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Creamy Mushroom Garlic Pasta with Chicken

A fork lifts fettuccine noodles coated in sauce from a bowl of Creamy Mushroom Garlic Pasta with Chicken, garnished with parsley.
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A recipe for rich, savory pasta featuring pan-seared chicken, sautéed mushrooms, and a creamy garlic sauce.

Ingredients

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  • 1 pound fettuccine or linguine pasta
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 8 ounces cremini mushrooms, sliced
  • 4 cloves garlic, minced
  • 1/2 cup dry white wine (optional)
  • 1 1/2 cups heavy cream
  • 1/2 cup chicken broth
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1/4 teaspoon dried thyme
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Cook the pasta according to package directions until al dente. Reserve 1 cup of the pasta water before draining.
  2. While the pasta cooks, season the chicken pieces with salt and pepper.
  3. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
  4. Add mushrooms to the same skillet and cook until they release their moisture and start to brown, about 5 minutes.
  5. Add minced garlic to the skillet and cook for 1 minute until fragrant.
  6. If using wine, pour it into the skillet and scrape up any browned bits from the bottom. Let it simmer until reduced by half.
  7. Pour in the heavy cream and chicken broth. Bring the mixture to a gentle simmer.
  8. Stir in the Parmesan cheese and dried thyme. Continue to cook until the sauce thickens slightly, about 3 minutes.
  9. Return the cooked chicken to the skillet. Add the drained pasta. Toss everything together until the pasta is well coated.
  10. If the sauce is too thick, add reserved pasta water, one splash at a time, until you reach your desired consistency.
  11. Stir in fresh parsley. Serve immediately with extra Parmesan cheese.

Notes

  • For a richer flavor, use butter instead of half the olive oil when cooking the mushrooms.
  • If you skip the white wine, add 1/4 cup of chicken broth to the skillet before the cream.
  • You can substitute spinach or sun-dried tomatoes for part of the mushrooms if you wish.

Nutrition

Find it online: https://hungryhearld.com/creamy-mushroom-garlic-pasta-with-chicken/