Creamy chicken pasta with mushrooms is an easy, family-friendly recipe to make any day of the week. It is even simple enough to make on busy weeknights.
Course Chicken, Main Course, Pasta
Cuisine American
Keyword creamy chicken pasta, easy creamy chicken pasta
114 to 16 oz.chicken breast, boneless and skinless
salt and black pepper, as needed
1tsp.sweet paprika
1tbsp.butter
1tbsp.olive oil
8oz.pasta; rotini, cellentani, fusilli or similar curly pasta
8oz.button mushrooms, cleaned and sliced
1/2cuponion, coarse chopped1/2 of a large yellow onion
1/4cupdry white wine
1tbsp.flour
2clovesgarlic, minced
1 1/2cupschicken broth
1/3cupsour cream
1egg yolk
1/2 cupheavy cream
2tsp.lemon juice
1tsp.dried crushed tarragon leaves
Instructions
Cook the pasta to al dente according to the package instructions. Drain and return to the pot and keep warm.
Dry the chicken breast with a paper towel and remove excess fat. Hold the breast down on a cutting board and slice the breast lengthwise down the center to make 2 filets. Sprinkle both sides of the breast with salt, black pepper, and paprika.
Using a large skillet, add the butter and olive oil and bring up to medium heat. My infrared thermometer registered 275° to 300°F while the chicken cooked. Add the chicken and fry undisturbed for 4 minutes. Turn to the other side and fry for 4 more minutes. The chicken should be cooked through but use an instant-read thermometer to make sure the chicken is at least 140°F. Remove the chicken from the skillet and place them on a plate and cover with aluminum foil.
Place the skillet back on medium heat and add the mushrooms and onion. Sprinkle a good pinch of salt over the mushrooms. Cook until the mushrooms release their water which takes 4 or 5 minutes. Then add the white wine and the minced garlic. cook until the liquid is nearly evaporated. Sprinkle in the flour and stir to combine with the vegetables, 1 minute.
Stir in the chicken broth and the heavy cream and let it come to a boil. Mix the sour cream and the egg yolk in a small bowl using a fork. Get the bowl near the stove and slowly stir in a spoonful of the hot cream sauce into the egg and sour cream. Do this with about 5 spoonfuls to ensure that the egg is tempered and will not turn into scrambled eggs. Then pour the egg mix into the cream sauce while stirring.
Add the lemon juice and the tarragon. Taste the cream sauce and add salt and pepper as desired. A bit more tarragon could be added too if desired.
Add any liquid from the plate with the chicken to the sauce and chop the chicken into bite-sized pieces. Add the chicken and pasta to the skillet and stir everything together.
Serve the creamy chicken pasta hot and garnish with parsely and shredded parmesan cheese if desired.
Notes
You may substitute rotisserie chicken or leftover chicken for the fresh cooked breast meat.
The tarragon can be substituted with Italian seasoning. I would try 2 teaspoons of dried Italian.
Store leftovers refrigerated in an airtight container for up to 3 days. Store in your freezer for up to 3 months.
Reheat leftovers by adding a bit more liquid like milk, chicken broth or water and heat on your stove or in a microwave.
This recipe can be made without the pasta. Just cook the chicken and make the sauce and omit the heavy cream. Pour the sauce over the chicken and have rice or mashed potatoes on the side.