Creamy Mushroom and Chicken Alfredo Pasta

Ingredients

Pasta (fettuccine or your choice)

12 ounces

Unsalted butter

4 tablespoons

Boneless, skinless chicken breast

1 pound, cut into bite-sized pieces

Mushrooms (cremini or button), sliced

8 ounces

Garlic, minced

3 cloves

Heavy cream

1 cup

Parmesan cheese, grated

1 cup

Fresh parsley, chopped (for garnish)

2 tablespoons

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 tender and golden, about 5 minutes.
4. Pour in the heavy cream and bring to a gentle simmer. Stir often and allow the sauce to thicken slightly, about 2-3 minutes.
5. Stir in the grated Parmesan cheese until melted and smooth. If the sauce is too thick, add a splash of reserved pasta water to reach your desired consistency. Season with additional salt and pepper to taste.
6. Return the cooked chicken and pasta to the skillet, tossing everything together to coat the pasta and chicken with the creamy sauce. Cook for an additional 2-3 minutes, or until everything is heated through.
7. Serve the Mushroom and Chicken Alfredo Pasta hot, garnished with chopped fresh parsley and an extra sprinkle of Parmesan cheese if desired.