Instructions:
step 1 Bring a large pot of salted water to a boil and cook spaghetti according to package directions. Drain and set aside.
step 2 In a large skillet, heat olive oil over medium heat. Add chicken slices, season with salt and pepper, and cook until browned and cooked through, about 5-6 minutes. Remove and set aside.
step 3 In the same skillet, melt butter and sauté garlic for 1 minute until fragrant.
step 4 Add mushrooms and cook for 5-7 minutes until soft and golden.
step 5 Pour in chicken broth and stir, scraping up any bits from the bottom of the pan. Let simmer for 2 minutes.
step 6 Add heavy cream and bring to a gentle simmer. Stir in Parmesan cheese and Italian herbs (if using), cooking until the sauce thickens slightly.
step 7 Return the chicken to the skillet and toss to coat in the creamy mushroom sauce.
step 8 Serve the creamy chicken and mushroom sauce over the cooked spaghetti and season with additional pepper if desired.
Storage and Reheating Tips:
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat with a splash of cream or milk to keep the sauce smooth. Avoid boiling to prevent the sauce from separating.
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