Creamy Chicken and Mushroom Pasta
A creamy, herb-infused pasta loaded with tender chicken and golden mushrooms. Quick to make, high in protein, and perfect for a satisfying weeknight dinner or meal prep.
Equipment
- 1 Large skillet
- 1 pot for boiling pasta
- 1 Wooden spoon or spatula
- 1 knife and cutting board
- Measuring Cups and Spoons
- Aluminum foil (for resting chicken)
Ingredients
- 200 g dried pasta
- 2 chicken thighs bone-in or boneless
- 1 tbsp all-purpose flour optional
- 1 tbsp olive oil
- 1 tbsp butter
- 200 g mushrooms sliced
- 4 garlic cloves finely minced
- 1 tbsp fresh rosemary or thyme or both
- ½ cup white wine e.g., Sauvignon Blanc
- ¾ cup light cream
- 1 tbsp lemon juice
- Zest of 1 lemon
- ½ tsp black pepper
- ¼ –½ tsp sea salt
- 50 g parmesan finely grated
- ½ cup flat-leaf parsley roughly chopped
Instructions
- Prepare the Pasta: Bring a large pot of water to a rolling boil and generously season with salt—it should taste like the sea. Add the dried pasta and cook according to package instructions, but reduce the cooking time by one minute to keep it slightly firm (al dente). This ensures it won’t become mushy when tossed with the creamy sauce later. Reserve about ½ cup of the starchy pasta water before draining; this can be used to adjust the sauce consistency if needed. Drain the pasta and set it aside.
- Season the Chicken: Pat the chicken thighs dry with paper towels to remove any excess moisture—this helps them brown evenly. Season both sides generously with sea salt and freshly ground black pepper. If you like, lightly dust each piece with flour. This optional step adds a subtle crispness to the chicken’s exterior while also helping the sauce thicken slightly when the chicken is added back in.
- Sear the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once shimmering, carefully place the chicken thighs smooth-side down into the pan. Let them cook undisturbed for 7 minutes, reducing the heat slightly if they start to brown too quickly. Flip the chicken and cook for an additional 5 minutes or until the internal temperature reaches 75°C (165°F) and the juices run clear. Once done, transfer the chicken to a plate and loosely cover with aluminum foil to rest. This step ensures the meat remains juicy and tender.
- Cook the Mushrooms: In the same skillet, add 1 tablespoon of butter and, if the pan looks dry, a small drizzle of olive oil. Add the sliced mushrooms and spread them in an even layer. Leave them mostly undisturbed for 5–7 minutes over medium heat, allowing them to develop a golden-brown color and rich flavor. Stir or flip the mushrooms once during this time to ensure even cooking.
- Add Garlic and Herbs: Once the mushrooms are golden, add the finely minced garlic and fresh rosemary (or thyme). Stir well to combine and cook for 1 minute, just until the garlic becomes fragrant. Be careful not to let it brown, as burnt garlic can taste bitter. This step infuses the mushrooms with aromatic flavors that will carry throughout the sauce.
- Deglaze with Wine: Pour in ½ cup of white wine to deglaze the pan, scraping up any caramelized bits stuck to the bottom. Allow the wine to simmer gently for 2–3 minutes until reduced by half. This step intensifies the flavor of the sauce and adds a subtle acidity that balances the richness of the cream.
- Create the Creamy Base: Lower the heat to medium-low and pour in ¾ cup of light cream. Stir thoroughly to combine with the mushrooms and wine. Allow the mixture to gently simmer; avoid boiling as this can cause the cream to separate. The sauce should be silky, smooth, and thick enough to coat the back of a spoon.
- Incorporate the Parmesan: Push the mushrooms to one side of the pan and add the grated parmesan in two batches. Stir after each addition, letting the cheese melt completely into the cream. This enriches the sauce, making it luxuriously creamy and slightly thickened without being heavy.
- Season and Brighten: Add ½ teaspoon black pepper, ¼–½ teaspoon sea salt (adjust to taste), and 1 tablespoon of fresh lemon juice. Stir well to combine. The lemon juice brightens the sauce and balances the richness, giving it a light, refreshing finish.
- Combine Chicken and Pasta: Slice the rested chicken into strips or bite-sized pieces. Gently fold the chicken and cooked pasta into the creamy mushroom sauce. Stir well so every strand of pasta and piece of chicken is coated in the luscious sauce. Allow the mixture to bubble gently for 1–2 minutes, which helps the pasta absorb the flavors. If the sauce is too thick, add a little reserved pasta water until the desired consistency is reached.
- Finish with Fresh Herbs and Lemon: Sprinkle in ½ cup of roughly chopped flat-leaf parsley and gently stir to combine. Finish with lemon zest and extra parmesan on top for added freshness and flavor. Serve immediately while warm for the best taste and texture.
Notes
- Pasta Portions: For dried pasta, allow about 100 grams per person. Fresh pasta portions can be slightly larger, around 150 grams per person.
- Chicken Choices: Thighs provide juiciness and flavor, while chicken breasts can be used for a leaner option. Adjust cooking times accordingly.
- Mushroom Varieties: Cremini mushrooms give a rich, earthy flavor, but white button mushrooms or portobellos work just as well.
- Cream Alternatives: Light cream is recommended for a balanced texture, but you can use half-and-half or a plant-based cream for a lighter or dairy-free version.
- Wine Substitute: If avoiding alcohol, use chicken broth with a squeeze of lemon juice to maintain acidity and depth of flavor.
