Chicken and Mushroom Pappardelle (30 Minutes)

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This delightful dish combines tender chicken, earthy mushrooms, and wide ribbon-like Pappardelle noodles in a creamy and flavorful sauce. Whether you’re looking for a cozy weeknight dinner or an impressive dish for a special occasion, this recipe delivers on both taste and simplicity. Let’s get cooking!

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings 1x

Ingredients

Units Scale
  • 8 ounces Pappardelle pasta
  • 2 boneless, skinless chicken breasts, thinly sliced
  • 8 ounces mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Cook the Pappardelle pasta according to the package instructions. Drain and set aside.
  2. In a large skillet, heat the olive oil over medium-high heat. Add the chicken slices and cook until golden brown and cooked through, about 5-6 minutes per side. Remove the chicken from the skillet and set aside.
  3. In the same skillet, melt the butter over medium heat. Add the mushrooms and garlic, and sauté until the mushrooms are golden brown and tender, about 5 minutes.
  4. Pour in the chicken broth and bring to a simmer. Let it cook for 2 minutes, allowing the flavors to meld together.
  5. Reduce the heat to low and stir in the heavy cream. Simmer for an additional 2 minutes, stirring occasionally, until the sauce thickens slightly.
  6. Add the cooked chicken back to the skillet and toss to coat it with the sauce. Cook for an additional minute to heat the chicken through.
  7. Season with salt and pepper to taste.
  8. Serve the chicken and mushroom mixture over the cooked Pappardelle pasta. Garnish with fresh parsley.

Notes

Feel free to use a mix of different mushrooms like cremini, shiitake, or oyster mushrooms to enhance the earthy flavors in the dish. If you prefer a lighter version, you can substitute half-and-half or milk for the heavy cream, although the sauce may be slightly less creamy. Serve the dish with a crusty bread or a side salad for a well-rounded meal and enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 700
  • Sugar: 4g
  • Sodium: 500mg
  • Fat: 38g
  • Carbohydrates: 59g
  • Fiber: 4g
  • Protein: 34g
  • Cholesterol: 150mg

Pair this with...

Herbed Garlic Bread

Grab a fresh baguette or loaf of Italian bread and slice it as desired. In a bowl, mix together softened unsalted butter, finely minced garlic (the more, the merrier, but about 3-4 cloves should do), a good pinch of salt, and chopped fresh herbs. Parsley and basil are classics, but don't hesitate to throw in some oregano or rosemary if you're feeling adventurous. Spread this aromatic butter mix generously over the cut sides of your bread. Pop it under the broiler in your oven for about 2-4 minutes, or until the edges are golden and the butter is bubbling and fragrant. Keep a close eye on it, as broiling can quickly go from perfectly toasted to charred! Once done, slice it up and serve.

Leafy Greens Side Salad

Kick things off with a bed of your favorite mixed greens—whether it's spinach, arugula, romaine, or a combination of all. Next, layer on thinly sliced red onion, adding a sharp and colorful zing. Slice a cucumber into neat rounds, offering cool and refreshing bites throughout the salad. Halve some juicy cherry tomatoes and scatter them in, lending their sweet-tart bursts. Finally, dot the salad with pitted green olives, introducing a briny depth. For dressing, a simple vinaigrette made of olive oil, lemon juice, salt, and pepper does wonders. Drizzle it over the salad, toss everything gently, and serve.

Broccoli Raab with Pine Nuts

Start by washing and roughly chopping a bunch of broccoli raab. Set that aside. Now, in a large skillet, warm up a few tablespoons of olive oil over medium heat. Slide in a couple of minced garlic cloves, and let them sizzle until they're just turning golden—this infuses the oil with a garlicky touch. Toss in your chopped raab, season with some salt and maybe a pinch of red pepper flakes if you're feeling adventurous. Sauté until the greens are wilted and the stems are tender, usually around 5-8 minutes. Now for the best part: toss in a handful of pine nuts and stir until they're lightly toasted. Finish with a squeeze of fresh lemon juice for a zesty zing.

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