Creamy Garlic Herb Chicken and Cremini Mushroom Pasta

A refined, savory pasta dish featuring pan-seared chicken breast and earthy, caramelized cremini mushrooms tossed in a velvety garlic-herb white wine cream sauce finished with a hint of lemon zest.

Prep: 15 min · Cook: 25 min · Yield: 4 · Method: Stovetop

Ingredients

• 1.5 lb chicken breast, boneless, skinless
• 12 oz cremini mushrooms
• 12 oz linguine
• 2 tbsp olive oil
• 3 tbsp unsalted butter
• 4 clove garlic
• 0.33 cup dry white wine
• 0.75 cup heavy cream
• 0.75 cup parmesan cheese
• 0.25 cup fresh parsley
• 1 tsp lemon
• 1.5 tsp salt
• 0.5 tsp black pepper

Cooking instructions

1. Bring a large pot of salted water to a boil. Cook the linguine until just al dente, reserving 1/2 cup of pasta water before draining. (about 10 min)
2. While the pasta cooks, slice the chicken into thin strips and season with 1/2 tsp salt and 1/4 tsp pepper. In a large skillet, heat 1 tbsp oil over medium-high heat. Add chicken and sear until golden and cooked through, about 5-6 minutes. Remove chicken from the pan and set aside. (about 6 min)
3. Add the remaining 1 tbsp oil and 1 tbsp butter to the same skillet. Add sliced mushrooms and cook until browned, about 5 minutes. (about 5 min)
4. Stir in minced garlic and cook until fragrant, about 1 minute. (about 1 min)
5. Deglaze the pan with white wine, scraping up any browned bits from the bottom. Reduce by half, about 2 minutes. (about 2 min)
6. Lower the heat to medium. Stir in the heavy cream, the remaining 2 tbsp butter, and Parmesan cheese. Add the chicken back to the pan along with the cooked linguine. Toss well, adding reserved pasta water if needed to reach a glossy consistency. Season with the remaining salt, pepper, lemon zest, and chopped parsley before serving. (about 1 min)