Description
A simple skillet dinner featuring chicken, mushrooms, and pasta in a creamy Parmesan sauce, perfect for busy weeknights or family meals.
Ingredients
- 8 oz pasta (any shape, such as penne, fettuccine, or rigatoni)
- 1 lb chicken breast, cut into 1-inch cubes
- 2 cups mushrooms, sliced (cremini or button recommended)
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Reserve about 1/2 cup of pasta cooking water, then drain pasta and set aside.
- Heat olive oil in a large skillet over medium heat. Add cubed chicken in an even layer and cook without moving for 2–3 minutes to get good color. Stir and continue cooking until chicken is cooked through and no longer pink inside, 6–8 minutes total. Remove chicken to a plate and keep warm.
- In the same skillet, add garlic and sliced mushrooms. Sauté for 4–5 minutes until mushrooms are tender, scraping up browned bits from the pan.
- Pour in heavy cream and bring to a gentle simmer. Lower heat and stir in grated Parmesan until the sauce is smooth. Add reserved pasta water if the sauce is too thick.
- Return cooked chicken to the skillet, then add drained pasta. Toss thoroughly to coat with the sauce, adding more pasta water if necessary. Season with salt and pepper to taste.
- Turn off the heat and let the dish rest for a minute. Sprinkle with chopped parsley and serve immediately.
Notes
For a lighter sauce, swap half-and-half for heavy cream. Gluten-free pasta can be used; follow package timing for al dente.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian