Creamy Mushroom and Chicken Pasta

INGREDIENTS:

2 chicken breasts, sliced into thin strips

2 tablespoons olive oil

Salt and black pepper, to taste

1 tablespoon Italian seasoning

3 cloves garlic, minced

1 onion, finely chopped

8 ounces mushrooms, sliced

1 cup chicken broth

1 cup heavy cream

1/2 cup grated Parmesan cheese

12 ounces pasta (fettuccine, linguine, or your choice)

2 tablespoons fresh parsley, chopped

1/2 teaspoon red pepper flakes (optional)

DIRECTIONS:

Prepare the Pasta: Cook the pasta according to the package instructions until al dente. Drain and set aside.

Season the Chicken: In a bowl, season the chicken strips with salt, black pepper, and Italian seasoning. Mix well to ensure the chicken is evenly coated.

Cook the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken strips and cook for 4-5 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.

Sauté the Vegetables: In the same skillet, add the remaining tablespoon of olive oil. Add the minced garlic and chopped onion, and sauté for 2-3 minutes until the onion becomes translucent. Add the sliced mushrooms and cook for an additional 5 minutes, or until the mushrooms are tender and lightly browned.

Prepare the Sauce: Pour the chicken broth into the skillet with the vegetables, and bring it to a simmer. Let it reduce slightly, then add the heavy cream and grated Parmesan cheese. Stir continuously until the cheese melts and the sauce starts to thicken.

Combine: Return the cooked chicken to the skillet and mix it with the creamy sauce. Let it simmer for a couple of minutes to reheat the chicken and allow the flavors to meld.

Add the Pasta: Add the cooked pasta to the skillet and toss everything together, ensuring the pasta is coated evenly with the creamy sauce. If the sauce is too thick, you can add a little pasta water to loosen it up …