Description
This creamy chicken and mushroom pasta is a quick and delicious meal perfect for busy weeknights. Tender chicken breasts are cooked to golden perfection and combined with sautéed mushrooms, garlic, and a luscious creamy Parmesan sauce. Tossed with your choice of pasta, this dish offers comforting flavors and a rich texture in just 30 minutes.
Ingredients
Scale
Protein and Pasta
- 2 chicken breasts, boneless and skinless
- 8 oz pasta (penne, fettuccine, or spaghetti)
Vegetables and Aromatics
- 1 cup mushrooms, sliced
- 2 cloves garlic, minced
Liquids and Dairy
- 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 and cook the pasta according to the package instructions until al dente. Drain well 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 each side for 5-7 minutes until golden brown and cooked through. Remove from the skillet and let rest briefly, then slice thinly.
- Sauté mushrooms and garlic: In the same skillet, add the sliced mushrooms and minced garlic. Cook for 3-4 minutes, stirring occasionally, until the mushrooms are tender and golden brown.
- Deglaze the pan: Pour in the chicken broth and bring to a gentle simmer, scraping the bottom of the skillet to release the flavorful browned bits.
- Make the sauce: Stir in the heavy cream and grated Parmesan cheese. Allow the sauce to simmer and thicken for 2-3 minutes while stirring occasionally.
- Toss the pasta and chicken: Add the cooked pasta and sliced chicken back into the skillet with the creamy sauce. Toss well to coat everything evenly in the sauce.
- Season and garnish: Adjust seasoning with salt and pepper as needed. Garnish with chopped fresh parsley, if desired, and serve immediately.
Notes
- For a lighter version, substitute heavy cream with half-and-half or milk, but the sauce will be less rich.
- Feel free to use any pasta shape you prefer; penne or fettuccine works especially well.
- To add more vegetables, consider tossing in spinach or peas along with the sauce.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- Make sure not to overcook the chicken to keep it juicy and tender.
