Creamy Chicken and Mushroom Pasta Delight
A comforting and delicious pasta dish featuring tender chicken, hearty mushrooms, and a creamy sauce.
Ingredients
Main Ingredients
- 8 ounces uncooked pasta
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 pieces chicken breasts, cut into bite-size pieces
- 0.25 teaspoon garlic powder
- cups Flour for dredging
- 8 ounces cremini mushrooms, sliced
- 0.5 cups marsala No alcoholic drinks allowed, please substitute with a non-alcoholic option.
- 0.5 cups chicken broth
- 0.5 teaspoon Dijon mustard
- 0.5 cups heavy cream
- teaspoon Salt and pepper to taste
- cups Freshly grated parmesan cheese (optional)
Instructions
- Begin by boiling a large pot of salted water. Once boiling, add the pasta and cook according to package directions until al dente. Drain and set aside.
- While the pasta cooks, season the chicken pieces with garlic powder and coat them lightly in flour.
- In a skillet over medium-high heat, add the olive oil and 1 tablespoon of butter. Once hot, add the chicken and cook for about 5 minutes, turning occasionally, until slightly browned. Remove the chicken from the skillet and set aside on a plate.
- In the same skillet, add the remaining tablespoon of butter and the sliced mushrooms. Cook for 3-4 minutes, or until the mushrooms have released their moisture and it has cooked off. Remove the mushrooms and place them on the same plate as the chicken.
- Pour the chicken broth, marsala, and Dijon mustard into the skillet. Stir or whisk until the mustard is dissolved, and let it bubble for about 2 minutes to reduce slightly.
- Add the heavy cream, cooked chicken, and mushrooms back into the skillet. Reduce the heat to medium and cook for a few more minutes until the sauce thickens and the chicken is fully cooked.
- Season the sauce with salt and pepper to taste. Toss the drained pasta with the sauce, adding a splash of reserved pasta water if needed to thin it out. Serve hot, topped with freshly grated parmesan cheese if desired.
Notes
For a lighter version, you can use half-and-half instead of heavy cream.