Creamy Chicken Mushroom Pasta
Ingredients
- 2 boneless, skinless chicken breasts, sliced or cubed
- 2 tbsp butter
- 1 medium onion, diced
- 8 oz (225 g) mushrooms, sliced
- 3 garlic cloves, minced
- Salt and black pepper, to taste
- 1 chicken bouillon cube
- 1½ cups (360 ml) heavy cream
- 8 oz (225 g) fettuccine or your favorite pasta
- 1 cup grated Parmesan cheese
- 1 tbsp chopped fresh parsley (optional)
Instructions
- Cook the pasta according to the package directions until al dente. Drain and set aside.
- Season the chicken with salt and black pepper.
- Melt the butter in a large skillet over medium heat and cook the chicken until golden and fully cooked. Remove and set aside.
- In the same skillet, sauté the onion for 2–3 minutes, then add the mushrooms and garlic. Cook until the mushrooms are tender.
- Stir in the chicken bouillon cube and heavy cream. Simmer for 3–5 minutes.
- Add the Parmesan cheese and stir until melted into a smooth, creamy sauce.
- Return the cooked chicken to the skillet and mix well.
- Toss in the cooked pasta until evenly coated with the creamy sauce.
- Garnish with extra Parmesan and parsley before serving.
