A delightful and creamy chicken pasta dish infused with the aromatic flavors of fresh basil.
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 if needed.
In a skillet, heat a tablespoon of oil and sauté the chicken breasts until golden brown and cooked through. Remove and slice into strips.
Ensure the skillet is hot before adding the chicken to achieve a nice sear.
In the same skillet, sauté the onions and mushrooms until softened and lightly browned.
Add a pinch of salt to help the onions release their moisture and caramelize faster.
In a saucepan, melt the butter over medium heat. Stir in the flour and cook for a minute to form a roux.
Stir constantly to prevent the roux from burning.
Gradually whisk in the chicken broth, bouillon, and cream. Cook until the sauce thickens.
Whisk continuously to ensure a smooth sauce without lumps.
Stir in the fresh basil and pepper. Adjust seasoning to taste.
Add the basil at the end to preserve its fresh flavor.
Combine the sauce with the chicken, onions, and mushrooms. Toss with the cooked fettuccine.
Mix gently to coat the pasta evenly with the sauce.
Serve the pasta warm, garnished with additional basil leaves if desired.
Serve immediately to enjoy the dish at its best flavor and texture.
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