Step 1

In a large 6 quart dutch oven add the oil and onion. Sauté over medium high heat until tender. Remove and set aside on a plate.

Step 2

Add the chicken and cook until no longer pink.

Step 3

Add in chicken stock, heavy cream, onion, mushrooms, basil, salt, pepper, garlic powder and fetucchini noodles. Bring to a simmer and cook for 10-15 minutes or until pasta is al dente.

Step 4

Fold in parmesan cheese and garnish with additonal parmesan cheese if desired.