Creamy Chicken Mushroom Pasta
This chicken mushroom pasta recipe is the perfect comfort meal, featuring unique flavors and textures, and it's easy to make! The dish comes together in under 30 minutes, producing the best creamy pasta!
Ingredients
- 6 oz rigatoni pasta
- 1 chicken breast recipe
- 12 oz white mushrooms sliced
- 3 Tbsp unsalted butter divided
- 2 garlic cloves minced
- 1/3 cup sun-dried tomatoes drained & finely chopped
- 1½ Tbsp all-purpose flour
- 1 cup chicken broth
- 1 cup heavy whipping cream
- 1/2 cup grated parmesan cheese
- 2 tsp hot sauce
- ½ tsp salt
- ¼ tsp ground paprika
Instructions
- Boil the pasta per package instructions in a large pot of salted water.
- Prepare a portion of our pan-seared chicken breast.
- Transfer the chicken to a plate and cool before slicing it into thin strips.
- Add the sliced mushrooms to the skillet and saute with 1 Tbsp of butter on medium-high heat. Lightly season the mushrooms with salt and pepper.
- Add minced garlic and the rest of the butter to the mushrooms, and cook until fragrant.
- Add the sliced chicken back into the pan with the sun-dried tomatoes.
- Whisk the flour into the skillet and stir until fully incorporated with no visible flour chunks.
- Turn the heat down, and add the broth, heavy cream, parmesan cheese, hot sauce, and seasonings to the pan.
- Cook over medium heat until the sauce thickens, stirring occasionally.
- Once the sauce has thickened, add the pasta to the skillet.
- Toss gently to combine.
- Serve and enjoy, friends!
Notes
- Where to buy sun-dried tomatoes? Most local grocery stores have sun-dried tomatoes. You will most likely find them in the pickle aisle.
- Storage. Leftovers can be stored in the fridge in an airtight container for up to 3 days.
- Reheat. Add the leftovers to a warm pan and heat until creamy and warm. Add a few tablespoons of milk if sauce is dry.