Ingredients:

  • 1 pound (454g) dried pasta (fettuccine, linguine, or penne)
  • Salt for pasta water
  • 1.5 pounds (680g) boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon (15ml) olive oil
  • 1 teaspoon (5ml) garlic powder
  • 1/2 teaspoon (2.5ml) paprika
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons (30g) unsalted butter
  • 8 ounces (227g) cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • 1/4 cup (60ml) dry white wine (such as Sauvignon Blanc or Pinot Grigio)
  • 1 cup (240ml) chicken broth
  • 1 cup (240ml) heavy cream
  • 1/4 cup (30g) grated Parmesan cheese, plus more for serving
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh thyme
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Cook pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
  2. Season chicken with garlic powder, paprika, salt, and pepper.
  3. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through (internal temperature reaches 165°F/74°C). Remove from skillet and set aside.
  4. Add butter to the skillet. Once melted, add mushrooms and sauté until softened and browned.
  5. Add minced garlic and cook for 30 seconds until fragrant. Deglaze the pan with white wine, scraping up any browned bits from the bottom. Let wine reduce slightly.
  6. Add chicken broth and bring to a simmer. Reduce heat and stir in heavy cream and Parmesan cheese. Season with salt and pepper to taste. Simmer gently until the sauce has thickened slightly.
  7. Add cooked chicken and pasta to the sauce. Toss to coat. Add reserved pasta water if needed to adjust the consistency of the sauce.
  8. Garnish with fresh parsley, thyme, and extra Parmesan cheese. Serve immediately.