Chicken and Mushroom Pasta
A hearty yet light pasta dish featuring tender chicken, earthy mushrooms, and a creamy sauce with fresh herbs and lemon.
Ingredients
- 200 grams dried pasta
- 2 pieces chicken thighs (or chicken breast if preferred)
- 1 tablespoon flour (optional, for light coating)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 200 grams sliced mushrooms (cremini or your choice)
- 4 cloves garlic (finely diced)
- 1 tablespoon fresh rosemary (or thyme, or a mix of both)
- ½ cup dry white wine (optional, for flavor depth)
- ¾ cup light cream
- 1 tablespoon lemon juice plus zest for serving
- ½ teaspoon black pepper
- ¼ to ½ teaspoon sea salt
- 50 grams finely grated parmesan cheese
- ½ cup roughly chopped flat-leaf parsley
Instructions
- Boil the pasta in well-salted water until just undercooked. Reserve a cup of pasta water before draining.
- Pat the chicken thighs dry, season with salt and pepper, and lightly dust with flour if desired.
- Heat olive oil in a large skillet over medium-high heat. Cook the chicken thighs for about 7 minutes on one side, then flip and cook for another 5 minutes until fully cooked through. Set aside.
- In the same skillet, add butter and more olive oil if needed. Cook the mushrooms over medium heat until golden brown, about 5 to 7 minutes.
- Add garlic and fresh herbs, cooking for about a minute until fragrant.
- Pour in the white wine and let it simmer for 2 to 3 minutes to reduce.
- Stir in the light cream and bring to a gentle simmer. Gradually add parmesan in two stages, stirring until melted.
- Season with black pepper, salt, and lemon juice. Add the cooked chicken, sliced, and drained pasta, mixing everything together.
- Stir in chopped parsley and serve with lemon zest and extra parmesan on top.
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Notes
Store leftovers in an airtight container in the fridge for 2 to 3 days. Reheat gently with a splash of cream or water.