Creamy Parmesan Pasta with Mushrooms and Chicken

Ingredients

Pasta

8 ounces (such as fettuccine or penne)

Chicken breast

1 pound, diced

Mushrooms

8 ounces, sliced (cremini or button mushrooms work well)

Garlic

3 cloves, minced

Heavy cream

1 cup

Parmesan cheese

1 cup, grated (plus extra for serving)

Butter

2 tablespoons

Olive oil

2 tablespoons

Fresh parsley

2 tablespoons, chopped (for garnish)

Salt

to taste

Pepper

to taste

Instructions

1. Cook the pasta according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
2. In a large skillet, heat the butter and olive oil over medium heat until melted and shimmering.
3. Add the diced chicken to the skillet and season with salt and pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
4. In the same skillet, add the sliced mushrooms and minced garlic. Sauté for about 5 minutes or until the mushrooms are golden brown and the garlic is fragrant.
5. Reduce the heat to low and pour in the heavy cream, stirring to combine. Gradually add the grated Parmesan cheese, stirring until melted and the sauce is smooth.
6. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.
7. Return the cooked chicken and pasta to the skillet, tossing gently until everything is well coated in the creamy sauce. Cook for an additional 2-3 minutes, or until heated through.
8. Serve the creamy Parmesan pasta hot, garnished with fresh parsley and additional Parmesan if desired. Enjoy!