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- 2 chicken breasts, diced - 2 cups penne pasta - 4 cups chicken broth - 1 cup heavy cream The chicken breasts give this dish a hearty base. Diced, they cook quickly and add protein. Penne pasta works great here. It holds the sauce well. The chicken broth adds depth and flavor. Heavy cream makes the dish rich and creamy. - 1 tablespoon olive oil - 1 medium onion, finely chopped - 3 cloves garlic, minced - 2 cups mixed mushrooms (cremini, shiitake, and button), sliced - 1 teaspoon dried thyme - 1 teaspoon Italian seasoning - Salt and pepper to taste Olive oil starts the cooking process with flavor. Onion adds sweetness and depth. Garlic gives a nice kick. Mixed mushrooms enhance the umami profile. Thyme and Italian seasoning bring warmth. Salt and pepper tie all the flavors together. - 1/2 cup grated Parmesan cheese - Fresh parsley for garnish (optional) Parmesan cheese adds a salty, nutty finish. Fresh parsley brightens the dish and adds color. You can skip these if you want a simpler meal. If you like, add spinach or sun-dried tomatoes for extra flavor. First, you need to get your chicken ready. Dice 2 chicken breasts into small cubes. This helps them cook evenly. Next, chop your vegetables. Finely chop 1 medium onion and mince 3 cloves of garlic. Then, slice 2 cups of mixed mushrooms. I like to use cremini, shiitake, and button mushrooms for a great flavor mix. Now, measure out your pasta and liquids. You will need 2 cups of penne pasta and 4 cups of chicken broth. Also, have 1 cup of heavy cream on hand. This will make your dish creamy and rich. Now, let’s start cooking. In a large pot, heat 1 tablespoon of olive oil over medium heat. Once the oil is hot, add the diced chicken. Cook it for about 5-7 minutes, or until it is golden brown. Don’t forget to season it with salt and pepper. After that, remove the chicken from the pot and set it aside. In the same pot, add the chopped onion. Sauté it for about 3 minutes until it turns translucent. Then, stir in the minced garlic and sliced mushrooms. Cook everything for another 5-7 minutes. You want the mushrooms to release their moisture and brown a bit. Next, it’s time to combine everything. Add the penne pasta, chicken broth, 1 teaspoon of dried thyme, and 1 teaspoon of Italian seasoning to the pot. Mix well to combine all the flavors. Bring this mixture to a boil. After it boils, reduce the heat and cover the pot. Let it simmer for 10-12 minutes. Stir occasionally to keep the pasta from sticking. Once the pasta is cooked al dente, return the cooked chicken to the pot. Now it’s time for the cream! Stir in 1 cup of heavy cream and 1/2 cup of grated Parmesan cheese. Mix until everything is creamy and well blended. If you find the sauce is too thick, don’t worry. Just add a splash more chicken broth or water to get the right consistency. Taste the dish and adjust the seasoning with salt and pepper if needed. This is where you can make it perfect for your taste! To enhance the mushroom flavor, choose a mix of mushrooms. Use cremini, shiitake, and button mushrooms. This blend gives you a rich taste. Sauté them until they brown, as this brings out their natural umami. Layer seasonings correctly. Start with salt and pepper for the chicken. After adding the mushrooms and garlic, sprinkle thyme and Italian seasoning. This builds flavor step by step. Always taste as you go to adjust seasonings. Prep ingredients ahead of time. Dice the chicken and chop the onion in advance. You can also slice the mushrooms the day before. This makes cooking quicker and easier. One-pot efficiency is key. Use a large pot that holds all the ingredients. This reduces the need for extra dishes. Also, cook everything in the same pot to save time and clean-up. Be careful not to overcook the pasta. Follow the package instructions for timing. Cook until al dente, as it will keep cooking in the sauce. Achieving the right seasoning balance is crucial. Taste your dish before serving. You may need to add more salt or pepper. Don’t be afraid to adjust the flavors to suit your taste. {{image_2}} You can switch out chicken for other proteins. Try using shrimp or diced turkey. Both cook quickly and taste great with the sauce. If you want a vegetarian dish, use tofu or chickpeas. Both options soak up the creamy sauce well and add protein. Exploring different pasta shapes can change the dish. You could use farfalle, fettuccine, or even whole wheat pasta. Each shape gives a unique bite. For the sauce, you might try a lighter cream substitute like half-and-half or cashew cream. These options keep the dish creamy but reduce calories. Adding vegetables can boost flavor and nutrition. Spinach, peas, or bell peppers add color and texture. You can also try infusing the dish with fresh herbs like basil or rosemary. These herbs add a fresh taste that brightens the creamy sauce. Don't be afraid to experiment and find your favorite mix! To keep your One-Pot Creamy Mushroom and Chicken Pasta fresh, follow these tips: - Refrigeration: Place leftovers in an airtight container. This helps keep out air and moisture. Store it in the fridge. It stays good for about 3-4 days. - Freezing: If you want to save it for later, freezing works well. Use a freezer-safe container. Leave some space at the top for expansion. It can last for up to 2 months in the freezer. When you reheat this pasta, aim to keep it creamy. Here are some methods: - Stovetop: Heat a pan over low heat. Add the pasta and a splash of chicken broth or cream. Stir well until warm. This keeps the sauce nice and creamy. - Microwave: Transfer the pasta to a microwave-safe bowl. Add a bit of liquid to help with moisture. Heat in short bursts, stirring in between to avoid overcooking. Knowing how long your dish lasts is key: - In the fridge: This pasta stays fresh for 3-4 days if stored properly. - Signs of spoilage: Watch for off smells, mold, or a change in texture. If you see any of these signs, it's best to throw it away. You can use several options instead of heavy cream. If you want a lighter dish, try half-and-half. This mix of milk and cream gives you a creamy texture without being too heavy. Another option is Greek yogurt. It adds creaminess and a nice tang. For a non-dairy choice, use coconut milk. It has a rich flavor and works well in sauces. Yes, you can make this dish ahead of time. Cook the pasta and sauce, then cool them down. Store them in an airtight container in the fridge. For meal prepping, you can pack single servings for easy lunches. When you are ready to eat, simply reheat it in a pot over low heat. Add a splash of broth if it seems too thick. To make this recipe gluten-free, start by using gluten-free pasta. There are many brands available, like rice or chickpea pasta. Check the label to ensure it fits your diet. You may also need to adjust the chicken broth. Some brands may have gluten, so always read the ingredients. Use gluten-free broth for safety. This article covered how to make a creamy chicken pasta dish with ease. You learned about key ingredients, cooking steps, and handy tips. I shared variations for different tastes and dietary needs. Remember, meal prep saves time. Don't forget to store leftovers properly to enjoy later. With practice, you'll master this dish and impress everyone. Get creative while cooking, and enjoy every bite.

