Creamy Chicken and Mushroom Fettuccine

Instructions

1. 1

   Cook the fettuccine according to package directions until al dente. Drain, reserving 1/2 cup of pasta water, and set aside.

2. 2

   While the pasta cooks, season the chicken cubes with salt and pepper. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.

3. 3

   Add butter to the same skillet. Once melted, add the sliced mushrooms and cook, stirring occasionally, until softened and lightly browned, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

4. 4

   Pour in the white wine, scraping up any browned bits from the bottom of the skillet. Let it simmer for 2-3 minutes until reduced by half. Stir in the heavy cream and bring to a gentle simmer. Reduce heat to low and stir in the Parmesan cheese until melted and the sauce is smooth. Season with salt and pepper to taste.

5. 5

   Add the cooked chicken and drained fettuccine to the sauce. Toss to coat everything evenly. If the sauce is too thick, add a tablespoon or two of the reserved pasta water until it reaches your desired consistency. Stir in the fresh parsley.

6. 6

   Serve immediately, garnished with extra Parmesan cheese and fresh parsley.