Ready in: 30 minutes · Serves: 4 · Technique: Sautéing · Storage: Refrigerate for up to 3 days.
Quick Answer
This Chicken and Mushroom Pasta combines tender chicken and earthy mushrooms in a creamy sauce for a cozy holiday dish.
When the hustle and bustle of New York City begins to fade into the beautiful colors of fall, I find my mind wandering to hearty, warming dishes. This Chicken and Mushroom Pasta has become my go-to for cozy dinners, especially as we approach Thanksgiving and Christmas. The creamy sauce, the tender chicken, and the earthy mushrooms combine into a symphony of flavors that feels both comforting and celebratory. Trust me; if you're looking for a dish that will impress your guests during the holiday season, this is it.
A Cozy Holiday Treat
Why You'll Love This Recipe
- Comforting and hearty dish perfect for cozy fall dinners.
- Easy to impress your guests during the holiday season.
- Rich and creamy sauce that elevates simple ingredients.
- Flexibility to add your favorite vegetables or adjust flavors.
- Leftovers taste even better the next day!
Ingredients
Here's what you'll need to make this delicious Chicken and Mushroom Pasta.
Protein
- 1 pound of chicken breast, diced
Mushrooms
- 8 ounces of mushrooms, sliced (cremini recommended)
Vegetables
- 3 cloves of garlic, minced
- 1 medium onion, finely chopped
Liquids
- 1 cup of heavy cream
- 1 cup of chicken broth
Oils and Seasonings
- 2 tablespoons of olive oil
- 1 teaspoon of dried thyme (or fresh if you prefer)
- Salt and pepper to taste
Pasta
- 12 ounces of pasta (fettuccine or penne)
Garnish
- Grated Parmesan cheese for serving
- Fresh parsley, chopped for garnish
How to Make Chicken and Mushroom Pasta (Step-by-Step)
Follow these simple steps to create a comforting and flavorful dish.
Step 1: Cook the Pasta
Bring a large pot of salted water to a rolling boil. Add your pasta and cook according to package instructions until al dente. Remember, al dente pasta complements the creamy sauce well. Drain and set aside, reserving a cup of the pasta water for later.
Step 2: Sauté the Chicken
In a large skillet, heat the olive oil over medium heat. Season the diced chicken with salt and pepper, then add it to the skillet. Sauté for about 5-7 minutes until the chicken is golden brown and fully cooked. Remove the chicken from the skillet and set aside.
Step 3: Cook the Vegetables
In the same skillet, add the onions and garlic, sautéing until the onions are translucent, about 3 minutes. Then add the mushrooms and cook until they are browned and have released their moisture, about 5-7 minutes.
Step 4: Make the Sauce
Stir in the chicken broth and thyme, allowing it to simmer for about 5 minutes. Reduce the heat and pour in the heavy cream, stirring until the mixture is velvety and smooth.
Step 5: Combine Everything
Return the chicken to the skillet and toss in the cooked pasta. If the sauce is too thick, add a splash of the reserved pasta water until you reach your desired consistency. Toss everything together, ensuring each bite is coated in creamy goodness.
Step 6: Serve
Spoon the pasta onto plates and sprinkle generously with grated Parmesan cheese and fresh parsley. Enjoy the delightful flavors and textures!
Common Mistakes to Avoid
- Overcooking the Pasta: Make sure to cook the pasta until it's al dente so it holds up in the creamy sauce.
- Not Seasoning the Chicken: Don't skimp on the salt and pepper when seasoning the chicken. It enhances the overall flavor of the dish.
- Skimping on the Cream: Use quality heavy cream; it makes a world of difference in richness and texture. Substituting with lower-fat options can lead to a lackluster sauce.
Tips and Tricks for Success
- If you want to add more vegetables, spinach or peas stir in beautifully at the end.
- For a hint of heat, consider adding a pinch of red pepper flakes when you sauté the garlic and onions.
- Leftovers can be enjoyed the next day; just make sure to gently reheat on low heat with a splash of chicken broth to revive the creaminess.
Variations
- Swap chicken breast for shrimp or salmon for a seafood twist.
- Use gluten-free pasta to accommodate dietary restrictions.
- Add chopped sun-dried tomatoes or artichokes for extra flavor.
- Experiment with different types of mushrooms, such as shiitake or button.
How to Serve
- Spoon the pasta onto plates and sprinkle generously with grated Parmesan cheese.
- Garnish with fresh parsley for a pop of color and flavor.
- Serve with a side salad or garlic bread for a complete meal.
Make Ahead and Storage
- Make Ahead: You can prepare the chicken and mushroom sauce in advance and store it in the refrigerator for up to 2 days.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently on low heat with a splash of chicken broth to revive the creaminess.
- Freezing: If you want to keep it longer, freeze the pasta for up to a month. Be aware that the texture of the pasta may change slightly once frozen and thawed.
Recipe Notes / What I Learned
Testing this recipe reminded me of the importance of balancing flavors and textures. Each component plays a vital role, and taking the time to sauté the chicken and vegetables properly elevates the entire dish. Plus, it's perfect for entertaining during the festive season!
Yield and Serving Size
Yield: 4 servings · Serving Size: 1 plate
Nutrition Snapshot
Estimated Nutrition Per Serving: ~550 calories · 30g protein · 45g carbs · 25g fat
Recipe by:
Cozy Chicken and Mushroom Pasta
Ingredients
Equipment
Method
- Bring a large pot of salted water to a rolling boil. Add your pasta and cook according to package instructions until al dente. Drain and set aside, reserving a cup of the pasta water for later.
- In a large skillet, heat the olive oil over medium heat. Season the diced chicken with salt and pepper, then add it to the skillet. Sauté for about 5-7 minutes until the chicken is golden brown and fully cooked. Remove the chicken from the skillet and set aside.
- In the same skillet, add the onions and garlic, sautéing until the onions are translucent, about 3 minutes. Then add the mushrooms and cook until they are browned and have released their moisture, about 5-7 minutes.
- Stir in the chicken broth and thyme, allowing it to simmer for about 5 minutes. Reduce the heat and pour in the heavy cream, stirring until the mixture is velvety and smooth.
- Return the chicken to the skillet and toss in the cooked pasta. If the sauce is too thick, add a splash of the reserved pasta water until you reach your desired consistency. Toss everything together, ensuring each bite is coated in creamy goodness.
- Spoon the pasta onto plates and sprinkle generously with grated Parmesan cheese and fresh parsley. Enjoy the delightful flavors and textures!
Notes
FAQs
1. Can I use frozen chicken instead of fresh?
Yes, you can use frozen chicken, but ensure it is completely thawed and cook it longer to ensure it's cooked through.
2. What type of pasta is best for this recipe?
Fettuccine or penne works wonderfully, but you can use any pasta shape you prefer.
3. Can I substitute the heavy cream?
While heavy cream gives the dish richness and creaminess, you can use half-and-half or a non-dairy cream alternative if desired, but the sauce may be less rich.
4. How can I make this dish vegetarian?
To make this dish vegetarian, substitute the chicken with sautéed tofu or more vegetables and replace the chicken broth with vegetable broth.
5. How do I reheat leftover pasta?
Gently reheat the leftover pasta on low heat in a skillet with a splash of chicken broth to revive the creaminess.
