Italian · Dinner
Chicken and Mushroom Pasta
Pan-seared chicken breast tossed with sautéed mushrooms, garlic, and shallot in a light cream and parmesan sauce over pasta. Finished with parsley and black pepper, the dish balances savory umami mushroom depth with a rich but not heavy sauce, coating short pasta for a simple weeknight Italian dinner.
$6
12 minsPrep
22 minsCook
34 minsTotal
MediumLevel
Nutrition per serving
702Calories
56.3gProtein
27.8gFat
52.1gCarbs
3.9gSugar
3.4gFiber
612mgSodium
198mgChol
13.1gSat Fat
1180mgPotassium
260mgCalcium
3.4mgIron
0.9mcgVitamin B12
6.2mgVitamin C
protein-rich
rich-umami
Instructions
1
Prep
Pat chicken dry, season with salt and pepper. Slice mushroom and shallot; mince garlic. Measure pasta, cream, stock, and parmesan.
2
Boil
Cook pasta in salted boiling water over high heat for 9 to 11 minutes until al dente, then drain and set aside.
3
Sear
Heat olive oil in a skillet over medium-high heat and sear chicken for 3 to 4 minutes per side until golden and cooked through.
4
Finish
Add butter and mushroom over medium heat for 5 to 6 minutes until golden at edges. Stir in garlic and shallot for 2 minutes, then add chicken stock, cream, and parmesan, tossing in pasta and parsley until coated.
5
Plate
Transfer to a warm plate and finish with a crack of black pepper.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g chicken breast
- 150g150g dry pasta (penne or fusilli)
- 200g200g mushroom
- 22 shallot
- 4 cloves4 cloves garlic
- 40g40g parmesan
- 120ml120ml heavy cream
- 2 tbsp2 tbsp olive oil
- 2 tsp2 tsp butter
- 60ml60ml chicken stock
- 2 tbsp2 tbsp fresh parsley
- salt, to taste
- black pepper, to taste
