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 button mushrooms, sliced
- 3 garlic, cloves, minced
- 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
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
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, about 8-10 minutes. Reserve 1 cup of pasta water before draining the pasta.
⏱️ 12 min
- 2
While the pasta is cooking, heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces and season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Cook, stirring occasionally, until browned 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 until softened and lightly browned, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
⏱️ 8 min
- 4
Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet. Stir in the heavy cream, remaining 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Bring the sauce to a gentle simmer and cook for 3-5 minutes, or until slightly thickened.
⏱️ 7 min
- 5
Return the cooked chicken to the skillet with the sauce. Add the cooked and drained fettuccine and the grated Parmesan cheese. Toss to combine, adding a splash of the reserved pasta water if the sauce is too thick.
⏱️ 3 min
- 6
Stir in the fresh chopped parsley. Serve immediately, garnished with additional grated Parmesan cheese if desired.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
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 button mushrooms, sliced
- 3 garlic, cloves, minced
- 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
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
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, about 8-10 minutes. Reserve 1 cup of pasta water before draining the pasta.
⏱️ 12 min - 2
While the pasta is cooking, heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces and season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Cook, stirring occasionally, until browned 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 until softened and lightly browned, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
⏱️ 8 min - 4
Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet. Stir in the heavy cream, remaining 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Bring the sauce to a gentle simmer and cook for 3-5 minutes, or until slightly thickened.
⏱️ 7 min - 5
Return the cooked chicken to the skillet with the sauce. Add the cooked and drained fettuccine and the grated Parmesan cheese. Toss to combine, adding a splash of the reserved pasta water if the sauce is too thick.
⏱️ 3 min - 6
Stir in the fresh chopped parsley. Serve immediately, garnished with additional grated Parmesan cheese if desired.
⏱️ 3 min