Chicken Pasta with Mushroom Cream (Print-Friendly Version)
# What You'll Need:
→ Pasta and Protein
01 -
450g chicken breast, cut into thin strips (boneless and skinless)
02 -
225g penne or fettuccine noodles
→ Vegetables and Aromatics
03 -
1 small onion, diced finely
04 -
3 cloves garlic, chopped into fine bits
05 -
150g mushrooms, thinly sliced (button or cremini)
→ Sauce and Seasonings
06 -
240ml cream (heavy)
07 -
2 tablespoons olive oil
08 -
50g Parmesan, grated
09 -
120ml broth made from chicken
10 -
1 teaspoon oregano (dried)
11 -
1 teaspoon thyme (dried)
12 -
Pinch of salt (adjust to taste)
13 -
Ground black pepper to your taste
→ Garnish
14 -
Chopped parsley, fresh
# Step-by-Step Directions:
01 -
Boil water with some salt in a big pot. Cook pasta as per the package (just till firm). Save 120ml of the water you boiled pasta in, then drain the rest and set pasta aside.
02 -
Warm up olive oil in a large pan on medium heat. Sprinkle chicken with pepper and salt before adding to the pan. Stir and cook for about 5–7 minutes until it's nicely golden and fully cooked. Remove it from the pan and place aside.
03 -
Toss garlic and onions into the same pan, cooking for 2–3 minutes till you can smell them and they soften. Follow up with mushrooms, stirring for about 5 minutes till tender and browned nicely.
04 -
Add chicken broth to the pan and let it simmer for a short bit. Stir in Parmesan, oregano, thyme, and cream. Cook gently for 3–4 minutes, giving it an occasional stir until the sauce starts to thicken.
05 -
Put the drained noodles and the cooked chicken back in the pan. Use the saved water from pasta to make the sauce creamy, adding a little at a time. Toss everything around softly to get it all coated.
06 -
Sprinkle freshly chopped parsley over the dish, and top with more Parmesan cheese if you'd like. Serve while it's still hot.
# Helpful Notes:
01 -
For a smoother sauce, add some pasta water a little at a time until it's perfect.