Rich Chicken and Mushroom Pasta in Cream Sauce
Creamy Chicken and Mushroom Pasta Recipe: A 30-Minute Comfort Food Classic
Introduction
Indulge in the rich flavors of tender chicken, earthy mushrooms, and velvety cream sauce with this Creamy Chicken and Mushroom Pasta recipe. Inspired by Italian-American cuisine, this dish is a crowd-pleaser that’s both quick to prepare and endlessly customizable. Ideal for beginners or busy cooks, it’s a budget-friendly meal that never compromises on taste.
Ingredients (Serves 4)
- 14 oz (400g) boneless chicken breast (cut into bite-sized pieces)
- 10 oz (300g) cremini or button mushrooms (sliced)
- 1 cup (240ml) heavy cream (or half-and-half for a lighter option)
- 8 oz (250g) pasta (fettuccine, penne, or rigatoni)
- 3 garlic cloves (minced)
- 1 medium onion (finely chopped)
- ½ cup (50g) grated Parmesan cheese
- 2 tbsp olive oil
- Salt, black pepper, and fresh parsley (for garnish)
Step-by-Step Instructions
- Cook the pasta: Boil salted water and cook pasta according to package instructions. Drain and set aside.
- Sear the chicken: Heat 1 tbsp olive oil in a large skillet. Cook chicken pieces until golden brown (5-6 minutes). Remove and set aside.
- Sauté veggies: In the same skillet, add the remaining oil. Sauté onions and garlic for 2 minutes, then add mushrooms. Cook until tender (5-7 minutes).
- Make the sauce: Return chicken to the skillet. Pour in heavy cream and Parmesan, stirring gently. Simmer on low heat until the sauce thickens (3-4 minutes). Season with salt and pepper.
- Combine: Toss the cooked pasta into the skillet until coated in sauce. Garnish with parsley and extra Parmesan.
Tips & Variations
- Gluten-free: Use gluten-free pasta and double-check cream labels.
- Vegetarian swap: Replace chicken with sautéed spinach or plant-based protein.
- Extra flavor: Add a splash of white wine or a pinch of nutmeg to the sauce.
- Storage: Keep leftovers in an airtight container for up to 3 days. Reheat with a splash of milk to revive the creamy texture.
FAQ
1. Can I freeze this pasta dish?
Freezing cooked pasta isn’t recommended, but the sauce (without pasta) freezes well for up to 1 month.
2. How do I make it dairy-free?
Substitute heavy cream with coconut milk and use nutritional yeast instead of Parmesan.
3. What pasta works best?
Shapes like fettuccine, penne, or tagliatelle hold the sauce well, but any pasta will do!
