First things first, I don’t skimp out on butter in this recipe! The mushrooms sauteed in 1 tablespoon butter.
The chicken was well seasoned with garlic powder, onion powder, cayenne, and some black pepper.
To start the sauce off correctly, I browned the garlic in the same pan as the chicken. Talk about yummy flavor!
Then I poured in a combination of milk and cream.
And I let that reduce down, letting it get all nice and thick. This is when I added a little salt, black pepper, and some cayenne.
I stirred in the cooked mushrooms and chicken pieces.
- 1 package fettuccine noodles
- 1 package sliced mushrooms
- 1 pound chicken breast, sliced into pieces (season with 1/2 teaspoon black pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon cayenne pepper)
- 4 tablespoons butter, divided
- 2 cloves garlic, minced
- 1 cup heavy cream (whipping cream)
- 1 cup milk (or less, depending how thick you want sauce)
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- Salt to taste
- 1/4 cup shaved parmesan cheese (fresh is best!)
- Chopped parsley for garnish
- Cook noodles according to package directions; drain when cooked.
- Heat up a large skillet; melt one tablespoon butter; add the mushrooms and quickly saute them until soft (about 2-3 minutes) on medium high heat.
- Remove mushrooms; melt one tablespoon butter again; add chicken with the seasoning, cooking until firm and cooked thoroughly.
- Remove chicken from pan; turn heat to low/medium; add remaining butter; add minced garlic.
- When garlic is fragrant, add the heavy cream and milk; heat up until it starts to bubble.
- Add seasoning; reduce the liquid about 5 minutes on medium/low heat.
- Turn off stove, mix in the parmesan cheese. Add mushrooms and chicken. Toss boiled noodles into the sauce, and top with fresh parsley. Serve with soup/ salad and garlic bread. Enjoy!