Creamy Chicken and Mushroom Pasta Recipe | The Best Weeknight Pasta Dinner Idea

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Tenderize the chicken breast.

Drizzle oil on the chicken and rub it in.

Generously sprinkle seasoning on the chicken and rub it in, flipping to season both sides.

Let the seasoned chicken sit while boiling the pasta.

In a saucepan, add 3 to 4 cups of water and season with chicken bouillon and salt.

Cover the saucepan and bring the water to a boil.

Once boiling, add the fettuccine pasta to the water.

Cook the pasta until al dente, then remove and pour out the hot water without rinsing.

In a cast iron skillet, add 2 tablespoons of oil and place the chicken in the skillet.

Cook the chicken for 4 to 5 minutes, flipping to cook both sides until golden brown and cooked through.

Remove the chicken from the skillet and set aside.

In the same skillet, add butter and let it melt.

Add mushrooms to the skillet and cook for 2 to 3 minutes on medium-low heat until tender.

Add freshly minced garlic and cook for about 30 seconds until fragrant.

Pour in cooking wine and chicken broth.

Add heavy cream to the skillet and stir.

Add creole mustard and asiago cheese, stirring to combine.

Season with about 1 teaspoon of creole seasoning.

Add the cooked pasta to the sauce and mix well.

Cut the chicken into bite-sized pieces, reserving some for garnish.

Pour the chicken into the pasta and mix to combine.

Add mozzarella cheese and stir to incorporate.

Season with salt and pepper to taste.

Garnish with fresh parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens