Scale

2 boneless, skinless chicken breasts (sliced thin)

2 tbsp olive oil

8 oz mushrooms (cremini or button), sliced

3 cloves garlic, minced

1/2 tsp salt

1/4 tsp black pepper

1 tsp Italian seasoning

1 cup heavy cream

1/2 cup chicken broth

1/2 cup grated parmesan cheese

8 oz pasta (fettuccine, penne, or choice)

Fresh parsley or basil, for garnish

1. Cook pasta according to package instructions; drain and set aside.

2. In a large skillet, heat olive oil over medium heat. Sear chicken until golden and cooked through, about 5–6 minutes. Remove and set aside.

3. In the same skillet, add mushrooms and sauté until browned, 5–7 minutes.

4. Add garlic, salt, pepper, and Italian seasoning. Cook 1 more minute.

5. Pour in chicken broth and stir to deglaze.

6. Reduce heat to low and stir in cream. Simmer 3–4 minutes.

7. Add parmesan and stir until smooth. Return chicken to pan.

8. Add cooked pasta and toss to coat in the sauce.

9. Serve hot, garnished with fresh herbs.

Use rotisserie chicken or pre-cooked chicken to save time.

Add spinach or sun-dried tomatoes for extra flavor and color.

Swap cream for half-and-half for a lighter version.

Keywords: creamy mushroom chicken pasta, one pan chicken pasta, garlic cream sauce pasta, easy chicken dinner