Creamy Chicken Mushroom Pasta

Ingredients:

3 cups bow-tie pasta

For Chicken:

2 tbsp salted butter

2 lbs chicken cutlets

1/3 cup all-purpose flour divided into 1/4 cup and 2 tbsp

1/2 tsp kosher salt

1/2 tsp fresh thyme leaves or 1/4 tsp dried

1/2 tsp garlic powder

Fresh cracked pepper

For Creamy Mushroom Wine Sauce:

2 tbsp salted butter

8 oz baby bella mushrooms cleaned and sliced

1.5 tbsp minced garlic 3-4 cloves

1 large shallot finely chopped

2 cups chicken broth

1/2 cup dry white wine

2 sprigs fresh thyme or 1/2 tsp dried

1/2 cup heavy cream

1.5 tsp Dijon mustard

Instructions:

Cook Pasta:

Bring a large pot of generously salted water to a boil, and cook pasta according to the directions on the package. Using a strainer, drain pasta and set aside.

Sear Chicken Cutlets:

In a shallow bowl, combine 1/4 cup all-purpose flour, thyme leaves, garlic powder, kosher salt and a few cracks fresh pepper. Pat chicken cutlets dry with a paper towel and dredge each one in flour mixture until fully coated.

Melt 2 tbsp of salted butter in a large frying pan over medium heat. Add chicken cutlets to pan and cook about 3-5 minutes per side until cooked through and internal temperatures reach 165F.

Remove chicken from pan and set aside.

Make Creamy Mushroom Wine Sauce:

Add remaining 2 tbsp butter to pan and melt. Add sliced baby bella mushrooms to pan, stir to coat in butter, and saute until mushrooms are tender and beginning to brown, about 4-6 minutes. Add minced garlic and minced shallot, and let cook for another 2 minutes.

Sprinkle mushroom mixture with remaining 2 tbsp all-purpose flour, and stir until fully incorporated and pasty. Pour in 1/2 cup of chicken broth followed by white wine. Stir until no lumps of flour remain then whisk in remaining chicken broth and thyme sprigs. Bring pan to a simmer and let simmer, stirring often, until slightly thickened- about 5-7 minutes.

While sauce is simmering, cube or slice chicken breasts and set aside.

Whisk in heavy cream, Dijon mustard, and salt & pepper to taste into pan. Continue to simmer until desired thickness is reached.

Finish:

Turn heat to low. Remove thyme sprigs and add cooked pasta and chicken to pan. Stir to combine and let heat for another minute or two until everything is warmed through. Remove pan from heat, garnish with parsley, and enjoy!

Nutrition Information:

Frequently Asked Questions:

Can I use a different type of pasta for this recipe?

Yes, you can use your preferred pasta type, but adjust the cooking time according to the package instructions.

Is it necessary to use dry white wine for the mushroom sauce?

Dry white wine adds flavor, but you can substitute with chicken broth if you prefer a non-alcoholic version.

Can I use boneless, skinless chicken breasts instead of cutlets?

Yes, you can use chicken breasts.

Adjust cooking time to ensure they reach an internal temperature of 165°F.

How do I prevent the mushroom sauce from becoming too thick?

Whisk the flour thoroughly and adjust the heat as needed.

Add more broth if it becomes too thick.

Can I make this dish ahead of time?

While it’s best fresh, you can prepare components in advance and assemble before serving. Reheat gently to prevent drying.

Can I use dried thyme instead of fresh?

Yes, use 1/4 tsp dried thyme instead of fresh.

Adjust according to taste.

Is it okay to skip the Dijon mustard?

The mustard adds depth, but you can omit it if you’re not a fan.

Taste and adjust accordingly.

How do I prevent pasta from sticking together?

Ensure the pasta is well-cooked, toss it with a bit of oil after draining, and stir it into the sauce promptly.

Can I use a different type of mushroom?

Yes, you can experiment with different mushrooms, but adjust cooking times accordingly.

How do I know when the chicken cutlets are cooked through?

Use a meat thermometer to check for an internal temperature of 165°F.

The chicken should be opaque and juices clear.