Description
This creamy chicken and mushroom pasta is a comforting and flavorful dish perfect for a quick weeknight dinner. Tender chicken breasts are sautéed with garlic and mushrooms, then simmered in a rich and velvety cream sauce enhanced with Parmesan cheese. Tossed with perfectly cooked pasta and seasoned with fresh thyme, this recipe offers a deliciously satisfying meal in just 30 minutes.
Ingredients
Scale
Protein
- 2 chicken breasts, cubed
Vegetables
- 1 cup sliced mushrooms
- 2 cloves garlic, minced
Dairy
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
Pantry
- 2 tbsp olive oil
- 1/2 cup chicken broth
- 8 oz pasta (spaghetti or linguine)
- Salt, to taste
- Black pepper, to taste
- Fresh thyme, for seasoning
Instructions
- Prepare the Chicken: Season the cubed chicken breasts generously with salt and pepper. Heat olive oil in a skillet over medium heat and cook the chicken for about 7-8 minutes, turning occasionally, until browned and fully cooked through. Once done, remove the chicken from the skillet and set aside.
- Sauté Garlic and Mushrooms: In the same skillet, add the minced garlic and sliced mushrooms. Sauté for 4-5 minutes until the mushrooms have softened and the garlic is fragrant.
- Simmer Chicken Broth: Pour the chicken broth into the skillet with the garlic and mushrooms and allow it to simmer gently for about 2 minutes to reduce slightly and meld the flavors.
- Make the Creamy Sauce: Add the heavy cream to the skillet and bring the mixture to a gentle boil, stirring occasionally to prevent sticking and to combine the ingredients smoothly.
- Add Parmesan: Stir in the grated Parmesan cheese and let the sauce cook for 2-3 minutes until it thickens to a creamy, luscious consistency.
- Cook the Pasta: While the sauce thickens, cook the pasta according to package instructions until al dente. Drain well and set aside.
- Combine and Serve: Return the cooked chicken and pasta to the skillet with the creamy mushroom sauce. Toss thoroughly to coat the pasta and chicken evenly. Season with fresh thyme, salt, and pepper to taste. Serve immediately while hot.
Notes
- Use chicken thighs instead of breasts for a juicier texture if preferred.
- For a lighter version, substitute heavy cream with half-and-half or use a low-fat cream alternative.
- Add spinach or peas for extra veggies and color.
- Grate fresh Parmesan cheese for the best flavor.
- Cook pasta just until al dente as it will continue to cook slightly when mixed with the sauce.
