Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 3 cloves fresh garlic, minced
- 8 oz mushrooms, sliced (fresh or canned)
- 8 oz spaghetti or fettuccine pasta
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup low-sodium chicken broth
- 1 cup panko breadcrumbs
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 350°F (175°C). Season chicken breasts with salt and pepper; cook in a skillet until golden brown.
- In the same skillet, sauté minced garlic and sliced mushrooms until fragrant (about 5 minutes).
- Add heavy cream and chicken broth; stir in grated Parmesan cheese until melted.
- Combine cooked pasta with the sauce, gently mixing to coat.
- Transfer mixture to a greased baking dish; top with panko breadcrumbs. Bake for 20 minutes or until bubbly and golden brown.
- Garnish with chopped parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 470
- Sugar: 2g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 85mg