One Pot Creamy Garlic Mushroom 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 dairy-free and adds a cheesy flavor.

Place 750 grams of boneless skinless chicken thighs into a mixing bowl.

Add 0.5 grams of dried basil, 0.5 grams of dried thyme, 2.5 grams of onion powder, 2.5 grams of garlic powder, sea salt flakes to taste, and 10 cracks of black pepper to the bowl.

Massage the chicken thighs to coat them evenly with the herbs and spices.

Slice one large brown or yellow onion in half and then thinly slice it, saving the root for stock.

Grate 5 cloves of garlic using a fine microplane or box grater to create a paste.

Thinly slice 200 grams of swiss brown or cremini mushrooms.

Chop 5 grams of flat leaf parsley into small pieces.

Heat a large roomed pan or pot over high heat and add 20 milliliters of olive oil.

Add the seasoned chicken thighs to the pan and sear for 3.5 minutes until golden, then flip and repeat until golden all over; remove and set aside.

In the same pan, reduce the heat to medium-high and add 14 grams of unsalted butter and 10 milliliters of olive oil.

Add the diced onion and sauté for 3 minutes, stirring regularly.

Add the minced garlic and sauté for 45 seconds, mixing constantly.

Pour in 60 milliliters of white wine or chicken stock to deglaze the pan and mix for 1.5 minutes.

Add the thinly sliced mushrooms and 5 grams of sea salt flakes; sauté for 4 minutes until mushrooms are golden and soft.

Pour in 1 liter of chicken stock and 500 milliliters of thickened cream; mix well and check for seasoning.

Bring the sauce to a boil, then add 350 grams of penne pasta and mix to ensure it doesn't stick together.

Reduce heat to medium and simmer for 12 minutes, stirring occasionally until the pasta is al dente.

Thinly slice the seared chicken thighs across the grain and return to the bowl with resting juices.

Once the pasta is al dente, add 40 grams of freshly grated parmigiano-reggiano cheese and the chopped parsley; mix for 1 minute.

Add 120 grams of baby spinach and mix until it just starts to soften; turn off the heat.

Add the sliced chicken along with any resting juices and mix to coat everything in the sauce.

Check for seasoning and adjust as needed before removing from the stove.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens