Description
A luxuriously creamy chicken and mushroom pasta that’s rich, comforting, and ready in under 30 minutes — tender chicken, sautéed mushrooms, and a velvety garlic cream sauce tossed with your favorite pasta.
Ingredients
- 12 oz (340g) pasta (fettuccine, penne, or spaghetti)
- 2 tbsp olive oil
- 1 lb (450g) boneless, skinless chicken breasts, sliced thinly
- 8 oz (225g) mushrooms, sliced (cremini or button)
- 3 cloves garlic, minced
- 1 cup (240ml) heavy cream
- 1/2 cup (120ml) chicken broth
- 1/2 cup (50g) grated Parmesan cheese
- 1 tbsp butter
- 1 tsp Italian seasoning
- 1/4 tsp chili flakes (optional)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook pasta according to package directions in salted water until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Season chicken with salt and pepper, then cook for 5–6 minutes until golden and cooked through. Remove from skillet and set aside.
- In the same skillet, melt butter and add sliced mushrooms. Cook for 4–5 minutes until browned and tender.
- Add minced garlic and cook for 1 minute until fragrant.
- Pour in chicken broth and heavy cream, stirring to combine. Reduce heat to medium and simmer for 3–4 minutes.
- Stir in Parmesan cheese, Italian seasoning, and chili flakes. Mix until sauce thickens slightly.
- Return chicken to the skillet and toss to coat in the sauce.
- Add cooked pasta to the skillet and toss well, adding reserved pasta water as needed to reach desired consistency.
- Season with more salt and pepper to taste. Garnish with chopped parsley and extra Parmesan before serving.
Notes
- Use half-and-half instead of heavy cream for a lighter version.
- Add spinach or sun-dried tomatoes for extra flavor and color.
- Make it gluten-free with your favorite GF pasta.
- This sauce thickens as it cools — add a splash of milk to loosen leftovers when reheating.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian-American