Creamy Chicken Pasta with Mushrooms
This is my recent favorite comfort food: creamy chicken pasta with mushrooms. Seriously, this dish is my go-to for those cozy nights when all I want is something hearty and satisfying. And let me tell you, the chicken in this recipe? It's so tender, perfectly seasoned, and just begging to be paired with the pasta. I'm drooling just thinking about it while writing up this recipe. So, let’s get cooking.
Ingredients
- Pasta of your choice
For the Chicken Marinate:
- 2 chicken Breasts sliced in half
- Olive Oil
- Garlic Powder
- Salt
- Black Pepper
- Oregano powder
- Paprika
- Red Chili Flakes
For the Creamy Mushroom Sauce:
- Olive oil
- Butter
- Shallot finely chopped
- Onion diced
- Garlic minced
- Mushrooms sliced
- Italian seasoning
- Thyme
- Black pepper
- 3/4 cup chicken stock dissolve Better Than Bouillon in hot water or store-bought chicken stock
- 1/2 cup heavy cream
- 1 cup milk
- 1 cup parmesan cheese grated
- Salt adjust to taste
Garnishing:
- Fresh Parsley minced
Instructions
- Start by marinating the chicken breasts. Season them with garlic powder, salt, black pepper, oregano, paprika, and red chili flakes. Marinate for about 15 minutes.
- Cook your favorite pasta according to the package instructions. I love using fettuccine or penne for this dish, but feel free to use whatever pasta you have on hand. Remember to add a splash of olive oil to the pasta water to prevent sticking.
- While the pasta is cooking, in a pan, heat some olive oil over medium-high heat. Cook the chicken breasts until they are golden brown on both sides and cooked through. Internal temperature should be 170 °F.
- In the same pan, add a bit more olive oil. Sauté the shallots, onions, and garlic until they're soft and translucent. Then, toss in the sliced mushrooms and let them caramelize for 5-10 minutes.
- Sprinkle in some Italian seasoning, thyme, and black pepper. Stir and let everything meld together.
- While the mushrooms and onions are caramelizing, dissolve Better Than Bouillon in warm water to make chicken stock. The stock adds an extra depth of flavor to the sauce.
- Once the mushrooms are nicely caramelized, pour in the chicken stock, heavy cream, and milk. Add butter and let the sauce simmer gently, allowing it to thicken.
- Finally, sprinkle in grated Parmesan cheese, stirring until it melts and blends into the sauce. Season with salt to taste.
- Add the pasta directly into the creamy mushroom sauce. Toss everything together for 2-4 minutes until the pasta is thoroughly cooked and coated.
- Slice your chicken breasts into strips and lay them over the creamy pasta. Finish off with fresh minced parsley.
Tried this recipe?Let us know how it was!