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Chicken and Mushroom Pasta Recipe

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4.3 from 15 reviews

This creamy Chicken and Mushroom Pasta combines tender chicken breast cutlets with sautéed cremini mushrooms and a rich, flavorful garlic cream sauce. Quick and easy to prepare in about 35 minutes, this dish is comfort food at its finest, perfect for a weeknight dinner that feels indulgent yet straightforward to make.

Ingredients

Pasta and Chicken

  • 8 ounces uncooked pasta
  • 2 chicken breasts
  • 1/2 teaspoon garlic powder
  • Salt & pepper to taste

Cooking Fats and Vegetables

  • 1 tablespoon olive oil
  • 3 tablespoons butter, divided
  • 4 ounces cremini mushrooms, sliced
  • 1/2 medium onion, chopped
  • 3-4 cloves garlic, minced

Seasonings and Sauce

  • 1/2 teaspoon Italian seasoning
  • 1/2 cup chicken broth
  • 1/2 teaspoon lemon juice
  • 1 cup heavy/whipping cream
  • 1 teaspoon cornstarch
  • 1/2 cup freshly grated parmesan cheese
  • Chopped parsley (optional, to taste)

Instructions

  1. Cook Pasta: Bring a large pot of salted water to a boil and cook the pasta until al dente following package directions. Drain and set aside.
  2. Prepare Chicken: Slice chicken breasts in half lengthwise to create four thinner cutlets. Season both sides with garlic powder, salt, and pepper.
  3. Cook Chicken: Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat. When hot, cook chicken cutlets for 5 to 6 minutes per side until golden brown and internal temperature reaches 165°F. Transfer cooked chicken to a plate.
  4. Sauté Vegetables: Reduce heat to medium. In the same skillet, add remaining butter, mushrooms, and onions. Cook for 5 to 7 minutes until mushrooms release their moisture and turn golden brown.
  5. Add Aromatics and Broth: Stir in minced garlic, Italian seasoning, and chicken broth. Cook for 1 to 2 minutes until broth reduces by half.
  6. Create Cream Sauce: Mix in lemon juice and heavy cream, scraping up any browned bits from the pan to incorporate flavor.
  7. Slice Chicken: Cut the cooked chicken into bite-size pieces ready to be incorporated into the sauce.
  8. Thicken Sauce: In a small bowl, combine cornstarch with 2 teaspoons cold water to form a slurry. Stir slurry into skillet and mix thoroughly.
  9. Combine Chicken and Sauce: Add chicken pieces back to the skillet and cook for a few minutes until heated through and the sauce thickens slightly.
  10. Add Cheese: Stir freshly grated parmesan cheese into the sauce until melted and well combined.
  11. Toss Pasta and Serve: Add the drained pasta to the skillet and toss well to coat with the creamy sauce. If the sauce is too thick, add a splash of reserved pasta water before draining. Serve immediately garnished with chopped parsley and extra salt and pepper if desired.

Notes

  • Use mushrooms of your choice if cremini are unavailable; white button mushrooms work well.
  • For a lighter sauce, substitute heavy cream with half-and-half but expect a slightly thinner consistency.
  • Ensure chicken reaches 165°F internal temperature for safe consumption.
  • Reserve some pasta water before draining to adjust sauce consistency if necessary.
  • Freshly grated parmesan adds best flavor and texture compared to pre-grated cheese.
  • Optional parsley garnish adds freshness and color but can be omitted.

Find it online: https://recipeplenty.com/chicken-and-mushroom-pasta-recipe/