Description
This creamy chicken pasta recipe combines tender, sautéed chicken cubes with a luscious mushroom cream sauce and perfectly cooked fettuccine for a comforting, easy-to-make meal. The blend of Parmesan, herbs, and heavy cream creates a rich and flavorful dish ideal for weeknight dinners or cozy gatherings.
Ingredients
Scale
Chicken and Seasonings
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/4 teaspoon salt (divided)
- 1/4 teaspoon black pepper (divided)
- 1 tablespoon olive oil
Sauce
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1/2 cup milk
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream
Pasta and Garnish
- 8 ounces fettuccine pasta
- 1/4 cup chopped fresh parsley, for garnish (optional)
- Extra Parmesan cheese, for garnish (optional)
Instructions
- Season the Chicken: Season the cubed chicken with 1/4 teaspoon salt and a generous pinch of black pepper, ensuring the pieces are evenly coated to enhance flavor during cooking.
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken and sauté, stirring occasionally, until browned and cooked through, about 6-8 minutes or until the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and set aside.
- Sauté Onions: In the same skillet, add the chopped onion and cook over medium heat, stirring frequently, until softened and translucent, approximately 5 minutes.
- Add Garlic: Add the minced garlic to the skillet and cook for about 1 minute until fragrant, being careful not to burn it.
- Prepare Sauce: Stir in the condensed cream of mushroom soup, milk, grated Parmesan cheese, black pepper, dried thyme, dried oregano, and the remaining 1/4 teaspoon salt. Whisk the mixture until smooth and well combined.
- Simmer Sauce: Reduce the heat to low and let the sauce simmer gently for 5 minutes, allowing it to thicken and flavors to meld.
- Combine Chicken and Cream: Return the cooked chicken to the skillet and stir in the heavy cream. Simmer for an additional 2-3 minutes to heat through and adjust seasoning as needed.
- Cook Pasta: While the sauce simmers, prepare the fettuccine pasta according to package instructions in salted boiling water until al dente.
- Combine Pasta and Sauce: Drain the pasta well and add it directly to the skillet with the creamy chicken sauce. Toss thoroughly to coat the pasta evenly with the sauce.
- Serve: Serve the creamy chicken pasta immediately, garnished with freshly chopped parsley and extra Parmesan cheese, if desired, for an added touch of freshness and flavor.
Notes
- Use freshly grated Parmesan cheese for the best flavor and melting texture.
- Adjust the seasoning carefully, especially salt, since the condensed soup contains sodium.
- For a lighter version, substitute milk and heavy cream with half-and-half or reduce heavy cream.
- To add vegetables, consider stirring in sautéed mushrooms, spinach, or peas along with the sauce.
- Leftovers can be refrigerated for up to 3 days and reheated gently on stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Keywords: creamy chicken pasta, comfort food, easy chicken recipe, creamy mushroom sauce, fettuccine pasta recipe, weeknight dinner
