Garlic Mushroom Chicken Fettuccine

1.Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.

2.While the pasta is cooking, season the chicken breasts with salt, pepper, and dried thyme on both sides.

3.In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken breasts and cook for about 5-7 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and let it rest for a few minutes before slicing it into strips.

4.In the same skillet, add 2 tablespoons of butter and the sliced mushrooms. Sauté for about 5 minutes until the mushrooms are browned and tender. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

5.Pour in the white wine, scraping the bottom of the skillet to deglaze and incorporate any browned bits. Allow the wine to simmer for about 3-4 minutes until it reduces slightly.

6.Stir in the heavy cream and bring the mixture to a gentle simmer. Add the grated Parmesan cheese, stirring until melted and the sauce is creamy. If the sauce is too thick, add some reserved pasta water to reach your desired consistency.

7.Add the cooked fettuccine and sliced chicken to the skillet, tossing to coat everything in the creamy sauce. Season with additional salt and pepper to taste.

8.Serve immediately, garnished with chopped fresh parsley.