Ingredients:
2 chicken breasts, sliced thin
2 cups sliced mushrooms
1 tbsp olive oil
3 garlic cloves, minced
1 cup heavy cream
1/2 cup chicken broth
1/4 cup grated Parmesan cheese
Salt and pepper to taste
8 oz pasta (such as fettuccine or penne)
Fresh parsley, chopped (for garnish)
Directions:
Cook the pasta according to package instructions, then drain and set aside.
In a large skillet, heat olive oil over medium-high heat. Add the chicken slices and season with salt and pepper. Cook until browned and fully cooked, about 6-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add mushrooms and garlic. Cook for 2-3 minutes until the mushrooms are tender.
Pour in the chicken broth and heavy cream, stirring to combine. Bring to a simmer and cook for 5 minutes to allow the sauce to thicken.
Stir in Parmesan cheese, then return the cooked chicken to the skillet. Toss to combine.
Add the cooked pasta and mix until the pasta is coated in the creamy sauce.
Garnish with chopped parsley and serve immediately.