Creamy Chicken & Mushroom Pasta
Creamy Chicken & Mushroom Pasta
Ingredients
For the Creamy Pasta
- 1 pound chicken breast
- 8 ounces baby bella mushrooms, sliced
- 1/2 white onion, diced
- 4 cloves garlic, minced
- 2 teaspoons Italian seasoning
- 1 cup chicken broth
- 1 pound pasta, of choice (linguine recommended)
- 1 cup heavy cream
- 1 teaspoon lemon juice, freshly squeezed
- 3 tablespoons butter
- 2 tablespoons olive oil
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 cup Parmesan cheese, grated
- 1 cup pasta water, reserved from cooking pasta
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Season the chicken breast generously with 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/2 teaspoon of garlic powder on all sides.
⏱️ 2 min
- 2
Place a large saucier pan or deep skillet over medium heat. Add 1 tablespoon of olive oil and 1 tablespoon of butter to the pan. Once the butter is melted and shimmering, add the seasoned chicken breast.
⏱️ 2 min
- 3
Cook the chicken for 6-8 minutes per side, or until it reaches an internal temperature of 155°F. Remove the cooked chicken from the pan and set it aside on a cutting board to rest.
⏱️ 15 min
- 4
Add the remaining 2 tablespoons of butter to the same pan. Once melted, add the sliced baby bella mushrooms and diced white onion. Drizzle with 1 tablespoon of olive oil. Cook for about 10 minutes, stirring occasionally, until the mushrooms are softened and browned and the onions are translucent.
⏱️ 10 min
- 5
Stir in the minced garlic and Italian seasoning. Cook for 1 minute until fragrant.
⏱️ 1 min
- 6
Pour in the chicken broth. Bring the mixture to a simmer and let it reduce by half, which should take about 3-5 minutes. Add 1 teaspoon of salt to the sauce.
⏱️ 5 min
- 7
While the sauce is reducing, bring a large pot of salted water to a rolling boil. Add the pasta of your choice and cook according to package directions until al dente.
⏱️ 10 min
- 8
Once the sauce has reduced, stir in the heavy cream and a small squeeze of lemon juice (about 1 teaspoon). Let the sauce simmer gently for 2-3 minutes to thicken slightly.
⏱️ 3 min
- 9
Thinly slice the rested chicken breast against the grain. Add the sliced chicken back into the pan with the sauce. Stir to combine.
⏱️ 2 min
- 10
Before draining the pasta, reserve 1 cup of the starchy pasta water. Drain the cooked pasta and add it directly to the pan with the chicken and sauce. Toss to coat the pasta evenly.
⏱️ 2 min
- 11
Add the grated Parmesan cheese and the reserved pasta water to the pan. Stir vigorously until the cheese is melted and the sauce is creamy and emulsified. If the sauce is too thick, add a little more pasta water until desired consistency is reached.
⏱️ 2 min
- 12
Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately, garnished with fresh chopped parsley.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Chicken & Mushroom Pasta
For the Creamy Pasta
- 1 pound chicken breast
- 8 ounces baby bella mushrooms, sliced
- 1/2 white onion, diced
- 4 cloves garlic, minced
- 2 teaspoons Italian seasoning
- 1 cup chicken broth
- 1 pound pasta, of choice (linguine recommended)
- 1 cup heavy cream
- 1 teaspoon lemon juice, freshly squeezed
- 3 tablespoons butter
- 2 tablespoons olive oil
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 cup Parmesan cheese, grated
- 1 cup pasta water, reserved from cooking pasta
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Season the chicken breast generously with 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/2 teaspoon of garlic powder on all sides.
⏱️ 2 min - 2
Place a large saucier pan or deep skillet over medium heat. Add 1 tablespoon of olive oil and 1 tablespoon of butter to the pan. Once the butter is melted and shimmering, add the seasoned chicken breast.
⏱️ 2 min - 3
Cook the chicken for 6-8 minutes per side, or until it reaches an internal temperature of 155°F. Remove the cooked chicken from the pan and set it aside on a cutting board to rest.
⏱️ 15 min - 4
Add the remaining 2 tablespoons of butter to the same pan. Once melted, add the sliced baby bella mushrooms and diced white onion. Drizzle with 1 tablespoon of olive oil. Cook for about 10 minutes, stirring occasionally, until the mushrooms are softened and browned and the onions are translucent.
⏱️ 10 min - 5
Stir in the minced garlic and Italian seasoning. Cook for 1 minute until fragrant.
⏱️ 1 min - 6
Pour in the chicken broth. Bring the mixture to a simmer and let it reduce by half, which should take about 3-5 minutes. Add 1 teaspoon of salt to the sauce.
⏱️ 5 min - 7
While the sauce is reducing, bring a large pot of salted water to a rolling boil. Add the pasta of your choice and cook according to package directions until al dente.
⏱️ 10 min - 8
Once the sauce has reduced, stir in the heavy cream and a small squeeze of lemon juice (about 1 teaspoon). Let the sauce simmer gently for 2-3 minutes to thicken slightly.
⏱️ 3 min - 9
Thinly slice the rested chicken breast against the grain. Add the sliced chicken back into the pan with the sauce. Stir to combine.
⏱️ 2 min - 10
Before draining the pasta, reserve 1 cup of the starchy pasta water. Drain the cooked pasta and add it directly to the pan with the chicken and sauce. Toss to coat the pasta evenly.
⏱️ 2 min - 11
Add the grated Parmesan cheese and the reserved pasta water to the pan. Stir vigorously until the cheese is melted and the sauce is creamy and emulsified. If the sauce is too thick, add a little more pasta water until desired consistency is reached.
⏱️ 2 min - 12
Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately, garnished with fresh chopped parsley.
⏱️ 1 min