One Pan Creamy Chicken Mushroom Pasta

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You'll Need:

  • 3 cups boneless skinless chicken breast, diced

  • 1/2 teaspoon dried rosemary

  • 1/2 teaspoon dried thyme

  • 1 tablespoon olive oil

  • 2 tablespoons butter

  • 8 ounces mushrooms, sliced

  • 3 cloves garlic, minced

  • 1 shallot, fined diced

  • 1 1/4 cup marsala wine

  • 4 cups chicken stock

  • 1 cup milk

  • 1 lb dried linguine

  • 1/2 teaspoon fresh chopped thyme

  • 1 1/2 cup fresh chopped spinach

  • 2 tablespoons heavy cream

  • Salt and pepper to taste

  • Handful of freshly grated mozzarella and parmesan (optional)


Season:

Diced chicken breast with dried herbs and olive oil

Stir well with hands, rubbing seasoning liberally into chicken


Heat:

LARGE, deep braising pan over medium heat


Sear:

Chicken in pan, ensuring even browning and that chicken is cooked through


Remove:

Chicken from pan when juices run clear

Set aside


Melt:

Butter in pan

Toss in mushrooms, garlic and shallot

Cook until mushrooms are very tender, about 6 minutes


Remove:

Mushrooms, garlic and shallot from pan and set aside with chicken


Deglaze:

Pan with marsala wine

Bring to simmer and allow to reduce by half by simmering for about 8-9 minutes

Stir occasionally


Slowly:

Pour in chicken stock, stir well

Pour in milk, stir well

Bring to a simmer


Add:

Linguine, stir


Cover:

Cook for 10 minutes over medium heat, stirring every couple minutes


Toss:

Fresh thyme and spinach in the pan

Stir in heavy cream

Salt and pepper to taste


Stir:

Pasta well, ensure desired creaminess

If too dry, slowly add milk 1 tablespoon at a time, and stir


(Optional) Add:

A handful (about 1/4 cup each) fresh grated mozzarella and parmesan

Stir well


Enjoy!

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Freezer-Friendly Sheet Pan Margherita Chicken