Chicken Mushroom Pasta Recipe
I tossed tender chunks of chicken and savory mushrooms in a delicate cream sauce to create this rich and flavorful chicken mushroom pasta!Step-by-step photos can be seen below the recipe card.
Servings: 4 bowls
Ingredients
- 12 ounces dry rigatoni pasta* (¾ box)
- 1 pound boneless, skinless chicken breasts**
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 tablespoons olive oil divided
- 8 ounces cremini mushrooms*** sliced
- 1 onion finely diced
- 4 cloves garlic minced
- ¼ cup dry white wine
- 1 cup reserved pasta cooking water
- ½ cup low-sodium chicken broth
- ½ cup heavy cream**** room temperature
- ¼ cup freshly grated Parmesan cheese plus more for garnish
- Chopped fresh parsley optional, for garnish
Instructions
- Cook the pasta according to the package instructions. Once cooked, drain the pasta and set it aside. Reserve 1 cup of the pasta cooking water before draining.12 ounces dry rigatoni pasta*
- Pat dry the chicken and cut it into bite-sized pieces. Season with salt and black pepper and set aside.1 pound boneless, skinless chicken breasts**, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
- In a large pan, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken and cook until browned and fully cooked, about 5 minutes. Ensure the internal temperature reaches 165°F. Remove the chicken from the pan and set it aside.2 tablespoons olive oil
- In the same pan, add the remaining 1 tablespoon of olive oil. Add the sliced mushrooms and sauté until they become golden brown, about 5 minutes. Remove from the pan and set aside.8 ounces cremini mushrooms***
- Then add the onion and sauté for 2-3 minutes until golden. Add the minced garlic and sauté for an additional 1 minute until fragrant.1 onion, 4 cloves garlic
- Pour in the wine and allow it to simmer until much of it has evaporated, scraping any browned bits from the bottom of the pan. Pour in the pasta water and chicken broth and bring to a simmer.¼ cup dry white wine, 1 cup reserved pasta cooking water, ½ cup low-sodium chicken broth
- Add the heavy cream to the pan and simmer for 3-5 minutes until thickened.½ cup heavy cream****
- Add the cooked chicken and mushrooms. Stir until well combined and cook for 2 minutes until heated through.
- Mix in the grated Parmesan cheese.¼ cup freshly grated Parmesan cheese
- Add the cooked pasta to the pan and toss everything together until the pasta is evenly coated. Divide the pasta among four plates or bowls. Garnish with additional fresh parsley and Parmesan if desired.Chopped fresh parsley
Notes
*I like rigatoni for this recipe, but any short pasta shape will work.
**I prefer boneless, skinless chicken breasts, but thighs also work well.
***I recommend using fresh mushrooms, but you can use frozen in a pinch. Keep in mind that frozen mushrooms release more moisture, so adjust the cooking time accordingly. Cremini/button mushrooms are commonly used, you can experiment with shiitake, oyster, or wild mushrooms.
****You can use half-and-half, whole milk, or a non-dairy alternative like coconut milk for a lighter version. Keep in mind that it may alter the creaminess and flavor.
Nutrition
Serving: 1bowl | Calories: 675kcal | Carbohydrates: 71g | Protein: 40g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 112mg | Sodium: 562mg | Potassium: 978mg | Fiber: 3g | Sugar: 5g | Vitamin A: 527IU | Vitamin C: 4mg | Calcium: 123mg | Iron: 2mg