Instructions:
step 1 Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain and set aside.
step 2 Heat olive oil in a large skillet over medium heat. Add the chicken strips, season with salt and pepper, and cook until golden and fully cooked. Remove and set aside.
step 3 In the same skillet, add butter and sauté the mushrooms for 5–6 minutes until golden brown.
step 4 Add minced garlic and cook for 1 minute until fragrant.
step 5 Pour in the cream and bring to a gentle simmer.
step 6 Stir in the Parmesan cheese and mix until the sauce is smooth and slightly thickened.
step 7 Return the cooked chicken to the skillet and stir to coat in the sauce.
step 8 Add the cooked spaghetti and toss well to combine.
step 9 Serve hot, garnished with chopped parsley and an extra sprinkle of black pepper.
Storage and Reheating Tips:
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of cream or milk to loosen the sauce. Avoid boiling to maintain the creamy texture.
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