Description
This Creamy Chicken Mushroom Pasta with Alfredo Sauce is a luscious and comforting dish featuring tender chicken thighs, earthy mushrooms, and al dente linguine tossed in a rich, creamy parmesan Alfredo sauce. Perfect for a satisfying weeknight dinner, this recipe combines simple ingredients with straightforward techniques to deliver a flavorful meal in just 40 minutes.
Ingredients
For the Pasta
- 1 tbsp sea salt
- 12 oz (340g) linguine pasta
For the Chicken
- 1 lb (453g) chicken thighs, boneless skinless, chopped into bite-sized pieces
- Sea salt and black pepper, to taste
- 1 1/2 Tbsp olive oil (divided)
For the Sauce and Vegetables
- 1 small onion, finely chopped
- 1-3 cloves garlic, minced
- 1 lb (453g) button mushrooms, quartered
- 1 3/4 cup (420ml) chicken stock or broth
- 3/4 cup (180ml) heavy cream
- 1/2 cup (50g) ground parmesan cheese
- 1/4 cup (15g) parsley, finely chopped, plus more for garnish
Instructions
- Boil Pasta: Place a large pot of water over medium-high heat, add 1 tbsp sea salt, and bring it to a boil. Cook the linguine pasta following the package directions until al dente. Drain the pasta and set aside.
- Prepare Chicken: Chop the boneless, skinless chicken thighs into bite-sized pieces. Season them evenly with sea salt and black pepper.
- Sauté Chicken: In a large skillet, heat 1 Tbsp of olive oil over medium heat. Add the seasoned chicken to the skillet and sauté until golden brown and cooked through, about 5 minutes. Once cooked, remove the chicken from the pan and set aside.
- Sauté Vegetables: Add the remaining 1/2 Tbsp of olive oil to the hot skillet. Add the finely chopped onion, minced garlic, and quartered button mushrooms. Sauté the mixture, stirring frequently, for about 5 minutes until the mushrooms release their moisture and soften.
- Simmer Sauce Base: Pour in the chicken stock or broth and bring to a simmer over medium-low heat. Let it reduce by half, which should take about 8-10 minutes. This concentrates the flavors and forms the base of the sauce.
- Add Cream and Cheese: Stir in the heavy cream and grated parmesan cheese. Mix well until the cheese has melted completely and the sauce is creamy and smooth.
- Combine Chicken and Herbs: Return the cooked chicken to the skillet with the sauce. Sprinkle in the finely chopped parsley for freshness and flavor, stirring to combine.
- Toss Pasta and Serve: Turn off the heat and add the cooked linguine to the skillet. Gently toss the pasta in the creamy chicken mushroom sauce until evenly coated. Garnish with extra parsley and serve immediately.
Notes
- Adjust garlic quantity based on your preference; 1 to 3 cloves works well.
- Use fresh parmesan for best flavor and melting quality.
- Chicken thighs keep the dish juicy, but you can substitute with chicken breast if preferred.
- For a lighter version, substitute heavy cream with half-and-half, though the sauce will be less thick.
- Be sure to reduce the chicken stock well so the sauce is flavorful and not watery.
- Reserve some pasta water to loosen the sauce if needed when tossing pasta.
