Easy Chicken Pasta Alfredo

Ingredients

Time: 40 m    Serves 6

• 1 tablespoon vegetable oil
• 1 Box Fettucini or penne pasta
• 4 skinless, boneless chicken breast halves, cubed
• 3 tablespoons butter
• 1/2 pound sliced fresh Cremini mushrooms

• 3 cloves of minced garlic, or to taste
• 2 cups heavy whipping cream
• 1/2 cup grated Parmesan cheese
• 1 cup grated Mozzarella
• 4 tablespoons chopped fresh flat leaf parsley (Reserve 1 Tbsp for garnish)
• 1 teaspoon Kosher salt

Directions

• Prep15 m; Cook25 m; Ready In 40 m

1. Bring a large pot of lightly salted water to a boil. Add pasta. Cook, stirring occasionally, until pasta is hot, about 8 minutes for aldente. Drain.
2. Heat vegetable oil in a large skillet over medium heat; cook and stir chicken breast in hot oil until no longer pink in the center, about 10 minutes. Remove from heat.
3. Melt butter in another skillet over medium heat; cook and stir mushrooms and garlic until mushrooms begin to soften, about 3 minutes. Stir heavy cream into mushrooms and bring to a boil. Reduce heat to medium-low and simmer until slightly thickened, about 3 minutes. Add Parmesan and Mozzarella cheese, parsley, and salt. Continue to cook until cheese is melted, about 1 minute.
4. Stir pastai and chicken into mushroom-cream sauce. Simmer until heated through, about 2 minutes.