In a large saucepan, fill it with water and bring it to a boil. Salt the water generously; this is where your pasta will absorb flavor. Once boiling, add the pasta and cook according to the package instructions until al dente. Reserve ½ cup of the pasta water before draining.
While the pasta cooks, grab a large skillet and heat olive oil over medium heat. When the oil is shimmering, add the chicken breasts, seasoned with salt and pepper. Cook for 4 to 5 minutes, stirring occasionally, until the chicken is golden brown. Use a meat thermometer to check that it reaches an internal temperature of 165°F/74°C. Once cooked, transfer the chicken to a plate, letting it rest.
In the same skillet, reduce heat to medium-low and melt butter. Add the sliced cremini mushrooms and sauté for 3 to 4 minutes until they are softened and slightly caramelized. You’ll notice a rich aroma wafting through the air!
Add the minced garlic to the skillet and cook for about 1 minute. Be careful not to burn it; you want it fragrant and golden.
Pour in the heavy cream and stir in the grated parmesan. Whisk or stir continuously until you achieve a smooth and creamy sauce. If it feels too thick, add a splash of the reserved pasta water to loosen it up.
Next, return the cooked chicken to the skillet and add the drained pasta. Gently toss everything together, ensuring the pasta is well-coated in that luscious sauce. Taste and adjust the seasonings as needed.
For a finishing touch, garnish with additional parmesan and a sprinkle of freshly chopped parsley. It adds a beautiful color contrast, making the dish even more appealing!
Plate your Chicken Mushroom Pasta and serve immediately, enjoying the blend of flavors and textures right away. This dish is best served fresh, but leftovers can be just as delicious!
As you savor each bite, take a moment to appreciate the love and care you’ve put into this dish. It’s not just about the food; it’s about the memories you’re creating with it.
