Creamy Chicken Mushroom Pasta (Print Version)
# Ingredients:
→ Pasta and Protein
01 -
225g fettuccine or penne pasta
02 -
450g boneless, skinless chicken breasts, thinly sliced
→ Vegetables and Aromatics
03 -
150g sliced mushrooms (cremini or button)
04 -
3 cloves garlic, finely minced
05 -
1 small onion, finely chopped
→ Sauce and Seasonings
06 -
240ml heavy cream
07 -
120ml chicken broth
08 -
50g grated Parmesan cheese
09 -
2 tablespoons olive oil
10 -
1 teaspoon dried thyme
11 -
1 teaspoon dried oregano
12 -
Salt, to taste
13 -
Black pepper, to taste
→ Garnish
14 -
Fresh parsley, chopped
# Instructions:
01 -
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain and reserve 120ml of the pasta cooking water. Set pasta aside.
02 -
In a large skillet, heat olive oil over medium heat. Season chicken slices with salt and pepper. Sauté chicken for 5–7 minutes until golden and cooked through. Remove chicken from skillet and set aside.
03 -
In the same skillet, add onions and garlic. Cook for 2–3 minutes until softened and aromatic. Add mushrooms and continue to cook for 5 minutes until mushrooms are browned and tender.
04 -
Pour chicken broth into the skillet. Simmer briefly, then stir in heavy cream, dried thyme, dried oregano, and grated Parmesan cheese. Cook, stirring gently, for 3–4 minutes until cheese melts and sauce begins to thicken.
05 -
Return cooked chicken and drained pasta to the skillet. Gently toss to combine all components, adding reserved pasta water gradually if needed to achieve a creamy sauce consistency.
06 -
Garnish with freshly chopped parsley and additional Parmesan if desired. Serve immediately while hot.
# Notes:
01 -
Use reserved pasta water to adjust the sauce's consistency for a silkier finish.