Description
A quick and comforting Chicken and Mushroom Pasta featuring tender chicken thighs and golden mushrooms in a light, creamy garlic-parmesan sauce, elevated with fresh herbs and a squeeze of lemon for brightness. Perfect for an easy weeknight dinner with a rich yet fresh flavor profile.
Ingredients
Pasta and Protein
- 200 g dried pasta (or 300 g fresh)
- 2 chicken thighs
For Coating and Cooking
- 1 tablespoon flour (optional)
- 1 tablespoon olive oil
- 1 tablespoon butter
Vegetables and Aromatics
- 200 g mushrooms, sliced
- 4 garlic cloves, finely diced
- 1 tablespoon fresh rosemary or thyme (or a mix)
Liquids and Dairy
- ½ cup chicken stock (preferably low sodium)
- ¾ cup light cream
- 1 tablespoon lemon juice (plus zest, to serve)
- 50 g parmesan, finely grated
Seasoning and Garnish
- ½ teaspoon black pepper
- ¼–½ teaspoon sea salt
- ½ cup flat-leaf parsley, roughly chopped
Instructions
- Boil the Pasta: Bring a large pot of well-salted water to a boil and cook the pasta, undercooking it by 1 minute for a perfect al dente texture. Before draining, reserve 1 cup of the pasta cooking water for later use.
- Prepare the Chicken: Pat the chicken thighs dry with paper towels. Season them generously with salt and black pepper, then lightly dust the chicken with flour, which is optional but helps create a nice crust.
- Cook the Chicken: Heat the olive oil in a large skillet over medium-high heat. Place the chicken thighs smooth-side down and cook for about 7 minutes, adjusting heat lower if they brown too quickly. Flip and cook for another 5 minutes or until cooked through. Remove the chicken and loosely tent with foil to keep warm.
- Sauté Mushrooms: In the same skillet, add the butter and an extra drizzle of olive oil if needed. Toss in the sliced mushrooms, coating them in the fats. Reduce heat to medium and cook the mushrooms mostly undisturbed for 5–7 minutes, turning once, until they are deeply golden and caramelized.
- Add Aromatics: Stir in the finely diced garlic and fresh rosemary or thyme. Cook for about 1 minute until fragrant, being careful not to burn the garlic.
- Simmer with Stock: Pour in the chicken stock and gently simmer for 2–3 minutes, scraping up any browned bits from the pan to deepen the sauce’s flavor.
- Add Cream and Cheese: Stir in the light cream and bring the mixture to a gentle simmer, making sure it doesn’t boil. Push mushrooms to one side, add the parmesan cheese in two parts, stirring well and allowing each addition to melt fully for a creamy, smooth sauce.
- Season and Brighten: Mix in the black pepper, sea salt to taste, and lemon juice, stirring quickly until the sauce is smooth and balanced.
- Combine Chicken and Pasta: Slice the rested chicken thighs and add them back into the pan along with the drained pasta. Toss everything together and let it gently bubble for 1–2 minutes to combine flavors. If the sauce is too thick, loosen it with a splash of the reserved pasta water.
- Finish and Serve: Stir through the chopped flat-leaf parsley. Serve the pasta topped with lemon zest and an extra sprinkle of parmesan for a fresh, vibrant finish.
Notes
- Under-cooking the pasta slightly ensures it won’t become mushy when tossed with the sauce.
- Flouring the chicken is optional but provides a slight crust and helps thicken the sauce.
- If fresh herbs are unavailable, substitute with 1 teaspoon dried rosemary or thyme.
- Use low sodium chicken stock to control the saltiness of the final dish.
- Light cream keeps the sauce creamy without being too heavy, but you can substitute with half-and-half if desired.
- Reserve some pasta water as its starchiness helps loosen the sauce and helps it cling to the pasta.
- Add lemon zest just before serving to maintain its vibrant aroma and flavor.
