Ingredients
For the Chicken and Pasta:
2 tbsp olive oil, divided
1 lb chicken breast, cut into bite-sized pieces
Salt and pepper, to taste
8 oz pasta (rigatoni, penne, or your choice)
For the Sauce:
2 tbsp butter
8 oz mushrooms, sliced
3 cloves garlic, minced
1/2 tsp dried thyme (or fresh thyme sprigs for garnish)
1 cup heavy cream
1/2 cup chicken broth
1/2 cup grated Parmesan cheese
Fresh parsley, chopped (for garnish)
Directions
Cook the Pasta:
Bring a large pot of salted water to a boil and cook pasta according to package instructions. Drain and set aside.
Cook the Chicken:
In a large skillet, heat 1 tbsp olive oil over medium-high heat. Season the chicken pieces with salt and pepper, then add to the skillet. Cook for 5-7 minutes, or until golden brown and cooked through. Remove chicken from skillet and set aside.
Sauté the Mushrooms:
In the same skillet, add the remaining 1 tbsp olive oil and butter. Add the sliced mushrooms and sauté for about 4-5 minutes until they are golden and softened.
Make the Creamy Sauce:
Add minced garlic and thyme to the mushrooms, cooking for another 1 minute until fragrant.
Pour in the heavy cream and chicken broth, stirring to combine. Bring the sauce to a simmer, then add Parmesan cheese, stirring until the cheese has melted and the sauce is smooth.
Combine and Serve:
Return the chicken to the skillet and add the cooked pasta. Toss everything together until well-coated in the sauce.
Garnish with fresh parsley or additional thyme if desired. Serve hot.
Additional Details
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: ~600 kcal per serving
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