creamy chicken & mushroom pasta


The hardest part about this recipe was finding the right consistency with the sauce… good luck!

  • 8 oz dry farfalle pasta (bow-ties)
  • 1 lb boneless, skinless chicken breast, cut into bite-sized cubes
  • 1 shallot, minced
  • 1 tsp minced garlic
  • 1 tbsp oil
  • 20 oz sliced cremini mushrooms (or whatever mushrooms you have on hand)
  • 1/2 cup beef or chicken broth
  • 1/2 cup cream
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup Parmesan cheese (or to taste)
  • fresh minced parsley for serving
  1. Heat up the oil in a large skillet over high heat. Add the chicken and cook for about six minutes, until cooked through. Remove chicken to a plate and drizzle in a teeny more oil in your pan.
  2. Reduce heat to medium/low and add the minced shallot, followed by the garlic, mushrooms and a pinch of salt. Cook until mushrooms are juicy—about five minutes.
  3. Then, slowly stream in the broth and cream. Add the chicken back to the sauce and bring to simmer for a couple minutes.
  4. Cook the pasta in boiling salted water. Drain and add pasta to the sauce. Add the salt, pepper, parmesan cheese and parsley. Serve.