One Pot Mushroom Chicken Alfredo

Ingredients

• 2 tablespoons of olive oil
• 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
• 1 pound of portobello mushrooms (you could use any mushrooms) cut in half
• 3 cloves of garlic, minced
• 2 tablespoon of butter
• 1 3/4 cup of low-sodium chicken broth
• 1 1/2 cups of heavy cream
• 8 oz of uncooked penne pasta
• 2 cups of freshly shredded parmesan cheese
• salt and freshly ground pepper, to taste
• 1/2 cup of fresh flat leaf parsley, minced

Instructions

1. Season chicken breasts with salt and freshly ground pepper.
2. In a large sauté pan over medium high heat, brown chicken pieces in olive oil.
3. Once browned, remove from pan and set aside. A good browning is all it need, doesnt have to be all the way cooked. You'll finish cooking it later, no one likes tough chicken!
4. Add butter to pan and sauté mushroom until tender.
5. Season mushroom with salt and freshly ground pepper.
6. Add minced garlic to pan and sauté for additional 1-2 minutes.
7. Pour in chicken broth and bring to a simmer; use chicken broth to deglaze the pan by scraping up the flavorful brown bits.
8. Stir in heavy cream and uncooked pasta.
9. Once the entire mixture is simmering, cover and reduce heat to low.
10. Cook covered for 15-18 minutes.
11. Remove from heat and stir in parmesan cheese and top with fresh parsley.
12. Alfredo sauce will continue to thicken as it cools.