Description
A rich and comforting spaghetti dish loaded with tender chicken, earthy mushrooms, and a creamy garlic-Parmesan sauce.
Ingredients
Scale
- 12 oz spaghetti
- 2 tablespoons olive oil
- 1 lb boneless skinless chicken breast, cut into strips
- Salt and pepper, to taste
- 2 tablespoons unsalted butter
- 8 oz mushrooms, sliced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 cup chicken broth
- 1 cup heavy cream
- 3/4 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Cook spaghetti according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Season chicken with salt and pepper and cook until golden and cooked through, about 5-6 minutes. Remove and set aside.
- In the same skillet, add butter and mushrooms. Sauté until softened, about 5 minutes.
- Add garlic and thyme; cook for another minute.
- Pour in chicken broth and bring to a simmer for 2-3 minutes.
- Reduce heat to low and stir in heavy cream and Parmesan. Stir until cheese melts and sauce thickens slightly.
- Return cooked chicken and spaghetti to the skillet. Toss everything together until well coated in sauce.
- Serve hot, garnished with fresh parsley.
Notes
- Use cremini or baby bella mushrooms for extra flavor.
- Can substitute half-and-half for heavy cream for a lighter version.
- Add a pinch of red pepper flakes for a kick.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 620
- Sugar: 3g
- Sodium: 510mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 125mg