Chicken and Mushroom Pasta

Creamy penne pasta with chicken and mushrooms, topped with parsley.

Chicken and Mushroom Pasta

Creamy, garlicky pasta tossed with tender chicken and mushrooms, then finished with parmesan and fresh parsley. Pure comfort in a bowl. Flavor-packed with garlic, parmesan, mushrooms - yes please!

Course Dinner, Main Course

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 812kcal

Author Kylee Ayotte

Ingredients

1 small onion
3 garlic cloves
8 ounces Baby Bella mushrooms more if you like!
2 tablespoons parsley chopped fresh - optional
½ cup parmesan cheese grated
1 pound boneless skinless chicken breast
1 1/4 cups heavy cream
½ teaspoon dried oregano
¼ teaspoon red pepper flakes or to taste
12 ounces penne pasta
1 teaspoon salt plus more to taste
½ teaspoon black pepper
1 tablespoon olive oil
1 tablespoon butter

Optional

fresh parsley

Instructions

Get prepped: Peel and dice 1 small onion. Mince 3 garlic cloves. Slice 8 ounces Baby Bella mushrooms. Chop 2 tablespoons parsley. Grate ½ cup parmesan cheese. Dice 1 pound boneless skinless chicken breast into bite-size pieces. Measure out 1 1/4 cups heavy cream, ½ teaspoon dried oregano, and ¼ teaspoon red pepper flakes.
Bring a large pot of salted water to a boil. Cook 12 ounces penne pasta according to package directions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
Season the diced 1 pound boneless skinless chicken breast with 1 teaspoon salt and ½ teaspoon black pepper.
Heat 1 tablespoon olive oil in a large skillet. Add 1 pound boneless skinless chicken breast to the skillet and cook until golden brown and cooked through. Transfer to a plate.
In the same skillet, add a little more oil if needed. Sauté 1 small onion for 3 to 4 minutes until soft. Add 8 ounces Baby Bella mushrooms and cook another 5 to 6 minutes until browned and tender. Stir in garlic and cook 1 more minute.
Pour in the 1 1/4 cups heavy cream. Add ½ teaspoon dried oregano,¼ teaspoon red pepper flakes, and a pinch more salt and pepper. Let it simmer gently for 3 to 4 minutes until slightly thickened.
Return the chicken and cooked pasta to the skillet. Toss to coat everything in the sauce. If needed, add a splash of reserved pasta water to loosen it up.
Stir in the ½ cup parmesan cheese and 1 tablespoon butterand let it melt into the sauce. Sprinkle with fresh parsley just before serving.

Notes

Cut the chicken evenly so it cooks at the same rate and stays juicy.
Don’t overcook the pasta – stop at al dente since it’ll finish cooking a bit in the sauce.
Use freshly grated parmesan if you can! It melts more smoothly than pre-shredded.
Reserve pasta water before draining – it’s your best trick for loosening up a thick sauce without watering it down.
Adjust the heat by adding more or less red pepper flakes based on your spice preference.
About the pasta. You can use rotini, bowties, or any short pasta you have. If you skirt the rules (you little rebel, you) and use 1lb vs 12oz, remember you’ll need to increase the sauce amounts.

Nutrition