Velvety Pasta with Chicken and Mushrooms
Indulge in the creamy delight of Velvety Pasta with Chicken and Mushrooms, a comforting dinner that combines tender chicken, earthy mushrooms, and al dente pasta in a luscious Parmesan-infused cream sauce. This easy yet elegant recipe is perfect for weeknight meals or special occasions, featuring perfectly seared chicken breasts, a garlic-scented mushroom medley, and a rich sauce balanced with Italian seasoning. With just 45 minutes from start to finish, this dish offers a gourmet dining experience without the hassle. Serve it topped with fresh parsley for a burst of color and flavor, making it the ultimate pasta recipe to impress family and guests alike.
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Recipe Information
Ingredients
- 2 pieces boneless skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 cloves garlic cloves, minced
- 2 cups sliced mushrooms (such as cremini or button)
- 2 tablespoons all-purpose flour
- 1.5 cups chicken broth
- 1 cup heavy cream
- 0.5 cup grated Parmesan cheese
- 1 teaspoon dry Italian seasoning
- 12 ounces pasta (fettuccine, linguine, or penne)
- 2 tablespoons fresh parsley, chopped
Instructions
Season both sides of the chicken breasts with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 4-5 minutes per side, or until golden brown and fully cooked (internal temperature of 165°F). Remove the chicken and set aside to rest.
In the same skillet, add the remaining 1 tablespoon of olive oil and 2 tablespoons of butter. Once the butter is melted, add the minced garlic and sauté for 1 minute until fragrant.
Add the sliced mushrooms to the skillet and cook for 5-6 minutes until they are soft and slightly browned. Sprinkle the mushrooms with 2 tablespoons of flour and stir well to coat.
Slowly pour in the chicken broth while stirring to prevent lumps. Allow the mixture to thicken for 2-3 minutes.
Stir in the heavy cream, Parmesan cheese, the remaining 1/2 teaspoon of salt, 1/4 teaspoon black pepper, and Italian seasoning. Simmer the sauce over low heat for 5 minutes, stirring occasionally.
Meanwhile, cook the pasta according to package instructions in a large pot of salted boiling water. Reserve 1/2 cup of pasta water before draining.
Slice the cooked chicken breasts into thin strips. Add the drained pasta to the skillet with the sauce, tossing to coat. If the sauce is too thick, stir in reserved pasta water, one tablespoon at a time, until desired consistency is reached.
Serve the pasta topped with sliced chicken and garnish with fresh parsley. Enjoy immediately.
Nutrition Facts
Calories |
2689 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.7 g | 205% | |
| Saturated Fat | 77.3 g | 386% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 642 mg | 214% | |
| Sodium | 4396 mg | 191% | |
| Total Carbohydrate | 131.8 g | 48% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 10.5 g | ||
| Protein | 160.1 g | 320% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 588 mg | 45% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 2389 mg | 51% | |
*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.
