Creamy Mushroom & Chicken Skillet Pasta

I have used this recipe over and over again. It is super quick to throw together and is always so filling. The sauce has just the right amount of garlic flavor to really make the chicken and  mushrooms super flavorful.

Creamy Chicken & Mushroom Skillet Pasta

Adapted from: www.eatliverun.com

 

• 16oz dry farfalle pasta (the bow tie ones)
• 2 boneless skinless chicken breasts (cubed)
• 1 small onion minced
• 1 tsp minced garlic
• 1 Tbsp olive oil
• 20 oz sliced mushrooms
• 1/2 cup beef broth
• 1/2 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 cup Parmesan
• sprinkle of parsley

I start by actually pounding my chicken out so its thinner and cooks a bit quicker. Next place chicken into the skillet on medium heat with the oil. Cook on each side for around 6 minutes until chicken is thoroughly cooked. Remove the chicken from the skillet and let it sit while you prepare the rest of the dish. Just before you add the chicken back to the skillet, chop into 1 inch chunks.

While your chicken is resting add a bit more oil to the skillet and toss in your onion, garlic, and mushrooms. Continue to heat on medium-low heat for around 5-6 minutes until the mushrooms are tender and moist.

 Slowly mix in the beef broth and cream and then bring the mixture to a low simmer for a few minutes. Stir in the salt and pepper.

 Now add in the chopped chicken and allow to simmer while you get the pasta cooked.

In a separate pot cook the farfalle pasta according to the directions on the box. When cooked, strain and add to the skillet. Stir in the Parmesan and then dish up.

I like to top my pasta off with a little sprinkle of parsley but this could be omitted for younger taste buds.