Chicken, Mushroom, Alfredo Papppadelle

• total time: 13 minutes

Ingredients

12 oz pappardelle pasta

2 tbsp olive oil

2 tbsp unsalted butter

2 boneless, skinless chicken breasts (or thighs), sliced into strips

3 cloves garlic, minced

1 small shallot, finely chopped

12 oz mushrooms sliced

1/2 cup vegetable broth

1 cup heavy cream (or half & half)

1/2 cup grated Parmesan cheese

1 tsp fresh thyme (or 1/2 tsp dried)

Salt & black pepper to taste

1/2 tsp smoked paprika

1/2 tsp garlic powder

1/2 tsp dried chives

1/4 tsp red pepper flakes (optional)

1/4 cup chopped fresh parsley

1/2 cup reserved pasta water

Extra Parmesan for garnish

Directions

Cook Pasta – Boil pappardelle in salted water until al dente. Reserve 1/2 cup pasta water, then drain and set aside.

Season chicken with smoked paprika,dried chives, garlic powder,red chili flakes,salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook for 4-5 minutes per side until golden brown and cooked through. Remove and set aside.

In the same skillet, add the remaining olive oil and butter. then add garlic and cook for 30 seconds. Cook shallots until softened,

Add mushrooms and cook until tender and golden, about 5-7 minutes. Season with salt, black pepper, thyme, and red pepper flakes.

Reduce heat to low and stir in heavy cream and Parmesan cheese. Simmer for 2 minutes until slightly thickened.

Add the cooked pappardelle to the skillet, tossing gently. Add reserved pasta water as needed for a silky consistency. Stir in fresh parsley.

Plate the pasta, place the cooked chicken on top garnish with extra Parmesan and more fresh herbs if desired. Enjoy!