It has been a little while since I have shared a one pot meal, and I really love one pot meals. They are perfect for busy weeknights. And, with school winding down for both me and my kids, we have had lots of busy weeknights. This Creamy Chicken and Mushroom pasta is not only delicious, but I had it ready to eat, on the table, and already photographed in under an hour. You can’t beat that!
This is literally a just dump it in the skillet and cook it meal. I mean, there is some stirring that needs to be done, and you might have to cut the chicken up. This time, I had to cut the chicken up because I had some pretty thick chicken breasts, but if you use tenderloins, you can just break them up with a wooden spoon as they cook. Unfortunately, the grocery store was out of chicken tenderloins the day I made this, which I don’t think has ever happened before – maybe everyone in town was making one pot meals…
Creamy Chicken and Mushroom Pasta
- 1 pound chicken breast (Tenderloins are easier, but any will do.)
- 12 ounces pasta (I used whole wheat farfalle.)
- 2 1/2 cups water
- 12 ounces button mushrooms, sliced
- 6 cloves garlic, minced
- 2 tablespoons butter
- 3/4 cup heavy cream
- 1 cup Parmesan cheese (Use the cheap powder kind because it absorbs more liquid.)
- parsley to garnish
- Place chicken, pasta, water, mushrooms, garlic, and butter in a very large skillet.
- Bring to a boil over high heat. Reduce heat to medium and cook stirring frequently for 10 minutes.
- As the chicken cooks, break it up into bite sized pieces with a wooden spoon. Alternately, you can remove it from the skillet after it is cooked, chop it, and then return it to the skillet.
- Stir in heavy cream and continue cooking until chicken is cooked through and pasta is tender.
- Stir in Parmesan, stirring constantly until melted and well combined.
- Serve topped with parsley, if desired.