This creamy mushroom chicken pasta dish is sure to become a family favorite. Creamy, savory mushrooms, juicy chicken and al dente pasta are combined in a delicious creamy sauce to make a dish that is sure to please. A sprinkling of Parmesan cheese adds a nice finishing touch. Serve with a fresh broccolini and garlic bread for a complete meal. Enjoy!
Course: Main Course
Keyword: chicken, cozy, cozy dinner, creamy, date night, easy dinner, mushrooms, pasta
Servings: 4
Ingredients
1tbspavocado oil
½lbchicken breastscubed
½shallotchopped
3-4 garlic clovesminced
1tbspgrass-fed butter
1packagebaby bella mushroomssliced
½cupheavy cream
1cupfrozen peas
⅓cuppasta water
8ozorecchiette pastaor any shape
⅓cupparmesangrated
1tspsea salt
½tspblack pepper
Instructions
Start by cubing your chicken. Then put it in a bowl and season it with about ½ tsp sea salt and ¼ tsp black pepper.
In a large pan, heat about 1 tbsp of avocado oil. Once it's heated, pour in your cubed chicken. Mix and cook until it's cooked through or the internal temperature reaches 165F degrees. Remove it from the pan and set aside.
Meanwhile, bring water to a boil with sea salt in a medium pot. Once it's ready, cook your orecchiette. When it's done, drain, and reserve about ⅓ cup to add to your pasta dish later.
In the same pan you cooked the chicken, add in another tbsp of avocado oil. Make sure the pan isn't too hot from the chicken so your garlic doesn't burn. Pour in your shallots and garlic. Saute for about 1 minutes.
Next, add in your mushrooms. Season with a sprinkle of sea salt and pepper and cook them down until they get soft and darker in color on low/ medium heat.
Add in the butter and mix around. Pour in the heavy cream and peas. Let that marinate together for about 1-2 minutes. Add in the chicken back in.
Lower the heat to a simmer, add in your pasta water and mix. Pour in your cooked pasta and top with parmesan. Add the season with salt and pepper. Mix, season with more salt if needed, and enjoy!
Serve with red pepper flakes, additional parmesan, and a drizzle of olive oil if desired. We did a side of garlic bread and broccolini. Enjoy!
Notes
For Storing: Store leftovers in an airtight container in the fridge for 3-4 days.