Chicken & Mushroom Pasta in Decadent Cream Sauce
Creamy, juicy, and utterly comforting, this Chicken & Mushroom Pasta in Decadent Cream Sauce is a weeknight meal that feels like a warm hug at the dinner table.
Servings: 4 servings
Equipment
- Large Pot
- Skillet
- Wooden Spoon
Ingredients
Ingredients
- 2 pieces Chicken breasts Trimmed and sliced into 1/2-inch strips
- 8 oz Penne pasta Uncooked, about 2 cups dry
- 1 tbsp Butter Salted or unsalted, for sautéing
- 1 cup Mushrooms Sliced, cremini or button, cleaned and sliced about 1/4-inch thick
- 2 cloves Garlic Minced, finely chopped
- 1 cup Heavy cream Cold or room temperature
- 1/2 cup Parmesan cheese Grated, freshly grated for best melt and flavor
- 1 tsp Thyme Fresh or dried, if fresh, finely chopped
- Salt and pepper To taste, kosher salt and freshly cracked black pepper recommended
Instructions
- Bring a large pot of salted water to a rolling boil. Add penne pasta and cook according to package instructions until al dente (usually 9–11 minutes). Reserve about 1/4 cup of pasta cooking water, then drain and set the pasta aside.
- While the pasta cooks, prepare the chicken and mushrooms. Pat chicken breasts dry and slice into 1/2-inch strips. Season both sides generously with salt, pepper, and thyme.
- Heat a large skillet over medium heat and add butter. Once melted and bubbling, add the sliced chicken in a single layer. Cook without moving for 2–3 minutes to develop a golden sear, then flip and cook another 2–3 minutes until cooked through (internal temperature about 165°F). Remove the chicken to a plate and tent loosely with foil.
- In the same skillet, add the sliced mushrooms. Sauté for 3–4 minutes, stirring occasionally, until they release their juices and begin to brown. Add minced garlic and sauté for 30–60 seconds until fragrant — do not burn the garlic.
- Pour in heavy cream, scraping up any browned bits from the pan with a wooden spoon. Bring the cream to a gentle simmer, then lower the heat. Slowly stir in grated Parmesan cheese until melted and the sauce starts to thicken, about 2–3 minutes. If the sauce becomes too thick, stir in a tablespoon or two of reserved pasta water to loosen.
- Return the cooked chicken to the skillet and add the drained penne. Toss gently to coat everything evenly in the cream sauce. Taste and adjust seasoning with salt and pepper. Warm for another minute to marry the flavors.
- Serve immediately, topped with extra Parmesan and a sprinkle of chopped parsley or extra thyme if desired.
Notes
Use freshly grated Parmesan for the best melting quality and flavor; pre-grated cheese can be grainy. Don’t overcrowd the pan when searing the chicken — work in batches if needed to ensure a golden crust.