Creamy Chicken and Mushroom Pasta
A delightful and comforting blend of tender chicken, earthy mushrooms, and a luscious creamy sauce, perfect for family dinners.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian-American
- Diet: None specified
Ingredients
- 12 ounces fettuccine or pasta of choice
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 8 ounces fresh mushrooms, sliced
- 3 cloves garlic, minced
- 1 medium onion, finely chopped
- 1 cup heavy cream
- 1 cup chicken broth
- ½ cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Boil a large pot of salted water. Add the pasta and cook according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chicken pieces, seasoning with salt and pepper. Cook until golden brown and cooked through, about 5-7 minutes. Remove from the skillet and set aside.
- Add the remaining tablespoon of olive oil to the same skillet. Add the chopped onion and cook until translucent, about 3 minutes. Stir in the minced garlic and cook for an additional 1 minute.
- Toss in the sliced mushrooms and cook until softened and browned, around 5 minutes.
- Pour in the chicken broth and heavy cream, stirring to combine. Bring to a gentle simmer and allow the sauce to thicken slightly.
- Add the cooked chicken and drained pasta to the skillet. Toss everything together until the pasta is well-coated with the creamy sauce. Add reserved pasta water as needed.
- Stir in the grated Parmesan cheese until melted and evenly distributed. Adjust seasoning with salt and pepper if needed.
- Garnish with fresh parsley if desired, and serve immediately.
Notes
For best results, do not overcook the pasta and use fresh ingredients.