Description
This Creamy Chicken & Mushroom Pasta is a decadent one-pan meal featuring tender chicken, sautéed mushrooms, and pasta tossed in a creamy garlic-Parmesan sauce. It’s comforting, flavorful, and ready in under an hour!
Ingredients
Units
Scale
For the Chicken:
- 2 tablespoons olive oil
- 2 large chicken breasts, cut into bite-sized pieces
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Pasta and Sauce:
- 12 ounces fettuccine or your preferred pasta
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced (button or cremini work best)
- 1/2 teaspoon thyme (fresh or dried)
- 2 cups heavy cream (or half-and-half for a lighter version)
- 1 cup chicken broth
- 1 cup freshly grated Parmesan cheese
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/4 cup fresh parsley, chopped (optional, for garnish)
Instructions
1. Cook the Pasta:
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve ½ cup of the pasta water, then drain and set aside.
2. Cook the Chicken:
- Heat olive oil in a large skillet over medium-high heat.
- Season the chicken pieces with Italian seasoning, garlic powder, salt, and black pepper.
- Add the chicken to the skillet and cook for 4–5 minutes per side, or until golden brown and fully cooked. Remove from the skillet and set aside.
3. Sauté the Mushrooms:
- In the same skillet, melt the butter over medium heat.
- Add the garlic and cook for 1 minute until fragrant.
- Add the sliced mushrooms and thyme, then sauté for 5–7 minutes until the mushrooms are tender and golden.
4. Make the Cream Sauce:
- Pour in the chicken broth and heavy cream, stirring to combine.
- Bring the mixture to a simmer and cook for 3–4 minutes until slightly thickened.
- Stir in the Parmesan cheese and mix until melted and smooth. Season with salt and pepper to taste.
5. Combine and Serve:
- Return the cooked chicken to the skillet and stir to coat in the sauce.
- Add the cooked pasta to the skillet, tossing to combine everything evenly. If the sauce is too thick, add a splash of the reserved pasta water.
- Garnish with fresh parsley and extra Parmesan cheese, if desired. Serve hot!
Notes
- For added flavor, deglaze the skillet with a splash of white wine before adding the chicken broth.
- Use spinach or sun-dried tomatoes for extra vegetables.
- Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently to avoid separating the sauce.