Creamy Mushroom and Chicken Pasta with Parmesan

A comforting, savory pasta dish featuring earthy mushrooms and tender chicken tossed in a light, silky Parmesan cream sauce. A hint of fresh thyme adds a modern, aromatic twist to this classic flavor combination.

Prep: 10 min · Cook: 15 min · Yield: 2 · Method: Stovetop

Ingredients

• 8 oz dried spaghetti
• 8 oz button mushrooms
• 1 cup cooked shredded chicken breast
• 1 tbsp olive oil
• 0.5 cup heavy cream
• 0.33 cup Parmesan cheese
• 1 tsp fresh thyme
• 0.5 tsp salt
• 0.25 tsp black pepper

Cooking instructions

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, about 9 minutes. Before draining, reserve 1/2 cup of the starchy pasta water. (about 9 min)
2. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Slice the mushrooms and add them to the skillet; cook until browned and moisture has evaporated, about 5 minutes. (about 5 min)
3. Reduce heat to medium. Add the shredded chicken and fresh thyme to the skillet, stirring to combine and heating until the chicken reaches 165°F. (about 2 min)
4. Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese, salt, and black pepper until the sauce is smooth and slightly thickened. (about 2 min)
5. Add the cooked spaghetti to the skillet and toss thoroughly. Gradually stir in the reserved pasta water as needed to loosen the sauce until it reaches your desired consistency. (about 1 min)