Creamy Chicken Mushroom Pasta Skillet
Tender chicken and golden mushrooms served with pasta in a rich garlic parmesan cream sauce. A fast, comforting dinner perfect for any night.
Equipment
- Large skillet
- Large pot
- Measuring cups and spoons
- Wooden spoon
Ingredients
- 12 oz pasta penne or fettuccine
- 2 boneless skinless chicken breasts sliced
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons butter
- 8 oz mushrooms sliced
- 4 cloves garlic minced
- 1 cup heavy cream
- ¾ cup grated parmesan cheese
- ½ cup chicken broth
- 1 teaspoon Italian seasoning
- Fresh parsley chopped
Instructions
- Cook the pasta according to package instructions until al dente, then drain and set aside.
- Season the chicken with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat and cook the chicken until golden and fully cooked. Transfer to a plate.
- Melt the butter in the same skillet and add the mushrooms. Cook until browned and their moisture has evaporated.
- Add the garlic and cook for about 30 seconds until fragrant.
- Pour in the chicken broth and scrape up any browned bits from the pan.
- Reduce heat to medium and stir in the heavy cream, parmesan cheese, and Italian seasoning. Simmer until the sauce begins to thicken.
- Return the chicken to the skillet and toss to coat.
- Add the cooked pasta and gently mix until everything is evenly covered in sauce.
- Finish with fresh parsley before serving.
Notes & Wine Advice
Notes
For the best flavor, allow the mushrooms to brown properly before adding liquids. Avoid overcrowding the pan so they roast instead of steam.Wine Tip
Serve with a lightly oaked Chardonnay or a smooth Pinot Grigio to complement the creamy sauce without overpowering the mushrooms.Nutrition values
Serving: 1 portion | Calories: 610 kcal | Carbohydrates: 52 g | Protein: 38 g | Fat: 29 g | Saturated Fat: 14 g | Sodium: 540 mg | Sugar: 4 g