Ingredients:

Chicken breast - 450 g (2 pieces)

Mushrooms - 200 g

Salt and black pepper - to taste

Fettuccine pasta - 250 g

Garlic - 3 cloves, minced

Cream - 450 ml

Parmesan cheese - 70 g, grated

Parsley - a handful, chopped

Olive oil - 3 tbsp

Butter - 1 tbsp (optional)

Onion - 1 medium, finely chopped

Instructions:

Start by seasoning the chicken breasts with salt and black pepper on both sides.

Heat 2 tablespoons of olive oil in a large skillet over medium heat, then add the chicken.

Cook for about 6-7 minutes per side until golden and cooked through.

Remove from the pan, let it rest, then slice it into strips.

Set aside.

While the chicken’s cooking, bring a pot of salted water to a boil and cook the fettuccine according to the package instructions.

Drain and set aside, reserving a little pasta water (just in case!).

In the same skillet, add the remaining 1 tablespoon of olive oil and the butter (if you’re using it).

Toss in the chopped onion and sauté for 2-3 minutes until soft and fragrant.

Add the minced garlic and cook for another minute—don’t let it burn!

Slice the mushrooms and add them to the skillet.

Cook for about 5 minutes until they’re golden and tender.

Season with a pinch of salt and pepper.

Pour in the cream, stirring everything together.

Let it simmer gently for 3-4 minutes until it thickens slightly.

Stir in the grated parmesan until it melts into the sauce—oh, it’s going to smell amazing!

Add the cooked fettuccine and sliced chicken to the skillet.

Toss everything together so the pasta gets coated in that creamy goodness.

If the sauce feels too thick, splash in a bit of that reserved pasta water to loosen it up.

Finish with a sprinkle of chopped parsley on top for a fresh touch.

Serve it hot, maybe with some extra parmesan if you’re feeling fancy!

Tips:

No parmesan?

Just add a little extra salt to taste.

Skipping the butter?

No worries—swap it out with a drizzle of olive oil instead.

Enjoy this cozy, creamy dish—it’s like a hug on a plate!