Pappardelle with Chicken Mushrooms Wine
Indulge in the comforting, restaurant-worthy flavors of this Pappardelle with Chicken, Mushrooms, and Wine recipe — a luxurious pasta dish that brings together tender chicken breast, earthy cremini mushrooms, and a velvety white wine and cream sauce. Fresh pappardelle noodles soak up the rich, savory sauce, which is elevated with garlic, Parmesan cheese, and a touch of red pepper flakes for subtle heat. The combination of golden seared chicken, caramelized onions, and fresh parsley ensures each bite is hearty and flavorful. Perfect for a cozy dinner, this meal is easy enough for a weeknight yet elegant enough to impress guests. Ready in under 45 minutes, it’s a must-try for pasta lovers looking for sophistication with minimal effort.
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Recipe Information
Ingredients
- 12 oz pappardelle
- 1 lb chicken breast
- 8 oz cremini mushrooms
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 medium yellow onion
- 3 cloves garlic cloves
- 1 cup dry white wine
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tbsp fresh parsley
- 0.5 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the pappardelle according to package instructions until al dente. Reserve 1 cup of pasta water before draining the pasta. Set both aside.
While the pasta is cooking, season both sides of the chicken breast with salt and black pepper. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the chicken breast to the skillet and cook for 5-6 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and let it rest on a cutting board.
In the same skillet, heat the remaining tablespoon of olive oil and the butter over medium heat. Dice the onion and slice the mushrooms, then add both to the skillet. Cook for 5-7 minutes, stirring occasionally, until the onions are translucent and the mushrooms are golden brown.
Mince the garlic and add it to the skillet. Cook for 1 minute, or until fragrant.
Deglaze the skillet by pouring in the white wine. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the wine simmer and reduce by half, about 3-5 minutes.
Add the chicken broth, heavy cream, and red pepper flakes (if using). Let the sauce simmer for 5-7 minutes, or until it thickens slightly.
Slice the cooked chicken into bite-sized pieces and add it to the skillet. Stir in the Parmesan cheese and chopped parsley. Taste the sauce and adjust seasoning with salt and pepper if needed.
Add the cooked pappardelle to the skillet and toss gently to coat the pasta in the sauce. If the sauce is too thick, add a few tablespoons of the reserved pasta water to loosen it.
Serve the pasta warm, garnished with additional Parmesan cheese and parsley if desired.
Nutrition Facts
Calories |
956 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.1 g | 57% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 192 mg | 64% | |
| Sodium | 839 mg | 36% | |
| Total Carbohydrate | 68.6 g | 25% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 4.5 g | ||
| Protein | 56.1 g | 112% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 288 mg | 22% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 831 mg | 18% | |
*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.
