Creamy Chicken and Mushroom Pasta
Creamy Chicken and Mushroom Pasta
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
For the Pasta
- 12 ounces fettuccine or penne pasta
- 1 tablespoon salt, for pasta water
For the Creamy Mushroom Sauce
- 2 tablespoons unsalted butter
- 8 ounces cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 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, or to taste
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining the pasta. Set aside.
⏱️ 10 min
- 2
While the pasta cooks, pat the chicken pieces dry with paper towels. In a medium bowl, toss the chicken with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon garlic powder.
⏱️ 3 min
- 3
Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 7 min
- 4
Reduce the heat to medium. Add 2 tablespoons unsalted butter to the same skillet. Once melted, add the sliced cremini mushrooms and cook for 5-7 minutes, stirring occasionally, until softened and lightly browned. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min
- 5
Sprinkle 1 tablespoon all-purpose flour over the mushrooms and garlic. Cook, stirring constantly, for 1 minute to create a roux. Gradually whisk in 1 cup chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
⏱️ 3 min
- 6
Stir in 1 1/2 cups heavy cream and bring the sauce to a gentle simmer. Cook for 3-5 minutes, stirring occasionally, until the sauce thickens slightly. Remove from heat and stir in 1/2 cup grated Parmesan cheese, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Taste and adjust seasonings as needed.
⏱️ 7 min
- 7
Add the cooked chicken and drained pasta to the skillet with the sauce. Toss to combine, adding a splash or two of the reserved pasta water if the sauce is too thick. Garnish with fresh chopped parsley and extra Parmesan cheese before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Chicken and Mushroom Pasta
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
For the Pasta
- 12 ounces fettuccine or penne pasta
- 1 tablespoon salt, for pasta water
For the Creamy Mushroom Sauce
- 2 tablespoons unsalted butter
- 8 ounces cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 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, or to taste
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining the pasta. Set aside.
⏱️ 10 min - 2
While the pasta cooks, pat the chicken pieces dry with paper towels. In a medium bowl, toss the chicken with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon garlic powder.
⏱️ 3 min - 3
Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 7 min - 4
Reduce the heat to medium. Add 2 tablespoons unsalted butter to the same skillet. Once melted, add the sliced cremini mushrooms and cook for 5-7 minutes, stirring occasionally, until softened and lightly browned. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min - 5
Sprinkle 1 tablespoon all-purpose flour over the mushrooms and garlic. Cook, stirring constantly, for 1 minute to create a roux. Gradually whisk in 1 cup chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
⏱️ 3 min - 6
Stir in 1 1/2 cups heavy cream and bring the sauce to a gentle simmer. Cook for 3-5 minutes, stirring occasionally, until the sauce thickens slightly. Remove from heat and stir in 1/2 cup grated Parmesan cheese, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Taste and adjust seasonings as needed.
⏱️ 7 min - 7
Add the cooked chicken and drained pasta to the skillet with the sauce. Toss to combine, adding a splash or two of the reserved pasta water if the sauce is too thick. Garnish with fresh chopped parsley and extra Parmesan cheese before serving.
⏱️ 5 min