Description
This Creamy Chicken Mushroom Pasta with Alfredo Sauce is a comforting and flavorful dish featuring tender chicken thighs, sautéed mushrooms, and a rich, creamy Alfredo sauce tossed with linguine pasta. Perfect for a satisfying weeknight dinner, it combines savory ingredients and fresh parsley for a delicious Italian-inspired meal.
Ingredients
Pasta
- 1 tbsp sea salt
- 12 oz (340g) linguine pasta
Chicken
- 1 lb (453g) chicken thighs (boneless skinless), cut into bite-sized pieces
- Sea salt and black pepper, to taste
- 1 1/2 Tbsp olive oil (divided)
Vegetables and Aromatics
- 1 small onion, finely chopped
- 1-3 cloves garlic, minced
- 1 lb (453g) button mushrooms, quartered
Sauce
- 1 3/4 cup (420ml) chicken stock or broth
- 3/4 cup (180ml) heavy cream
- 1/2 cup (50g) ground parmesan
- 1/4 cup (15g) parsley, finely chopped, plus more for garnish
Instructions
- Boil the pasta water: Place a large pot of water over medium-high heat and add 1 tbsp sea salt. Bring the water to a rolling boil.
- Cook the pasta: Add the linguine pasta and cook according to the package directions until al dente. Drain the pasta and set aside.
- Prepare the chicken: Chop the chicken thighs into small, bite-sized pieces. Season them with sea salt and black pepper to taste.
- Sauté the chicken: Heat 1 tbsp of olive oil in a large skillet over medium heat. Add the chicken pieces and sauté for about 5 minutes until golden brown and fully cooked. Remove the chicken from the pan and set aside.
- Sauté vegetables: Add the remaining 1/2 tbsp olive oil to the hot skillet. Add the finely chopped onion, minced garlic, and quartered mushrooms. Sauté, stirring frequently, for about 5 minutes until the vegetables are softened and aromatic.
- Simmer with chicken stock: Pour in the chicken stock and reduce the heat to medium-low. Let it simmer for 8-10 minutes, stirring occasionally, until the liquid reduces by half and thickens slightly.
- Add cream and cheese: Stir in the heavy cream and grated parmesan cheese. Continue stirring until the cheese melts and the sauce becomes creamy and smooth.
- Combine chicken and parsley: Return the cooked chicken to the skillet with the sauce. Sprinkle the finely chopped parsley over the mixture and stir to combine evenly.
- Add pasta and finish: Turn off the heat and gently fold in the cooked linguine pasta, ensuring it is well coated with the creamy sauce. Garnish with additional parsley before serving.
Notes
- You can adjust the amount of garlic to your taste; 1 clove for mild, up to 3 cloves for a stronger garlic flavor.
- For a lighter version, substitute heavy cream with half-and-half, though the sauce will be less rich.
- Use freshly grated parmesan cheese for the best flavor and smooth melting.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid curdling.
- Add a pinch of nutmeg to the sauce for a subtle warm spice note if desired.
