Description
A creamy and flavorful Chicken Mushroom Pasta made with tender chicken breasts, sautéed cremini mushrooms, and a luscious Parmesan cream sauce. This comforting dish combines rigatoni pasta with a savory blend of garlic, onion, white wine, and fresh herbs, perfect for a satisfying weeknight meal.
Ingredients
Scale
Pasta
- 12 ounces dry rigatoni pasta
Chicken
- 1 pound boneless, skinless chicken breasts
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 tablespoons olive oil (divided)
Vegetables and Flavorings
- 8 ounces cremini mushrooms, sliced
- 1 onion, finely diced
- 4 cloves garlic, minced
Liquids and Dairy
- ¼ cup dry white wine
- 1 cup reserved pasta cooking water
- ½ cup low-sodium chicken broth
- ½ cup heavy cream, room temperature
- ¼ cup freshly grated Parmesan cheese, plus more for garnish
Garnish (Optional)
- Chopped fresh parsley
Instructions
- Boil the pasta: Cook the rigatoni pasta according to package instructions until al dente. Before draining, reserve 1 cup of the pasta cooking water, then drain the pasta and set it aside.
- Season the chicken: Pat the chicken breasts dry and cut into bite-sized pieces. Season evenly with kosher salt and ground black pepper.
- Cook the chicken: Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Add the chicken pieces and cook for about 5 minutes, stirring occasionally until browned and fully cooked through. The internal temperature should reach 165°F. Remove the chicken from the pan and set aside.
- Sauté mushrooms: In the same pan, add the remaining 1 tablespoon of olive oil. Add the sliced cremini mushrooms and sauté for about 5 minutes until they are golden brown. Remove them from the pan and set aside.
- Sauté onion and garlic: Add the diced onion to the pan and cook for 2-3 minutes until golden and softened. Then add the minced garlic and sauté for an additional 1 minute until fragrant.
- Deglaze the pan: Pour in the dry white wine and let it simmer until most of the wine has evaporated, scraping up any browned bits stuck to the bottom of the pan. Then add the reserved pasta cooking water and low-sodium chicken broth. Bring the mixture to a gentle simmer.
- Thicken the sauce: Stir in the heavy cream and let it simmer for 3-5 minutes until the sauce thickens slightly.
- Combine chicken and mushrooms: Add the cooked chicken and sautéed mushrooms back into the pan. Stir well to coat them in the sauce and cook for 2 more minutes until heated through.
- Add cheese: Mix in the freshly grated Parmesan cheese until melted and incorporated into the sauce.
- Toss pasta: Add the cooked rigatoni to the pan and toss everything together until the pasta is well coated with the creamy sauce.
- Serve: Divide the pasta among four plates or bowls. Garnish with chopped fresh parsley and additional Parmesan cheese, if desired. Serve immediately.
Notes
- You can substitute rigatoni with other pasta shapes like penne or fusilli if preferred.
- Using room temperature heavy cream helps it incorporate smoothly into the sauce.
- Make sure not to overcook the chicken to keep it juicy and tender.
- Reserve pasta water is added to the sauce to help blend flavors and adjust sauce consistency.
- White wine is optional; you can replace it with additional chicken broth if you prefer no alcohol.
- For a thicker sauce, simmer the cream longer to reduce more before adding chicken and mushrooms.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: Chicken Mushroom Pasta, Creamy Chicken Pasta, Rigatoni Pasta Recipe, One Pan Chicken Pasta, Easy Italian Dinner
