Chicken Mushroom Pasta Marinara
Indulge in the comforting flavors of Chicken Mushroom Pasta Marinara, a hearty dish that brings together tender chicken, earthy mushrooms, and a rich marinara sauce for a satisfying weeknight dinner. This recipe features succulent, pan-seared chicken breast paired with sautéed button or cremini mushrooms, fragrant garlic, and a touch of dried oregano, all simmered in a flavorful marinara sauce with an optional splash of cream for added richness. Tossed with perfectly al dente penne or fettuccine and topped with freshly grated Parmesan and vibrant basil, this easy-to-make pasta dish is a crowd-pleaser that’s perfect for any occasion. Ready in just 45 minutes, this recipe is ideal for busy weeknights or casual gatherings. Whether you're looking for a comforting Italian-inspired dinner or a new take on pasta night, this Chicken Mushroom Pasta Marinara is sure to delight the whole family.
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 8 ounces Button or cremini mushrooms, sliced
- 3 cloves Garlic, minced
- 1 teaspoon Dried oregano
- 0.5 teaspoon Crushed red pepper flakes
- 3 cups Marinara sauce
- 0.25 cups Heavy cream (optional)
- 12 ounces Penne or fettuccine pasta
- 0.5 cups Parmesan cheese, grated
- 2 tablespoons Fresh basil leaves, chopped
Instructions
Season the chicken breasts with salt and black pepper on both sides.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken breasts and cook for 5-6 minutes per side, or until golden brown and fully cooked through (165°F internal temperature). Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the sliced mushrooms and cook for 5-6 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
Add the minced garlic, dried oregano, and crushed red pepper flakes to the skillet. Cook for 1 minute, stirring constantly, until fragrant.
Pour the marinara sauce into the skillet and stir to combine. Lower the heat to medium and let the sauce simmer for 5 minutes.
If desired, stir in the heavy cream to add richness to the sauce.
While the sauce simmers, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside.
Slice the cooked chicken into thin strips and add it to the marinara sauce. Stir to combine and heat the chicken through, about 2-3 minutes.
Toss the cooked pasta with the chicken and sauce in the skillet, ensuring the pasta is evenly coated.
Serve the pasta hot, topped with grated Parmesan cheese and freshly chopped basil for garnish.
Nutrition Facts
Calories |
2201 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.7 g | 120% | |
| Saturated Fat | 32.8 g | 164% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 492 mg | 164% | |
| Sodium | 4311 mg | 187% | |
| Total Carbohydrate | 142.8 g | 52% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 24.4 g | ||
| Protein | 191.5 g | 383% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 660 mg | 51% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 2142 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
