Instructions
Step 1: Cook spaghetti according to package instructions. Drain and set aside.
Step 2: In a large skillet, heat olive oil over medium heat. Add chicken, season with salt and pepper, and cook until golden and cooked through, about 5–7 minutes. Remove and set aside.
Step 3: In the same skillet, add mushrooms and cook until browned and tender. Add garlic and sauté for 1 minute.
Step 4: Lower the heat, pour in the heavy cream, and stir in Parmesan cheese. Simmer until the sauce thickens slightly.
Step 5: Return the chicken to the skillet and stir in the cooked spaghetti. Toss to coat evenly. Add Italian seasoning if using.
Step 6: Serve hot with extra Parmesan and freshly cracked black pepper.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over the stove or in the microwave with a splash of milk or cream to loosen the sauce. Not recommended for freezing due to the dairy content.
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