Go Back Email Link
–+ servings

Creamy Chicken & Mushroom Pasta

Couverts4
Deel op Facebook Print Recipe

Ingredients

  • Kosher salt
  • 1 lb. corkscrew pasta or cavatappi
  • 1 teaspoon extra-virgin olive oil
  • 1 lb. boneless skinless chicken breast
  • Freshly ground black pepper
  • 1 tablespoon unsalted butter
  • 8 oz. sliced cremini mushrooms
  • 2 cloves garlic minced
  • 1 small onion diced
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups half-and-half
  • 1 1/2 cups low-sodium chicken broth
  • 1/2 cup freshly grated Parmesan plus more for serving
  • 1 teaspoon chopped fresh oregano
  • 1 cup baby arugula roughly chopped

Instructions

  • In a large pot of salted boiling water, cook pasta according to package directions until al dente.
  • Drain, reserving 1/2 cup pasta water, and return to pot.
  • In a large skillet over medium-high heat, heat olive oil.
  • Season chicken with salt and pepper.
  • Sear chicken until golden and no longer pink, about 8 minutes per side.
  • Transfer to a plate to let rest, then cut into 1-inch cubes.
  • Meanwhile, return skillet to medium-high heat and melt butter.
  • Cook mushrooms until golden, about 5 minutes, then add garlic and onions and cook, stirring occasionally, 4 to 5 minutes.
  • Add flour and stir until incorporated.
  • Add half-and-half, chicken stock, Parmesan, and oregano, and season with salt and pepper.
  • Bring to a boil, then reduce heat and simmer, 5 minutes.
  • Fold cooked pasta into sauce with chicken (and its juices) and arugula.
  • If sauce is too thick, add pasta water until you reach desired consistency.
  • Top with more Parmesan and serve.
  • Enjoy your creamy chicken and mushroom pasta!
--------------------------------------------------------------------------------------------------
Course; Chicken / Main Course / Pasta