Creamy Chicken Mushroom Pasta Recipe

Introduction

This Chicken Mushroom Pasta is a creamy, comforting dish perfect for any weeknight dinner. Tender chicken and sautéed mushrooms are combined in a rich Parmesan cream sauce, tossed with rigatoni pasta for a satisfying meal.

Ingredients

• 12 ounces dry rigatoni pasta (¾ box)
• 1 pound boneless, skinless chicken breasts
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 2 tablespoons olive oil (divided)
• 8 ounces cremini mushrooms (sliced)
• 1 onion (finely diced)
• 4 cloves garlic (minced)
• ¼ cup dry white wine
• 1 cup reserved pasta cooking water
• ½ cup low-sodium chicken broth
• ½ cup heavy cream (room temperature)
• ¼ cup freshly grated Parmesan cheese (plus more for garnish)
• Chopped fresh parsley (optional, for garnish)

Instructions

1. Step 1: Cook the rigatoni pasta according to the package instructions. Before draining, reserve 1 cup of the pasta cooking water, then drain and set the pasta aside.
2. Step 2: Pat the chicken breasts dry and cut into bite-sized pieces. Season with kosher salt and ground black pepper.
3. Step 3: Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Add the chicken and cook for about 5 minutes until browned and fully cooked (internal temperature should reach 165°F). Remove the chicken and set aside.
4. Step 4: In the same pan, add the remaining 1 tablespoon of olive oil. Sauté the sliced mushrooms until golden brown, about 5 minutes. Remove and set aside.
5. Step 5: Add the diced onion to the pan and cook for 2 to 3 minutes until golden. Stir in the minced garlic and cook an additional minute until fragrant.
6. Step 6: Pour in the white wine and let it simmer until mostly evaporated, scraping any browned bits from the pan bottom.
7. Step 7: Add the reserved pasta water and chicken broth to the pan and bring to a simmer.
8. Step 8: Stir in the heavy cream and let the sauce simmer for 3 to 5 minutes until thickened.
9. Step 9: Return the cooked chicken and mushrooms to the pan, stirring to combine. Cook for 2 minutes until heated through.
10. Step 10: Mix in the grated Parmesan cheese until melted and incorporated into the sauce.
11. Step 11: Add the cooked pasta to the pan and toss well to coat all the pasta in the creamy sauce.
12. Step 12: Serve the pasta divided among four plates or bowls. Garnish with additional Parmesan and chopped fresh parsley if desired.

Tips & Variations

• For a richer flavor, try using a mixture of cremini and shiitake mushrooms.
• Substitute rigatoni with penne or fettuccine if preferred.
• If you don’t have white wine, use additional chicken broth and a splash of lemon juice for acidity.
• For a lighter version, swap heavy cream with half-and-half or whole milk, but reduce simmering time to avoid curdling.
• Add a pinch of red pepper flakes when sautéing the garlic for a subtle spicy kick.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave, adding a splash of chicken broth or water to loosen the sauce as needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for this recipe?

Yes, this recipe works well with various pasta shapes like penne, fusilli, or fettuccine. Just adjust the cooking time according to the package instructions.

Can I make this dish ahead of time?

You can prepare the components ahead and store them separately. Combine and reheat the sauce with pasta just before serving for the freshest texture.