Description
A creamy, dreamy one-pot chicken and mushroom pasta recipe that’s a comfort food classic. This easy dish combines tender chicken, earthy mushrooms, and al dente pasta in a rich, velvety sauce, perfect for busy weeknights.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken thighs, diced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper, to taste
- 8 ounces cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 4 cups chicken broth
- 12 ounces fettuccine or spaghetti, uncooked
- 1 cup heavy cream
- 1 cup grated Parmesan cheese, plus extra for serving
- Fresh parsley, chopped, for garnish
Instructions
- Sauté Chicken: Heat olive oil in a large pot over medium-high heat. Add diced chicken thighs seasoned with garlic powder, onion powder, salt, and pepper. Sauté for 5-7 minutes until browned and cooked through. Remove chicken and set aside.
- Cook Mushrooms: In the same pot, add sliced mushrooms. Cook for 4-5 minutes until tender and browned. Add minced garlic, dried basil, and oregano. Cook for 1-2 minutes until fragrant.
- Combine Ingredients: Return cooked chicken to the pot. Pour in chicken broth and bring to a boil. Add uncooked pasta, ensuring it’s submerged. Stir gently.
- Cook the Pasta: Reduce heat to medium-low, cover, and simmer for 10-12 minutes, stirring occasionally, until pasta is al dente and most liquid is absorbed.
- Make it Creamy: Lower heat, stir in heavy cream and Parmesan cheese until melted and sauce is creamy. Taste and adjust seasoning.
- Serve: Let sit for a couple of minutes. Spoon into bowls, garnish with parsley and extra Parmesan.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: One-Pot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450-550 calories (estimated)