Ingredients:

  • 12 oz fettuccine pasta
  • 1 lb boneless, skinless chicken breast, cut into 1-inch pieces
  • 10 oz cremini mushrooms, sliced
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tsp dried oregano
  • 1 medium shallot, minced
  • 4 cloves garlic, pressed
  • 0.5 cup dry white wine
  • 1 cup heavy cream
  • 0.75 cup freshly grated Parmesan cheese
  • 2 tbsp extra virgin olive oil
  • 2 tbsp unsalted butter
  • 1 tbsp fresh parsley, chopped
  • 1 tsp lemon juice

Instructions:

  1. Bring a large pot of salted water to a boil and cook the fettuccine according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
  2. Season the chicken pieces with salt, pepper, and oregano. Heat olive oil in a large skillet over medium-high heat. Sear the chicken in a single layer until golden brown and cooked through (5-6 minutes). Remove and set aside.
  3. In the same skillet, melt the butter. Add the sliced mushrooms and cook undisturbed for 5-7 minutes to develop a brown crust. Add the minced shallots and garlic, sautéing for 1-2 more minutes until fragrant.
  4. Pour in the white wine to deglaze the pan, scraping up the brown bits. Simmer until the liquid reduces by half.
  5. Lower the heat to medium and pour in the heavy cream. Simmer for 3-5 minutes until the sauce begins to thicken slightly.
  6. Stir in the Parmesan cheese until melted. Add the cooked pasta and chicken back into the skillet. Toss to coat, adding reserved pasta water as needed to reach a glossy consistency. Garnish with parsley and lemon juice.