Chicken and Mushroom Fettuccine Alfredo

Heat a large skillet and add the sliced chicken breast, cooking until the natural juices evaporate; then, drizzle in the vegetable oil.

Add the finely chopped onion and sauté until golden brown.

Toss in the sliced mushrooms, cook until tender, and season with your favorite spices.

Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, following the package instructions.

Pour the heavy cream and sour cream into the skillet with the chicken and mushrooms, and bring to a simmer.

Add the drained fettuccine and toss thoroughly, then fold in the grated cheese, stirring continuously until completely melted and the sauce is smooth.