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Serving: Best served fresh with a crisp green salad and crusty bread for dipping into the sauce.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently over low heat, adding a splash of milk or cream if the sauce thickens too much.
Variations:
Spicy Kick: Add red pepper flakes to the sauce for a hint of heat.
Veggie Boost: Toss in baby spinach or sun-dried tomatoes for extra color and flavor.
Swap Proteins: Try with shrimp or turkey cutlets instead of chicken for a twist.
FAQ:
Q: Can I use half-and-half instead of heavy cream?
A: Yes, but the sauce will be slightly thinner. You can simmer it a bit longer to thicken if needed.
Q: What mushrooms work best?
A: Button, cremini, or even wild mushrooms all work beautifully in this recipe!
Q: Can I make this gluten-free?
A: Absolutely — just use your favorite gluten-free pasta.
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