This chicken mushroom alfredo can be served over your favorite kind of pasta.
Bring a large pot of water to boil for the pasta. Cook pasta according to instruction. When the pasta is ready, drain the water, add a drizzle of olive oil and a pinch of salt. Stir and let sit with lid on until ready.
Slice chicken into strips.
Heat a large frying pan to medium-high heat and add a spoonful of vegetable oil.
Add chicken and cook until no longer pink (about 4 minutes on each side.
Remove chicken from pan.
In same pan melt 2 tablespoons butter.
Saute the sliced mushrooms over medium heat for a couple of minutes.
Add half the garlic and continue to stir and cook until the mushrooms have browned.
Transfer mushrooms to the bowl with the chicken.
In the same pan, add another Tablespoon of butter, and the remaining garlic.
Cook for 1-2 minutes until garlic is just softened.
Add chicken broth and bring to boil for 5 minutes.
Add cream and bring to boil, and immediately turn down heat and simmer for 5 minutes.
In a small bowl, mix together water and corn starch to form a paste.
Add corn starch a little at a time to the pan to thicken to desired consistency.
Add parmesan, salt and pepper to taste.
To serve, add a spoon of pasta, chicken and mushrooms and top with creamy sauce, salt and pepper.