Creamy Chicken & Mushroom Pasta
Creamy Chicken & Mushroom Pasta is the ultimate easy weeknight dinner recipe. All you need is a few staple ingredients, your favorite pasta, juicy chicken breast, one pot, and 20-30 minutes of your time. You'll also love how this recipe is a great candidate for meal prep as well. Comfort food at its finest.
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INGREDIENTS
- 1 large boneless skinless chicken breast, cut in half lengthwise at 400g
- 10 oz penne pasta (uncooked), gluten free if desired
- 1 medium onion, diced
- 3 large garlic cloves, minced
- ⅓ cup white wine or sub with chicken broth
- 8 oz cremini mushrooms (or portobello, baby bellas, button mushrooms), sliced thick or quartered
- 3 cups chicken or vegetable broth
- 12 oz heavy cream
- 2 tablespoon butter
- ¾ cup parmesan cheese, grated
- ½ teaspoon dried basil or fresh
- ¼ teaspoon dried thyme or fresh
- 1-2 tablespoon parsley + more for Garnish
- Cooking oil
- Salt
- Black Pepper
INSTRUCTIONS
- Wash and pat dry the chicken. Pound the chicken halves if needed. Rub the chicken breasts with oil, and season chicken with thyme, basil, salt, and pepper.
- In a large skillet (nonstick) over medium-high heat add cooking oil and cook the chicken breasts on each side for about 4-5 minutes on each side until golden brown.
- Don’t move the chicken around before one half is cooked. If it sticks to the pan, it needs to be cooked longer. Depending on the thickness of the chicken breast you may need to cook it longer than 5 minutes.
- Transfer the chicken onto a plate lined with a kitchen towel to absorb the excess oil.
- Slice it into thin slices (strips) against the grain. Set aside.
- Creamy garlic butter sauce. In the same pan melt butter and add more oil (if there are too much of browned bits, carefully remove them with kitchen paper). Add onion, and garlic, cook for a couple of minutes, and pour in the wine.
- Simmer on medium to low until the wine has reduced. Add in the mushrooms and cook until they start to brown (3 minutes).
- Add the broth, simmer for 5 minutes, add the cream and stir in the pasta (uncooked). The starch from the pasta will help to thicken the sauce.
- Make sure to reduce the heat to low before adding the cream. Take it to a gentle Simmer and until pasta is cooked al dente. About 10-15 minutes.
- Once the sauce is thickened, stir in parmesan, (I also like to add a spoonful of butter here for extra creamy flavor!), parsley, toss in the sauce until fully coated, and top with chicken breasts. To thin out the sauce, you can add a bit of water.
- Serve with more fresh herbs, parmesan cheese, and a sprinkle of red pepper flakes (or leave this one out so the entire family can enjoy!).
NOTES
- It is common sense, but don't overcook the chicken. I highly recommend using a kitchen thermometer for poultry and meat (chicken doneness is 165 degrees Fahrenheit). If you don't have a thermometer, the easiest way for you is to cut the chicken into small strips or the chicken breast in half lengthwise. This way it will cook even faster and you can taste test a small part to see the doneness level. For even cooking pound each breast lightly before cooking.
- Substitutions. Don’t like chicken? Use turkey even ground turkey, ground beef, or Italian sausage instead. For vegetarian protein sources, I’d recommend crumbled tofu, meaty mushrooms, canned white beans, and lentils.
- Instead of the dried herbs, you can use a mix of Italian seasoning.
- Other ingredients to consider adding: baby spinach, zucchini, cherry tomatoes, and mozzarella cheese.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 802kcalCarbohydrates: 62gProtein: 32gFat: 44gSaturated Fat: 27gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 160mgSodium: 530mgPotassium: 843mgFiber: 3gSugar: 7gVitamin A: 1590IUVitamin C: 5mgCalcium: 330mgIron: 3mg
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