Can I use chicken breast instead of chicken thighs?

Yes! Chicken breasts cook faster, so keep an eye on them to avoid drying out.

What type of pasta works best with this sauce?

Pasta that holds the sauce well, like fettuccine, tagliatelle, or rigatoni, is ideal.

Can I make this recipe gluten-free?

Absolutely! Use gluten-free pasta and a gluten-free flour for dusting the chicken.

What can I substitute for white wine?

Chicken or vegetable broth with a splash of white wine vinegar or lemon juice works great.

How can I store and reheat leftovers?

Store in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of liquid to maintain creaminess.

Can I Make This Dairy-Free?

Yes! Swap the cream for a dairy-free alternative like coconut cream or cashew cream, and use plant-based parmesan.

Creamy Chicken and Mushroom Pasta

Description

A rich and creamy pasta dish featuring tender chicken and sautéed mushrooms in a savory garlic parmesan sauce. Perfect for weeknight dinners or special occasions.

Ingredients

Scale

200 grams dried pasta (rigatoni, fettuccine, or your favorite)
2 chicken thighs (or chicken breasts), seasoned and lightly dusted with flour
1 tablespoon olive oil
1 tablespoon butter
200 grams mushrooms (cremini or your preferred variety), sliced
4 garlic cloves, finely diced
1 tablespoon fresh rosemary or thyme
½ cup white wine (like Sauvignon Blanc)
¾ cup light cream
1 tablespoon lemon juice (plus zest for garnish)
½ teaspoon black pepper
¼ – ½ teaspoon sea salt
50 grams parmesan cheese, freshly grated
½ cup fresh flat-leaf parsley, roughly chopped

Instructions

Bring a large pot of salted water to a boil and cook the pasta according to package instructions, undercooking by one minute. Reserve some pasta water and drain.
In a large skillet, heat the olive oil over medium-high heat. Cook the chicken thighs for 5-7 minutes on each side until golden and cooked through. Set aside.
In the same skillet, add butter and sauté the mushrooms for 5-7 minutes until golden brown, turning once.
Add the garlic and rosemary, cooking for a minute until fragrant.
Pour in the white wine and simmer for 2-3 minutes, letting it reduce.
Add the cream and bring to a gentle simmer. Push the mushrooms to one side, then add the parmesan in batches, whisking to melt.
Add the chicken back in along with the pasta. Mix well, adding reserved pasta water if needed to thin the sauce. Garnish with parsley and lemon zest.

Notes

Use chicken thighs for juicier results, but chicken breasts work well too. Adjust seasoning to taste and add more parmesan for extra richness.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 plate
Calories: 600
Sugar: 4g
Sodium: 800mg
Fat: 28g
Saturated Fat: 14g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 3g
Protein: 35g
Cholesterol: 100mg

Keywords: chicken and mushroom pasta, creamy pasta, easy dinner, garlic parmesan chicken pasta