Description
This Creamy Chicken & Mushroom Dream Spaghetti is a rich and comforting pasta dish that combines tender chicken breast, sautéed mushrooms, and a luscious creamy Parmesan sauce. Ready in just 35 minutes, it’s perfect for a satisfying weeknight dinner with a touch of elegance.
Ingredients
Scale
Pasta
- 12 oz spaghetti
Chicken & Mushrooms
- 2 tablespoons olive oil
- 1 lb boneless skinless chicken breast, cut into strips
- Salt and pepper, to taste
- 2 tablespoons unsalted butter
- 8 oz mushrooms, sliced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
Sauce
- 1/2 cup chicken broth
- 1 cup heavy cream
- 3/4 cup grated Parmesan cheese
Garnish
- Fresh parsley, chopped
Instructions
- Cook the Spaghetti: Bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions until al dente. Drain well and set aside.
- Cook the Chicken: In a large skillet, heat the olive oil over medium-high heat. Season the chicken strips with salt and pepper. Add them to the skillet and cook until they are golden brown and cooked through, about 5 to 6 minutes. Remove the chicken from the skillet and set aside.
- Sauté the Mushrooms: Using the same skillet, add the unsalted butter and sliced mushrooms. Cook, stirring occasionally, until the mushrooms are softened and have released their juices, about 5 minutes.
- Add Garlic and Thyme: Stir in the minced garlic and dried thyme, cooking for another minute until fragrant.
- Simmer with Chicken Broth: Pour in the chicken broth and bring the mixture to a gentle simmer. Allow it to reduce slightly for 2 to 3 minutes.
- Create the Cream Sauce: Reduce the heat to low and stir in the heavy cream and grated Parmesan cheese. Continue stirring until the cheese has melted and the sauce thickens to a creamy consistency.
- Combine Chicken and Pasta: Return the cooked chicken and the drained spaghetti to the skillet. Toss everything together thoroughly so the pasta and chicken are well coated with the creamy mushroom sauce.
- Serve: Plate the creamy chicken and mushroom spaghetti hot, garnished with freshly chopped parsley for a pop of color and freshness.
Notes
- For a lighter version, substitute heavy cream with half-and-half or a mixture of milk and cream, though the sauce may be less thick.
- You can use any type of mushrooms, like cremini or button mushrooms, as preferred.
- Adding a pinch of red pepper flakes can give the dish a subtle heat.
- Use fresh thyme instead of dried for a brighter herb flavor, adding it at the end to preserve freshness.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
