Description
This Chicken and Mushroom Pasta combines tender chicken, sautéed mushrooms, and a creamy sauce. It’s a quick, satisfying meal that’s perfect for any night of the week!
Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound chicken tenders (or 2 medium boneless skinless chicken breasts)
- 2 teaspoons garlic powder
- 1 teaspoon italian seasoning
- Salt and black pepper (to taste)
- 2 tablespoons unsalted butter
- 1 pound sliced baby bella mushrooms (or white mushrooms)
- 2 cups low-sodium chicken broth
- ½ cup heavy whipping cream (or half-and-half)
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 8 ounces uncooked pasta (such as rigatoni or rotini)
- grated parmesan cheese for topping (if desired)
Instructions
- Heat a large skillet over medium-high heat and add olive oil.
- Season chicken with garlic powder, Italian seasoning, salt, and pepper, then cook for 4-6 minutes on each side until cooked through.
- Remove the chicken, let it rest for 3-4 minutes, cut into bite-sized pieces, and set aside.
- Scrape the bottom of the skillet to remove browned bits, then add butter and melt over medium heat.
- Sauté mushrooms in the melted butter for about 5-7 minutes until tender.
- Add chicken broth, cream, garlic powder, onion powder, salt, and pepper; stir and bring to a boil.
- Add uncooked pasta, stir, cover, reduce heat to low, and simmer for 15-18 minutes until the pasta is cooked.
- Remove from heat, stir in chicken, top with grated parmesan cheese, and serve immediately.
Notes
Use low-sodium chicken broth for a healthier option.
Feel free to add vegetables like spinach or peas for extra nutrition.
Adjust the seasoning according to your preference.
Nutrition
- Serving Size: 1 serving
- Calories: 530
- Sugar: 1g
- Sodium: 650mg
- Fat: 27g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 95mg