Creamy Garlic Mushroom Pasta with Grilled Chicken

Instructions:

Step 1: Cook the fettuccine in salted boiling water according to package directions. Drain and set aside.

Step 2: Season chicken with olive oil, Italian seasoning, salt, and pepper. Grill or pan-sear over medium heat for 5–6 minutes per side until cooked through. Rest, then slice.

Step 3: In a large skillet, melt butter over medium heat. Add mushrooms and cook for 5–6 minutes until browned and tender.

Step 4: Add garlic and cook for 1 minute until fragrant.

Step 5: Pour in the heavy cream and bring to a gentle simmer. Stir in Parmesan cheese and season with salt and pepper. Simmer until sauce thickens slightly.

Step 6: Toss the cooked fettuccine with the garlic mushroom cream sauce until evenly coated.

Step 7: Serve pasta topped with sliced grilled chicken and garnish with chopped parsley.

Storage Information:

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of cream or milk to maintain the creamy texture. Not recommended for freezing.