One-Pot Creamy Chicken and Mushroom Pasta
A heartwarming, creamy pasta dish featuring chicken and mushrooms, perfect for busy weeknights or cozy gatherings.
Ingredients
Main Ingredients
- 8 oz pasta (any kind; fettuccine recommended)
- 1 lb chicken breasts (boneless and skinless, cubed)
- 8 oz mushrooms (sliced; button or cremini)
- 1 medium onion (chopped) for a hint of sweetness
- 3 cloves garlic (minced) to elevate the flavor
- 1 cup chicken broth (or vegetable broth for a lighter option)
- 1 cup heavy cream (or half-and-half, or a non-dairy option)
- 1 tsp Italian seasoning dried herbs like oregano and basil
- Salt and pepper to taste
- Fresh parsley (chopped for garnish) adds a burst of freshness
Instructions
Cooking
- In a large pot, heat a drizzle of olive oil over medium-high heat. Add the cubed chicken, season with salt and pepper, and cook until golden, about 5-7 minutes. Remove and set aside.
- In the same pot, add a touch more oil if needed, then toss in the chopped onion and sliced mushrooms. Cook until softened, about 5 minutes.
- Stir in the minced garlic and Italian seasoning, and cook for another minute until fragrant.
- Return the chicken to the pot, add the dry pasta and chicken broth. Stir to combine, ensuring the pasta is submerged. Bring to a gentle boil.
- Reduce heat to low, cover, and let simmer for about 10-12 minutes. Stir occasionally, checking for doneness.
- Once the pasta is cooked al dente, stir in the heavy cream. Simmer for an additional 2-3 minutes until the sauce thickens and is luscious.
- Garnish with fresh parsley before serving.
Notes
This dish serves as a lovely meal-prep option and can be stored in an airtight container for up to 3 days. Add spinach or peas for nutrition, or try using shrimp or tofu for protein variations. Parmesan cheese can add a creamy texture.