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 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Pasta and Sauce
- 12 ounces fettuccine or penne pasta
- 2 tablespoons unsalted 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
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Bring a large pot of salted water to a boil for the pasta. Cook the pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining. Set aside.
⏱️ 10 min
- 2
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces and season with salt, pepper, and 1/2 teaspoon of Italian seasoning. Cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
⏱️ 7 min
- 3
Add the sliced mushrooms to the same skillet (add a little more olive oil if needed). Cook, stirring occasionally, until the mushrooms are softened and have released their liquid, about 5-7 minutes. Add the minced garlic and the remaining 1/2 teaspoon of Italian seasoning, and cook for another 1 minute until fragrant.
⏱️ 8 min
- 4
Push the mushrooms and garlic to one side of the skillet. Add the butter to the empty side and let it melt. Sprinkle the flour over the melted butter and whisk constantly for 1 minute to create a roux.
⏱️ 2 min
- 5
Gradually whisk in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring the mixture to a simmer, then stir in the heavy cream and grated Parmesan cheese. Cook, stirring frequently, until the sauce thickens slightly, about 3-5 minutes.
⏱️ 5 min
- 6
Return the cooked chicken to the skillet with the sauce and mushrooms. Add the drained pasta and toss to coat everything evenly. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
⏱️ 5 min
- 7
Taste and adjust seasoning as needed. Garnish with fresh chopped parsley and serve immediately with extra grated Parmesan cheese on the side.
⏱️ 3 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 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Pasta and Sauce
- 12 ounces fettuccine or penne pasta
- 2 tablespoons unsalted 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
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Bring a large pot of salted water to a boil for the pasta. Cook the pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining. Set aside.
⏱️ 10 min - 2
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces and season with salt, pepper, and 1/2 teaspoon of Italian seasoning. Cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
⏱️ 7 min - 3
Add the sliced mushrooms to the same skillet (add a little more olive oil if needed). Cook, stirring occasionally, until the mushrooms are softened and have released their liquid, about 5-7 minutes. Add the minced garlic and the remaining 1/2 teaspoon of Italian seasoning, and cook for another 1 minute until fragrant.
⏱️ 8 min - 4
Push the mushrooms and garlic to one side of the skillet. Add the butter to the empty side and let it melt. Sprinkle the flour over the melted butter and whisk constantly for 1 minute to create a roux.
⏱️ 2 min - 5
Gradually whisk in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring the mixture to a simmer, then stir in the heavy cream and grated Parmesan cheese. Cook, stirring frequently, until the sauce thickens slightly, about 3-5 minutes.
⏱️ 5 min - 6
Return the cooked chicken to the skillet with the sauce and mushrooms. Add the drained pasta and toss to coat everything evenly. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
⏱️ 5 min - 7
Taste and adjust seasoning as needed. Garnish with fresh chopped parsley and serve immediately with extra grated Parmesan cheese on the side.
⏱️ 3 min