- 2 large chicken breasts (about 17.5–21 oz / 500–600 g total) 🍗
- Seasonings for the chicken: salt, black pepper, garlic powder (or your favorite spice mix) 🧂
- About 1/3 cup all-purpose flour (1.4 oz / 40 g) – for dredging the chicken 🌾
- A bit of vegetable oil for sautéing + optional knob of butter 🧈
- 10.5–14 oz mushrooms (300–400 g) – white, brown, or a mix
- 1 medium onion, finely chopped 🧅
- 2 large or 3 small garlic cloves, grated or finely minced 🧄
- 1 to 1 1/3 cups heavy cream (8.5–11 fl oz / 250–330 ml), for cooking 🥛
- 1/3 cup reserved pasta water (2.7 fl oz / 80 ml) 💧
- About 10.5 oz (300 g) uncooked pasta – any shape you like 🍝
- 1 tbsp soy sauce (optional) 🥢
- 1 tsp your favorite mustard (e.g., Dijon) 🟡
- Salt and pepper, to taste 🧂
- Chopped fresh flat-leaf parsley, to garnish 🌿
- About 1.75 oz (50 g) freshly grated Parmesan or Grana Padano 🧀
Step 1: Prep Like a Pro 🔪Before you start cooking, take a few minutes to prep everything—it’ll make the rest of the recipe a breeze! Clean the mushrooms and slice them thinly. Dice the onion and grate or finely mince the garlic.Bring a large pot of salted water to a boil and cook your pasta until al dente—tender with a slight bite. Just before draining, reserve about 1/3 cup of the starchy pasta water to help bring the sauce together later. Meanwhile, slice the chicken breasts in half lengthwise to create thinner cutlets. Season both sides generously with salt, pepper, and garlic powder. Then lightly coat the chicken in all-purpose flour—this gives it a delicious golden crust when seared. Step 2: Sear the Chicken to Golden Perfection 🍗✨Heat a drizzle of oil in a large skillet over medium heat. For extra flavor, add a small pat of butter and let it melt completely.Once the pan is hot and the butter is gently bubbling, place the chicken cutlets in the skillet. Don’t overcrowd the pan—work in batches if needed to make sure each piece gets a nice golden sear instead of steaming.Cook the chicken for about 4 to 7 minutes per side, depending on thickness, until the outside is beautifully golden and the inside is fully cooked. If you’re unsure, you can slice into the thickest part of one cutlet—there should be no pink, just juicy, white meat. For extra assurance, you can loosely cover the pan for the last minute of cooking to help the heat penetrate evenly (especially helpful if the cutlets are on the thicker side).Once cooked, remove the chicken from the pan and set it aside to rest. Don’t slice it yet—we’ll cut it into bite-sized pieces later, just before adding it back into the sauce. Step 3: Sauté the Veggies for Maximum Flavor 🧄🧅If the skillet looks a bit dry, add a splash of oil or a small pat of butter to keep everything sizzling.Add the diced onion and cook for 2–3 minutes, stirring occasionally, until it softens and starts to turn translucent. Next, stir in the sliced mushrooms. Let them cook for 5–7 minutes, stirring now and then, until they’re golden and their moisture has cooked off.Once the mushrooms are browned and smell amazing, add the grated garlic and a pinch of dried thyme. Stir well and let everything cook for about 30 seconds—just enough to wake up the garlic and let the herbs do their thing. Step 4: Make That Creamy Dreamy Sauce 🥄💛Now it’s time to build that rich, velvety sauce! Pour the heavy cream into the skillet along with the reserved pasta water. Give it all a good stir to combine.Next, add the mustard and—if you’re in the mood for a little extra depth—a splash of soy sauce. Totally optional, but it adds a subtle savory kick that really brings everything together!Once the sauce starts to bubble, reduce the heat to low and let it simmer gently for 6–8 minutes, stirring occasionally, until it thickens naturally. No need for flour or starch—the cream reduces on its own and turns silky and rich. Season with salt and pepper to taste as it simmers, and keep an eye on it so it doesn’t stick to the bottom. Step 5: Bring It All Together & Finish with Flair 🍝🌿While the sauce is finishing up, chop some fresh flat-leaf parsley and slice the chicken into bite-sized pieces or thin strips—your call!Add the cooked pasta to the skillet along with the chicken and parsley. Toss everything well to coat it in that luscious, creamy sauce. Let it sit over low heat for 1–2 minutes, just until everything is heated through and perfectly combined.Give it a taste and adjust the seasoning if needed—add a bit more salt or pepper to make it just right. If you’re feeling fancy, top it all off with some freshly grated Parmesan (or Pecorino Romano if you like a saltier, bolder flavor). Serve right away and enjoy the cozy comfort in every bite!
