Description
A creamy and comforting Chicken and Mushroom Pasta that’s quick to prepare, making it perfect for a weeknight dinner. Loaded with tender chicken, earthy mushrooms, and a garlic-infused creamy sauce.
Ingredients
- 350g pasta (penne or any short pasta)
- 2 tbsp olive oil
- 500g chicken breast or thigh, sliced
- Salt and pepper, to taste
- 1 onion, finely chopped
- 4 garlic cloves, minced
- 250g mushrooms, sliced
- 1/2 cup dry white wine (optional)
- 1 cup chicken stock
- 1 cup thickened cream (heavy cream)
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Cook pasta according to packet instructions in salted water. Drain and set aside, reserving 1/2 cup of pasta water.
- In a large pan, heat olive oil over medium-high heat. Season chicken with salt and pepper, then add to the pan and cook until golden and cooked through. Remove and set aside.
- In the same pan, add more oil if needed, then sauté onions and garlic until fragrant.
- Add sliced mushrooms and cook until softened and lightly browned.
- Pour in white wine (if using) and let it reduce for 2–3 minutes.
- Add chicken stock and bring to a simmer.
- Reduce heat, add cream and stir well. Simmer for a few minutes until slightly thickened.
- Add cooked chicken back into the sauce along with Parmesan. Stir until cheese melts.
- Toss in the cooked pasta and reserved pasta water a bit at a time until desired consistency is reached.
- Garnish with chopped parsley and serve hot.
Notes
- Use any pasta shape you prefer.
- Substitute white wine with more chicken stock if preferred.
- Add a pinch of chili flakes for extra heat.
- Double the sauce ingredients if you prefer extra creamy pasta.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 3g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 130mg
