Description
Indulging in a plate of Creamy Chicken and Mushroom Pappardelle with Burrata is like wrapping yourself in a warm, cozy blanket on a chilly evening.
Ingredients
Scale
- For the Sauce:
- 4 tbsp unsalted butter
- 10 oz cremini mushrooms, sliced
- 2 shallots, minced
- 5 garlic cloves, minced
- 4 sprigs fresh thyme (or ¼ tsp dried)
- 2 cups chicken broth
- ⅔ cup heavy cream (or half-and-half)
- Salt and black pepper, to taste
- For the Pasta:
- 16 oz pappardelle pasta
- 1 cup cooked shredded chicken
- 1–2 balls burrata cheese
- Truffle oil or truffle salt (optional)
- Fresh thyme leaves, for garnish
Instructions
- Start your dish by melting the unsalted butter in a large skillet over medium heat. Watch it carefully as you cook for about 3 to 4 minutes, allowing it to turn golden brown and develop a nutty aroma.
- Next, introduce the sliced cremini mushrooms to the skillet. Stir these beauties for approximately 7 to 8 minutes until they are perfectly browned and have dried out a bit.
- Add the minced shallots, garlic, and thyme sprigs into the skillet. Allow them to mingle for about 2 minutes.
- Pour in the chicken broth, scraping the bottom of the pan to release those delicious browned bits. Let this simmer for 10 to 12 minutes, reducing it by half.
- While your sauce is reducing, bring a large pot of salted water to a rolling boil. Add the pappardelle and cook until al dente according to package instructions.
- Once your pasta is ready, toss the cooked shredded chicken into the sauce, warming it through. Then, add the cooked pappardelle.
- Transfer the luscious pasta to a serving dish, tucking in some torn burrata over the top.
Notes
For an even richer sauce, feel free to replace the heavy cream with a combination of cream cheese and broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 600 kcal
- Sodium: 400 mg
- Protein: 30 g