Description
This creamy chicken and mushroom pasta is a weeknight staple: quick, comforting, and genuinely flavourful. You’ll get tender chicken, sautéed mushrooms, and a silky sauce that coats every bite, on the table in under 30 minutes.
Ingredients
Scale
- 1 chicken breast, cut into bite-sized pieces
- 2 garlic cloves, minced
- 200 ml heavy cream (about 1 glass)
- 100 g fresh mushrooms (button, chestnut, or cremini), sliced
- Salt + black pepper, to taste
- 300 g pasta (e.g., macaroni, penne, fusilli, or tagliatelle)
- 1 handful grated cheese (Emmental, Comté, or Parmesan)
- 1 tbsp butter
- 1 tbsp olive oil
- Chopped parsley
- Chopped chives
Instructions
- Cook the pasta : Bring a large pot of water to a boil, salt it well, and cook the pasta according to the packet until al dente.
- Drain, keeping a small ladle of pasta water (just in case you need to loosen the sauce).
- Heat a frying pan over medium-high heat with butter + olive oil.
- Add the garlic for about 30 seconds, just until fragrant (don’t let it brown).
- Add the chicken pieces and stir-fry until you get a nice golden colour.
- Add the sliced mushrooms.
- Keep cooking until they release their liquid and it evaporates almost completely (this concentrates flavour).
- Season with salt and pepper.
- Transfer the chicken/mushroom mixture to a plate.
- Pour the cream into the same pan and scrape the base to lift all the flavourful browned bits.
- Return chicken and mushrooms to the pan.
- Add parsley + chives, taste and adjust seasoning.
- Simmer 1–2 minutes on low (avoid a rapid boil).
- Add the pasta and toss to coat.
- If needed, add a splash of pasta water to reach your ideal consistency.
- Serve hot, with grated cheese if you like.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: main dish
- Cuisine: french cuisine
Nutrition
- Serving Size: 1 serving
- Calories: 750 kcal