Chicken Mushroom Pasta with Creamy Garlic Parmesan Sauce
Cooked chicken and sautéed mushrooms folded into pasta with a gently heated Parmesan cream sauce.
Ingredients
Main Ingredients
- 8 oz pasta any pasta shape can be used, such as fettuccine or penne
- 1 cup mushrooms sliced
- 1 cup cooked chicken diced
- 1 cup low-fat cream plain, unsweetened cooking cream
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- fresh parsley for garnish
Instructions
Instructions
- Cook 8 ounces pasta in boiling water according to the package directions until al dente, then drain.
- Heat the olive oil in a large skillet over medium heat. Cook the sliced mushrooms, stirring occasionally, until soft and their released moisture has mostly evaporated; add garlic and stir until fragrant.
- Add the diced cooked chicken and cream. Simmer gently for about 5 minutes, stirring, until the chicken is hot throughout and reaches 165°F; avoid a rolling boil.
- Reduce the heat to low and stir in the Parmesan gradually until melted. Season with salt and pepper, then add the pasta and toss until coated; loosen with a splash of water if needed.
- Divide among four bowls and garnish with parsley. Serve promptly while the sauce is loose.
Notes
- Refrigerate within 2 hours; use within 3–4 days of the chicken’s original cooking date.
- Reheat individual portions gently to 165°F with a splash of water.