Instructions
Step 1: Cook linguine according to package instructions. Drain and set aside.
Step 2: Heat olive oil in a large skillet over medium heat. Add chicken, season with salt and pepper, and cook until browned and cooked through, about 6-7 minutes. Remove from skillet and set aside.
Step 3: In the same skillet, melt butter. Add sliced mushrooms and sauté for 5-6 minutes until browned. Add garlic and cook for another 1 minute.
Step 4: Pour in chicken broth and bring to a simmer. Stir in heavy cream, Parmesan cheese, and Italian seasoning. Cook for 3-4 minutes until sauce thickens.
Step 5: Return cooked chicken to the skillet. Add cooked linguine and toss everything together until well coated with sauce.
Step 6: Serve hot, garnished with chopped parsley and freshly cracked black pepper.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of cream or broth to loosen the sauce.
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