Creamy Chicken Mushroom Pasta Skillet

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Tender chicken, sautéed mushrooms, and fettuccine tossed in a rich and creamy garlic Parmesan sauce for an easy, comforting dinner.

Scale

8 oz fettuccine pasta

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces

8 oz cremini or white button mushrooms, sliced

2 tbsp olive oil

2 tbsp unsalted butter

4 cloves garlic, minced

1 small yellow onion, finely chopped

1 cup chicken broth

1 cup heavy cream

3/4 cup freshly grated Parmesan cheese

1 tsp Italian seasoning

1/2 tsp paprika

1/2 tsp salt

1/4 tsp black pepper

1/4 tsp red pepper flakes (optional)

2 tbsp fresh parsley, chopped

1/2 cup reserved pasta water, as needed

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1. Cook fettuccine in salted boiling water until al dente. Reserve 1/2 cup pasta water and drain.

2. Season chicken with salt, pepper, paprika, and half the Italian seasoning.

3. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 5–7 minutes until golden and cooked to 165°F. Set aside.

4. Melt butter in the same skillet. Sauté mushrooms for 5–7 minutes until golden.

5. Add onion and cook for 2–3 minutes. Stir in garlic and cook for 30 seconds.

6. Pour in chicken broth, scraping up browned bits. Simmer for 1–2 minutes.

7. Reduce heat. Stir in heavy cream and remaining Italian seasoning. Simmer gently for 3–4 minutes.

8. Add Parmesan and stir until melted. Adjust seasoning.

9. Return chicken and cooked pasta to the skillet. Toss until coated, adding pasta water as needed.

10. Garnish with fresh parsley and extra Parmesan. Serve immediately.

Use freshly grated Parmesan for a smoother sauce.

Do not boil the cream sauce vigorously.

Add reserved pasta water gradually to adjust consistency.

Substitute chicken thighs or your favorite pasta if desired.

Add fresh spinach or sun-dried tomatoes for variation.

Refrigerate leftovers in an airtight container for 3–4 days.

Reheat gently with a splash of milk, cream, or chicken broth.

Find it online: https://elitesrecipes.com/creamy-chicken-mushroom-pasta-skillet/