About
When your belly gets to rumbling, it doesn't have to wait long for a tasty meal to fill it up! Easy Chicken Mushroom Pasta can be ready in about 30 minutes, providing your hunger a very filling portion of springy rotini that's tossed in a creamy onion-mushroom sauce and topped with juicy pieces of chicken. It's a fast feast that'll turn the rumbling into glee. Easy Chicken Mushroom Pasta is what you need when the hunger strikes quickly!
Ingredients
- 3 tablespoons olive oil, divided
- 1 1/2 pounds chicken breasts, boneless and skinless, sliced
- kosher salt, to taste
- freshly ground black pepper, to taste
- 1 cup onion, diced
- 1 (8-ounce) package cremini mushrooms
- 1 teaspoon garlic, minced
- 1 teaspoon dried thyme
- 1/2 cup white wine, such as chardonnay
- 3 1/2 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 (16-ounce) package rotini
- 1 cup parmesan cheese, freshly grated, divided
- fresh parsley, to taste, chopped, for garnish
Directions
Step 1 -In a Dutch oven over medium-high heat, add 2 tablespoons of the oil.
Step 2 -Add the chicken slices to the heated oil and season them with the salt and the pepper. Cook, stirring occasionally, until they reach an internal temperature of 165 degrees F and are browned, about 4-5 minutes.
Step 3 -Transfer the cooked chicken slices to a clean plate and cover to keep them warm.
Step 4 -In the same Dutch oven over, add the remaining oil.
Step 5 -Add the onions to the heated oil and sauté, about 2-3 minutes.
Step 6 -Add the mushrooms to the onions and cook until the mushrooms are tender, about 2 minutes.
Step 7 -Stir the garlic, the thyme, the salt, and the pepper into the mushroom mixture and cook until the garlic is fragrant, about 30 seconds.
Step 8 -Add the wine to the mushroom mixture and use a wooden spoon to stir and loosen any of the browned bites from the bottom of the Dutch oven.
Step 9 -Bring the mushroom mixture to a simmer and cook until it is reduced by half.
Step 10 -Add the chicken broth and the heavy cream to the mushroom mixture and bring it to a boil.
Step 11 -Stir the rotini into the sauce mixture, then reduce the heat to medium. Cover the pot and cook, stirring occasionally, until the pasta is al dente, about 9-10 minutes.
Step 12 -Stir 3/4 cup of the parmesan into the rotini mixture and cook until the cheese is melted, smooth, and fully incorporated.
Step 13 -Add the cooked chicken slices to the rotini mixture and simmer until the meat is heated through.
Step 14 -Serve the pasta sprinkled with the parsley and the remaining parmesan.
