Creamy Mushroom and Chicken Alfredo

Ingredients

Pasta

12 ounces (fettuccine or your choice)

Chicken breast

1 pound, cut into bite-sized pieces

Mushrooms

8 ounces, sliced (button or cremini)

Garlic

3 cloves, minced

Heavy cream

1 cup

Parmesan cheese

1 cup, grated

Butter

4 tablespoons

Fresh parsley

2 tablespoons, chopped (for garnish)

Salt

to taste

Black 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, melt the butter over medium heat. Add the chicken pieces, seasoning with salt and pepper, and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the sliced mushrooms and minced garlic. Sauté until the mushrooms are golden brown and the garlic is fragrant, about 5 minutes.
4. Reduce the heat to low and pour in the heavy cream, stirring to combine. Gradually add the grated Parmesan cheese, stirring constantly until the sauce is smooth and slightly thickened, about 3-5 minutes. If the sauce is too thick, add reserved pasta water a little at a time until the desired consistency is reached.
5. Return the cooked pasta and chicken to the skillet, tossing everything together until well coated in the Alfredo sauce.
6. Remove from heat, garnish with freshly chopped parsley, and serve hot.