Ingredients
Scale
- Chicken:
- 1 pound ground chicken or finely chopped boneless, skinless chicken thighs/breast
- Can substitute with ground beef or turkey if preferred
- Pasta:
- 12 ounces penne or rigatoni
- You can also use fusilli or farfalle for more texture
- Mushrooms:
- 8 ounces cremini or white mushrooms, sliced
- Button or shiitake mushrooms work too
- Aromatics:
- 1 medium shallot, finely chopped
- 2 to 3 garlic cloves, minced
- Liquids and Dairy:
- ½ cup dry white wine (optional, can use chicken broth instead)
- 1 cup heavy cream
- 1 cup low-sodium chicken broth
- Cheese:
- ½ cup grated Parmesan cheese
- Use fresh, not pre-shredded, for best melt
- Seasoning:
- Salt and freshly ground black pepper
- 1 teaspoon dried Italian seasoning or a mix of dried basil, oregano, and thyme
- Olive Oil and Butter:
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- Fresh Herbs (optional):
- Chopped parsley for garnish
- Adds freshness and color to the dish
Instructions
1. Prepare the Pasta
- Bring a large pot of salted water to a boil.
- Cook the pasta according to package directions until al dente.
- Reserve ½ cup of the pasta water, then drain and set aside.
2. Cook the Chicken
- In a large skillet or sauté pan, heat olive oil over medium heat.
- Add the ground chicken and season lightly with salt and pepper.
- Cook until browned and cooked through, breaking it up into small pieces.
- Transfer the cooked chicken to a plate and set aside.
3. Sauté the Aromatics
- In the same skillet, add butter. Once melted, add the chopped shallot.
- Sauté for 2 minutes until softened.
- Add the garlic and cook for another 30 seconds until fragrant.
4. Add the Mushrooms
- Stir in the sliced mushrooms.
- Sauté for 6–8 minutes, stirring occasionally, until mushrooms are browned and tender.
- Season with a pinch of salt to draw out moisture.
5. Deglaze the Pan
- Pour in the white wine (or chicken broth if substituting).
- Scrape up any browned bits from the bottom of the pan.
- Simmer for 2–3 minutes until the liquid has reduced slightly.
6. Create the Sauce
- Lower the heat to medium-low.
- Add the chicken broth and heavy cream. Stir to combine.
- Return the cooked chicken to the skillet.
- Add Italian seasoning and simmer for 4–5 minutes, allowing the flavors to blend.
- Stir in the grated Parmesan cheese until melted and smooth.
- If the sauce seems too thick, add a splash of reserved pasta water.
7. Combine Pasta and Sauce
- Add the cooked pasta to the skillet. Toss to coat the pasta evenly in the sauce.
- Simmer for another 2–3 minutes until the pasta is heated through and fully coated.
- Taste and adjust seasoning with salt and pepper.
8. Garnish and Serve
- Sprinkle freshly chopped parsley over the top for a burst of color and freshness.
- Serve immediately while hot and creamy.
Notes
- Don’t Overcook the Pasta:
- Boil until just al dente, as it will continue to cook slightly in the sauce.
- Reserve Pasta Water:
- This starchy water helps loosen the sauce without watering it down.
- Use Fresh Parmesan:
- Pre-shredded cheese doesn’t melt as well and can make the sauce grainy.
- Deglazing is Key:
- Don’t skip deglazing the pan—it lifts flavorful bits stuck to the bottom and builds depth.
- Adjust Creaminess:
- For a lighter version, reduce the heavy cream to ½ cup and increase the chicken broth to 1½ cups.
- Cooking Chicken Separately:
- Browning the chicken on its own ensures it cooks evenly and gains better texture.
- Make it Vegetarian:
- Simply omit the chicken and add spinach or sun-dried tomatoes for a plant-based variation.
- Storage Note:
- This pasta keeps well in the refrigerator for 3–4 days.
- Reheat gently on the stovetop with a splash of broth or milk to restore creaminess.
- Prep Time: 15 minutes
- Cook Time: 25 minutes