Creamy Chicken And Mushroom Pasta
Perfect for a mid-week meal or Sunday dinner, this creamy chicken and mushroom pasta is a delicious and comforting meal. Creamy mushroom sauce is seasoned with rosemary and served with seared chicken breast over pasta.
Servings: 8
Ingredients
- 4 chicken breasts
- 2 tablespoons butter melted
- 1/2 teaspoon salt
- 1 pound linguine pasta
Sauce
- 2 tablespoons butter
- 8 ounces baby bella mushrooms sliced
- 5 cloves garlic minced
- 1 1/2 cups heavy cream
- 2 tablespoons all purpose flour
- 1/2 cup parmesan shredded
- 1 teaspoon herbs de provence or Italian seasoning blend
- 1/2 teaspoon salt
- 1 teaspoon onion powder
- freshly ground black pepper several grindings
Instructions
- Pound chicken breast and cut in half width wise.
- 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.
Notes
- 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.
- Use a large skillet. I use a 12 or 14 inch cast iron skillet. If the skillet is too small, then the chicken may overcrowd, which would lead it not to sear, but steam instead.
- To make this recipe gluten-free, you can swap out regular noodles for gluten-free ones. For the sauce, substitute cornstarch for the flour. Add a tablespoon or two of cornstarch to a glass with a few tablespoons of water until it forms a slurry. Stir into the cream sauce slowly while it is bubbling until desired thickness is reached.
- Use pre-sliced mushrooms to make this recipe faster and easier.
- Substitute the pasta for rice for a delicious, creamy, chicken and mushroom rice dish.
- Add a handful of fresh spinach to the sauce towards the end of cooking for some color and added nutrients.
Nutrition
Serving: 1serving | Calories: 583kcal | Carbohydrates: 47g | Protein: 36g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 142mg | Sodium: 585mg | Potassium: 734mg | Fiber: 2g | Sugar: 3g | Vitamin A: 919IU | Vitamin C: 2mg | Calcium: 135mg | Iron: 2mg