Creamy Mushroom Chicken and Pasta
Indulge in the ultimate comfort food with this Creamy Mushroom Chicken and Pasta recipe, a rich and satisfying dish that's perfect for weeknight dinners or special occasions. Tender fettuccine is coated in a luscious, velvety sauce made from heavy cream, chicken broth, and Parmesan cheese, while golden, seared chicken breasts provide a protein-packed centerpiece. Earthy cremini mushrooms and fragrant garlic add layers of depth and flavor, perfectly complemented by a sprinkle of fresh parsley for a burst of freshness. Ready in just 45 minutes, this easy recipe combines restaurant-quality flavors with the simplicity of a one-skillet meal. Serve warm for a cozy, crowd-pleasing experience your whole family will love. Key ingredients like heavy cream, cremini mushrooms, and Parmesan cheese make this dish a true standout in creamy pasta recipes.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Garlic powder
- 2 tablespoons Butter
- 8 ounces Cremini mushrooms, sliced
- 3 cloves Garlic cloves, minced
- 1 cup Heavy cream
- 1 cup Chicken broth
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped
- 12 ounces Fettuccine or pasta of choice
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente, then drain and set aside.
While the pasta cooks, season both sides of the chicken breasts with salt, black pepper, and garlic powder.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 5-6 minutes per side until golden brown and cooked through (internal temperature of 165°F/74°C). Remove the chicken from the skillet and set aside, covering with foil to keep warm.
Reduce the heat to medium and add 2 tablespoons of butter to the same skillet. Once melted, add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until softened and golden brown.
Add the minced garlic to the mushrooms and cook for an additional 1-2 minutes until fragrant.
Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a gentle simmer and let it cook for 4-5 minutes, allowing the sauce to thicken slightly.
Stir in the grated Parmesan cheese and mix until the cheese is melted and the sauce is smooth. Taste the sauce and adjust the seasoning with additional salt and pepper if needed.
Slice the cooked chicken into thin strips.
Add the cooked pasta to the skillet, tossing to coat it evenly in the creamy mushroom sauce.
Top the pasta with the sliced chicken and garnish with fresh parsley before serving. Enjoy warm!
Nutrition Facts
Calories |
653 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.5 g | 51% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 928 mg | 40% | |
| Total Carbohydrate | 30.0 g | 11% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 2.3 g | ||
| Protein | 38.8 g | 78% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 147 mg | 11% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 545 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.
