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Season chicken breasts with 1/2 teaspoon of salt and freshly ground pepper.
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In a large sauté pan over medium high heat, brown chicken pieces in olive oil.
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Once browned, remove from pan and set aside. Chicken just needs to be browned, not cooked through as it will continue cooking later.
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Add butter to pan and sauté mushroom until tender, about 5 minutes.
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Season mushroom with additional 1/2 teaspoon of salt and freshly ground pepper.
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Add minced garlic to pan and sauté for additional 1-2 minutes.
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Pour in chicken broth and bring to a simmer; use chicken broth to deglaze the pan by scraping up the flavorful brown bits.
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Stir in, browned chicken, heavy cream and uncooked pasta.
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Once the entire mixture is simmering, cover and reduce heat to low.
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Cook covered for 15-18 minutes, just until pasta is tender.
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Remove from heat and stir in parmesan cheese and top with fresh parsley.
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Alfredo sauce will continue to thicken as it cools.