One-Pot Creamy Mushroom and Chicken Pasta

Elevate your dinner game with this delicious One-Pot Creamy Mushroom and Chicken Pasta recipe! Ready in just 30 minutes, this creamy dish combines tender chicken, earthy mushrooms, and al dente penne pasta in a rich, savory sauce. Perfect for busy weeknights or a cozy family meal, it's sure to impress. Click through to unlock the full recipe and bring this mouthwatering meal to your table tonight!
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Ingredients
  

2 chicken breasts, diced

2 cups penne pasta

1 tablespoon olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

2 cups mixed mushrooms (cremini, shiitake, and button), sliced

4 cups chicken broth

1 cup heavy cream

1 teaspoon dried thyme

1 teaspoon Italian seasoning

Salt and pepper to taste

1/2 cup grated Parmesan cheese

Fresh parsley for garnish (optional)

Instructions
 

In a large pot over medium heat, add the olive oil. Once hot, add the diced chicken and cook until golden brown, about 5-7 minutes. Season with salt and pepper. Remove the chicken from the pot and set aside.

    In the same pot, add the chopped onion and sauté for about 3 minutes until it becomes translucent.

      Stir in the minced garlic and sliced mushrooms, cooking for an additional 5-7 minutes or until the mushrooms release their moisture and begin to brown.

        Add the penne pasta, chicken broth, dried thyme, and Italian seasoning to the pot. Stir well to combine.

          Bring the mixture to a boil, then reduce the heat to a simmer and cover the pot. Allow it to cook for 10-12 minutes, stirring occasionally, until the pasta is al dente.

            Once the pasta is cooked, return the cooked chicken to the pot. Stir in the heavy cream and grated Parmesan cheese, mixing until everything is creamy and well incorporated.

              Adjust the seasoning with additional salt and pepper to taste. If the sauce is too thick, you can add a splash more chicken broth or water to reach desired consistency.

                Remove from heat, garnish with fresh parsley if using, and serve immediately.

                  Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4