Creamy Chicken and Mushroom Pasta with White Wine and Parmesan
By Elena Voss
Prep
15 min
Cook
20 min
Total
35 min
Servings
4
Level
Easy
Pan-frying chicken cutlets allows the chicken to cook more evenly․ Allowing rested chicken to cool before cutting helps prevent cooked chicken from drying out after further cooking in the sauce․ This creamy chicken and mushroom pasta recipe is a recipe I enjoy for sautéed mushrooms and pasta with a mild sauce․
The wine should be nearly completely cooked out before you add stock and cream to avoid having wine dominate the flavor of the dish․ I suggest using dry white wine instead of sweet wine for the recipe․ I grate Parmesan cheese into the dish rather than using shredded Parmesan․ Add after the sauce has thickened‚ as this is what is desired in the final dish․
Pile a large quantity of mushrooms in a pan and leave them to cook without stirring until both sides are browned․ The mushrooms may look cooked even though they need to be stirred․ Mushrooms that are packed in a pan or stirred too early will cook in their own juices․ I season mushrooms with salt and pepper almost at the end of cooking․
Cook noodles until al dente․ Set aside about 1 cup of the pasta water when draining․ It tightens fast once the pasta goes in․ Starchy pasta water can be used to thin sauces without making them watery․ I serve the cooked noodles with sliced chicken and its resting juices‚ along with more Parmesan cheese and chopped parsley․
Why you'll love this recipe
- Lowering the amount of dry white wine added with other ingredients helps retain the wine's flavor in the pan while preventing it from overwhelming the cream sauce․
- Freshly grated Parmesan cheese melts more smoothly into the sauce than powdered Parmesan cheese․ Powdered Parmesan cheese can make the sauce gritty․
- Saving pasta water is one way to thin a sauce that has tightened around drained pasta and been mixed into the sauce․
- Simmer the cream sauce at medium-low heat to thicken the sauce without boiling off the stock and curdling the cream․
- Mushrooms turn brown around the edges when cooked in a pan with plenty of space and stirred only occasionally․
- Slicing the cooked chicken against the grain will make it easier to cook evenly and retain moisture when stir-fried․
Ingredients
- •2 200 g chicken breasts (brought close to room temperature)
- •1 tbsp olive oil
- •1 tsp garlic powder
- •½ tsp dried thyme
- •½ tsp salt (plus more to taste)
- •¼ tsp black pepper (plus more to taste)
- •2 tbsp unsalted butter
- •250 g chestnut mushrooms (quartered)
- •60 ml dry white wine
- •120 ml chicken stock
- •300 ml heavy or double cream (at room temperature)
- •300 g short-cut pasta (of choice)
- •60 g Parmesan (freshly grated, plus more to serve if desired)
- •1 tbsp fresh parsley (plus extra to serve if desired)
Instructions
- 1
Slice each chicken breast horizontally through the centre to make 4 equal-sized pieces.
- 2
Coat the chicken with the olive oil, garlic powder, dried thyme, salt, and black pepper.
- 3
Fry the chicken over medium-high heat for a few mins on each side, until golden and just cooked through the centre.
- 4
Remove the chicken from the pan and let it rest.
- 5
Slice the rested chicken into thin strips at a slight angle and against the natural grain just before using.
- 6
Melt the butter in the pan.
- 7
Add the mushrooms and fry until they have a golden crust, without moving them around too much.
- 8
Season the mushrooms with a pinch of salt and pepper towards the end of cooking.
- 9
Pour in the wine and let it reduce until mostly evaporated.
- 10
Pour in the chicken stock.
- 11
Lower the heat if the stock is rapidly bubbling, then stir in the cream.
- 12
Bring the sauce to a simmer, then reduce the heat to medium-low and let it thicken for around 7-10mins.
- 13
Cook the pasta in salted boiling water until al dente while the sauce thickens.
- 14
Retain a cup of starchy pasta water before draining the pasta.
- 15
Stir the Parmesan and parsley into the sauce until well blended.
- 16
Season the sauce to taste.
- 17
Stir the drained pasta into the sauce.
- 18
Add the chicken and any resting juices, then stir until the sauce thickens around and clings to the pasta.
- 19
Stir in some pasta water if the sauce needs loosening.
- 20
Serve with more Parmesan and parsley if desired.
FAQ
Nutrition (per serving)
Calories
600
Protein
29.58g
Fat
41.77g
Carbs
25.27g
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