This creamy mushroom chicken pasta dish is sure to become a family favorite! Creamy, savory mushrooms, juicy chicken, peas, and al dente pasta are combined in a delicious creamy sauce to make a dish that is sure to please. A sprinkling of parmesan cheese adds a nice finishing touch. Serve with a fresh broccolini and garlic bread for a complete meal. Enjoy!
What do you need to make this creamy mushroom chicken pasta?
- Orecchiette pasta- Rigatoni and orecchiette are some of our favorite pasta shapes. The rigatoni pairs with this recipe really well but feel free to use any shape or variety! Whole wheat, brown rice, chickpea, etc.
- Avocado oil– Avocado oil has become our go to for cooking on high heat. After learning about cooking with oils, you have to be careful cooking with certain smoke points. Olive oil isn’t great for high heat, but avocado oil is good up to 500F degrees. Other great fasts for cooking at high heat are butter, ghee, coconut oil and tallow. To be honest I have never tasted a significant difference using avocado oil vs. olive oil for pasta.
- Chicken breasts- We used chicken breasts because they easy and perfect for this dish. We use Butcher Box meat and love it. You can’t beat the quality. You could also totally skip the chicken and just make it vegetarian.
- Fresh garlic- Fresh garlic is 100% ideal here. Fresh garlic is essential for any pasta dish.
- Heavy cream- This adds the best creaminess to the sauce. You could substitute with whole milk or half and half if that’s what you have but heavy cream will yield the best result and a richer sauce for this creamy mushroom chicken pasta.
- Grass-fed butter- Butter makes everything better.
- Parmesan– We use fresh parmesan and grate it ourselves. You can also buy the already grated to save even more time. Pecorino Romano would work wonderfully too.
- Shallot- We chose shallot to upgrade this dish. It pairs with mushrooms nicely.
- Peas- A pop of green and flavor.
Tips for making it:
- To save time you can take a few shortcuts. You can buy already grated garlic and already shredded parmesan for quick alternatives.
- Make sure you add the parmesan right onto the fresh pasta when you pour it into the pan with the rest of the ingredients. This ensures that the parmesan sticks to the pasta and just gives it a great distribution!
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Alright, let’s get to making the recipe! Enjoy!
Creamy Mushroom Chicken Pasta
This creamy mushroom chicken pasta dish is sure to become a family favorite. Creamy, savory mushrooms, juicy chicken and al dente pasta are combined in a delicious creamy sauce to make a dish that is sure to please. A sprinkling of Parmesan cheese adds a nice finishing touch. Serve with a fresh broccolini and garlic bread for a complete meal. Enjoy!
Servings: 4
Ingredients
- 1 tbsp avocado oil
- ½ lb chicken breasts cubed
- ½ shallot chopped
- 3-4 garlic cloves minced
- 1 tbsp grass-fed butter
- 1 package baby bella mushrooms sliced
- ½ cup heavy cream
- 1 cup frozen peas
- ⅓ cup pasta water
- 8 oz orecchiette pasta or any shape
- ⅓ cup parmesan grated
- 1 tsp sea salt
- ½ tsp black pepper
Instructions
- Start by cubing your chicken. Then put it in a bowl and season it with about ½ tsp sea salt and ¼ tsp black pepper.
- In a large pan, heat about 1 tbsp of avocado oil. Once it's heated, pour in your cubed chicken. Mix and cook until it's cooked through or the internal temperature reaches 165F degrees. Remove it from the pan and set aside.
- Meanwhile, bring water to a boil with sea salt in a medium pot. Once it's ready, cook your orecchiette. When it's done, drain, and reserve about ⅓ cup to add to your pasta dish later.
- In the same pan you cooked the chicken, add in another tbsp of avocado oil. Make sure the pan isn't too hot from the chicken so your garlic doesn't burn. Pour in your shallots and garlic. Saute for about 1 minutes.
- Next, add in your mushrooms. Season with a sprinkle of sea salt and pepper and cook them down until they get soft and darker in color on low/ medium heat.
- Add in the butter and mix around. Pour in the heavy cream and peas. Let that marinate together for about 1-2 minutes. Add in the chicken back in.
- Lower the heat to a simmer, add in your pasta water and mix. Pour in your cooked pasta and top with parmesan. Add the season with salt and pepper. Mix, season with more salt if needed, and enjoy!
- Serve with red pepper flakes, additional parmesan, and a drizzle of olive oil if desired. We did a side of garlic bread and broccolini. Enjoy!
Notes
For Storing: Store leftovers in an airtight container in the fridge for 3-4 days.
