Easy Chicken and Mushroom Pasta
A delightful and creamy chicken and mushroom pasta that's perfect for a quick dinner.
Equipment
- Large skillet
- Pot for boiling pasta
- Measuring cups
- Cutting board
- Knife
Ingredients
- 200 grams dried pasta (or 300 grams fresh)
- 2 chicken thighs
- 1 tablespoon flour (optional)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 200 grams mushrooms, sliced
- 4 garlic cloves, finely diced
- 1 tablespoon fresh rosemary or thyme (or both)
- ½ cup white wine (Sauvignon Blanc) (120 ml)
- ¾ cup light cream (180 ml)
- 1 tablespoon lemon juice (plus zest to serve)
- ½ teaspoon black pepper
- ¼ - ½ teaspoon sea salt
- 50 grams parmesan, finely grated
- ½ cup flat leaf parsley, roughly chopped
Instructions
- Start by cooking your pasta according to the package instructions. It should be al dente, perfect for soaking up that sauce. The aroma of boiling water is always a hint you are on the right path. Just be careful not to overcook it; otherwise, the pasta will turn mushy in the sauce.
- Heat olive oil and butter in a pan until it is shimmering. Add the chicken thighs skin-side down, letting that beautiful golden color develop. The sizzle is your cue that it is on the right track. Do not rush; flipping too soon can risk losing that crispy skin.
- Once the chicken is cooked halfway, toss in the garlic and your choice of rosemary or thyme. You will love the fragrant aroma filling your kitchen. This step adds layers of flavor to the dish; just be careful not to burn the garlic, as it can become bitter.
- Stir in the sliced mushrooms, allowing them to soften and soak up the flavors. As they cook, they exude their wonderful scent. It is an easy mistake to forget about stirring; we want everything to share the love equally in this dish.
- Add white wine, letting it simmer a bit to cook off the alcohol. Then introduce the light cream for that smooth consistency. You will see it thicken, and the aromas mingle beautifully. Just keep the heat low to prevent any curdling.
- Add lemon juice and zest for that bright, refreshing kick. The citrus balances the richness in a lovely way, making the dish pop. Make sure to taste and adjust seasoning; a little sea salt can go a long way.
- Finally, mix the cooked pasta into the sauce and give everything a good toss. It should look creamy and inviting. Avoid overmixing; you do not want to accidentally break up the pasta.
- Plate your chicken and mushroom pasta with a sprinkle of parmesan and parsley on top. It should look vibrant and delicious. This step is all about presentation; do not skip it, as it elevates the dish. Enjoy your creation!
Notes
Store in an airtight container in the fridge for 2–3 days. Reheat gently with a splash of water, cream, or stock to loosen the sauce.
Season your pasta water for flavor. Undercook the pasta slightly to finish in the sauce. Keep the heat gentle to prevent curdling the cream.
Reheat gently on the stovetop over low heat, adding a splash of water or cream as needed until warmed through.
Serve with a side salad. Pair with crusty garlic bread. Top with additional grated parmesan.
Add spinach for a healthy boost. Include crispy bacon for extra flavor. Swap thyme for fresh basil for a different aroma.
Use cremini mushrooms for the best flavor. You can substitute chicken stock for white wine and add more lemon juice. If using heavy cream instead of light cream, be aware it will create a richer sauce.
If the sauce curdles, keep the heat low and add a splash of lemon juice to help smooth it out immediately. When pasta sticks together, adding a little reserved pasta water can help loosen the sauce. If chicken turns out dry, cooking whole chicken thighs and ensuring they are not overdone can maintain their moisture.