Cooked - Creamy Chicken & Mushroom Pappardelle

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Home Pricing Community My Recipes

Creamy Chicken & Mushroom Pappardelle

1.0

1 lb chicken breast or thighs (450 g)

1 tsp Italian seasoning (3 g)

½ tsp garlic powder (2 g)

¾ tsp salt (4 g)

½ tsp black pepper (1 g)

1 tbsp olive oil (15 ml)

2 tbsp butter (28 g)

8 oz mushrooms, sliced (225 g)

3–4 garlic cloves, minced (12 g)

½ cup dry white wine or chicken broth (120 ml)

8–10 oz pappardelle (225–280 g)

Reserve ½ cup pasta water (120 ml)

1 cup heavy cream (240 ml)

¾ cup freshly grated Parmesan (60 g)

Optional: 1 tsp lemon juice (5 ml) or ½ tsp Dijon (2 g)

1 ball burrata (4 oz / 113 g)

Extra Parmesan

Fresh black pepper

Season chicken with Italian seasoning, garlic powder, salt, and pepper.
Heat olive oil in a large skillet over medium‑high.
Sear chicken for 5–7 minutes, until browned and cooked through.
Remove and set aside.
In the same skillet, melt the butter.
Add mushrooms, season with a pinch of salt, and cook 5–6 minutes until golden and their liquid evaporates.
Add garlic and cook 30 seconds until fragrant.
Pour in the wine (or broth) and scrape up the browned bits.
Simmer 2–3 minutes until reduced by half.
Boil salted water.
Cook pappardelle until al dente.
Reserve ½ cup pasta water, then drain.
Lower heat to medium‑low.
Add heavy cream and Parmesan to the mushroom mixture.
Stir until smooth and creamy.
Return chicken to the pan and let it simmer 2–3 minutes so it absorbs flavor.
If the sauce is too thick, loosen with a splash of pasta water.
Add the cooked pappardelle directly into the skillet.
Toss gently until every ribbon is coated and glossy.
Top with burrata, extra Parmesan, and fresh black pepper.
Serve immediately while hot and silky.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍝Pasta

Cuisine🇮🇹Italian

Occasions📆Everyday🎉Special Occasion

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created this week

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