Chicken and mushroom pasta in parmesan sauce
This chicken and mushroom pasta with creamy parmesan sauce makes a great weeknight meal. It's quick, doesn't require any fancy ingredients, and is totally delicious.
Chicken and mushroom pasta in parmesan sauce
This chicken and mushroom pasta with creamy parmesan sauce makes a great weeknight meal. It's quick, doesn't require any fancy ingredients, and is totally delicious.
Cooking Instructions
- 1
Drop the rotini into a large pot of boiling salted water. Cook per package instructions.
- 2
Add a good glug of olive oil to a large pan on high heat. Add the mushrooms and saute for 3 to 4 minutes until softened and starting to brown.
- 3
In a bowl, mix the chicken with the Italian seasoning, a good pinch of salt, several grinds of freshly cracked black pepper, and a few tbsp olive oil. Add the chicken, shallot, and garlic to the pan of mushrooms and continue frying until there's no more pink on the chicken (about 5 minutes).
- 4
Add the heavy cream to the pan and turn the heat down to low. Stir in the cheese.
- 5
Once the pasta is cooked, transfer the noodles into the sauce. I use a slotted spatula for this, so that I take just a bit of the pasta water as well. Add the tomatoes and parsley and toss to combine. Serve with a topping of even more grated parmesan.
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