Description
A comforting and indulgent meal that combines perfectly cooked pasta with tender chicken and earthy mushrooms in a rich, creamy sauce.
Ingredients
Scale
- 1 lb pasta (penne or fettuccine)
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt & pepper, to taste
- 1 tbsp olive oil
- 2 tbsp butter
- 1 shallot, chopped
- 2 garlic cloves, minced
- 8 oz mushrooms, sliced
- ½ cup dry white wine (or chicken broth)
- 1½ cups heavy cream
- ½ cup Parmesan cheese, grated
- 1 tsp Italian seasoning
- Fresh parsley, chopped (garnish)
Instructions
- Begin by boiling a large pot of salted water. Once the water reaches a rolling boil, add the pasta of your choice, whether it’s penne or fettuccine. Cook it according to the package instructions until it reaches an al dente texture. Remember to reserve a cup of the pasta water before draining it, as this starchy liquid will serve as a perfect addition to your creamy sauce!
- While the pasta cooks, season the bite-sized chicken pieces generously with salt and pepper. In a large skillet over medium-high heat, heat the olive oil. Once hot, add the chicken and sauté for about 5-6 minutes or until they are cooked through and have a golden color. Once cooked, remove the chicken from the skillet and set it aside.
- In the same skillet, lower the heat and melt the butter. Add the chopped shallot and minced garlic and sauté for about 1 minute, allowing them to release their aroma. Then, add the sliced mushrooms and cook for a few more minutes until the mushrooms are nicely browned and tender. At this point, deglaze the pan by adding the dry white wine (or chicken broth) and simmer until it reduces by half, scraping any flavorful bits off the bottom of the pan.
- Once the wine has reduced, stir in the heavy cream, grated Parmesan cheese, and Italian seasoning. Let the mixture simmer for 3-5 minutes, allowing it to thicken and develop a creamy consistency. Return the cooked chicken to the pan and gently fold in the drained pasta, tossing everything together to thoroughly coat the pasta in the rich sauce. If you find the sauce too thick, add reserved pasta water gradually until you achieve your desired consistency.
- Once the pasta is well coated, remove the skillet from heat. Serve the pasta hot, garnished with freshly chopped parsley and extra Parmesan cheese, if desired.
Notes
For extra flavor, consider marinating the chicken in Italian dressing for about 30 minutes before cooking. Store any leftovers in an airtight container in the fridge for up to 3 days. Reheating on low heat on the stove will keep the sauce creamy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
Nutrition
- Calories: 650 kcal
- Sodium: 700 mg
- Protein: 40 g