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Chicken and Mushroom Pasta Recipe

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4.3 from 5 reviews

  • Author: Molly
  • Total Time: 35 minutes
  • Yield: 4 servings

Description

This creamy Chicken and Mushroom Pasta is a comforting and flavorful dish that combines tender chicken cutlets, sautéed cremini mushrooms, and a rich Parmesan cream sauce tossed with pasta. Ready in just 35 minutes, it’s a perfect weeknight dinner that’s both hearty and satisfying.

Ingredients

Pasta

  • 8 ounces uncooked pasta

Chicken

  • 2 chicken breasts
  • 1/2 teaspoon garlic powder
  • Salt & pepper (to taste)
  • 1 tablespoon olive oil
  • 3 tablespoons butter (divided)

Vegetables and Seasonings

  • 4 ounces cremini mushrooms (sliced)
  • 1/2 medium onion (chopped)
  • 3-4 cloves garlic (minced)
  • 1/2 teaspoon Italian seasoning

Liquid Ingredients & Sauce

  • 1/2 cup chicken broth
  • 1/2 teaspoon lemon juice
  • 1 cup heavy/whipping cream
  • 1 teaspoon cornstarch
  • 2 teaspoons cold water (for slurry)

Cheese and Garnish

  • 1/2 cup freshly grated parmesan cheese
  • Chopped parsley (optional, to taste)

Instructions

  1. Cook Pasta: Boil a large pot of salted water and cook the pasta according to package directions until al dente. Drain and set aside.
  2. Prepare Chicken: Slice each chicken breast in half lengthwise to create thinner cutlets (4 pieces total). Season both sides with garlic powder, salt, and pepper.
  3. Sear Chicken: Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat. Once hot, cook chicken cutlets for 5-6 minutes per side until golden and cooked through (internal temperature of 165°F). Remove chicken to a plate.
  4. Sauté Mushrooms and Onions: Reduce heat to medium. Add the remaining 2 tablespoons butter to the skillet along with mushrooms and onions. Cook until mushrooms release their water and turn golden brown, about 5-7 minutes.
  5. Add Garlic and Seasoning: Stir in minced garlic, Italian seasoning, and chicken broth. Cook for 1-2 minutes until the broth reduces by half.
  6. Incorporate Cream and Lemon: Add lemon juice and heavy cream to the skillet, scraping any browned bits from the bottom for extra flavor.
  7. Cut Chicken: Cut the cooked chicken into bite-sized pieces.
  8. Make Cornstarch Slurry: Mix cornstarch with 2 teaspoons cold water in a small bowl to create a slurry, then stir this into the skillet sauce.
  9. Combine Chicken and Sauce: Add the bite-sized chicken back into the skillet and cook for a few minutes until heated through and the sauce thickens.
  10. Add Parmesan: Stir fresh grated Parmesan cheese into the sauce until melted and well combined.
  11. Toss Pasta in Sauce: Add the drained pasta to the skillet and toss to coat in the sauce evenly. If the sauce is too thick, add a splash of reserved pasta water before draining to loosen it.
  12. Serve: Serve immediately with extra salt and pepper as needed. Garnish with chopped parsley if desired.

Notes

  • Use freshly grated Parmesan for best flavor and melting quality.
  • Do not overcook the chicken to keep it tender and juicy.
  • You can substitute cremini mushrooms with white button mushrooms if preferred.
  • Reserve some pasta water before draining to adjust sauce consistency if needed.
  • Optional garnish with parsley adds a fresh pop of color and taste.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian-American

Find it online: https://recipeglimpse.com/chicken-and-mushroom-pasta-recipe/