Chicken Mushroom Pasta Recipe
User Reviews
4.7
66 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
6 servings
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Calories
449 kcal
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Course
Dinner
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Cuisine
North American
Chicken Mushroom Pasta Recipe
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This Chicken Mushroom Pasta combines sautéed chicken pieces with baby bella mushrooms and garlic in a creamy sauce enriched with chicken stock, heavy cream, lemon zest and juice, and Parmesan cheese. Cooked pasta is tossed in the sauce, creating a comforting dish where savory mushrooms and tender chicken meld with a bright lemon note. The method emphasizes searing the chicken for color and deglazing the pan to develop flavor, delivering a rich but balanced pasta meal.
Description
Chicken Mushroom Pasta begins by cooking pasta until al dente. Chicken pieces, seasoned with paprika, salt, and pepper, are seared until golden but not fully cooked, which allows them to finish cooking in the sauce. The pan is deglazed with chicken stock and softened onions, then mushrooms are added and cooked until tender. Garlic adds aromatic depth before the chicken returns to the skillet along with cream and remaining stock, simmering until the sauce thickens. Lemon zest and juice brighten the dish, while fresh parsley and grated Parmesan finish it with herbaceous and savory notes. The pasta is then incorporated, coating each piece in the creamy mixture. This dish combines hearty proteins with mushrooms and a delicate citrus accent.
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Ingredients
- 1 lb pasta either rotini or farfalle
- 1 ½ lb chicken cut into 1 ½ inch pieces, breast or thighs
- 1 tablespoon paprika sweet
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons vegetable oil plus more if needed
- 1 cup onion from 1 large onion, chopped
- 1 cup chicken stock divided
- 16 ounces baby bella mushrooms sliced, or button mushrooms
- 3 cloves garlic minced
- 1 cup heavy cream or half and half
- 1 lemon zest and juice
- salt to taste
- black pepper to taste
- 1 cup parsley chopped, fresh
- 1 cup Parmesan Cheese grated
Instructions
- Cook the pasta according to the package instructions until it is al dente. Drain and set it aside.
- Season the chicken with paprika, salt, and black pepper making sure that all pieces are coated with the spices.
- Heat the oil in a large skillet over medium-high heat. Add the chicken and sear it on all sides until it is golden brown, about 3-4 minutes on each side. The chicken won't be fully cooked. Remove the chicken from the skillet.
- If there is no oil left in the pan, add a little more then add the onion and 2 tablespoons of chicken stock and cook, stirring constantly, scraping the bottom bits as much as you can.
- Once the onion is soft, add the mushrooms and cook, stirring frequently, until they release their juices and are soft. Stir in the minced garlic and cook for 30 more seconds.
- Add the chicken back into the pan then pour in the remaining chicken stock and cream and bring the pan to a boil. Let it simmer for 7-10 minutes or until it's slightly thickened.
- Add the cooked pasta to the skillet and gently stir to make sure that all the pasta is coated with the mushroom sauce. Cook medium heat for 3-5 minutes, or until it is warm.
- Stir the lemon zest, lemon juice, and chopped parsley into the pasta then season to taste with salt and pepper. Ladle the pasta into bowls and serve it with grated parmesan and more parsley on top.
Notes
- Adjust added salt carefully since Parmesan cheese contributes saltiness.
- Store leftovers chilled in an airtight container for up to 4 days; reheat gently with added water if pasta sticks together.
- Freezing is possible but may affect pasta texture; thaw in refrigerator before reheating slowly on stovetop.
Nutrition Information
Show Details
Serving
1 serving = ⅙ of the recipe
Calories
449kcal
(22%)
Carbohydrates
16g
(5%)
Protein
36g
(72%)
Fat
28g
(43%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
7g
(35%)
Trans Fat
1g
(50%)
Cholesterol
143mg
(48%)
Sodium
1249mg
(52%)
Potassium
1200mg
(26%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
1670IU
(33%)
Vitamin C
19mg
(21%)
Calcium
258mg
(26%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 449 kcal
% Daily Value*
| Serving | 1 serving = ⅙ of the recipe | |
| Calories | 449kcal | 22% |
| Carbohydrates | 16g | 5% |
| Protein | 36g | 72% |
| Fat | 28g | 43% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 143mg | 48% |
| Sodium | 1249mg | 52% |
| Potassium | 1200mg | 26% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 1670IU | 33% |
| Vitamin C | 19mg | 21% |
| Calcium | 258mg | 26% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
66 reviews
Excellent
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