Ingredients

The following ingredients have 6 Servings
  • 2 chicken breasts
  • 2 Tbsp olive oil (or canola), divided
  • 12 oz mushrooms, sliced
  • 1/2 medium onion, chopped
  • 8 oz fettuccine pasta, uncooked
  • 4 Tbsp unsalted butter
  • 3 garlic cloves, minced
  • 1/2 cup whole milk
  • 1 1/2 cups heavy whipping cream
  • 1 Tbsp all-purpose flour
  • 1 cup grated parmesan cheese
  • salt and pepper, to taste
  • 1 tsp salt
  • ¼ tsp ground black pepper
  • ¼ tsp ground paprika
  • 1 tsp italian seasoning

Instruction

  • Cook pasta per instructions, al dente. Drain and cover to keep warm.
  • Meanwhile, in a small bowl, combine the ingredients for chicken seasoning
  • Lightly beat chicken breast with a meat mallet so the breasts are even in thickness. Season chicken breasts on both sides.
  • In a large skillet, over high heat, heat 1 Tbsp oil. Once hot, add chicken and sear 2 minutes per side, until crispy. Turn down heat to low, cover skillet and cook another 5 minutes.
  • Transfer chicken to a plate and cover to keep warm. Once chicken cools a bit, slice into strands or cube.
  • In the same skillet, over med/high heat, sauté sliced mushroom with 1 tsp oil, lightly season with salt and pepper.
  • Once mushrooms are cooked, add chopped onion and 2 tsp oil. Sauté over medium heat until onions are tender, stirring as needed.
  • Add butter and garlic, cook for another minute.
  • Add the milk, heavy whipping cream, flour and parmesan cheese. Mix until well combined. Cook over medium heat until sauce thickens, stirring as needed.
  • Add chicken and cooked pasta to skillet, cook until everything is reheated.
  • Serve immediately.