Easy, CREAMY Mushroom Chicken Pasta - My Favorite Chicken Pasta!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories and adds a cheesy flavor.

Split 2 chicken breasts in half to have 4 pieces.

Drizzle chicken with olive oil and season with salt, black pepper, dried basil, and smoked paprika; toss to coat.

Preheat a large pan over medium heat and add 3 tablespoons of butter to melt.

Add the seasoned chicken to the hot pan and fry for about 3-4 minutes on each side until browned; remove and set aside (chicken is not fully cooked).

Add 5-6 sliced baby portabella mushrooms to the pan and brown for a few minutes in the leftover oil and butter.

Add 1 sliced large leek, 1 diced small shallot, and 3 minced garlic cloves to the pan; sauté for a few minutes until softened.

Season the mixture with about 1 teaspoon of salt, smoked paprika, dried basil, and ground black pepper.

Pour in 2 cups of chicken broth and add a splash of white wine (about 1/2 cup); bring to a simmer.

Return the chicken to the pan, cover, and let simmer for about 15-20 minutes to finish cooking the chicken and allow flavors to meld.

Remove the chicken temporarily and pour in the heavy cream; stir to combine.

Add pre-cooked angel hair pasta to the sauce, using tongs to break it apart; let simmer for a few minutes to finish cooking the pasta in the sauce.

Sprinkle flat leaf Italian parsley over the top for garnish before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens