Creamy Chicken and Mushroom Pasta
Creamy Chicken and Mushroom Pasta
Ingredients
For the Pasta
- 12 ounces fettuccine
- 1 tablespoon salt, for pasta water
For the Chicken and Sauce
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons olive oil
- 8 ounces cremini mushrooms, sliced
- 3 garlic, cloves, minced
- 1/2 cup dry white wine, (like Pinot Grigio or Sauvignon Blanc)
- 1 cup chicken broth
- 1 1/2 cups heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 cup fresh parsley, chopped, for garnish
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining the pasta.
⏱️ 10 min
- 2
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces and season with salt and pepper. Cook until browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
⏱️ 7 min
- 3
Add the remaining 1 tablespoon of olive oil to the same skillet. Add the sliced mushrooms and cook, stirring occasionally, until they are softened and have released their liquid, about 5-7 minutes.
⏱️ 7 min
- 4
Add the minced garlic to the skillet with the mushrooms and cook for 1 minute until fragrant. Pour in the dry white wine and deglaze the pan, scraping up any browned bits from the bottom. Let the wine simmer for 2-3 minutes until it has reduced slightly.
⏱️ 3 min - 5
Stir in the chicken broth and heavy cream. Bring the sauce to a gentle simmer and cook for 5 minutes, stirring occasionally, until it has thickened slightly.
⏱️ 5 min - 6
Return the cooked chicken to the skillet with the sauce. Add the grated Parmesan cheese and stir until melted and combined. Season with additional salt and pepper to taste.
⏱️ 3 min
- 7
Add the drained fettuccine to the skillet with the chicken and sauce. Toss to coat evenly. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
⏱️ 3 min
- 8
Serve immediately, garnished with fresh chopped parsley and extra grated Parmesan cheese.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Chicken and Mushroom Pasta
For the Pasta
- 12 ounces fettuccine
- 1 tablespoon salt, for pasta water
For the Chicken and Sauce
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons olive oil
- 8 ounces cremini mushrooms, sliced
- 3 garlic, cloves, minced
- 1/2 cup dry white wine, (like Pinot Grigio or Sauvignon Blanc)
- 1 cup chicken broth
- 1 1/2 cups heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 cup fresh parsley, chopped, for garnish
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining the pasta.
⏱️ 10 min - 2
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces and season with salt and pepper. Cook until browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
⏱️ 7 min - 3
Add the remaining 1 tablespoon of olive oil to the same skillet. Add the sliced mushrooms and cook, stirring occasionally, until they are softened and have released their liquid, about 5-7 minutes.
⏱️ 7 min - 4
Add the minced garlic to the skillet with the mushrooms and cook for 1 minute until fragrant. Pour in the dry white wine and deglaze the pan, scraping up any browned bits from the bottom. Let the wine simmer for 2-3 minutes until it has reduced slightly.
⏱️ 3 min - 5
Stir in the chicken broth and heavy cream. Bring the sauce to a gentle simmer and cook for 5 minutes, stirring occasionally, until it has thickened slightly.
⏱️ 5 min - 6
Return the cooked chicken to the skillet with the sauce. Add the grated Parmesan cheese and stir until melted and combined. Season with additional salt and pepper to taste.
⏱️ 3 min - 7
Add the drained fettuccine to the skillet with the chicken and sauce. Toss to coat evenly. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
⏱️ 3 min - 8
Serve immediately, garnished with fresh chopped parsley and extra grated Parmesan cheese.
⏱️ 2 min