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One-Pot Chicken Mushroom Pasta

A heartwarming dish that brings comfort and joy to family dinners with its creamy sauce and tender chicken.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound boneless, skinless chicken thighs Juicy and flavorful; can substitute with chicken breasts.
  • 8 ounces pasta (penne or rotini) Hearty base for soaking up the sauce.
  • 8 ounces mushrooms (button or cremini) Adds earthiness; can swap for favorite mushrooms.
  • 4 cloves garlic, minced Aromatic base for the dish.
  • 1 cup chicken broth Provides depth to the dish.
  • 1 cup heavy cream Key for a luscious sauce; can use half-and-half or Greek yogurt.
  • Salt and pepper to taste
  • Fresh parsley for garnish Adds a pop of color and freshness.

Method
 

Cooking Steps
  1. In a large pot, heat a drizzle of olive oil over medium heat. Season the chicken with salt and pepper, then add to the pot. Sear until golden brown, about 5 minutes per side. Remove the chicken and set aside.
  2. In the same pot, add the mushrooms and cook for about 4 minutes, allowing them to release their moisture and become tender.
  3. Add the minced garlic and cook for an additional 1-2 minutes.
  4. Pour in the chicken broth and bring to a simmer. Return the chicken to the pot, nestling it amidst the mushrooms. Stir in the pasta.
  5. Cover the pot and let it simmer for 10-12 minutes, stirring occasionally, until the pasta is al dente and the liquid is mostly absorbed.
  6. Stir in the heavy cream until well combined, allowing it to create a rich, creamy sauce.
  7. Taste for seasoning, adjusting salt and pepper as needed. Serve hot, garnished with fresh parsley.

Notes

Feel free to customize with veggies like spinach or kale. Consider adding Parmesan cheese for extra flavor or red pepper flakes for spice.