Description
This Chicken Mushroom Pasta is a creamy, comforting dish perfect for a satisfying weeknight dinner. Tender bite-sized chicken pieces and golden sautéed cremini mushrooms are combined with a luxurious sauce of white wine, heavy cream, and Parmesan cheese, all tossed with rigatoni pasta for a hearty meal that serves four.
Ingredients
Scale
Pasta
- 12 ounces dry rigatoni pasta (¾ box)
Chicken
- 1 pound boneless, skinless chicken breasts
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Sauté
- 2 tablespoons olive oil (divided)
- 8 ounces cremini mushrooms (sliced)
- 1 onion (finely diced)
- 4 cloves garlic (minced)
Sauce
- 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
- Chopped fresh parsley (optional)
Instructions
- Cook the Pasta: Cook the rigatoni pasta according to the package instructions until al dente. Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta and set aside.
- Prepare the Chicken: Pat dry the chicken breasts and cut into bite-sized pieces. Season with kosher salt and ground black pepper and set aside.
- 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 until browned and fully cooked through, reaching an internal temperature of 165°F. Remove chicken from the pan and set aside.
- Sauté Mushrooms: In the same pan, add the remaining tablespoon of olive oil. Add sliced cremini mushrooms and sauté until golden brown, about 5 minutes. Remove from the pan and set aside.
- Sauté Aromatics: Add the diced onion to the pan and sauté for 2 to 3 minutes until lightly golden. Add the minced garlic and cook for an additional minute until fragrant.
- Deglaze and Simmer: Pour in the dry white wine and let it simmer until most of the liquid evaporates, scraping up any browned bits from the bottom of the pan. Then add the reserved pasta water and low-sodium chicken broth. Bring the mixture to a simmer.
- Add Cream and Thicken: Stir in the room temperature heavy cream and let the sauce simmer for 3 to 5 minutes until it thickens slightly.
- Combine Chicken and Mushrooms: Return the cooked chicken and sautéed mushrooms to the pan. Stir well to combine and cook for 2 minutes until heated through.
- Add Cheese: Stir in the freshly grated Parmesan cheese until melted and incorporated into the sauce.
- Toss Pasta and Serve: Add the cooked rigatoni to the pan and toss everything together until the pasta is evenly coated with the creamy sauce. Serve immediately, garnished with additional Parmesan cheese and chopped fresh parsley if desired.
Notes
- Reserve pasta water before draining; it helps loosen and perfect the sauce consistency.
- Use low-sodium chicken broth to control salt levels in the dish.
- Room temperature heavy cream incorporates better into the sauce without curdling.
- For a lighter version, substitute half-and-half for heavy cream, but the sauce will be less rich.
- Ensure chicken is cooked thoroughly to an internal temperature of 165°F for food safety.
- Fresh parsley adds a bright touch but is optional.
