Creamy Chicken And Mushroom Pasta

A luscious and satisfying dish that combines tender chicken, earthy mushrooms, and a rich creamy sauce, all enveloped in perfectly cooked pasta.

Prep Time15

Cook Time30

Total Time45

Course: Main

Cuisine: American

Keyword: Easy

Servings: 4 servings

2 pieces Boneless Skinless Chicken Breasts Approximately 1 pound, cut into bite-sized pieces.
8 ounces Pasta Fettuccine or penne, cooked al dente.
8 ounces Fresh Mushrooms Preferably cremini or button, sliced thinly.
1 cup Heavy Cream Essential for the creamy sauce.
3 cloves Garlic Minced.
1 cup Low-Sodium Chicken Broth Adds flavor and moisture.
½ cup Grated Parmesan Cheese For flavor and creaminess.
2 tablespoons Olive Oil For sautéing.
to taste Salt
to taste Pepper
1 handful Fresh Parsley Chopped, for garnish.

1. Boil a large pot of salted water. Add the pasta and cook until al dente. Reserve ½ cup of pasta water, then drain and set aside.
2. In a large skillet, heat olive oil over medium-high heat. Add chicken pieces, season with salt and pepper, and cook until golden brown and cooked through, about 5-7 minutes.
3. Transfer the cooked chicken to a plate and cover with foil. In the same skillet, add sliced mushrooms and sauté until browned, about 5 minutes.
4. Add minced garlic to the mushrooms and sauté for an additional 1-2 minutes until fragrant.
5. Pour in chicken broth, scraping the bottom of the skillet. Let it simmer for 2-3 minutes.
6. Reduce heat to low and stir in heavy cream. Let it simmer for 5 minutes until slightly thickened.
7. Add the cooked chicken and Parmesan cheese to the skillet, stirring until the cheese melts and the chicken is coated.
8. Combine the drained pasta with the sauce, adding reserved pasta water if needed for consistency.
9. Adjust seasoning with salt and pepper, and warm through for another minute.
10. Serve hot, garnished with chopped parsley.

Consider adding vegetables like spinach or peas for extra nutrition. This dish can be made ahead of time and reheated.