Creamy Chicken And Mushroom Pasta

Creamy mushroom sauce is seasoned with rosemary and served with seared chicken breast over pasta for the ultimate comfort food.

Course Main Course

Cuisine American

Keyword chicken and mushroom pasta, chicken mushroom pasta

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 583kcal

Author Lisa Bass

Pound chicken breast and cut in half.
Melt butter on high heat in a cast iron or stainless steel skillet. Add chicken breasts to hot butter to sear on both sides, and sprinkle with salt on both sides. Reduce to medium heat and cook for an additional 5-10 minutes until no longer pink.
While the chicken is cooking, boil pasta according to instructions. Remove the chicken from the cast iron skillet and set aside. Add butter to the hot skillet and melt.
Add sliced mushrooms and garlic. Sauté about 5 minutes.
Pour in heavy cream and einkorn flour and whisk together. Bring to a simmer. Cook for about 5 minutes until it thickens.
Sprinkle in parmesan cheese and cook on low until melted.Add herbs, salt, onion powder, and pepper.
Place chicken in creamy mushroom sauce and allow to warm up.
Place pasta on a plate and serve the creamy chicken and mushroom sauce over top.
Sprinkle with a little more parmesan and fresh herbs, if desired. Enjoy.

If you are buying whole mushrooms, make sure to clean them by wiping them off with a damp towel. Rinsing them with water can give them a not-so-pleasant texture.
If the skillet is too small, then the chicken may overcrowd, which would lead to it not searing (aka adding lots of flavor), but steaming instead.