- Prep time10 mins
- Cook time25 mins
- Servings4
- DifficultyEasy
- CategoryDinner
The pasta cooks directly in the broth, which means the starch stays in the pot and turns the sauce luxuriously thick without any flour. Golden mushrooms, seared chicken and a parmesan cream sauce come together in about 35 minutes, and there's only one pot to wash.
Ingredients
- 500 g boneless chicken breast, cut into strips
- 250 g button mushrooms, sliced
- 1 medium onion, finely diced
- 3 garlic cloves, minced
- 350 g fettuccine or tagliatelle, broken in half
- 1 liter (4 cups) chicken broth
- 1 cup (240 ml) heavy cream
- 3/4 cup (75 g) grated Parmesan, plus more to serve
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- Salt and freshly ground black pepper, to taste
- Chopped fresh parsley, to serve
Method
- Season the chicken strips with salt, pepper and the Italian seasoning.
- Heat the olive oil in a large deep pot over medium-high heat. Brown the chicken for 5 to 6 minutes until golden. Remove to a plate.
- In the same pot, sauté the mushrooms for 4 minutes until golden, then add the onion and garlic and cook 2 minutes more.
- Pour in the chicken broth and add the pasta. Bring to a boil, then reduce to a simmer.
- Cook for 12 to 14 minutes, stirring often so the pasta doesn't stick, until the pasta is tender and most of the broth is absorbed.
- Return the chicken to the pot. Stir in the cream and Parmesan until the sauce turns silky.
- Rest off the heat for 2 minutes to thicken. Serve with parsley and extra Parmesan.
Tips for success
- Stir often during the simmer — one-pot pasta sticks if left alone.
- Add the Parmesan off the boil so it melts smoothly instead of clumping.
- A squeeze of lemon at the end brightens the whole dish.
Watch video tutorial
Prefer to watch it being made? This from Tasty walkthrough covers the same one-pot creamy chicken and mushroom pasta step by step — the spoken narration doubles as an audio tutorial.