Description

A rich and comforting Creamy Chicken and Mushroom Pasta recipe that combines tender chicken breasts, sautéed mushrooms, and a luscious Parmesan cream sauce, all tossed with your favorite pasta. Ready in just 30 minutes, this dish is perfect for a satisfying weeknight dinner.

Ingredients

Protein

2 chicken breasts, boneless and skinless

Pasta

8 oz pasta (penne, fettuccine, or spaghetti)

Vegetables and Aromatics

1 cup mushrooms, sliced
2 cloves garlic, minced

Liquids and Dairy

1 tablespoon olive oil
1/2 cup heavy cream
1/2 cup chicken broth
1/2 cup grated Parmesan cheese

Seasonings

Salt and pepper to taste
1 tablespoon fresh parsley, chopped (optional)

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Instructions

Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta following the package instructions until al dente. Drain well and set aside.
Cook the chicken: Heat olive oil in a large skillet over medium heat. Season the chicken breasts on both sides with salt and pepper. Place them in the skillet and cook for 5-7 minutes per side until golden brown and thoroughly cooked. Remove the chicken from the pan and let it rest for a few minutes before slicing thinly.
Sauté mushrooms and garlic: In the same skillet, add the sliced mushrooms and minced garlic. Cook for 3 to 4 minutes, stirring occasionally, until the mushrooms are tender and have a golden color.
Deglaze the pan: Pour in the chicken broth and bring the mixture to a simmer. Use a wooden spoon or spatula to scrape the browned bits off the bottom of the skillet; this adds extra flavor to the sauce.
Create the creamy sauce: Stir in the heavy cream and grated Parmesan cheese. Continue cooking for 2 to 3 minutes, stirring often, until the sauce thickens slightly.
Combine pasta and chicken: Add the cooked pasta and sliced chicken back into the skillet. Toss all the ingredients together ensuring everything is well coated with the creamy sauce.
Season and garnish: Taste and adjust seasoning with additional salt and pepper if needed. Garnish with chopped fresh parsley for a burst of freshness and serve immediately.

Notes

Use any pasta shape you prefer, but longer noodles like fettuccine or spaghetti work best for coating in sauce.
For a lighter version, substitute half-and-half for heavy cream, though the sauce will be less rich.
Make sure not to overcook the chicken to keep it tender and juicy.
Fresh parsley adds a nice contrast, but you can omit or substitute with basil or chives.
Leftovers keep well in the fridge for up to 2 days and reheat nicely on the stovetop or microwave.