Chicken and Mushroom Pasta
Ingredients
• 250 g pasta (penne, fettuccine, or spaghetti)
• 2 tbsp olive oil or butter
• 300 g chicken breast, sliced thin
• Salt to taste
• Black pepper to taste
• 1 tsp paprika
• 1 tsp Italian seasoning
• 250 g mushrooms, sliced
• 3 cloves garlic, minced
• 1 small onion, finely chopped
• 1 cup cooking cream or heavy cream
• 1/2 cup chicken broth (or pasta water)
• 1/2 cup grated parmesan cheese
• Optional: chili flakes
• Fresh parsley or basil for garnish
Method
Cook pasta in salted boiling water according to package instructions. Reserve 1/2 cup pasta water, then drain and set aside.
Heat olive oil or butter in a large pan over medium heat.
Add chicken slices, and season with salt, pepper, paprika, and Italian seasoning. Cook until golden and fully cooked. Remove chicken and set aside.
In the same pan, add onion and sauté until soft. Add garlic and cook for 30 seconds.
Add mushrooms and cook until they release moisture and turn golden.
Pour in cream and chicken broth. Stir and let simmer for 3–4 minutes until slightly thickened.
Add parmesan cheese and mix well. Adjust seasoning.
Return chicken to the pan and add cooked pasta. Toss everything together. Add reserved pasta water if needed for a silky sauce.
Simmer for 1–2 minutes, then turn off heat.
Garnish with fresh parsley or basil and serve warm.
Optional variations • Add spinach for extra greens • Use milk and a little flour instead of cream for a lighter version • Swap chicken with shrimp for a seafood twist