Mushroom Chicken Cream Pasta (Printable Version)
# What You'll Need:
→ Pasta and Protein
01 -
8oz fettuccine or penne noodles
02 -
1lb thin-cut chicken breasts, sliced into strips
→ Vegetables and Aromatics
03 -
5oz mushrooms, sliced (any kind works fine)
04 -
3 garlic cloves, chopped small
05 -
1 small diced onion
→ Sauce and Seasonings
06 -
1 cup heavy cream
07 -
1/2 cup chicken stock
08 -
1/4 cup fresh grated Parmesan
09 -
2 tablespoons olive oil
10 -
1 teaspoon dried thyme leaves
11 -
1 teaspoon dried oregano flakes
12 -
Salt as needed
13 -
Freshly ground black pepper
→ Garnish
14 -
Handful of chopped fresh parsley
# How to Make It:
01 -
Fill a big pot with water, add salt, and bring to a boil. Toss in your pasta and cook until it's firm but not hard. Save half a cup of the water before draining. Put pasta aside.
02 -
Warm olive oil in a wide pan over medium flame. Sprinkle salt and pepper on chicken strips. Cook them for about 6 minutes until they're done and golden. Take them out and set aside.
03 -
Throw onions and garlic into the same pan. Let them soften for 2-3 minutes. Add your mushrooms and keep cooking for another 5 minutes until they shrink and brown.
04 -
Pour stock into the pan. Let it bubble a bit, then add the cream, thyme, oregano, and Parmesan. Stir gently for 3-4 minutes while the cheese melts and everything gets thicker.
05 -
Put the chicken and pasta back in the pan. Toss everything together gently. If it seems too thick, splash in some of that saved pasta water until it's nice and creamy.
06 -
Sprinkle with chopped parsley and maybe some extra Parmesan if you want. Serve it hot right away.
# Additional Tips:
01 -
The pasta water helps make the sauce smooth and silky, so don't forget to save some.