Farfalle with Chicken and Mushrooms
Indulge in the comforting elegance of Farfalle with Chicken and Mushrooms, a creamy pasta dish that combines tender bow-tie pasta, succulent chicken breast, and earthy mushrooms in a rich Parmesan-infused sauce. Perfect for a weeknight dinner or a cozy gathering, this recipe comes together in just 40 minutes, blending the savory depth of garlic, onion, and chicken broth with the luxurious creaminess of heavy cream and butter. The mushrooms are perfectly sautéed to a golden brown, and the dish is finished with a flourish of fresh parsley for a pop of color and flavor. Whether you're a pasta enthusiast or a fan of creamy, hearty meals, this recipe is sure to become a family favorite. Serve it with crusty bread and a crisp green salad for a restaurant-worthy experience right at home!
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Recipe Information
Ingredients
- 300 grams farfalle (bow-tie) pasta
- 2 pieces boneless, skinless chicken breasts
- 200 grams button mushrooms, sliced
- 3 cloves garlic, minced
- 1 medium onion, finely chopped
- 200 milliliters heavy cream
- 150 milliliters chicken broth
- 50 grams Parmesan cheese, grated
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 tablespoons fresh parsley, chopped
- to taste salt
- to taste black pepper
Instructions
Bring a large pot of salted water to a boil and cook the farfalle according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set the pasta aside.
While the pasta is cooking, season the chicken breasts on both sides with salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-7 minutes per side until fully cooked and golden brown. Transfer the chicken to a plate, let it rest for 5 minutes, then slice it into strips or cubes.
In the same skillet, add the remaining 1 tablespoon of olive oil and the butter. Once melted, add the chopped onion and sauté for 2-3 minutes until softened.
Stir in the garlic and cook for 30 seconds until fragrant. Add the sliced mushrooms and cook for 5-6 minutes until they release their moisture and start to brown.
Pour in the chicken broth, scraping the bottom of the skillet to deglaze and lift any browned bits. Let it simmer for 2 minutes.
Reduce the heat to low and stir in the heavy cream. Cook for 3-4 minutes, stirring occasionally, until the sauce thickens slightly.
Add the grated Parmesan cheese and stir until melted and combined. Adjust the seasoning with more salt and pepper to taste.
Add the cooked farfalle and sliced chicken to the skillet. Toss everything together to coat the pasta and chicken evenly with the creamy sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
Garnish with chopped fresh parsley and serve the Farfalle with Chicken and Mushrooms hot. Optionally, sprinkle additional Parmesan on top.
Nutrition Facts
Calories |
2987 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.1 g | 178% | |
| Saturated Fat | 65.2 g | 326% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 579 mg | 193% | |
| Sodium | 3996 mg | 174% | |
| Total Carbohydrate | 246.4 g | 90% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 17.4 g | ||
| Protein | 176.1 g | 352% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 738 mg | 57% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 2317 mg | 49% | |
*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.
