Chicken Mushroom Pasta
Delicious, creamy Chicken Mushroom Pasta made in one pan, from scratch, and in less than 30 minutes! It's a family friendly and easy dinner.
Ingredients
- 10 oz (280 grams) pasta any shape
- 2 tablespoons (30 ml) olive oil or avocado oil
- 1 lb (450 grams) chicken breasts about 2 breasts, cut into ¾ – 1 inch pieces
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
For The Creamy Mushroom Sauce
- 1 tablespoon (13 grams) butter
- 8 ounces (225 grams) cremini mushrooms sliced
- 3 cloves garlic minced
- 1 cup (240 ml) heavy cream (double cream in the UK)
- ½ cup (43 grams) parmesan grated
- 2 tablespoons fresh parsley chopped, for garnish
Instructions
- In a saucepan, boil water, salt it, then cook the pasta according to the package instructions. When the pasta is cooked, reserve ½ cup of the pasta water and drain the pasta.
- Meanwhile, in a skillet, heat oil and add the chicken. Season with salt and pepper and cook the chicken for 4-5 minutes. Use an instant read thermometer to cook the chicken to an internal temperature of 165°F/74°C. Remove the fully cooked chicken onto a plate and set aside.
- In the same skillet, melt the butter. Add mushrooms, and cook for 3-4 minutes to sweat them until they soften. Add the garlic and cook for 1 minute.
- Add the cream and the parmesan, and whisk or stir until you get a smooth sauce. Add up to half of the pasta water if needed to loosen the sauce and whisk again.
- Add the pasta and return the chicken to the skillet, and gently mix everything together until well combined. Taste the pasta with the sauce, and adjust the seasonings to your preference. If needed, more pasta water can also be mixed in to make the pasta saucier.
- Garnish with extra parmesan cheese and fresh chopped parsley before serving.
Notes
- Save some of the pasta water before you pour it down the drain! You may not need all of it, but in case your sauce seems too thick, pasta water is the perfect thing to adjust the consistency later.
- Boneless chicken thighs can be used in place of chicken breast.
- Make the sauce while the pasta is cooking so that you can add the pasta to the sauce while everything is still hot.
- To store: Keep leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
Calories: 747kcal | Carbohydrates: 58g | Protein: 41g | Fat: 39g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 156mg | Sodium: 648mg | Potassium: 922mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1263IU | Vitamin C: 5mg | Calcium: 227mg | Iron: 2mg
Find it online: https://littlesunnykitchen.com/chicken-mushroom-pasta/