Salt and pepperto season the chicken and the sauce
3tablespoonsunsalted butterdivided
8ouncesmushroomssliced
1garlic cloveminced
¼teaspoondried thyme
2cupsheavy cream
2cupsfreshly shredded parmesan cheese
Instructions
Bring a large pot of salted water to a boil, and cook the pasta per the package directions. Reserve ½ cup of the pasta water, drain, and set aside.
8 ounces fettuccine
While the pasta cooks, prepare the chicken and make the sauce.
Season the chicken with salt and pepper, and warm a large skillet over medium heat.
1 pound boneless skinless chicken breasts, Salt and pepper
Melt 2 tablespoons of butter, and add the diced chicken. Cook until the pieces are seared on the outside and no longer pink on the inside. Remove from the pan.
Using the same skillet, add the remaining 1 tablespoon of butter, sliced mushrooms, garlic, and dried thyme. Cook until the mushrooms are tender and reduce in size. Remove the pan.
Reduce the heat to low-medium, and add the heavy cream. Whisk frequently, and heat the cream until very warm and steaming but not bubbling.
2 cups heavy cream
Remove the pan from heat, and whisk in the parmesan cheese a little at a time until fully melted. If needed, add the pan back to the burner briefly to warm the cream up a bit to help melt the cheese.
2 cups freshly shredded parmesan cheese
After the cheese melts, taste the sauce, and season with salt and pepper. The sauce should coat the back of a spoon and resemble alfredo sauce when done.
Add the cooked chicken and mushrooms to the pan, and gently toss to combine. Use small splashes of pasta water if needed to loosen the sauce. The sauce will thicken as it cools.
Serve warm with extra parmesan and freshly chopped parsley.
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Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cup of pasta. Actual calories will vary.