Chicken Fettuccine Alfredo

Steps

1. Cook the fettuccine pasta in a large pot of salted water according to package instructions until al dente or slightly firm, then drain and set aside.
2. Thickly slice 1 pound of white mushrooms. Finely chop 1 small onion. Mince three large garlic cloves. Slice two pounds of chicken breasts into strips (cut horizontally if necessary).
3. Season the chicken all over with salt and pepper.
4. Place a large, very deep pan or Dutch oven over medium-high heat and add two tablespoons of oil. Add the seasoned chicken and sauté for about 5 minutes until cooked through. Remove the chicken from the pan and set it aside.
5. In the same pan over medium-high heat, add 1 Tbsp of oil and 1 Tbsp of butter, then sauté the onion for about 3 minutes or until soft.
6. Add the sliced mushrooms to the pan and sauté, stirring occasionally for 5 to 7 minutes or until the liquid has evaporated and the mushrooms are lightly browned.
7. Add the minced garlic and stir for 30 seconds until fragrant.
8. Pour in 3 1/2 cups of half-and-half. Bring it to a light boil and let it cook for about 6 to 10 minutes or until it begins to thicken.
9. Add the cooked chicken back into the pan, along with 1/4 cup of freshly chopped parsley and season to taste (typically between 1/2 and 1 teaspoon of sea salt and 1/4 teaspoon of black pepper).
10. Add the cooked and drained pasta back into the pan and stir everything together.
11. Cover the pan with a lid and let it rest for at least ten minutes or until the sauce coats the noodles.