Creamy Mushroom Chicken Pasta

Slice the chicken breasts into thin strips. Clean and slice the mushrooms. Mince the garlic. Grate the Parmesan cheese.

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.

Season the chicken strips with salt and pepper. In a skillet over medium heat, cook the chicken until browned and cooked through, about 5-6 minutes. Remove the chicken from the skillet. In the same skillet, add a tablespoon of butter and sauté the sliced mushrooms until golden brown and tender. Remove the mushrooms from the skillet and set aside.

In the same skillet, melt another tablespoon of butter. Add the minced garlic and cook until fragrant. Pour in the heavy cream and bring to a simmer. Stir in the grated Parmesan cheese until the sauce is smooth and slightly thickened.

Return the cooked chicken and mushrooms to the skillet with the creamy sauce. Gently simmer for a few minutes until everything is heated through and well combined. Season with additional salt and pepper to taste.

Add the cooked pasta to the skillet with the creamy chicken and mushroom sauce. Toss everything together until the pasta is well coated with the sauce.

Garnish the creamy mushroom chicken pasta with a sprinkle of freshly grated Parmesan cheese and a pinch of freshly ground black pepper. Serve hot and enjoy the creamy goodness!

For a twist, try adding a splash of white wine to the sauce for an extra depth of flavor. You can also sprinkle some chopped fresh herbs like thyme or parsley on top before serving for a pop of freshness.