Chicken Mushroom Pasta

5 from 2 votes

A rich herbed wine cream sauce, sautéed mushrooms, and tender chicken breasts make this creamy chicken mushroom pasta delectable!

Prep Time15

Cook Time35

Total Time50

Course: Chicken, Dinner, Main Course, Pasta

Cuisine: American

Servings: servings

Author: Kellie

Cost: $15

Equipment

1 skillet

Ingredients

4 tablespoons unsalted butter or extra-virgin olive oil plus more as needed
1 pound baby Bella mushrooms or a mix of other mushrooms, sliced
3 garlic cloves minced
Salt and black pepper
3 boneless skinless chicken breasts cut into bite sized pieces
3 tablespoons flour
1 onion finely diced
1 tablespoon Herbs de Provence
½ tablespoon garlic powder
½ tablespoon onion powder
1 tablespoon tomato paste
½ cup dry red wine
2 cups chicken stock
1 pound short cut pasta like gemelli or rotini for serving
¼ cup sour cream or greek yogurt
1 cup half and half or heavy cream
½ cup grated parmesan cheese
1 cup frozen peas optional
3 tablespoons chopped fresh thyme
3 tablespoons roughly chopped fresh parsley
Zest of 2 lemons optional

Instructions

Cook pasta in a large pot of salted water over medium high heat. Drain pasta, reserving 1 cup of the pasta water,
Add 2 tablespoons butter in a Dutch oven or deep, large skillet over medium-high heat.
When the butter is melted, add mushrooms, season with salt and pepper, and cook, stirring, until mushrooms are golden brown and softened, 3 to 4 minutes. Stir in the garlic and cook for 30 seconds. Turn off heat. Transfer mushrooms to a plate, and set aside. 
Season chicken with salt and pepper. Dust lightly with flour; shake off excess. Add the remaining 2 tablespoons butter to the same Dutch oven and turn to medium heat. When butter sizzles, add half of the chicken, letting it brown on all sides, about 5 minutes per batch. Remove from the pot. Add remaining chicken and repeat, setting aside the chicken. (You may have to add more butter or oil.)
Add onions to the pot, and cook over medium-high heat until softened, about 2 minutes. Add herbs de provence, garlic powder, onion powder and tomato paste. Cook for 2-3 minutes until the mixture is a deep burgundy color and the tomato paste begins to caramelize.
Add wine and simmer for about 2 minutes, scraping the pot to deglaze any browned bits. Return chicken to pot and turn heat to high. Add chicken stock and bring to a boil. Turn to low heat to maintain a brisk simmer and cook, uncovered, until the chicken is tender, about 20 minutes, then increase to high heat and let the mixture reduce by half, about 5 minutes.
Add reserved mushrooms, sour cream, half and half, cheese and peas, if using, to the pot. Reduce sauce again, until thickened to a gravy like consistency. Season to taste.
Stir in half of the fresh herbs, reserving part of the herb mix to sprinkle on top of the finished dish. Fold in the pasta to the pan with the sauce and toss to combine. Finish with more of the herb mixture.
Serve immediately with parmesan cheese, if desired.

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