Chicken Mushroom Pasta
Servings 4
Ingredients
- 8 ounces dried pasta rigatoni or penne
- 1 pound boneless skinless chicken breast
- 1.5 tablespoons all-purpose flour
- 1 tablespoon garlic powder
- 1 teaspoon dried thyme
- 1.5 teaspoons salt divided
- 1/8 teaspoon ground pepper
- 3 tablespoons olive oil divided
- 1/3 cup dry white wine
- 1/2 medium white onion minced
- 12 ounces mushrooms any kind (sliced)
- 5 cloves garlic peeled and minced
- 1/3 cup julienned sun-dried tomatoes in oil drained
- 1/2 cup starchy pasta water
- 1 cup beef broth chicken works too
- 1 tablespoon tomato paste
- 1/3 cup heavy cream
- 1/2 cup grated Parmesan cheese for garnish
- 1 sprig fresh thyme leaves for garnish
Instructions
- Boil salted water in a large pot and cook pasta until al dente. Reserve 1.5 cups of starchy pasta water before draining.
- Pound chicken until evenly thick, then cut into 1/2 inch strips. Coat chicken with a mixture of flour, garlic powder, dried thyme, 1/2 teaspoon salt, and pepper.
- Heat 2 tablespoons olive oil in a skillet and cook chicken until golden brown and cooked through. Set aside.
- Deglaze the skillet with white wine, then add onion, sauté for 2 minutes. Add remaining olive oil, mushrooms, and cook for 3 minutes.
- Stir in garlic, sun-dried tomatoes, and 1/4 cup beef broth. Cook for 2-3 minutes.
- Add remaining broth, pasta water, and tomato paste. Bring to a gentle boil, then thicken the sauce.
- Remove from heat, whisk in heavy cream, then return to heat. Add chicken and pasta to the sauce, toss until coated.
- Adjust sauce consistency with additional pasta water if desired.
- Garnish with Parmesan cheese and fresh thyme.
Notes
- For a saucier pasta, add more pasta water and tomato paste.
- Customize chicken size as you prefer.
- To make it gluten-free, use gluten-free flour and pasta.
- Any dry white wine works well.
- Beef broth adds rich flavor to the dish.