.
Pour in the chicken broth and bring to a simmer. Add the heavy cream, Parmesan, salt, and pepper. Stir until the sauce thickens, about 4-5 minutes.
Add the cooked chicken back into the skillet and stir to coat. Toss the cooked pasta in the creamy sauce until well combined.
Serve with a sprinkle of fresh parsley and enjoy the rich and creamy flavor!
