Creamy Mushroom Chicken Pasta
Look no further! Dive into our delectable recipe that takes the elegance of spaghetti (or your choice of pasta) to the next level with a luscious chicken and mushroom blend. And the pièce de résistance? A generous sprinkle of Parmesan cheese to seal the deal. If you've been searching for the ultimate pasta with chicken and mushrooms, you've just struck gold.
Ingredients
- 2 chicken breasts 1 pound/ ~ 450 g
- 10,5 oz/300 g pasta (I used spaghetti) dried
- 1 cup/250 ml cream heavy /thickened
- 1 cup / ~`100 g grated Parmesan you can replace it with Grana Padano, Pecorino Romano
- 1 tbsp soy sauce
- 2 tsp garlic powder
- 2 tsp dry herbs You can use, for example, Italian Herbs or oregano.
- 2 tbsp / 30 g unsalted butter
- 2 tbsp olive oil You can use a little bit more.
- 1/2 cup / 125 ml white wine dry or semi-dry white wine
- parsley
- salt and pepper to taste
- 14 oz/400 g mushroom sliced
Instructions
- Cook the pasta in salted water. I recommend cooking the pasta al dente. At the end of the pasta cooking, reserve about half a cup of water, which you’ll use later for the sauce. Slice the chicken breasts horizontally in half to create thin cutlets . Season the cutlets well with salt and pepper on both sides, then season with garlic powder and sprinkle with dried herbs.
- In a pan, melt some butter and add a bit of olive oil or vegetable oil. Once the butter has melted, place the chicken cutlets in the pan and fry over medium heat on both sides. Cook them for 4-7 minutes on each side, depending on their thickness, until they are golden brown and fully cooked through. You can check if they’re done by cutting one of the cutlets in half – the meat inside should be white and juicy, with no pink color. When the meat is cooked through, remove it from the pan and set it aside.
- Add some butter to the pan or pour in some olive oil or oil and add sliced mushrooms. Sauté the mushrooms for about 5-6 minutes (you can go a bit longer if you wish), and after that time, pour in white wine and sauté the mushrooms for another 3-4 minutes until the wine has noticeably evaporated. It doesn’t have to evaporate completely, but the vast majority of it should.
- Then pour cream into the pan and add the pasta water you saved earlier. Also, add soy sauce and keep it on low to medium heat for about 7-10 minutes until the sauce noticeably thickens.
- Now add the pasta you cooked earlier and the grated cheese. Mix well to combine everything thoroughly. Finally, add the chicken breast strips. It’s best to cut the chicken breast just before adding it to the pasta, not in advance. Stir everything once more and sprinkle with finely chopped parsley. Enjoy!