Description
A creamy and comforting pasta dish with succulent chicken and sautéed mushrooms, enveloped in a rich sauce.
Ingredients
Scale
- 8 oz bowtie pasta
- 1 lb chicken breast, diced
- 2 cups mushrooms, sliced
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the bowtie pasta according to package instructions until al dente. Drain and set aside.
- Heat Olive Oil: In a large skillet, heat olive oil over medium heat until shimmering.
- Cook Chicken: Add the diced chicken to the skillet, searing until golden and cooked through—about 5-7 minutes. Stir occasionally.
- Sauté Garlic and Mushrooms: Add minced garlic and sliced mushrooms to the skillet. Sauté until tender and golden—around 3-4 minutes.
- Add Chicken Broth: Pour in chicken broth and simmer for about 3 minutes.
- Create the Cream Sauce: Lower heat and stir in heavy cream and Parmesan cheese until creamy.
- Combine Pasta and Sauce: Add the cooked pasta, tossing until coated.
- Season: Sprinkle in salt and pepper to taste.
- Garnish: Add fresh parsley before serving.
Notes
Make-ahead tips: Prepare the chicken and sauce in advance and store separately.
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 90mg