Creamy Chicken and Mushroom Pasta
A comforting and creamy pasta dish with tender chicken and earthy mushrooms, perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
- Diet: Non-Vegetarian
Ingredients
- 8 ounces fettuccine or pasta of your choice
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 8 ounces mushrooms, sliced
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped (optional)
Instructions
- Boil a large pot of salted water and cook the pasta according to package instructions. Drain, and set aside.
- Heat olive oil over medium-high heat in a large skillet. Add the chicken pieces, seasoning with salt and pepper. Cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove the chicken and set aside.
- In the same skillet, add sliced mushrooms. Sauté for about 4-5 minutes until they are golden brown and tender. Then add minced garlic and cook for another minute until fragrant.
- Pour in the chicken broth, scraping up any brown bits from the bottom of the skillet. Allow the broth to simmer for a couple of minutes until slightly reduced.
- Stir in the heavy cream and Parmesan cheese, cooking until the cheese has melted and the sauce thickens slightly.
- Return the cooked chicken to the skillet and add the pasta. Toss everything together until the pasta is well coated in the creamy sauce. Adjust seasoning if necessary.
- Garnish with fresh parsley if desired and serve warm.
Notes
Use fresh ingredients for the best flavor and avoid overcooking the pasta.