Springer Mountain Chicken Pasta Recipe
White Cream Parmesan Sauce, Lemon, Artichokes, Mushrooms, Lemon
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Cook the Pasta
In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Drain and set aside.
Sauté the Chicken
In a large skillet, heat olive oil over medium-high heat. Add the chicken breasts, season with salt and black pepper, and cook until golden brown and cooked through, about 6-7 minutes per side. Remove from skillet and slice into strips.
Prepare the Sauce
In the same skillet, add garlic and mushrooms. Sauté for 2-3 minutes until mushrooms are soft. Add artichoke hearts and cook for another 2 minutes. Pour in the heavy cream and bring to a simmer.
Combine Ingredients
Stir in the grated Parmesan cheese and lemon juice into the sauce. Add the cooked pasta and sliced chicken to the skillet, tossing to coat everything in the sauce. Cook for an additional 2-3 minutes until heated through.
Serve
Taste and adjust seasoning with more salt and pepper if needed. Garnish with chopped parsley before serving.