¾ cupfreshly grated Parmesan, more for serving if desired
¼ cupminced fresh flat-leaf parsley
Instructions
In a large, deep skillet (that has a cover available), heat butter and olive oil over medium-high heat. Add chicken and sprinkle with salt and pepper. Brown chicken until golden-brown on the outside and almost cooked through, about 6 minutes.
Add mushrooms and continue to cook for about 4 minutes, or until they are browned.
Add garlic and continue to cook, stirring for 1 to 2 minutes or until fragrant.
Add wine and reduce for 4 to 5 minutes, or until liquid is reduced by about half.
Add pasta, broth, milk, and thyme. Stir to combine. Cover, turn heat to high and bring to a boil. Reduce heat to medium-low and cook covered for 10 to 12 minutes, stirring every couple of minutes (to cook pasta evenly), or until pasta is al dente.
Uncover and reduce heat to low. Add warmed cream, Parmesan, and parsley. Cook until Parmesan is melted and sauce has thickened slightly, 5-10 minutes. It will thicken further as it cools. Check seasoning, adding more salt and pepper, to taste.
If desired, serve garnished with additional cheese and parsley.
Video
Notes
If you like more garlic, feel free to add it. On the flip side, you can omit it or use ½ to 1 teaspoon of garlic powder for a milder garlic flavor.
Any type of pasta will work. Be sure to refer to the package instructions and cook the pasta accordingly.
Refrigerate leftover pasta for up to 3 days. Reheat gently in the microwave or in a skillet, adding milk, cream, or water as needed to thin the sauce.