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- 8 ounces fettuccine or linguine pasta - 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces - 2 cups sliced mushrooms (button or cremini) - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 cup heavy cream - 1 cup grated Parmesan cheese - 2 tablespoons olive oil - 1 teaspoon dried thyme - Salt and pepper, to taste - Fresh parsley, chopped (for garnish)

Creamy Chicken and Mushroom Skillet Pasta

Indulge in the comforting flavors of Creamy Chicken and Mushroom Skillet Pasta, a perfect dish for any occasion. This recipe features tender chicken and earthy mushrooms enveloped in a rich, creamy sauce, creating a delightful combination of textures. Easy to prepare, it's ideal for busy weeknights or special gatherings. Enhance your meal with garlic bread or a fresh salad for a balanced dining experience. Dive into this delicious recipe and impress your family and friends!
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Ingredients
  

8 oz (225 g) fettuccine or linguine pasta

2 tablespoons olive oil

1 lb (450 g) boneless, skinless chicken breasts, cut into bite-sized pieces

Salt and pepper, to taste

1 medium onion, finely chopped

3 cloves garlic, minced

8 oz (225 g) cremini or button mushrooms, sliced

1 teaspoon dried thyme

1 teaspoon dried Italian herbs

½ cup (120 ml) chicken broth

1 cup (240 ml) heavy cream

½ cup (50 g) grated Parmesan cheese

2 tablespoons fresh parsley, chopped (for garnish)

Instructions
 

Cook the Pasta: In a large pot of boiling salted water, cook the fettuccine according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.

    Sauté Chicken: In a large skillet over medium heat, heat the olive oil. Season the chicken pieces with salt and pepper. Add the chicken to the skillet and cook until golden brown and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.

      Sauté Vegetables: In the same skillet, add the chopped onion and garlic. Sauté for about 2-3 minutes until the onion is translucent. Next, add the sliced mushrooms and cook for another 5-7 minutes, until the mushrooms are softened and browned.

        Combine Flavors: Stir in the dried thyme and Italian herbs, mixing well. Pour in the chicken broth and let it simmer for about 2-3 minutes until slightly reduced.

          Make it Creamy: Lower the heat and stir in the heavy cream, bringing it to a gentle simmer. Add the cooked chicken back into the skillet, and stir to combine. Gradually add the Parmesan cheese, stirring continuously until melted and the sauce is smooth.

            Combine Pasta: Add the drained pasta to the skillet and toss everything together, adding a little reserved pasta water if needed to reach your desired consistency. Toss until the pasta is well coated with the creamy sauce.

              Serve: Taste and adjust seasoning with more salt and pepper if necessary. Serve hot, garnished with fresh parsley and more Parmesan cheese if desired.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4