Ingredients:
2 chicken breasts, cubed
1 cup sliced mushrooms
2 tbsp olive oil
2 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
1/2 cup grated Parmesan cheese
8 oz pasta (spaghetti or linguine)
Salt, pepper, and fresh thyme for seasoning
Directions:
- Prepare the Chicken: Season the cubed chicken with salt and pepper. In a skillet over medium heat, heat the olive oil. Cook the chicken until browned, about 7-8 minutes. Remove the chicken from the skillet and set aside.
- Cook the Mushrooms and Garlic: In the same skillet, sauté the minced garlic and sliced mushrooms until softened, about 4-5 minutes.
- Make the Sauce: Add the chicken broth to the skillet and let it simmer for 2 minutes. Pour in the heavy cream and bring the mixture to a gentle boil. Stir in the grated Parmesan cheese and cook until the sauce thickens.
- Cook the Pasta: While the sauce is simmering, cook the pasta according to package directions and drain.
- Combine and Serve: Add the cooked pasta and browned chicken back into the skillet, stirring to coat everything with the creamy sauce. Season with fresh thyme, salt, and pepper. Serve hot and enjoy!
Tips and Variations:
Add Veggies: For a nutritional boost, add spinach, peas, or bell peppers.
Spice it Up: Sprinkle in some red pepper flakes or a dash of hot sauce for a spicy kick.
Cheese Options: Substitute Parmesan with Pecorino Romano or Asiago for a different flavor profile.
Herbs: Fresh basil or parsley can be used instead of thyme for a fresh herbaceous note.
Pasta Choices: Feel free to use any pasta you prefer, such as penne, fettuccine, or farfalle.
How to Store:
Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a skillet over low heat, adding a splash of chicken broth or cream to maintain the sauce’s consistency.
Freezing: This dish can be frozen in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs:
Can I use chicken thighs instead of chicken breasts? Yes, chicken thighs can be used for a juicier and more flavorful result. Adjust the cooking time as needed since thighs may take a bit longer to cook through.
What if I don’t have heavy cream? You can substitute heavy cream with half-and-half or a combination of milk and a bit of butter. Keep in mind that the sauce may be slightly less rich.
Can I make this dish ahead of time? Yes, you can prepare the chicken and the sauce ahead of time. When ready to serve, cook the pasta and combine everything in the skillet to heat through.
What other proteins can I use? Shrimp, sausage, or tofu can be great substitutes for chicken in this recipe.
Enjoy your Creamy Chicken & Mushroom Pasta with these handy tips and variations to suit your taste!