Chicken with Creamy Mushroom Sauce

This Twosday I’m bringing you my first chicken dish, Chicken with Creamy Mushroom Sauce and Parmesan Linguini. I know I make a lot of creamy pasta dishes, but that’s because my favorite food is pasta, and my favorite ingredients are cream and cheese. Plus there comes a point in adulthood when you have to cut down the mac n cheese to less that 5 times a week. That’s when this comes in.

Linguini is my favorite long noodle. Smother it in butter and parm, and you’ll know what that guy is singing about in that song when he’s like, “I feel something so right doing the parm thing.” Those are the words, right?

The chicken in this recipe is crispy, just the way I like it. Breaded chicken can be heavy sometimes, and it soaks up sauce that’s put on it. For this dish, I decided to just dredge the chicken in flour and fry it until golden brown.

Pop quiz! Each bite in this dish gives you:
A) cheesy noodles,
B) crispy chicken,
C) creamy mushrooms, or
D) all of the above

I won’t tell you the answer. You’ll just have to see for yourself.

Chicken with Creamy Mushroom Sauce and Parmesan Linguini

 

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Prep time

5 mins

Cook time

20 mins

Total time

25 mins

 

Serves: 2

Ingredients

For the pasta

• 1 tsp Kosher salt
• Freshly ground black pepper
• 4 oz linguini, or any other long noodles or gluten free noodles
• 1 tbsp unsalted butter
• ¼ c freshly grated parmesan cheese
• 1 tbsp chopped fresh parsley

For the chicken

• Kosher salt
• Freshly ground black pepper
• 2 boneless, skinless chicken breasts
• 2 tbsp all-purpose flour (optional)
• 1 tbsp unsalted butter
• 2 tsp olive oil, plus more if needed
• 8 oz white button mushrooms, sliced
• 2 garlic cloves, minced
• 4 oz mascarpone cheese, room temperature
• 2 tbsp heavy cream, room temperature, plus more if needed

Instructions

1. For the pasta, boil a pot of water, then add noodles and ½ tsp salt. Cook until al dente and drain. In the pot, melt the butter, then add the cooked noodles. Add salt and pepper to taste, toss together, then plate the noodles. Top with the parmesan and parsley.
2. For the chicken, pound until flattened to about half an inch thick. It’s fine if the chicken is thicker, but keep in mind that it will need a longer cook time. Season with salt and pepper on both sides, then dredge in the flour.
3. In a medium pan, heat the butter and oil over medium-high heat. Gently place the chicken in the pan and fry until golden brown, about 4 minutes on each side. When flipping them over, make sure some of the oil & butter get under the chicken so it’s moist on both sides. Remove to a plate and let rest.
4. In the same pan, reduce the heat to medium-low, and add the mushrooms. Season with a pinch of salt and pepper, toss, and cover. Let steam until all the water has been released, about 6 minutes, stirring occasionally. Reduce to low, then add the garlic, mascarpone cheese and heavy cream. Stir until sauce is combined and hot. If the sauce is too thick, add more cream by the teaspoon until desired consistency. Season with ½ tsp salt and pinch of pepper, and add more to taste.
5. Put the chicken over the noodles, then top with the mushroom sauce. Sprinkle with the remaining parsley and serve.

Notes

This dish can easily be made gluten free by skipping the flour on the chicken and using gluten free noodles.

3.5.3208

If you like this recipe, you might also like:
Rosemary Mascarpone Mashed Potatoes
Creamy Alfredo Sauce
Herbed Potato Leek Soup