This chicken and mushroom pasta is prepared with a smooth, rich, and well-balanced sauce. The combination of cream, broth, and Parmesan cheese creates a creamy, coating texture, while the golden chicken and mushrooms add depth and flavor. A comforting recipe, ideal for a complete and delicious meal.
Ingredients
- Pasta such as tagliatelle, penne or fettuccine (long pasta holds sauce particularly well; choose a quality brand made from durum wheat)
- Chicken fillets cut into strips (preferably locally sourced meat with a tender grain)
- Button mushrooms or fresh mixed forest mushrooms (they should be firm and not slimy)
- Finely chopped shallots
- Chopped garlic cloves
- Thick cream
- Chicken stock (ideally homemade or with reduced salt content)
- Grated Parmesan cheese (preferably freshly grated)
- Extra virgin olive oil and butter
- Salt, pepper and nutmeg
- Fresh parsley for finishing
Preparation
- Prepare the ingredients:
Cut the chicken into thin strips to ensure quick and even cooking. Finely chop the shallots, mince the garlic, then clean and slice the mushrooms. Remove the meat from the refrigerator at least ten minutes before cooking to avoid thermal shock. - To cook the chicken:
In a large skillet, heat the olive oil and butter. Add the chicken strips, season with salt and pepper. Cook over medium heat until each piece is golden brown and slightly crispy on top. Remove the chicken from the skillet and set aside to keep it moist. - Sauté the mushrooms:
In the same pan, add the shallots and garlic. Sweat them over low heat for about two minutes, without browning. Then add the mushrooms and cook, stirring regularly, until all their liquid has evaporated, about eight minutes. This step concentrates their flavor.See more on the next page
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