Creamy Mushroom Chicken Pasta
This Creamy Mushroom Chicken Pasta is an easy pasta dinner that the whole family will love! Seared chicken and an ample amount of garlic and shallot, swimming in a creamy mushroom and white wine sauce.
Equipment
- Large Pot
- Strainer
- Knife
- Cutting Board
- Shallow Bowl
- 12" Frying Pan
- Cooking Utensils
Ingredients
- 3 cups bow-tie pasta
For Chicken:
- 2 tbsp salted butter
- 2 lbs chicken cutlets
- 1/3 cup all-purpose flour divided into 1/4 cup and 2 tbsp
- 1/2 tsp kosher salt
- 1/2 tsp fresh thyme leaves or 1/4 tsp dried
- 1/2 tsp garlic powder
- Fresh cracked pepper
For Creamy Mushroom Wine Sauce:
- 2 tbsp salted butter
- 8 oz baby bella mushrooms cleaned and sliced
- 1.5 tbsp minced garlic 3-4 cloves
- 1 large shallot finely chopped
- 2 cups chicken broth
- 1/2 cup dry white wine
- 2 sprigs fresh thyme or 1/2 tsp dried
- 1/2 cup heavy cream
- 1.5 tsp Dijon mustard
Instructions
Cook Pasta:
- Bring a large pot of generously salted water to a boil, and cook pasta according to the directions on the package. Using a strainer, drain pasta and set aside.
Sear Chicken Cutlets:
- In a shallow bowl, combine 1/4 cup all-purpose flour, thyme leaves, garlic powder, kosher salt and a few cracks fresh pepper. Pat chicken cutlets dry with a paper towel and dredge each one in flour mixture until fully coated.
- Melt 2 tbsp of salted butter in a large frying pan over medium heat. Add chicken cutlets to pan and cook about 3-5 minutes per side until cooked through and internal temperatures reach 165F. Remove chicken from pan and set aside.
Make Creamy Mushroom Wine Sauce:
- Add remaining 2 tbsp butter to pan and melt. Add sliced baby bella mushrooms to pan, stir to coat in butter, and saute until mushrooms are tender and beginning to brown, about 4-6 minutes. Add minced garlic and minced shallot, and let cook for another 2 minutes.
- Sprinkle mushroom mixture with remaining 2 tbsp all-purpose flour, and stir until fully incorporated and pasty. Pour in 1/2 cup of chicken broth followed by white wine. Stir until no lumps of flour remain then whisk in remaining chicken broth and thyme sprigs. Bring pan to a simmer and let simmer, stirring often, until slightly thickened- about 5-7 minutes.
- While sauce is simmering, cube or slice chicken breasts and set aside.
- Whisk in heavy cream, Dijon mustard, and salt & pepper to taste into pan. Continue to simmer until desired thickness is reached.
Finish:
- Turn heat to low. Remove thyme sprigs and add cooked pasta and chicken to pan. Stir to combine and let heat for another minute or two until everything is warmed through. Remove pan from heat, garnish with parsley, and enjoy!
Notes
- Clean mushrooms with a paper towel to remove any dirt and grime before slicing.
- Chicken Cutlets are boneless, skinless chicken breasts that have been cut in half horizontally to create two thinner fillets. You can often buy them pre-cut or slice your own.
- If your chicken cutlets are too thick they may be pounded thinner by placing them in between two pieces of plastic wrap and hammered with a meat mallet.
- Don't skip the acid! Dry White Wine adds a much needed acidity to the sauce. The alcohol cooks out as the sauce simmers, leaving behind a balanced yet enhanced flavor.
- Heavy Cream adds creaminess while also helping to thicken your sauce. Heavy cream also holds up to heat well, making it perfect for sauces and soups. It can be replaced with half & half or whole milk. I would avoid using skim milk as it can curdle more easily when put up against heat or alcohol.
- Save a bit of pasta water and use it to thin your sauce if it becomes too thick.
Tried this recipe?Let me know how it was!