Creamy Chicken and Mushroom Pasta
Creamy Chicken and Mushroom Pasta
Ingredients
For the Chicken and Mushrooms
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 8 ounces cremini mushrooms, sliced
- 2 tablespoons olive oil
- 3 garlic, cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Creamy Sauce and Pasta
- 12 ounces fettuccine or penne pasta
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve 1/2 cup of pasta water before draining. Set aside.
⏱️ 10 min
- 2
While the pasta cooks, heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces and season with salt, pepper, and oregano. Cook, stirring occasionally, until browned on all sides and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
⏱️ 7 min
- 3
Add the sliced mushrooms to the same skillet, adding a little more olive oil if needed. Cook over medium heat, stirring occasionally, until the mushrooms are softened and have released their liquid, about 5-7 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min
- 4
Push the mushrooms and garlic to one side of the skillet. Add butter to the empty side and let it melt. Sprinkle the flour over the melted butter and whisk constantly for 1 minute to form a roux.
⏱️ 2 min
- 5
Gradually whisk in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer, then stir in the heavy cream. Cook, stirring occasionally, until the sauce thickens slightly, about 3-5 minutes.
⏱️ 5 min
- 6
Return the cooked chicken to the skillet with the sauce and mushrooms. Stir in the grated Parmesan cheese until melted and smooth. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
⏱️ 3 min
- 7
Add the drained cooked pasta to the skillet and toss gently to coat everything evenly in the creamy sauce. Taste and adjust seasonings as needed.
⏱️ 3 min
- 8
Serve immediately, garnished with fresh chopped parsley and extra grated Parmesan cheese, if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Chicken and Mushroom Pasta
For the Chicken and Mushrooms
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 8 ounces cremini mushrooms, sliced
- 2 tablespoons olive oil
- 3 garlic, cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Creamy Sauce and Pasta
- 12 ounces fettuccine or penne pasta
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve 1/2 cup of pasta water before draining. Set aside.
⏱️ 10 min - 2
While the pasta cooks, heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces and season with salt, pepper, and oregano. Cook, stirring occasionally, until browned on all sides and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
⏱️ 7 min - 3
Add the sliced mushrooms to the same skillet, adding a little more olive oil if needed. Cook over medium heat, stirring occasionally, until the mushrooms are softened and have released their liquid, about 5-7 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min - 4
Push the mushrooms and garlic to one side of the skillet. Add butter to the empty side and let it melt. Sprinkle the flour over the melted butter and whisk constantly for 1 minute to form a roux.
⏱️ 2 min - 5
Gradually whisk in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer, then stir in the heavy cream. Cook, stirring occasionally, until the sauce thickens slightly, about 3-5 minutes.
⏱️ 5 min - 6
Return the cooked chicken to the skillet with the sauce and mushrooms. Stir in the grated Parmesan cheese until melted and smooth. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
⏱️ 3 min - 7
Add the drained cooked pasta to the skillet and toss gently to coat everything evenly in the creamy sauce. Taste and adjust seasonings as needed.
⏱️ 3 min - 8
Serve immediately, garnished with fresh chopped parsley and extra grated Parmesan cheese, if desired.
⏱️ 2 min