Chicken mushroom pasta

Step by Step

Step 1

Cook the pasta. Bring a large pot of salted water to a boil. Add the pasta and cook the pasta until al dente.

Step 2

Remove 1.5 cups of starchy pasta water from the pot before straining the pasta.

Step 3

Rinse the pasta with cold water so it stops cooking and set aside for later.

Step 4

Prepare the chicken. Lay the chicken down on a flat surface and cover it with plastic wrap. Pound the chicken with a meat tenderizer until the chicken is all one equal thickness, about 1-inch thick.

Step 5

Cut the chicken into ½ inch strips and place the chicken into a bowl. Set aside.

Step 6

Prepare the dry rub for the chicken. Add the flour, garlic powder, dried thyme, ½ teaspoon salt, and ground pepper to a bowl and mix until well combined. Sprinkle the dry rub over the chicken strips and toss the chicken with the dry rub until the chicken strips are coated.

Step 7

Next, heat a large skillet or cast iron pan with sides over medium/high heat. Add 2 tablespoons of olive oil to the skillet. Be sure the olive oil coats the bottom of the pan.

Step 8

When the olive oil is fragrant, add one layer of the chicken strips to the pan. You may have to cook the chicken in 2 batches depending on how big your pan is.

Step 9

Cook the chicken for 2-3 minutes on each side or until the chicken is golden brown and the internal temperature of the chicken reaches 165ºF. Remove the chicken from the pan and set aside.

Step 10

Turn the heat to medium and deglaze the pan with white wine. Use a wood utensil to scrape the bottom of the pan to loosen all the brown bits from the pan (this is where the flavor is).

Step 11

Add the white onion and season with ¼ teaspoon salt. Sauté for about 2 minutes.

Step 12

Drizzle the last 1 tablespoon of olive oil into the pan and then add the mushrooms. Toss the mushrooms with the onion and olive oil. Turn the heat to medium/high and sauté for 3 minutes.

Step 13

Add the garlic and ¼ cup of the beef broth to the mushrooms. Sauté the mushrooms for an additional 2-3 minutes or until the mushrooms begin to brown slightly.

Step 14

Next, add the sun dried tomatoes and the remaining salt to the pan and toss.

Step 15

Add ½ cup of the starchy pasta water and remaining broth to the pan and then whisk in the tomato paste. Bring the mixture to a gentle boil. The sauce will start to thicken.

Step 16

Once the sauce has thickened, remove the pan from the heat and slowly whisk in the heavy cream until combined.

Step 17

Return the pan to the heat and heat the sauce over medium heat.

Step 18

Add the chicken and pasta to the sauce and toss all the ingredients together until the pasta and chicken are coated.

Step 19

The pasta will absorb most of the sauce and it will be absolutely delicious, but if you want it saucier, add more starchy pasta water by the tablespoon.

Step 20

Top the pasta with a generous amount of grated parmesan and fresh thyme.

Tips and Warnings

This is not a super saucy pasta. If you like a very saucy pasta, add ½ cup more of starchy water and another ½ tablespoons of tomato paste to this recipe.
We cut the chicken in strips, but feel free to cut them into chunks, too.
If you want to make this a gluten free recipe you can use 1:1 gluten free flour and gluten free pasta. The 1:1 flour will still help to thicken the sauce.
Use any dry white wine you would like.
We highly recommend using beef broth, it adds so much flavor!

Ingredient

Dry white wine

78.78 ml 2.76 fl. ozs
Heavy cream

78.78 ml 2.76 fl. ozs
All-purpose flour

221.8 ml 7.76 fl. ozs
Tomato paste

14.79 ml 0.52 fl. ozs
Grated parmesan cheese

118.29 ml 4.14 fl. ozs
Beef broth

236.59 ml 8.28 fl. ozs
Olive oil

44.36 ml 1.55 fl. ozs
Dried thyme

4.93 ml 0.17 fl. ozs
Salt

73.93 ml 2.59 fl. ozs
Garlic powder

14.79 ml 0.52 fl. ozs
Medium white onion

0.5 0.5
Ground pepper

0.62 ml 0.02 fl. ozs
Starchy pasta water

118.29 ml 4.14 fl. ozs
Garlic

5 pcs 5 pcs
Julienned sun dried tomatoes in oil

0.33 cup 78.78 ml
Sprig fresh thyme leaves

1 1

Amount Per Serving
	Calories	513 kcal
	Carbohydrates	31 g
	Protein	47 g
	Fat	20 g
	Fiber	3 g
	Sugar	2 g

View nutrition facts