Chicken Mushroom Pasta
Comforting chicken mushroom pasta in a creamy garlic-Parmesan sauce. Weeknight-easy, restaurant-cozy, and ready in under an hour.
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Servings:
Ingredients
Main Ingredients
- 12 oz dried pasta, such as penne or fettuccine Cook until al dente
- 1 lb boneless skinless chicken breast, thinly sliced
- 10 oz cremini mushrooms, sliced Baby bella also works
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 0.5 cup finely chopped shallot Swap onion if needed
- 1 tbsp minced garlic
- 1.5 tbsp all-purpose flour For thickening
- 1.25 cup low-sodium chicken broth
- 0.75 cup heavy cream Half-and-half works for lighter sauce
- 0.75 cup freshly grated Parmesan cheese
- 1 tsp fresh lemon juice Brightens the sauce
- 1 tsp Italian seasoning Or use dried thyme
- 0.25 tsp crushed red pepper flakes Optional heat
- 1.25 tsp kosher salt Divided, plus more for pasta water
- 0.75 tsp freshly ground black pepper
- 2 tbsp chopped fresh parsley For garnish
Instructions
Preparation Steps
- Boil pasta in salted water until al dente; reserve some cooking water and drain.
- Pat chicken dry, then season with 1 tsp salt, 1/2 tsp pepper, and Italian seasoning.
- Heat olive oil in a large skillet over medium-high. Sear chicken until golden and cooked through.
- Transfer chicken to a plate. Add butter to the skillet and melt.
- Cook mushrooms in butter, stirring occasionally, until browned and their liquid evaporates.
- Stir in shallot and garlic; cook until fragrant, about 1 minute.
- Sprinkle flour over vegetables; stir for 30 seconds to coat and lightly toast.
- Whisk in chicken broth. Simmer until slightly thickened, 2 to 3 minutes.
- Lower heat. Stir in cream, Parmesan, lemon juice, and red pepper flakes. Season to taste.
- Return chicken and any juices. Toss in pasta, loosening with reserved water as needed.
- Finish with parsley and remaining pepper. Serve hot.
Notes
Swap half the cream for extra broth and a pat of butter for a lighter sauce. For a garlicky twist, add roasted garlic and a handful of spinach in the last minute. Leftovers keep well in the fridge for 3 days; rewarm gently with a splash of broth or water.
This recipe is an original creation inspired by classic Chicken Mushroom Pasta flavors. All ingredient ratios and instructions are independently developed.