Rich Chicken and Mushroom Pasta in Velvety Cream Sauce

Ingredients:

– 2 chicken breasts, sliced thin
– 2 cups sliced mushrooms
– 1 tbsp olive oil
– 3 garlic cloves, minced
– 1 cup heavy cream
– 1/2 cup chicken broth
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– 8 oz pasta (such as fettuccine or penne)
– Fresh parsley, chopped (for garnish)

Directions:

Start by cooking the pasta according to the package instructions. Once done, drain it and set it aside. In a large skillet, heat a bit of olive oil over medium-high heat. Add the thinly sliced chicken breasts, seasoning them with salt and pepper. Let them cook until they are browned and fully cooked through, which should take about 6 to 7 minutes. Take the chicken out of the skillet and set it aside for now.

Using the same skillet, toss in the sliced mushrooms and minced garlic. Let them cook together for about 2 to 3 minutes until the mushrooms are tender and have released their juices. Next, pour in the chicken broth and heavy cream, stirring everything together. Allow this mixture to come to a simmer and let it cook for about 5 minutes so the sauce can thicken up nicely.

Then, stir in the grated Parmesan cheese, and return your cooked chicken slices to the skillet. Give everything a good toss so that all ingredients are well combined. Finally, mix in the cooked pasta until it’s thoroughly coated in the creamy sauce. Sprinkle some freshly chopped parsley on top for a nice garnish, and serve the dish immediately. Enjoy!