A delightful pasta dish featuring tender chicken, earthy mushrooms, and a rich blue cheese sauce.
Cook the fettuccine in a large pot of boiling salted water until al dente, then drain and set aside.
Reserve a cup of pasta water to adjust the sauce consistency later if needed.
Heat olive oil in a sauté pan over medium heat and cook the chicken breasts until golden brown on both sides, then remove and set aside.
Ensure the chicken is cooked through by checking that the juices run clear when pierced.
In the same pan, sauté the shallots and mushrooms until softened and lightly browned.
Stir frequently to prevent the shallots from burning and to evenly cook the mushrooms.
Deglaze the pan with white wine, then add thyme, basil, salt, and pepper, cooking until the liquid reduces by half.
Scrape the bottom of the pan to incorporate any browned bits into the sauce for added flavor.
Stir in the heavy cream and blue cheese, cooking gently until the cheese melts and the sauce becomes smooth.
Avoid boiling the sauce to prevent it from curdling; keep the heat low.
Return the chicken to the pan and simmer until heated through, then toss the sauce with the cooked fettuccine.
Add a splash of reserved pasta water if the sauce is too thick.
Serve the pasta hot, garnished with additional fresh basil if desired.
Serve immediately to enjoy the dish at its best temperature and texture.
