A rich and creamy pasta dish featuring tender chicken, savory mushrooms, and a luscious Alfredo sauce.
Cook the pasta in a large pot of salted boiling water until al dente, then drain and set aside.
Reserve a cup of pasta water to adjust the sauce consistency later if needed.
In a non-stick pan, cook the chicken over medium heat until fully cooked, about 5-7 minutes per side. Remove and slice into strips.
Ensure the chicken is cooked through but not overdone to keep it juicy.
In the same pan, melt half the butter and sauté the mushrooms until tender. Add minced garlic and cook for another minute.
Do not overcrowd the pan to allow the mushrooms to brown evenly.
Add the chicken broth to the pan and bring to a simmer. Mix the cornstarch with water and stir into the broth to thicken.
Stir constantly to avoid lumps forming in the sauce.
Stir in the heavy cream and Parmesan cheese, letting the sauce simmer until creamy and smooth.
Taste and adjust seasoning with salt and pepper as needed.
Combine the cooked pasta, chicken, and mushrooms with the sauce, tossing to coat evenly.
Add a splash of reserved pasta water if the sauce is too thick.
Serve the pasta warm, garnished with additional Parmesan cheese and fresh parsley if desired.
Serve immediately to enjoy the dish at its best.
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