Creamy Chicken and Mushroom Pasta
Creamy Chicken and Mushroom Pasta
Ingredients
For the Chicken
- 1 tablespoon olive oil
- 2 chicken breasts, sliced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
For the Sauce and Pasta
- 1 tablespoon butter
- 1 onion, diced
- 2 cloves garlic, minced
- 250 g mushrooms, sliced
- 1 cup chicken broth
- 250 ml heavy cream
- 1/2 cup Parmesan cheese, grated
- 250 g pasta, cooked according to package directions
- fresh parsley, chopped, for garnish
Instructions
- 1
Place the sliced chicken breasts in a bowl. Add the salt, black pepper, garlic powder, and paprika. Mix well until the chicken is thoroughly coated with the seasonings.
⏱️ 5 min
- 2
Heat 1 tablespoon of olive oil in a large pan or skillet over medium-high heat. Add the seasoned chicken to the hot pan and cook for 6-8 minutes, or until it is golden brown and fully cooked through. Once cooked, remove the chicken from the pan and set it aside.
⏱️ 8 min
- 3
In the same pan, add 1 tablespoon of butter. Add the diced onion and cook for 3-5 minutes, or until it softens. Then, add the minced garlic and cook for 1 minute until fragrant.
⏱️ 6 min
- 4
Add the sliced mushrooms to the pan and cook for 5-7 minutes, or until they are tender and have released their liquid.
⏱️ 7 min
- 5
Pour in the chicken broth and bring the mixture to a simmer. Stir in the heavy cream. Add the grated Parmesan cheese and stir continuously until the cheese is melted and the sauce thickens slightly.
⏱️ 5 min
- 6
Return the cooked chicken to the pan with the sauce. Add the cooked pasta to the pan. Toss all the ingredients together until the pasta is evenly coated with the creamy sauce.
⏱️ 3 min
- 7
Garnish with fresh chopped parsley before serving immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Chicken and Mushroom Pasta
For the Chicken
- 1 tablespoon olive oil
- 2 chicken breasts, sliced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
For the Sauce and Pasta
- 1 tablespoon butter
- 1 onion, diced
- 2 cloves garlic, minced
- 250 g mushrooms, sliced
- 1 cup chicken broth
- 250 ml heavy cream
- 1/2 cup Parmesan cheese, grated
- 250 g pasta, cooked according to package directions
- fresh parsley, chopped, for garnish
Instructions
- 1
Place the sliced chicken breasts in a bowl. Add the salt, black pepper, garlic powder, and paprika. Mix well until the chicken is thoroughly coated with the seasonings.
⏱️ 5 min - 2
Heat 1 tablespoon of olive oil in a large pan or skillet over medium-high heat. Add the seasoned chicken to the hot pan and cook for 6-8 minutes, or until it is golden brown and fully cooked through. Once cooked, remove the chicken from the pan and set it aside.
⏱️ 8 min - 3
In the same pan, add 1 tablespoon of butter. Add the diced onion and cook for 3-5 minutes, or until it softens. Then, add the minced garlic and cook for 1 minute until fragrant.
⏱️ 6 min - 4
Add the sliced mushrooms to the pan and cook for 5-7 minutes, or until they are tender and have released their liquid.
⏱️ 7 min - 5
Pour in the chicken broth and bring the mixture to a simmer. Stir in the heavy cream. Add the grated Parmesan cheese and stir continuously until the cheese is melted and the sauce thickens slightly.
⏱️ 5 min - 6
Return the cooked chicken to the pan with the sauce. Add the cooked pasta to the pan. Toss all the ingredients together until the pasta is evenly coated with the creamy sauce.
⏱️ 3 min - 7
Garnish with fresh chopped parsley before serving immediately.
⏱️ 1 min