Creamy Chicken and Mushroom Pasta

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Creamy Chicken and Mushroom Pasta

  • Servings: 4 people

  • Prep time: 15 minutes

  • Cook time: 20 minutes

Ingredients

  • Pasta: 12 oz (340g) Fettuccine or Penne

  • Protein: 1 lb (450g) Chicken breast, thinly sliced or cubed

  • Vegetables: 8 oz (225g) Cremini or Button mushrooms, sliced; 3 cloves garlic, minced; 1 small shallot, finely diced

  • The Sauce: 1 ½ cups heavy cream, ½ cup freshly grated Parmesan cheese, ½ cup chicken broth (or dry white wine for extra depth)

  • Seasoning & Herbs: 2 tbsp olive oil, 1 tbsp butter, salt, black pepper, and a handful of fresh parsley

Instructions

  1. Boil the Pasta: Cook your pasta in a large pot of salted boiling water until al dente. Pro tip: Reserve ½ cup of the pasta water before draining.

  2. Sear the Chicken: Season chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Brown the chicken until cooked through (about 5-7 mins). Remove and set aside.

  3. Sauté Mushrooms: In the same skillet, melt the butter. Add mushrooms in a single layer. Let them sit for 2-3 minutes to brown before stirring. Once golden, add the shallot and garlic, sautéing for another minute until fragrant.

  4. Build the Sauce: Pour in the chicken broth (or wine) to deglaze the pan, scraping up any brown bits. Stir in the heavy cream and bring to a gentle simmer.

  5. Thicken & Toss: Stir in the Parmesan cheese until melted. Add the chicken and pasta back into the skillet. Toss everything together, adding a splash of the reserved pasta water if the sauce feels too thick.

  6. Garnish: Top with fresh parsley and extra black pepper.

Nutritional Info (Per Serving)

  • Calories: 640 kcal

  • Protein: 38g

  • Carbohydrates: 52g

  • Fat: 32g

  • Fiber: 3g

Benefits & Why It Works

  • High Protein: The chicken and Parmesan provide a substantial protein punch to keep you full.

  • Selenium Boost: Mushrooms are an excellent source of selenium, an antioxidant that supports the immune system.

  • One-Pan Potential: While you boil the pasta separately, the sauce and protein happen in one skillet, making cleanup much easier.

Tips for Success

  • Don’t Crowd the Mushrooms: If you put too many mushrooms in the pan at once, they will steam instead of brown. Cook them in batches if necessary to get that meaty, caramelized texture.

  • Room Temp Cream: To prevent the sauce from curdling, take your cream out of the fridge 10-15 minutes before using it.

  • Freshly Grated Cheese: Avoid the “shaker” bottle or pre-shredded cheese. They contain anti-clumping agents that make the sauce grainy instead of smooth.

Q&A

Q: Can I make this lighter? A: Absolutely. Swap the heavy cream for half-and-half or whole milk mixed with 1 tsp of cornstarch. It won’t be as “silky,” but it’ll still be delicious.

Q: What mushrooms work best? A: Cremini (Baby Bellas) have more flavor than white buttons, but a mix of Shiitake and Oyster mushrooms will make this feel like a 5-star restaurant dish.

Q: How do I store leftovers? A: Store in an airtight container for up to 3 days. When reheating, add a splash of milk or water to loosen the sauce, as the pasta will absorb the liquid while sitting.

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