Creamy Chicken and Mushroom Alfredo Pasta

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

2.While the pasta cooks, heat olive oil in a large skillet over medium-high heat.

3.Season the chicken pieces with salt and freshly ground black pepper.

4.Add the chicken to the skillet and cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through. Remove chicken from skillet and set aside.

5.In the same skillet, add butter. Once melted, add the sliced mushrooms, chopped celery, and diced bell peppers. Sauté for 5 minutes until vegetables are tender and mushrooms release their moisture.

6.Add the minced garlic and cook for an additional 1 minute until fragrant.

7.Pour in the chicken broth and cook for 2 minutes, scraping up any browned bits from the bottom of the skillet.

8.Reduce heat to medium-low and stir in the heavy cream, grated Parmesan cheese, and dried Italian seasoning. Simmer gently for 3-4 minutes until the sauce thickens slightly.

9.Return the cooked chicken to the skillet and stir to coat with the sauce. If the sauce is too thick, add reserved pasta water a tablespoon at a time until desired consistency is reached.

10.Add the cooked fettuccine to the skillet and toss gently to combine everything evenly and coat the pasta with the creamy sauce.

11.Taste and adjust seasoning with salt and pepper as needed.

12.Serve immediately, garnished with chopped fresh parsley.