Instructions
step 1 Cook the fettuccine in salted boiling water until al dente. Drain and set aside.
step 2 Heat olive oil in a large skillet over medium-high heat. Season chicken with garlic powder, salt, and pepper, then cook until golden and fully cooked. Remove and set aside.
step 3 In the same skillet, melt butter and sauté the mushrooms until browned and tender, about 5–7 minutes. Add minced garlic and cook for 1 more minute.
step 4 Lower the heat and pour in the cream, stirring to combine. Simmer for 2–3 minutes.
step 5 Stir in the Parmesan cheese until melted. Add milk if needed to adjust the sauce consistency.
step 6 Return the cooked chicken to the pan and mix well. Add cooked fettuccine and toss everything together.
step 7 Let simmer for 1–2 more minutes to absorb flavors. Sprinkle with dried parsley and freshly ground black pepper before serving.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over low heat with a splash of milk or cream to loosen the sauce. Avoid overheating to maintain a creamy texture.
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