Instructions:
- Prepare the Pasta: Cook the pasta according to the package instructions until al dente. Drain and set aside.
- Season the Chicken: In a bowl, season the chicken strips with salt, black pepper, and Italian seasoning. Mix well to ensure the chicken is evenly coated.
- Cook the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken strips and cook for 4-5 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Sauté the Vegetables: In the same skillet, add the remaining tablespoon of olive oil. Add the minced garlic and chopped onion, and sauté for 2-3 minutes until the onion becomes translucent. Add the sliced mushrooms and cook for an additional 5 minutes, or until the mushrooms are tender and lightly browned.
- Prepare the Sauce: Pour the chicken broth into the skillet with the vegetables, and bring it to a simmer. Let it reduce slightly, then add the heavy cream and grated Parmesan cheese. Stir continuously until the cheese melts and the sauce starts to thicken.
- Combine: Return the cooked chicken to the skillet and mix it with the creamy sauce. Let it simmer for a couple of minutes to reheat the chicken and allow the flavors to meld.
- Add the Pasta: Add the cooked pasta to the skillet and toss everything together, ensuring the pasta is coated evenly with the creamy sauce. If the sauce is too thick, you can add a little pasta water to loosen it up.
- Garnish and Serve: Sprinkle the chopped parsley and red pepper flakes (if using) over the top of the pasta. Give it a final toss and serve hot.
- Optional Additions: For an extra touch of flavor, you can add sun-dried tomatoes, spinach, or bacon bits to the pasta. Feel free to customize the recipe according to your taste preferences.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of milk or cream to revive the sauce.
Tips:
- For a healthier version, you can use whole wheat pasta and substitute the heavy cream with light cream or half-and-half.
- If you prefer a thicker sauce, you can add a tablespoon of flour to the vegetable mixture before adding the chicken broth.
- Ensure the chicken is fully cooked before adding it back to the sauce. The internal temperature should reach 165°F (74°C).
- To add a bit of freshness, you can squeeze a little lemon juice over the pasta before serving.
Enjoy your creamy mushroom and chicken pasta with a side of garlic bread or a fresh green salad for a complete and satisfying meal!
