Creamy Garlic Chicken and Mushroom Pasta

This Creamy Garlic Chicken and Mushroom Pasta combines tender chicken, sautéed mushrooms, and a rich garlic cream sauce over al dente pasta. The traditional flavors are elevated with a hint of white wine and fresh herbs, creating a comforting yet sophisticated dish that's perfect for any occasion. It's a delightful balance of creamy, savory, and earthy notes that will satisfy your taste buds while being a wholesome meal.

Ingredients:

• 8 oz fettuccine pasta
• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken breasts, sliced
• 8 oz mushrooms, sliced (preferably cremini or button)
• 4 cloves garlic, minced
• 1/2 cup dry white wine
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium-high heat. Add the sliced chicken and season with salt and pepper. Cook until golden brown 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 sauté until they are browned and tender, about 4-5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
4. Pour in the white wine to deglaze the skillet, scraping up any browned bits. Allow the wine to simmer and reduce by half, about 2-3 minutes.
5. Reduce the heat to low and stir in the heavy cream, Parmesan cheese, and dried thyme. Mix well until the sauce is smooth and creamy. Season with additional salt and pepper, if needed.
6. Return the cooked chicken to the skillet and add the drained pasta. Toss everything together until the pasta is well-coated with the sauce.
7. Serve hot, garnished with chopped fresh parsley.