Cooking method
Cook the Pasta: In a large pot, bring salted water to a rolling boil. Add your chosen pasta and cook per package directions until al dente. Once cooked, drain and set aside, reserving a little pasta water in case you need to thin the sauce.
Cook the Chicken: In a large skillet, heat 1 tbsp of olive oil over medium-high heat. Season the chicken pieces with salt and pepper and add them to the skillet. Cook for 5-7 minutes, until golden brown and cooked through. Once done, remove from the skillet and set aside.
Sauté the Mushrooms: Using the same skillet, add the remaining 1 tbsp of olive oil and the butter. Add the sliced mushrooms to the pan and sauté for about 4-5 minutes until they are golden brown and softened.
Make the Creamy Sauce: Stir in minced garlic and dried thyme to the mushrooms and cook for another minute until fragrant. Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a gentle simmer, then add the grated Parmesan cheese, stirring until melted and the sauce is luxuriously smooth.
Combine and Serve: Return the cooked chicken to the skillet, then add the drained pasta. Toss everything together gently until the pasta is well-coated with the creamy sauce. Optionally, garnish with fresh parsley or thyme and serve hot.
How to plate and pair
For a beautiful presentation, serve your Creamy Chicken and Mushroom Pasta in deep bowls. A sprinkle of freshly chopped parsley on top adds a pop of color and freshness. As for sides, consider a simple arugula salad tossed with lemon vinaigrette or freshly baked garlic bread to soak up any leftover sauce. A crisp white wine, like a Pinot Grigio, pairs beautifully with the creaminess of the dish!
Keeping leftovers fresh
To properly store any leftovers, let the pasta cool completely before placing it in an airtight container. It can be stored in the fridge for up to 3 days. When reheating, add a splash of chicken broth or cream to restore some moisture. If you want to keep it longer, this dish can also be frozen for up to 2 months — just be mindful that the cream might change texture slightly upon thawing.
Pro chef tips
- For an extra depth of flavor, consider adding a splash of white wine to the mushroom sauté.
- If you’re a fan of a little heat, crushed red pepper flakes won’t hurt — just sprinkle them in when you add the garlic.
- Fresh herbs enhance the overall taste. If you have basil or chives at home, feel free to throw them in as well.
Creative twists
Looking to mix things up? Here are some fun variations to consider:
- Add vegetables: Toss in some spinach or peas for an added nutritional boost and a pop of color.
- Switch the protein: Shrimp, sautéed sausage, or even tofu can be fantastic substitutes, offering their flavor twist.
- Change the cheese: Instead of Parmesan, try a tangy goat cheese or a melty mozzarella for a different creamy result.
Common questions
How long does it take to make?
This pasta dish takes about 30 minutes from start to finish, making it a great option for busy weeknights.
Can I substitute the heavy cream?
Yes! If you prefer a lighter option, you can use half-and-half or make a roux-based sauce with low-fat milk, though the richness may vary.
How do I store leftovers safely?
Store in an airtight container in the fridge for up to 3 days. If freezing, use a microwave-safe container and ensure it’s fully cooled before freezing. Reheat gently on the stove or in the microwave.
