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Chicken pasta

Maybe because I had super spicy tteokbokki yesterday, I made some rich and creamy pasta today.

Ingredients (1–2 Servings)
Fettuccine (or pasta of choice): 120g
Chicken breast (or tenderloin): 150g (bite-sized pieces)
Mushrooms (cremini or button): 80g (sliced)
Onion: 60g (thinly sliced)
Kale: 50g (stems removed, chopped)
Heavy cream: 200g
Grated Parmesan cheese: 40g
Minced garlic: 15g (1 tbsp)
Butter: 20g
Olive oil: 15g (1 tbsp)
Salt, black pepper: To taste
Reserved pasta water: ~60g
Quick Instructions
1. Boil Pasta: Cook pasta in salted water until al dente. Reserve about 60g of pasta water, then drain.
2. Sear Chicken: Heat olive oil in a skillet over medium-high heat. Season chicken with salt and pepper, cook until golden and cooked through (4–5 mins), and transfer to a plate.
3. Sauté Veggies: Melt butter in the same pan. Sauté garlic and onion until softened, then add mushrooms and cook until browned. Toss in the kale for 30–60 seconds just until slightly wilted.
4. Make Sauce: Pour in heavy cream and lower heat to medium-low. Once simmering, stir in Parmesan cheese until melted and smooth.
5. Toss & Finish: Add the cooked chicken and pasta back to the skillet. Toss everything together for 1–2 minutes, adding splashes of pasta water if the sauce gets too thick. Season with black pepper and serve.