A delicious and creamy chicken and mushroom pasta dish that is perfect for a comforting dinner.
Heat a large skillet over medium heat and add a drizzle of oil. Season the chicken breasts with salt and pepper, then cook them until fully cooked, about 8-10 minutes per side. Remove from the skillet and set aside.
Ensure the chicken is cooked through but not overdone to keep it juicy.
In the same skillet, melt 2 tablespoons of butter over medium heat. Add the mushrooms and sauté until golden brown, about 10 minutes. Remove and set aside.
Stir the mushrooms occasionally to ensure even browning.
Cook the fettuccine in a pot of boiling salted water until al dente. Drain and set aside.
Reserve a cup of pasta water to adjust the sauce consistency later.
In the skillet, melt the remaining butter over medium heat. Add the thyme, cayenne pepper, and garlic, cooking for 2 minutes until fragrant.
Keep stirring to prevent the garlic from burning.
Sprinkle the flour into the skillet and stir for 1 minute. Gradually whisk in the cream, bringing the mixture to a simmer.
Whisk constantly to avoid lumps in the sauce.
Stir in the Parmesan cheese until melted and smooth. Season with seasoning salt and black pepper to taste.
Taste the sauce and adjust the seasoning as needed.
Add the cooked chicken and mushrooms back into the skillet, stirring to coat them in the sauce. Cook for 5 minutes until heated through.
Ensure the chicken and mushrooms are evenly coated with the sauce.
Toss the cooked pasta with the sauce mixture until well combined. Serve immediately, garnished with extra Parmesan if desired.
Serve the pasta hot for the best flavor and texture.
Continua nella nostra app per un'esperienza migliore
