Description
A hearty and flavorful one-pot chicken and mushroom pasta dish that’s quick and satisfying, perfect for weeknight dinners.
Ingredients
Scale
- 8 ounces pasta (fettuccine or penne)
- 1 pound chicken breast, diced
- 2 cups mushrooms, sliced (cremini or button)
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley, for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add the diced chicken and season generously with salt and pepper. Sauté until golden brown and cooked through, about 5-7 minutes.
- Toss in the onions and garlic, cooking until the onions are translucent.
- Add the fresh mushrooms and sauté until they’re tender and slightly caramelized, about 5 minutes.
- Pour in the chicken broth and stir, scraping any browned bits off the bottom of the pot.
- Stir in the heavy cream and bring to a simmer. Add the pasta directly to the pot, making sure it’s well coated in the creamy sauce.
- Cook according to the pasta package instructions, stirring occasionally until the pasta is al dente and has absorbed some of the sauce.
- Garnish with fresh parsley before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. For freezing, omit the cream and add it when reheating.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 90mg
Keywords: pasta, chicken, mushroom, one-pot meal, weeknight dinner, creamy sauce