Creamy Chicken and Mushroom Pasta
Pasta is tossed with strips of chicken, mushrooms, and cream, then finished with Parmesan and sautéed green garlic.
By Moow Editorial ·
- Green garlic is optional if you prefer a milder flavor.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: 6 servings
- Prep time: 10 minutes
- Cook time: 25 minutes
For the most consistent result, use the listed weights when available; household measures are rounded.
Estimated nutrition per serving
Serving basis: One serving from the final reviewed yield of 6 servings.
- Calories: 560 kcal
- Protein: 31 g
- Carbohydrates: 61 g
- Fat: 21 g
- Sodium: 572 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Pasta
Have these measured and ready before you begin.
- 1 pound (454 g) short pasta
- 250 g (8.8 oz) mushrooms, cut into strips
- 1 pound (454 g) boneless, skinless chicken breast
- 1 cup (240 ml) heavy cream
- 1 tablespoon olive oil
For the Top
- 1/2 cup (1 1/2 ounces/43 g) grated Parmesan
- 1 teaspoon fine salt
- 1/2 teaspoon ground black pepper
- 2–3 green garlic stalks, thinly sliced
Directions
1. Boil the pasta for the package's recommended time; drain, reserving a little pasta water if needed.
2. Sauté the thinly sliced green garlic in a small skillet until softened and set aside.
3. Cook the chicken in the olive oil until lightly browned, add the mushrooms, and continue until the mushrooms are tender and the chicken reaches 165°F (74°C).
4. Pour in the cream, season with salt and black pepper, and simmer for a few minutes.
5. Toss the drained pasta with the sauce, loosening with reserved pasta water only if needed.
6. Top with the sautéed green garlic and Parmesan and serve.
Sources
Contains wheat and milk; pasta may contain egg. Prevent cross-contamination and cook chicken to 165°F (74°C). Refrigerate creamy pasta within 2 hours.