Spaghetti with Chicken Wild Mushrooms and Sage
Indulge in the comforting and earthy flavors of Spaghetti with Chicken, Wild Mushrooms, and Sage—a dish that combines tender strips of chicken, the rustic depth of wild mushrooms like shiitake and porcini, and the aromatic vibrancy of fresh sage. This hearty yet elegant pasta recipe is brought to life with a velvety sauce made from dry white wine, chicken broth, and Parmesan cheese, creating a perfect balance of richness and savoriness. Ready in just 40 minutes, this recipe is ideal for weeknight dinners or impressing guests at a casual gathering. Tossed with al dente spaghetti and finished with a sprinkle of fresh parsley, every bite is a celebration of simple yet sophisticated ingredients. Serve it with a side of crusty bread or a crisp green salad for a complete meal that’s sure to delight.
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Recipe Information
Ingredients
- 400 grams spaghetti
- 2 pieces chicken breast
- 250 grams wild mushrooms (such as shiitake, oyster, or porcini)
- 10 leaves fresh sage leaves
- 4 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic cloves
- 120 milliliters dry white wine
- 250 milliliters chicken broth
- 50 grams grated Parmesan cheese
- 2 tablespoons fresh parsley (chopped)
- 1 to taste salt
- 1 to taste black pepper
Instructions
Bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain and set aside.
While the pasta is cooking, slice the chicken breasts into thin strips and season them with salt and black pepper.
Clean and slice the wild mushrooms into even pieces.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken and sauté until golden brown and cooked through, about 5-7 minutes. Transfer the chicken to a plate and set aside.
In the same skillet, add the remaining 2 tablespoons of olive oil and the butter. Once the butter has melted, add the sliced mushrooms. Cook for 5 minutes, stirring occasionally, until the mushrooms are golden and softened.
Mince the garlic cloves and finely chop the fresh sage leaves. Add them to the mushrooms and cook for another 1-2 minutes until fragrant.
Deglaze the pan with the white wine, scraping up any browned bits from the bottom of the skillet. Let the wine simmer for 2-3 minutes until slightly reduced.
Pour in the chicken broth and return the cooked chicken to the skillet. Simmer for 3-4 minutes to allow the flavors to meld.
Add the cooked spaghetti to the skillet. Toss everything together, adding a splash of the reserved pasta cooking water if needed to loosen the sauce.
Stir in the grated Parmesan cheese and chopped parsley. Adjust the seasoning with salt and black pepper to taste.
Serve immediately, garnished with extra Parmesan cheese and a few fresh sage leaves if desired.
Nutrition Facts
Calories |
567 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.1 g | 35% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 916 mg | 40% | |
| Total Carbohydrate | 34.8 g | 13% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 1.5 g | ||
| Protein | 40.1 g | 80% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 176 mg | 14% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 568 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.
