Description
Tender bites of chicken and earthy mushrooms bathed in a silky garlic-infused cream sauce, tossed with your favorite pasta. This one-pot wonder is pure comfort in every forkful!
Ingredients
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For the Chicken & Mushrooms
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1 lb (450 g) boneless, skinless chicken breasts or thighs, cut into 1″ pieces
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8 oz (225 g) cremini or white mushrooms, sliced
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2 tbsp olive oil
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1 tsp kosher salt, divided
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½ tsp freshly ground black pepper, divided
For the Creamy Garlic Sauce
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3 tbsp unsalted butter
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4 cloves garlic, minced
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1 small shallot or ¼ small onion, finely chopped
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1 cup (240 ml) low-sodium chicken broth
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1 cup (240 ml) heavy cream
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½ cup (50 g) freshly grated Parmesan cheese, plus extra for serving
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1 tsp Dijon mustard (optional, for depth)
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¼ tsp crushed red pepper flakes (optional)
For the Pasta & Finishing Touches
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12 oz (340 g) pasta (fettuccine, penne, or rigatoni)
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Salt, for pasta water
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2 tbsp chopped fresh parsley or chives, for garnish
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Lemon wedges, for serving (optional)
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Instructions
1️⃣ Cook the pasta
: Bring a large pot of salted water to a rolling boil. Add pasta and cook until just al dente according to package directions. Reserve ⅔ cup pasta water, drain, and set aside.
2️⃣ Sauté chicken
: While pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat. Season chicken pieces with ½ tsp salt and ¼ tsp pepper, then add to skillet in a single layer. Cook, stirring occasionally, until golden and cooked through, about 5–6 minutes. Transfer to a plate and tent with foil.
3️⃣ Cook mushrooms
: In the same skillet, add remaining 1 tbsp olive oil. Add mushrooms and season with remaining ½ tsp salt and ¼ tsp pepper. Sauté until they release their liquid and turn golden, about 5 minutes. Transfer mushrooms to the plate with the chicken.
4️⃣ Build the sauce base
: Reduce heat to medium and melt butter in the skillet. Add shallot and cook until translucent, about 2 minutes. Stir in garlic and red pepper flakes; sauté 30 seconds until fragrant.
5️⃣ Deglaze & simmer
: Pour in chicken broth, scraping up any browned bits from the bottom. Stir in Dijon mustard if using, then bring to a gentle simmer. Let reduce slightly, about 2 minutes.
6️⃣ Add cream & cheese
: Stir in heavy cream and Parmesan cheese. Cook, stirring constantly, until the sauce is smooth and begins to thicken, about 3–4 minutes. Season to taste with additional salt and pepper if needed.
7️⃣ Combine everything
: Return cooked chicken and mushrooms to the skillet. Add drained pasta and toss to coat, adding reserved pasta water a splash at a time until the sauce clings perfectly to the noodles.
8️⃣ Garnish & serve
: Divide pasta among bowls. Sprinkle with chopped parsley (or chives) and extra Parmesan. Serve with lemon wedges on the side for a bright finish.
Notes
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Protein swap: Use shrimp or sliced Italian sausage in place of chicken for a different twist.
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Veggie boost: Stir in a handful of baby spinach or peas at the end of step 7 for extra color and nutrition.
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Lightened-up: Swap half the cream for whole milk and reduce butter to 2 tbsp.
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Make-ahead: Cook through step 5, cool sauce, and refrigerate up to 24 hours. Reheat gently, then finish steps 6–8.
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Gluten-free: Use your favorite gluten-free pasta and ensure broth is GF as well.
- Prep Time: 10 min
- Cook Time: 20 min