Description
This creamy chicken and mushroom pasta is a comforting and flavorful dish perfect for a quick weeknight dinner. Tender chicken breasts are sautéed to golden perfection, combined with sautéed mushrooms and garlic, then simmered in a rich and creamy Parmesan sauce. Tossed with your choice of pasta, this meal delivers a delicious blend of textures and savory flavors in just 30 minutes.
Ingredients
Scale
Protein and Vegetables
- 2 chicken breasts, boneless and skinless
- 1 cup mushrooms, sliced
- 2 cloves garlic, minced
Pasta
- 8 oz pasta (penne, fettuccine, or spaghetti)
Sauce
- 1 tablespoon olive oil
- 1/2 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
- Cook the pasta: Cook the pasta according to the package instructions until al dente. Drain well and set aside to keep warm.
- Cook the chicken: Heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper on both sides, then cook them in the skillet for 5-7 minutes per side until golden brown and cooked through. Remove the chicken from the pan and let it rest briefly before slicing thinly.
- Sauté mushrooms and garlic: In the same skillet, add the sliced mushrooms and minced garlic. Cook for 3-4 minutes until the mushrooms become tender and develop a golden color.
- Add chicken broth: Pour in the chicken broth and bring to a simmer. Scrape the browned bits off the bottom of the pan with a spoon to incorporate them into the sauce, enhancing its flavor.
- Make the creamy sauce: Stir in the heavy cream and grated Parmesan cheese. Allow the sauce to cook for 2-3 minutes, stirring occasionally, until it thickens slightly and becomes creamy.
- Toss pasta and chicken: Add the cooked pasta and sliced chicken back into the skillet. Toss everything together gently to coat the pasta and chicken evenly with the creamy mushroom sauce.
- Season and garnish: Taste the dish and adjust seasoning with salt and pepper as needed. Garnish with freshly chopped parsley if desired before serving.
Notes
- For a lighter version, substitute heavy cream with half-and-half or a lower-fat cream alternative.
- You can use any pasta shape you prefer; penne, fettuccine, or spaghetti all work well.
- Make sure not to overcook the chicken to keep it juicy.
- Fresh parsley adds a nice color and fresh flavor but can be omitted if unavailable.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
