Creamy Mushroom Chicken Pasta
Creamy Mushroom Chicken Pasta has a rich sauce made with dried porcini mushrooms and heavy cream. This decadent Italian inspired pasta dish is perfect for date night paired with a glass of wine!
Servings: 4
Ingredients
- .5 ounces packaged, dried mushrooms
- 4 4-6 ounce chicken breasts, cut into cutlets
- 2 teaspoons Italian seasoning
- ½ teaspoon salt
- ½ teaspoon pepper
- 1½ cup chicken broth
- 1 box penne pasta
- 2 teaspoon cornstarch, disolved in ¼ cup water
- ½ cup heavy cream
- 1 shallot, thinly sliced
- 2 garlic cloves, minced
- 2½ tablespoons olive oil
- ½ cup grated Parmesan
- ¼ cup minced parsley
Instructions
- Warm chicken broth in microwave for 30 seconds. Place mushrooms into broth to reconstitute for 30 minutes, while chicken and pasta are cooking.
- Cook penne pasta according to package directions. Drain and set aside.
- Prepare boneless, skinless chicken breast by cutting into cutlets or buy chicken cutlets.
- Season chicken with salt, pepper, and Italian seasoning.
- Heat non-stick skillet on medium- high heat. Add 1 tablespoon olive oil. Add ½ of chicken to skillet and cook in batches, repeating step with an additional tablespoon of oil.
- When chicken is finished cooking, remove from skillet and add last ½ tablespoon of olive oil. Sautee shallots for 2-3 minutes watching closely so they do not burn. Add garlic and sauté for an additional 30 seconds.
- Drain mushrooms through coffee filter reserving liquid. Carefully rinse mushrooms, pat dry and chop in small pieces. Add to shallots and garlic and sauté for 2 minutes
- Add reserved mushroom broth to skillet, scrapping any brown bits from pan. Mix cornstarch with water until dissolved. Add to mushroom broth and stir for several minutes until sauce thickens.
- Remove skillet from heat and stir in heavy cream. Add pasta to cream sauce. Grate fresh Parmesan and parsley stirring until combined.
- To serve plate pasta. slice chicken and arrange over pasta. Garnish with additional Parmesan cheese and parsley.