Description
A rich and comforting creamy chicken and mushroom pasta dish that combines tender chicken breasts, sautéed mushrooms, and a luscious Parmesan cream sauce, served over your choice of penne, fettuccine, or spaghetti. Ready in just 30 minutes, this recipe is perfect for a hearty weeknight dinner.
Ingredients
Scale
Proteins
- 2 chicken breasts, boneless and skinless
Pasta
- 8 oz pasta (penne, fettuccine, or spaghetti)
Vegetables and Aromatics
- 1 cup mushrooms, sliced
- 2 cloves garlic, minced
Dairy and Liquids
- 1 tablespoon olive oil
- 1/2 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
Seasonings and Garnish
- Salt and pepper to taste
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain the pasta and set aside.
- Cook the Chicken: Heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper. Cook the chicken for 5-7 minutes on each side until golden brown and cooked through. Remove from the skillet and let rest for a few minutes, then slice thinly.
- Sauté Mushrooms and Garlic: In the same skillet, add the sliced mushrooms and minced garlic. Cook, stirring occasionally, for 3-4 minutes until the mushrooms are tender and golden brown.
- Deglaze the Pan: Pour in the chicken broth. Bring to a simmer and use a wooden spoon to scrape up the browned bits from the bottom of the skillet to add rich flavor to the sauce.
- Make the Sauce: Stir in the heavy cream and grated Parmesan cheese. Allow the sauce to simmer and thicken for 2-3 minutes, stirring frequently to combine all the flavors.
- Combine Pasta and Chicken with Sauce: Add the cooked pasta and sliced chicken back into the skillet. Toss everything together gently until the pasta and chicken are evenly coated with the creamy mushroom sauce.
- Season and Garnish: Taste and adjust seasoning with salt and pepper as needed. Garnish with chopped fresh parsley if desired. Serve immediately while hot.
Notes
- You can use any type of pasta you prefer, such as penne, fettuccine, or spaghetti.
- For a lighter variation, substitute heavy cream with half-and-half or whole milk, but the sauce will be less rich.
- Make sure to rest the chicken after cooking to retain its juices and keep it tender before slicing.
- Fresh parsley adds a nice fresh color and flavor, but it’s optional if you don’t have it on hand.
- To enhance the sauce, you can add a splash of white wine before adding the chicken broth for additional depth.
