Mushroom Chicken Pasta
Creamy Mushroom Chicken Pasta Recipe in 30 minutes! Tender chicken breast with sauteed mushrooms in a creamy sun-dried tomato sauce and rigatoni pasta.
Ingredients
- 6 oz rotini pasta
- 1 chicken breast recipe
- 1½ tsp canola oil
- 12 oz white mushrooms, sliced
- 2 garlic cloves, minced
- 3 Tbsp unsalted butter, divided
- 1½ Tbsp all-purpose flour
sauce-
- 1 cup chicken broth
- 1/3 cup sun-dried tomatoes, drained & finely chopped
- 1 cup heavy whipping cream
- ½ tsp salt
- ¼ tsp ground paprika
- 1/2 cup grated parmesan cheese
- 2 tsp hot sauce
Instructions
- Cook pasta per instructions, al dente. Drain and cover to keep warm.
- Meanwhile, prepare the pan-seared chicken breast.
- Transfer chicken to a plate and cover to keep warm. Once chicken cools a bit, slice into thin strands or cube.
- In the same skillet, over med/high heat, sauté sliced mushroom with 1 Tbsp butter, lightly season with salt and pepper. Add garlic, 3 Tbsp butter and sliced chicken to mushrooms, cook for another minute.
- Drain and finely chop the sun-dried tomatoes. Add the tomatoes to the skillet and mix well.
- Add flour, stirring vigorously.
- Add broth, heavy whipping cream, parmesan cheese, hot sauce and seasonings for the cream. Stir until well incorporated and cook over medium heat until sauce thickens, continue stirring as needed.
- Add cooked pasta to skillet, mix and bring to a simmer, cook another minute.
- Serve immediately.