She Strengthens

Creamy Chicken Mushroom Pasta: A Flavorful Twist

Effortless Meal Prep

When it comes to cooking, every minute counts. That’s why we’ve designed a recipe that not only yields a mouthwatering dish but also saves you time in the kitchen. By roasting chicken breasts and legs, then utilizing the same pan to craft a rich pasta sauce, you’ll unlock a depth of flavor that will leave your taste buds begging for more.

Savory Chicken and Mushrooms

Preheat your oven to 400°F (200°C) and place a rack in the middle. In a large oven-safe frying pan, season a skin-on, bone-in chicken breast and whole chicken leg with salt, pepper, and 1 tablespoon of olive oil. Roast in the oven for 35 minutes, or until the chicken is cooked through and golden brown bits have formed on the bottom of the pan.

Pasta and Ingredient Prep

While the chicken roasts, prepare the pasta and remaining ingredients. Bring a large pot of heavily salted water to a boil, then cook rigatoni according to the package directions until al dente. Reserve 3/4 cup of the cooking water and set aside. Clean, trim, and quarter 12 ounces of cremini mushrooms, then chop 1 medium shallot and 4 medium garlic cloves. Grate 2 1/2 ounces of Parmesan cheese on the fine holes of a box grater.

Building the Sauce

Once the chicken is ready, transfer it to a cutting board to cool. Place the pan over medium-high heat, adding the reserved mushrooms and cooking until golden brown, about 8 minutes. Add the remaining tablespoon of olive oil, chopped shallot, salt, and pepper, cooking until the shallots are softened. Then, add the chopped garlic and cook until fragrant.

Deglazing and Simmering

Add 1/2 cup of dry white wine to the pan, scraping up any browned bits from the bottom. Simmer until the wine is almost completely reduced, about 2-3 minutes. Next, add 1 cup of low-sodium chicken broth or stock, 1 cup of heavy cream, and 1/4 cup of the reserved pasta cooking water. Stir to combine, bringing the mixture to a simmer. Continue to simmer until the sauce reduces by about half, about 6 minutes.

Finishing Touches

Return the cooked pasta to the reserved pot and place it over medium heat. Add the cream sauce, shredded chicken, and grated Parmesan cheese, stirring to combine. Cook until the cheese has melted and the sauce has thickened slightly, adding more reserved pasta water as needed. Taste and season with salt and pepper if desired. Serve immediately, garnished with extra Parmesan cheese.

Yield and Difficulty

This recipe yields 4-6 servings and is classified as easy, with a total cooking time of 1 hour and 10 minutes.