Description
Make this easy Mushroom Chicken Pasta with creamy sauce, tender chicken, and earthy mushrooms. Perfect for a comforting meal!
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 8 ounces mushrooms (cremini, button, or a mix), sliced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream (or half-and-half for a lighter version)
- 1 tablespoon fresh thyme or rosemary (optional)
- 12 ounces pasta (spaghetti, fettuccine, or penne)
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
- Grated parmesan (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions, then drain and set aside.
- Cook the chicken: In a large skillet, heat the olive oil over medium-high heat. Season the chicken breasts with salt and pepper, then cook for 5-7 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set it aside.
- Sauté the mushrooms: In the same skillet, add the sliced mushrooms and cook for 5-7 minutes, until they are tender and browned. Add the minced garlic and cook for an additional 30 seconds, stirring frequently.
- Make the sauce: Pour the chicken broth into the skillet and bring it to a simmer. Let it cook for 2-3 minutes to reduce slightly. Add the heavy cream and fresh thyme (if using), and stir to combine. Simmer for 5-7 minutes until the sauce thickens.
- Combine the chicken, pasta, and sauce: Slice the cooked chicken into strips and return it to the skillet. Add the drained pasta to the skillet and toss everything together until the pasta is well-coated in the sauce.
- Serve: Garnish the pasta with fresh parsley and grated parmesan (if desired). Serve immediately.