Chicken and Mushroom Pasta
Recipe by Nicole Thom-Arens
Serves 4 to 6
Chicken and mushroom pasta is rich and savory and perfect for a cold night. The sauce comes together in the same skillet the chicken is browned in to build flavor while seasoning throughout ensures a sauce has depth and richness. The key to adding enough salt is tasting along the way. If the sauce tastes good but not great, add a pinch of salt and taste again. You want it to taste deep and rich not salty. Remember to generously salt the pasta water to season the pasta throughout.
Ingredients:1 pound boneless, skinless chicken breasts or thighs1 pound dried pasta1 cup sliced mushrooms3 garlic cloves1/2 cup chopped chives1 cup whole milk1/2 cup half-and-half1/4 cup finely shredded parmesan cheeseSeasoning saltKosher saltSmoked paprikaBlack pepperOlive oilUnsalted butter
Instructions:1. Cut the chicken into bite-sized pieces. 2. Season with kosher salt and allow to sit at room temperature for 30 minutes. 3. Slice the mushrooms (I discard the stems), chop the chives, and mince the garlic.4. Prepare the pot to cook the pasta and set aside. 5. In a large skillet, heat 2 tablespoons of olive oil over medium-low heat. 6. While the oil is heating, season the chicken with seasoning salt and smoked paprika. 7. When the oil is hot, add the chicken. Allow the chicken to brown before turning. Cook through. 8. Once the chicken is cooked through, transfer it from the skillet to a plate. Set aside.9. Add 1 tablespoon of unsalted butter to the skillet then add the mushrooms. Season with kosher salt and black pepper to taste.10. Bring the pasta water to a boil while the mushrooms are browning. Season the water generously with salt and cook the pasta to al dente according to the package instructions then drain. 11. Once the mushrooms are tender and browned, add the minced garlic. Cook until fragrant—1 to 2 minutes—then add the cooked chicken and juices. Stir together. 12. Reduce the heat on the pan to low. Add the milk and half-and-half. Bring to a simmer. Season to taste with salt and black pepper. Add chives. Stir.13. Once the sauce is properly seasoned, add the pasta. Stir to combine and serve.
Ingredients:1 pound boneless, skinless chicken breasts or thighs1 pound dried pasta1 cup sliced mushrooms3 garlic cloves1/2 cup chopped chives1 cup whole milk1/2 cup half-and-half1/4 cup finely shredded parmesan cheeseSeasoning saltKosher saltSmoked paprikaBlack pepperOlive oilUnsalted butter
Instructions:1. Cut the chicken into bite-sized pieces. 2. Season with kosher salt and allow to sit at room temperature for 30 minutes. 3. Slice the mushrooms (I discard the stems), chop the chives, and mince the garlic.4. Prepare the pot to cook the pasta and set aside. 5. In a large skillet, heat 2 tablespoons of olive oil over medium-low heat. 6. While the oil is heating, season the chicken with seasoning salt and smoked paprika. 7. When the oil is hot, add the chicken. Allow the chicken to brown before turning. Cook through. 8. Once the chicken is cooked through, transfer it from the skillet to a plate. Set aside.9. Add 1 tablespoon of unsalted butter to the skillet then add the mushrooms. Season with kosher salt and black pepper to taste.10. Bring the pasta water to a boil while the mushrooms are browning. Season the water generously with salt and cook the pasta to al dente according to the package instructions then drain. 11. Once the mushrooms are tender and browned, add the minced garlic. Cook until fragrant—1 to 2 minutes—then add the cooked chicken and juices. Stir together. 12. Reduce the heat on the pan to low. Add the milk and half-and-half. Bring to a simmer. Season to taste with salt and black pepper. Add chives. Stir.13. Once the sauce is properly seasoned, add the pasta. Stir to combine and serve.