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Chestnut Mushroom Chicken Pasta

Chestnut Mushroom Chicken Pasta
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Chestnut Mushroom Chicken Pasta is a quick and comforting dinner combining tender chicken, earthy chestnut mushrooms, and pasta in a creamy, flavorful sauce. Ready in under 30 minutes, this one-pan dish is perfect for busy weeknights, with rich textures and hearty taste that everyone will love.

Ingredients

Scale

Protein & Vegetables

  • 300g boneless, skinless chicken breast, sliced into bite-sized pieces
  • 200g chestnut mushrooms, wiped clean and thinly sliced
  • 2 cloves garlic, minced
  • 2 tbsp fresh parsley, roughly chopped

Pasta

  • 250g penne or fusilli pasta

Dairy & Fats

  • 1 cup (240ml) heavy cream or crème fraîche
  • 50g freshly grated Parmesan cheese
  • 2 tbsp olive oil

Seasonings

  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Prep the ingredients: Slice the chicken breast into bite-sized pieces and wipe the chestnut mushrooms clean with a damp cloth, then slice them thinly. Mince the garlic finely and roughly chop fresh parsley for garnish.
  2. Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions. Reserve a cup of pasta water before draining to help thicken the sauce later.
  3. Sauté the chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces in a single layer, seasoning lightly with salt and pepper. Cook until browned and cooked through, about 5-7 minutes. Remove from the pan and set aside.
  4. Cook the mushrooms and garlic: In the same skillet, add more olive oil if needed, then add the chestnut mushrooms. Sauté until golden and moisture has evaporated, about 5 minutes. Add garlic and cook for another minute until fragrant.
  5. Make the creamy sauce: Lower the heat and pour in the heavy cream, stirring to combine with mushrooms and garlic. Let simmer gently for 2-3 minutes until slightly thickened. Stir in freshly grated Parmesan cheese until melted, adjusting salt and pepper to taste.
  6. Combine everything: Return chicken to the skillet and toss with mushroom cream sauce. Add the drained pasta and a splash of reserved pasta water to help the sauce cling to the noodles. Stir well to heat through and combine.
  7. Garnish and serve: Remove from heat and sprinkle with fresh chopped parsley. Serve immediately for best flavor and texture.

Notes

  • Use room temperature chicken for even cooking and juiciness.
  • Do not overcrowd the pan; cook chicken and mushrooms in batches if necessary to avoid steaming.
  • Reserve pasta water for a silky, well-emulsified sauce.
  • Grate your own Parmesan cheese for a smooth melt and richer flavor.
  • Simmer gently to prevent the cream from curdling.

Nutrition

Keywords: chicken pasta, chestnut mushrooms, creamy pasta, quick dinner, one-pan meal, weeknight dinner, easy recipe

Find it online: https://marybaking.com/chestnut-mushroom-chicken-pasta/