Start by marinating the chicken. In a bowl, mix the extra virgin olive oil, aged balsamic vinegar, chopped basil, and a generous sprinkle of salt and pepper. Add the chicken breasts, ensuring they are well-coated. Let this marinate for about 30 minutes. This step infuses significant flavor into the chicken and sets the stage for the whole dish.

In a large skillet, heat a drizzle of olive oil over medium heat. Remove the chicken from the marinade and cook it in the skillet for about 6–8 minutes on each side or until fully cooked and golden brown. Set the chicken aside on a cutting board. After it cools a bit, slice it into strips.

In the same skillet, add a bit of butter. Then toss in the finely chopped shallots and sauté until they are translucent. Add the sliced mushrooms and cook until tender. Now pour in the heavy cream, allowing it to simmer gently. Stir in the peas, crushed red pepper flakes, and garlic powder. Let this simmer for about 5 minutes until it thickens.

Meanwhile, cook the fresh fettuccine in a pot of boiling salted water. Follow the package instructions—usually, fresh pasta cooks quite quickly. Drain it well and toss it in the skillet with the sauce, letting the pasta absorb the flavors.

Now it’s time to bring it all together. Add your sliced chicken to the pasta and sauce mixture. Gently toss everything, ensuring each strand of pasta is coated with creamy goodness.

Finish with a sprinkle of freshly grated Parmesan cheese and chopped parsley for pops of freshness.