Ingredients

• 12 oz pasta (penne or fettuccine works best)
• 2 tbsp olive oil
• 2 boneless, skinless chicken breasts cut into bite-sized pieces
• 1 tsp garlic powder
• Salt and pepper to taste
• 2 tbsp butter
• 8 oz mushrooms sliced
• 3 garlic cloves minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup grated Parmesan cheese
• 1 tsp Italian seasoning
• 1/4 tsp red pepper flakes optional
• Fresh parsley(chopped, for garnish

Directions

• Cook the pasta according to package instructions. Drain and set aside.
• Heat olive oil in a large skillet over medium-high heat. Season the chicken pieces with garlic powder, salt, and pepper, then sauté for 5-6 minutes until golden and fully cooked. Remove from the skillet and set aside.
• In the same skillet, melt the butter and add the sliced mushrooms. Cook for 4-5 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
• Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a gentle simmer.
• Stir in the Parmesan cheese, Italian seasoning, and red pepper flakes (if using). Cook for 2-3 minutes until the sauce thickens slightly.
• Return the chicken to the skillet, along with the cooked pasta. Toss everything together to coat the pasta and chicken in the creamy sauce.
• Serve warm, garnished with fresh parsley.

Photos