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Chicken Mushroom Pasta

Course Dinner
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
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.