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Chicken and Mushroom Pasta Recipe

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3.9 from 15 reviews

This creamy chicken and mushroom pasta recipe combines tender chicken cutlets with sautéed cremini mushrooms and a rich, velvety parmesan cream sauce. Ready in just 35 minutes, it’s a comforting and flavorful dish perfect for a hearty weeknight dinner.

Ingredients

Pasta

  • 8 ounces uncooked pasta

Chicken

  • 2 chicken breasts
  • 1/2 teaspoon garlic powder
  • Salt & pepper to taste
  • 1 tablespoon olive oil

Sauce and Vegetables

  • 3 tablespoons butter, divided
  • 4 ounces cremini mushrooms, sliced
  • 1/2 medium onion, chopped
  • 3-4 cloves garlic, minced
  • 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: Boil a large pot of salted water and cook the pasta al dente according to package directions, then drain.
  2. Prepare Chicken: Slice the chicken breasts in half lengthwise to make 4 thin cutlets. Season with garlic powder, salt, and pepper.
  3. Cook Chicken: Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat. Cook chicken for 5-6 minutes per side until golden and cooked through to 165°F. Remove chicken and set aside.
  4. Sauté Vegetables: Lower heat to medium. Add remaining butter, mushrooms, and onions to the same skillet. Sauté for 5-7 minutes until mushrooms have released moisture and are golden brown.
  5. Add Aromatics and Broth: Stir in minced garlic, Italian seasoning, and chicken broth. Cook until broth reduces by half, about 1-2 minutes.
  6. Add Cream and Lemon Juice: Stir in lemon juice and heavy cream, scraping any browned bits off the skillet to incorporate flavors.
  7. Prepare Chicken for Sauce: Cut cooked chicken into bite-sized pieces.
  8. Thicken Sauce: Make a slurry by mixing cornstarch with 2 teaspoons cold water, then add it to the skillet. Stir well.
  9. Combine Chicken and Sauce: Return chicken pieces to the skillet and cook for a few minutes until heated through and sauce thickens slightly.
  10. Add Parmesan: Stir grated parmesan cheese into the sauce until melted and smooth.
  11. Combine Pasta and Sauce: Add drained pasta to the skillet and toss to coat thoroughly. Add a splash of pasta water if sauce is too thick. Serve immediately, seasoning with extra salt and pepper as needed, and garnish with chopped parsley if desired.

Notes

  • For best flavor, use freshly grated parmesan cheese rather than pre-grated.
  • Be careful not to overcook the chicken to keep it juicy and tender.
  • You can substitute cremini mushrooms with white mushrooms if unavailable.
  • If the sauce is too thick after adding the cornstarch, add a little more chicken broth or pasta water to reach desired consistency.
  • To make this dish lower fat, consider using half-and-half instead of heavy cream, but the sauce will be less rich.

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