Creamy Chicken and Mushroom Pasta

Ingredients

• 500 g Penne pasta
• 2 L Water (for boiling pasta)
• Salt (to taste for pasta water and seasoning)
• 500 g Chicken breast (cut into strips)
• 2 tbsp Cooking oil
• 1 tbsp Chicken spice (or all-purpose seasoning)
• 250 g White mushrooms (sliced)
• 1 Onion (finely chopped)
• 2 cloves Garlic (minced)
• 250 ml Heavy cream
• Fresh parsley (chopped, for garnish)

Steps

1. 1

   Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente.

2. 2

   While the pasta cooks, heat oil in a large skillet or pan over medium-high heat.

3. 3

   Add the chicken strips to the pan and season with chicken spice. Sauté until the chicken is browned and cooked through. Remove the chicken from the pan and set aside.

4. 4

   In the same pan, add the chopped onions and sliced mushrooms. Sauté until the onions are translucent and the mushrooms have browned and released their moisture.

5. 5

   Add the minced garlic to the pan and cook for about 1 minute until fragrant, being careful not to burn it.

6. 6

   Pour the heavy cream into the skillet with the mushrooms and onions. Bring to a gentle simmer, scraping up any browned bits from the bottom of the pan.

7. 7

   Add the cooked chicken back into the sauce. Stir well to combine and let it simmer for 2-3 minutes until the sauce thickens slightly.

8. 8

   Drain the cooked pasta and add it directly into the skillet with the sauce. Toss thoroughly to ensure every piece of pasta is coated in the creamy mixture.

9. 9

   Garnish with fresh chopped parsley and serve immediately.

Notes

You can add a handful of parmesan cheese at the end for extra richness. If the sauce becomes too thick, add a splash of the reserved pasta cooking water to loosen it.

Nutrition per serving

• main
• pasta
• creamy
• dinner
• chicken
• mushrooms
• easy recipe