A delightful creamy pasta dish featuring tender chicken, earthy mushrooms, and a luscious sauce.
Cook the fettuccine according to the package instructions until al dente. Drain and set aside.
Reserve a cup of pasta water to adjust the sauce consistency later.
Heat olive oil in a large skillet over medium heat.
Ensure the skillet is hot enough to sear the chicken properly.
Add diced chicken breast to the skillet and season with black pepper. Cook until browned and cooked through.
Cut the chicken into even pieces for uniform cooking.
Add the mushrooms and garlic to the skillet. Sauté until the mushrooms are tender.
Stir frequently to prevent the garlic from burning.
Stir in the green peas and Italian seasoning. Cook for another 2 minutes.
Frozen peas can be added directly without thawing.
Add the cooked pasta and Alfredo sauce to the skillet. Toss to combine and heat through.
Use pasta water to loosen the sauce if it becomes too thick.
Sprinkle Parmesan cheese over the pasta before serving.
Serve immediately for the best flavor and texture.
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