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Mushroom Chicken Pasta

A comforting and delicious dish that combines the earthiness of mushrooms with savory chicken and a creamy sauce, perfect for weeknight dinners.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 ounces Pasta (spaghetti or gluten-free) Choose your favorite type
  • 2 pieces Chicken Breast (boneless and skinless) Substitute with tofu for vegetarian version
  • 8 ounces Fresh Mushrooms (cremini or button) Dried mushrooms can be used but require soaking
  • 2 tablespoons Olive Oil Can substitute with butter for richer flavor
  • 2 cloves Garlic (fresh) Use garlic powder in a pinch
  • 1 cup Chicken Broth Low-sodium versions are healthier
  • 1/2 cup Heavy Cream Use milk or non-dairy alternative for a lighter version
  • 1/2 cup Parmesan Cheese (grated) Nutritional yeast offers a vegan alternative
  • to taste Salt and Pepper Essential for seasoning
  • 1/4 cup Fresh Parsley (chopped) Can substitute with basil or arugula

Method
 

Cooking
  1. Cook the pasta according to package instructions. Drain and set aside.
  2. In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook until browned and cooked through. Remove from the skillet and set aside.
  3. In the same skillet, add the mushrooms and cook until soft. Add the garlic and cook for another minute until fragrant.
  4. Pour in the chicken broth and heavy cream, stirring to combine. Bring to a simmer.
  5. Stir in the grated Parmesan cheese until melted and smooth.
  6. Add the cooked chicken and pasta to the sauce, stirring to coat evenly.
  7. Season with salt and pepper to taste.
  8. Garnish with fresh parsley before serving.

Notes

For an extra layer of flavor, try adding spinach or broccoli towards the end of cooking. Allow the dish to rest for a few minutes before serving to meld the flavors.