Alfredo Mushroom Pasta with Herb Chicken
Creamy Alfredo Mushroom Fettuccine with Savory Herb-Grilled Chicken
Ingredients:
2 boneless, skinless chicken breasts
2 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon garlic powder
Salt and pepper to taste
8 oz fettuccine pasta
2 tablespoons butter
2 cloves garlic, minced
1 ½ cups mushrooms, sliced
1 ¼ cups heavy cream
¾ cup grated Parmesan cheese
¼ cup chopped parsley
Directions:
Season chicken breasts with dried basil, oregano, garlic powder, salt, and pepper.
Heat olive oil in a skillet over medium heat. Cook the chicken for 6-7 minutes per side, or until cooked through. Remove and let rest before slicing.
Cook fettuccine according to package instructions. Drain and set aside.
In the same skillet, melt butter over medium heat. Add minced garlic and mushrooms, cooking until mushrooms are tender and browned, about 5 minutes.
Pour in the heavy cream, stirring to combine. Bring to a simmer, then add Parmesan cheese. Stir until melted and sauce thickens slightly.
Add cooked pasta to the sauce, tossing to coat evenly.
Serve pasta topped with sliced herb chicken and a sprinkle of fresh parsley.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 620 kcal | Servings: 4 servings