Ingredients
Scale
- For the Chicken
- 2 chicken breasts, cubed and seasoned
- 2 tablespoons olive oil
- For the Sauce
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can condensed cream of mushroom soup
- 1 cup milk
- 1/2 cup grated Parmesan cheese
- 1 teaspoon black pepper
- 1 teaspoon thyme
- 1 teaspoon oregano
- 1 teaspoon salt (to taste)
- 1/2 cup heavy cream
- For the Pasta
- 8 ounces fettuccine pasta
- For Garnish
- 1/4 cup fresh parsley, chopped (optional)
Instructions
- Cube the chicken breasts into bite-sized pieces and season with salt and black pepper.
- In a large skillet, heat olive oil over medium-high heat. Add chicken and cook for 6–8 minutes until fully cooked.
- Reduce heat to medium. Add chopped onion and sauté for about 5 minutes until softened.
- Add minced garlic and cook for 1 minute.
- Pour in condensed soup and milk. Whisk until smooth, then stir in Parmesan cheese, black pepper, thyme, oregano, and salt. Simmer for 5 minutes.
- Return chicken to the skillet and add heavy cream. Stir and simmer for 2–3 minutes.
- Meanwhile, boil salted water and cook fettuccine until al dente (8–10 minutes). Drain.
- Add pasta to the skillet and toss gently to coat in sauce.
- Serve immediately, garnished with parsley and extra Parmesan if desired.
Notes
- Add vegetables like spinach or mushrooms for extra flavor.
- Adjust seasoning to taste.
- Best served fresh and warm.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian