Preparation:
1. Cook the pasta:
Bring a large pot of salted water to a boil and cook the linguine al dente according to the package instructions. When the pasta is done, drain and reserve some of the pasta water to thin the sauce later, if needed.
2. Sauté the chicken and vegetables:
While the pasta is cooking, heat 1 tablespoon of butter in a large skillet over medium heat. Add the chopped onion and garlic and cook for about 2-3 minutes, until softened and aromatic. Add the chicken strips and cook until golden brown and cooked through (about 5-7 minutes).
3. Add the mushrooms:
Now add the sliced mushrooms and cook them along with the chicken and onion for another 3-4 minutes, until softened and the liquid has released.
4. Make the creamy sauce:
Reduce the heat and pour the cream into the skillet. Stir well and let the sauce simmer gently until it thickens slightly (about 3-5 minutes). Be careful not to overcook the sauce – if it seems too thick, you can thin it with some of the reserved pasta water.
5. Stir in Parmesan and chives:
Stir the grated Parmesan into the sauce and let it melt until the sauce becomes nice and creamy and slightly thick. Then add the fresh chives and season with salt and pepper.
6. Combine the pasta and sauce:
Now, add the cooked linguine to the pan with the creamy chicken and mushroom sauce. Mix everything well so the pasta is evenly coated with the sauce. Let the pasta sit in the pan for another 1-2 minutes to absorb the flavors.
7. Serve:
Divide the chicken strips and creamy pasta onto plates and serve hot. Optionally, you can garnish the dish with some additional Parmesan cheese and fresh chives.
