Creamy Chicken Mushroom Pasta
A quick and comforting creamy pasta dish featuring chicken, mushrooms, and parmesan cheese.
Servings 4 servings
Calories 600kcal
Ingredients
Main Ingredients
- 2 cups chicken (breasts or thighs, cut into bite-sized pieces) Thighs are preferred as they don't dry out.
- 8 oz mushrooms (button, cremini or mixed) Any variety works!
- 12 oz pasta (penne, fettuccine, or spaghetti) Choose your favorite shape.
- 1 cup heavy cream or half-and-half Half-and-half can be used for a lighter option.
- 3 cloves garlic (minced) Do not skip this!
- 1 medium onion (chopped) Essential for flavor.
- 1 cup parmesan cheese (freshly grated) Avoid using pre-grated cheese.
- 2 tbsp olive oil
- to taste salt and pepper
- 1 tsp dried thyme or parsley (optional) For added flavor.
Instructions
Preparation
- Start by boiling salted water for the pasta.
- Chop the chicken into bite-sized pieces.
Cooking
- Heat a skillet and brown the chicken in olive oil, seasoning with pepper and a little salt.
- Remove the browned chicken and set it aside.
- In the same skillet, add the mushrooms and cook until golden.
- Add the diced onions and minced garlic, stirring to avoid burning.
- Return the chicken to the skillet and pour in the heavy cream.
- Stir and allow to bubble before adding a handful of parmesan cheese.
- If the sauce is too thick, add a splash of reserved pasta water to adjust the consistency.
- Once the pasta is al dente, transfer it directly to the sauce with a little pasta water.
- Mix well and serve hot.
Notes
Let the pasta rest for a minute before serving. Leftovers can be stored in an airtight container in the fridge for a couple of days. Reheat with a splash of milk or cream.
