Creamy Chicken & Mushroom Pasta
Ingrediënten
- Kosher salt
- 1 lb. corkscrew pasta or cavatappi
- 1 teaspoon extra-virgin olive oil
- 1 lb. boneless skinless chicken breast
- Freshly ground black pepper
- 1 tablespoon unsalted butter
- 8 oz. sliced cremini mushrooms
- 2 cloves garlic minced
- 1 small onion diced
- 3 tablespoons all-purpose flour
- 1 ½ cups half-and-half
- 1 ½ cups low-sodium chicken broth
- ½ cup freshly grated Parmesan plus more for serving
- 1 teaspoon chopped fresh oregano
- 1 cup baby arugula roughly chopped
Instructies
- In a large pot of salted boiling water, cook pasta according to package directions until al dente.
- Drain, reserving 1/2 cup pasta water, and return to pot.
- In a large skillet over medium-high heat, heat olive oil.
- Season chicken with salt and pepper.
- Sear chicken until golden and no longer pink, about 8 minutes per side.
- Transfer to a plate to let rest, then cut into 1-inch cubes.
- Meanwhile, return skillet to medium-high heat and melt butter.
- Cook mushrooms until golden, about 5 minutes, then add garlic and onions and cook, stirring occasionally, 4 to 5 minutes.
- Add flour and stir until incorporated.
- Add half-and-half, chicken stock, Parmesan, and oregano, and season with salt and pepper.
- Bring to a boil, then reduce heat and simmer, 5 minutes.
- Fold cooked pasta into sauce with chicken (and its juices) and arugula.
- If sauce is too thick, add pasta water until you reach desired consistency.
- Top with more Parmesan and serve.
- Enjoy your creamy chicken and mushroom pasta!
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