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Ingredients
– 8 oz (225g) pasta (fettuccine or pappardelle work well)
– 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 cups (120g) mixed mushrooms (button, cremini, shiitake), sliced
– 2 tablespoons (30g) unsalted butter
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 cup (250ml) heavy cream
– 1/2 cup (120ml) chicken broth
– 1 teaspoon dried thyme
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– Grated Parmesan cheese, for serving (optional)
– Fresh parsley, chopped (optional)
Instructions
1. Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. Sear the chicken: In a large skillet, melt 1 tablespoon of butter over medium-high heat. Add the chicken and cook until browned on both sides and cooked through, about 5-6 minutes. Transfer to a plate and set aside.
3. Sauté the mushrooms: In the same skillet, add the remaining 1 tablespoon of butter. Add the sliced mushrooms and cook until they release their liquid and start to brown, about 5 minutes.
4. Soften the onion and garlic: Add the diced onion and minced garlic to the skillet with the mushrooms. Cook until the onion is translucent, about 3-4 minutes.
5. Create the sauce: Pour in the heavy cream and chicken broth. Stir to combine, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a simmer and cook until slightly thickened, about 2-3 minutes.
6. Combine the chicken and sauce: Add the cooked chicken back into the skillet with the sauce. Stir to coat the chicken with the sauce.
7. Combine with pasta: Add the cooked pasta to the skillet with the chicken and sauce. Toss everything together, adding some reserved pasta water if the sauce seems too thick.
8. Season and serve: Season with salt, pepper, thyme, and paprika. Serve hot, topped with grated Parmesan cheese and chopped parsley if desired.
Nutrition Information (per serving)
– Calories: 540
– Protein: 35g
– Fat: 24g
– Saturated Fat: 14g
– Cholesterol: 80mg
– Carbohydrates: 40g
– Fiber: 2g
– Sugar: 2g
– Sodium: 350mg
Tips and Variations
– Use a mix of mushroom varieties for added depth of flavor.
– Add some diced bell peppers or zucchini for extra nutrients.
– Substitute chicken thighs for a juicier option.
– Use Greek yogurt or sour cream for a tangier sauce.
– Serve with a side of garlic bread or roasted vegetables for a complete meal.