Creamy Mushroom Chicken Parmesan Pasta
A comforting dish combining tender chicken, earthy mushrooms, and rich Parmesan cheese in a creamy sauce.
Servings: 4 servings
Equipment
- Large Pot
- Skillet
- Mixing Bowl
Ingredients
Protein
- 1 pound Boneless Skinless Chicken Breast Cut into bite-sized pieces.
Pasta
- 8 ounces Pasta (penne or fettuccine) Cooked al dente.
Vegetables
- 8 ounces Fresh Mushrooms Cleaned and sliced.
- 1 medium Onion Diced.
- 3 cloves Garlic Mince for flavor.
Dairy
- 1 cup Heavy Cream For a rich sauce.
- 1 cup Parmesan Cheese Freshly grated.
Oils and Fats
- 2 tablespoons Olive Oil For sautéing.
Seasonings
- 1 teaspoon Italian Seasoning For flavor enhancement.
Salt and Pepper
- Salt To taste.
- Pepper To taste.
Instructions
- Gather all your ingredients, ensuring everything is prepped and ready to go.
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve about 1 cup of pasta water before draining.
- Heat a large skillet over medium heat. Add olive oil and heat until shimmering.
- Add diced onion to the skillet and sauté for about 3-4 minutes until translucent.
- Add minced garlic and stir for about 30 seconds.
- Add sliced mushrooms and sauté for about 5-7 minutes until golden brown.
- Push mushrooms to one side and add chicken pieces. Season with salt, pepper, and Italian seasoning. Cook for 6-8 minutes until browned and cooked through.
- Lower the heat and pour in heavy cream. Stir gently to combine.
- Add grated Parmesan cheese and stir until melted and blended into the sauce.
- If the sauce is too thick, add reserved pasta water until desired creaminess is achieved. Adjust seasoning if needed.
- Add drained pasta to the skillet and toss to coat in the sauce. Cook for an additional 2-3 minutes.
- Remove from heat and serve your Creamy Mushroom Chicken Parmesan Pasta!
Notes
Consider adding spinach or kale for extra nutrition, or experiment with different types of mushrooms for varied flavors.