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- ½ white onion, diced
- 2 cups cooked chicken, diced
- 2 tablespoons unsalted butter
- 1 large fresh basil leaf, thinly sliced
- 1½ cups heavy cream
- 2½ cups chicken stock
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- 4 ounces cremini mushrooms, thinly sliced
- 16 ounces fettuccini noodles
- parmesan cheese, for garnish
- Place the onions, chicken, butter, basil, heavy cream, chicken stock, salt, pepper, garlic, mushrooms, and fettuccini noodles in a 6-quart dutch oven.
- Simmer over medium heat for 15-20 minutes or until the pasta is al dente.
- Serve with parmesan cheese.
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