Creamy Mushroom and Asparagus Chicken Fettuccine
Creamy Herb Chicken Fettuccine with Mushrooms and Asparagus
Ingredients:
12 oz fettuccine pasta
2 tablespoons olive oil
1 lb boneless, skinless chicken breasts, sliced
2 cups mushrooms, sliced
1 bunch asparagus, trimmed and cut into 2-inch pieces
3 cloves garlic, minced
2 cups heavy cream
1 cup grated Parmesan cheese
1/2 teaspoon paprika
1/2 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley, chopped, for garnish
Directions:
Cook fettuccine pasta according to package instructions until al dente. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Add chicken slices, season with paprika, thyme, salt, and pepper, and cook for 5-7 minutes until fully cooked. Remove and set aside.
In the same skillet, add mushrooms and cook for 3-4 minutes until softened. Add asparagus and cook for another 3 minutes. Remove vegetables and set aside.
Add garlic to the skillet and sauté for 30 seconds until fragrant. Pour in heavy cream, stirring continuously, and bring to a gentle simmer.
Stir in Parmesan cheese until melted and smooth. Adjust seasoning with salt and pepper.
Add the cooked pasta, chicken, mushrooms, and asparagus back into the skillet. Toss everything to coat evenly with the creamy sauce.
Garnish with fresh parsley before serving.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 580 kcal | Servings: 4 servings