Description
A quick and easy one-pot creamy chicken and mushroom pasta, perfect for a comforting weeknight dinner.
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 8 ounces fettuccine
- 8 ounces cremini mushrooms, sliced
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large skillet or pot over medium-high heat. Add chicken and cook until browned on all sides. Remove chicken from skillet and set aside.
- Add mushrooms to the skillet and cook until softened and browned, about 5-7 minutes.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Pour in chicken broth and heavy cream. Bring to a simmer, scraping up any browned bits from the bottom of the skillet.
- Add fettuccine to the skillet. Stir to combine, ensuring pasta is submerged in the liquid. Cover and cook according to pasta package directions, stirring occasionally, until al dente.
- Return the cooked chicken to the skillet. Stir in Parmesan cheese.
- Season with salt and pepper to taste.
- Garnish with fresh parsley before serving.
Notes
- For a healthier option, you can use half-and-half instead of heavy cream.
- Add a pinch of red pepper flakes for a little heat.
- Feel free to add other vegetables like spinach or peas.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: One-Pot Skillet
- Cuisine: Italian-American