Description
A rich, creamy chicken and mushroom pasta made with tender pieces of chicken, sautéed mushrooms, garlic, and a luscious cream sauce. Comforting, hearty, and ready in under an hour — perfect for a cozy dinner.
Ingredients
- 8 oz fettuccine or penne pasta
- 2 boneless, skinless chicken breasts (cut into bite-sized pieces)
- 2 tbsp olive oil
- 1 tbsp butter
- 8 oz cremini or button mushrooms (sliced)
- 3 cloves garlic (minced)
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp chopped parsley (for garnish)
Instructions
- Cook pasta in a large pot of salted boiling water according to package instructions. Drain and set aside, reserving 1/2 cup of pasta water.
- In a large skillet, heat olive oil over medium-high heat. Add chicken pieces and cook until golden brown and cooked through, about 6-8 minutes. Remove and set aside.
- In the same skillet, melt butter and add sliced mushrooms. Sauté for 5 minutes until softened and golden.
- Add minced garlic and cook for another 30 seconds until fragrant.
- Pour in chicken broth and let it simmer for 2 minutes, scraping up any browned bits from the pan.
- Reduce heat to low, stir in heavy cream, Parmesan, Italian seasoning, salt, and pepper. Simmer gently until sauce thickens, about 4-5 minutes.
- Return the cooked chicken to the skillet and toss to coat in the sauce.
- Add the cooked pasta and mix well, adding a splash of reserved pasta water if the sauce is too thick.
- Garnish with chopped parsley and extra Parmesan before serving.
Notes
- Use freshly grated Parmesan for a smoother sauce.
- Add a handful of spinach or peas for extra color and nutrition.
- Substitute half-and-half for a lighter version of the sauce.
- This dish reheats well — add a splash of milk when reheating to maintain creaminess.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian