Creamy Chicken Mushroom Pasta
Indulge in the ultimate comfort food with this Creamy Chicken Mushroom Pasta, a quick and satisfying weeknight dinner that feels gourmet. Tender slices of golden-seared chicken breast and earthy baby bella mushrooms are enveloped in a rich, silky Parmesan cream sauce, perfectly coating every strand of al dente fettuccine. Infused with fragrant garlic, buttery onions, and a touch of Italian seasoning, this one-pan wonder bursts with flavor in every bite. Ready in just 45 minutes, this dish strikes the perfect balance of elegance and efficiency, making it ideal for busy evenings or special occasions. Garnished with fresh parsley and customizable with your pasta of choice, this crowd-pleasing recipe will soon become a family favorite.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium-sized yellow onion, finely chopped
- 3 pieces garlic cloves, minced
- 8 ounces baby bella mushrooms, sliced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup Parmesan cheese, grated
- 1 teaspoon dried Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 12 ounces fettuccine or pasta of choice
- 2 tablespoons fresh parsley, chopped
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the rest and set the pasta aside.
While the pasta cooks, season the chicken breasts on both sides with salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside to rest.
In the same skillet, add 1 tablespoon of olive oil and the butter. Once melted, add the chopped onion and cook for 2-3 minutes until softened.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the sliced mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until the mushrooms are golden brown and their moisture has evaporated.
Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a gentle simmer.
Reduce the heat to low and stir in the grated Parmesan cheese and Italian seasoning. Allow the sauce to thicken, about 3-5 minutes. Season with salt and black pepper to taste.
Slice the cooked chicken breasts into thin strips and return them to the skillet with the sauce.
Add the cooked pasta to the skillet and toss to coat in the creamy sauce. If the sauce is too thick, add the reserved pasta water a little at a time to reach your desired consistency.
Sprinkle the chopped fresh parsley over the pasta and serve immediately. Enjoy your Creamy Chicken Mushroom Pasta!
Nutrition Facts
Calories |
703 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.6 g | 55% | |
| Saturated Fat | 21.7 g | 109% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 169 mg | 56% | |
| Sodium | 1059 mg | 46% | |
| Total Carbohydrate | 32.6 g | 12% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 3.3 g | ||
| Protein | 43.0 g | 86% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 264 mg | 20% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 582 mg | 12% | |
*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.
