Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound (450g) chicken breast, cut into bite-sized pieces
- 8 ounces (225g) fresh mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 8 ounces (225g) pasta (penne, fusilli, or spaghetti)
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large skillet or deep pan, heat the olive oil over medium heat. Add the chicken pieces and season with salt and pepper. Cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
- In the same pan, add sliced mushrooms and sauté until they release moisture and turn golden brown, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant.
- Pour in chicken broth and bring to a simmer, scraping browned bits from the bottom. Stir in heavy cream and Parmesan cheese. Let simmer until thickened, about 3-5 minutes. Season with salt and pepper to taste.
- Add uncooked pasta directly into the pan with the sauce. Cover and cook on low heat, stirring occasionally, until al dente and sauce is absorbed, about 10 minutes.
- Return cooked chicken to the pan, stir to combine and heat through. Garnish with chopped parsley and extra Parmesan if desired. Serve hot.
Notes
- You can substitute heavy cream with coconut cream for a dairy-free option.
- Use your preferred pasta shape for more variety.
- For added flavor, toss in sautéed spinach or after cooking, garnish with extra herbs.
- Ensure not to overcook the pasta to keep it al dente.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Flexitarian
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 580 kcal Kcal
- Sugar: 4g
- Sodium: 430mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 0.2g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 125mg