Chicken Mushroom Pasta
A comforting dish that combines tender chicken and earthy mushrooms in a creamy sauce.
Equipment
- Large Pot
- Large Skillet
Ingredients
Pasta
- 8 ounces Pasta (fettuccine, penne, or your choice) Cook according to package instructions.
Cooking Oil
- 2 tablespoons Olive Oil For sautéing ingredients.
Chicken
- 1 pound Boneless, Skinless Chicken Breasts Cut into bite-sized pieces.
Mushrooms
- 1 cup Mushrooms (cremini or button) Sliced thinly.
Onion
- 1 medium Onion Finely chopped.
Garlic
- 3 cloves Garlic Minced.
Cream
- 1 cup Heavy Cream For the creamy sauce.
Broth
- 1 cup Chicken Broth To enrich the sauce.
Seasoning
- 1 teaspoon Italian Seasoning For flavor.
Salt and Pepper
- Salt and Pepper To taste.
Garnish
- Fresh Parsley Chopped, for garnish.
- Grated Parmesan Cheese Optional, for serving.
Instructions
- 1. Cook the pasta in a large pot of boiling salted water according to package instructions until al dente. Reserve about half a cup of pasta water, then drain and set aside.
- 2. In a large skillet, heat the olive oil over medium-high heat. Add the chopped onion and sauté for about 2-3 minutes until translucent.
- 3. Add the minced garlic and sauté for another minute, stirring frequently.
- 4. Season the chicken with salt and pepper, then add to the skillet. Cook for about 5-7 minutes until browned and cooked through.
- 5. Add the sliced mushrooms and sauté for about 5 minutes until tender.
- 6. Pour in the chicken broth and bring to a gentle simmer. Reduce slightly for about 3-4 minutes.
- 7. Lower the heat and stir in the heavy cream and Italian seasoning. Simmer for another 3-5 minutes until slightly thickened.
- 8. Add the cooked pasta and toss to combine, cooking for an additional minute.
- 9. Garnish with chopped parsley and grated Parmesan cheese, if desired. Serve immediately.
Notes
For variations, consider adding spinach, using shrimp instead of chicken, or swapping heavy cream for a lighter alternative.