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Creamy Chicken and Mushroom Pasta
This hearty pasta dish is literally a hug in a bowl. It’s creamy, cheesy and surprisingly very flavourful given how simple and quick it is to make.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4 1x
Ingredients
Scale
- extra-virgin olive oil
- 4 boneless, skinless chicken thighs, cut into thin slices
- 1 onion, very thinly sliced
- 250g chestnut mushrooms, thinly sliced
- 4 garlic cloves, very thinly sliced
- small bunch of thyme, leaves picked
- 180ml white wine
- 300ml double cream
- 150ml whole milk
- 100g gruyère cheese, grated
- 400g dried pasta of choice (I used tagliatelle)
Instructions
- Heat a splash of olive oil in a large saucepan set over a medium heat. Add the chicken, season with salt and pepper and cook, stirring frequently, for 3 minutes.
- Add the onion and chestnut mushrooms, season again with salt and pepper, and cook, stirring occasionally, for a further 5 minutes, or until the onions and mushrooms have softened.
- Add the garlic and thyme leaves and cook, stirring frequently, for 1 minute, then add the white wine and cook until mostly evaporated, 3 to 5 minutes.
- Add the double cream and milk, season again with salt and pepper, and bring to a simmer. Reduce the heat to low and simmer for 5 mins.
- Add the gruyère, take the saucepan off the heat and stir until melted. Taste and adjust the salt and pepper levels to your liking.
- Boil your pasta in plenty of generously salted water according to the package instructions then drain, reserving some of the cooking water.
- Add your pasta to the sauce with a splash of pasta water and toss until the sauce nicely coats the pasta, then serve and enjoy.
