Pasta with Chicken in a Mushroom Sauce
Indulge in the creamy perfection of Pasta with Chicken in a Mushroom Sauce—a hearty, comforting dish that's perfect for weeknight dinners or special occasions. Tender slices of seasoned chicken breasts pair seamlessly with al dente pasta, all enveloped in a rich, velvety mushroom sauce made from sautéed cremini mushrooms, garlic, chicken stock, and a touch of heavy cream. Finished with freshly grated Parmesan and a sprinkle of parsley, this dish offers a delightful balance of savory and creamy flavors in every bite. Easy to make in under 40 minutes, this recipe is ideal for busy cooks craving a satisfying, restaurant-quality meal at home. Perfect for fans of creamy pasta, chicken, and mushroom recipes, this one-pot dinner will quickly become a family favorite.
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Recipe Information
Ingredients
- 12 oz Pasta (e.g., fettuccine or penne)
- 2 pieces Boneless, skinless chicken breasts
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Olive oil
- 2 tbsp Unsalted butter
- 3 pieces Garlic cloves, minced
- 8 oz Cremini or button mushrooms, sliced
- 2 tbsp All-purpose flour
- 2 cups Chicken stock
- 0.5 cup Heavy cream
- 0.5 cup Parmesan cheese, grated
- 2 tbsp Fresh parsley, chopped (optional, for garnish)
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.
Season the chicken breasts with 1/2 tsp salt and 1/4 tsp black pepper on both sides.
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes per side, or until golden brown and cooked through. Remove from the skillet and set aside to rest. Once cooled slightly, slice the chicken into thin strips.
In the same skillet, add the remaining 1 tbsp olive oil and 2 tbsp butter over medium heat. Once the butter has melted, add the minced garlic and sliced mushrooms. Sauté for 5-7 minutes, or until the mushrooms are golden and tender.
Sprinkle the flour over the mushroom mixture and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
Slowly pour in the chicken stock, stirring constantly to create a smooth sauce. Bring to a simmer and cook for 3-4 minutes, or until slightly thickened.
Stir in the heavy cream, Parmesan cheese, and remaining 1/2 tsp salt and 1/4 tsp black pepper. Let the sauce simmer gently for another 2-3 minutes.
Add the cooked pasta and sliced chicken to the skillet, tossing everything together to coat evenly in the sauce. Cook for 1-2 additional minutes to heat through.
Serve immediately, garnished with chopped fresh parsley if desired.
Nutrition Facts
Calories |
2336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.2 g | 164% | |
| Saturated Fat | 54.6 g | 273% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 560 mg | 187% | |
| Sodium | 3630 mg | 158% | |
| Total Carbohydrate | 110.2 g | 40% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 9.4 g | ||
| Protein | 176.7 g | 353% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 597 mg | 46% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 1906 mg | 41% | |
*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.
