Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 8 oz fettuccine pasta
- 1 cup mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook fettuccine according to package instructions until al dente; drain and set aside.
- In a large skillet, heat olive oil over medium heat. Season chicken breasts with salt and pepper, then cook in the skillet until golden brown and cooked through, about 6-7 minutes per side. Remove from skillet and let rest.
- In the same skillet, add sliced mushrooms and cook until softened, about 4-5 minutes. Add garlic and sauté for an additional minute.
- Reduce heat to low, then stir in heavy cream and Parmesan cheese, cooking until sauce is slightly thickened.
- Slice chicken and return it to the skillet, along with the cooked fettuccine. Toss to combine until everything is well coated.
- Serve hot, garnished with fresh parsley.
Notes
For extra flavor, consider adding Italian herbs like oregano or basil. Use freshly grated Parmesan for the best taste. Substitute half-and-half for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg