Creamy Pea and Mushroom Pasta with Chicken
Herb-Infused Chicken Pasta with Creamy Peas and Mushrooms
Ingredients:
12 oz penne or fusilli pasta
2 tablespoons olive oil
2 boneless, skinless chicken breasts, diced
Salt and black pepper to taste
1 small onion, chopped
3 cloves garlic, minced
8 oz cremini mushrooms, sliced
1 cup frozen peas, thawed
1 cup unsweetened plant-based cream (or dairy cream if preferred)
1/4 cup grated parmesan or dairy-free cheese (optional)
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
Fresh parsley for garnish
Directions:
Cook pasta according to package instructions. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Season diced chicken with salt and pepper, then cook for 5–7 minutes until golden and fully cooked. Remove from pan and set aside.
In the same skillet, add chopped onion and sauté for 3–4 minutes until translucent. Add garlic and sliced mushrooms, cooking for another 4–5 minutes until mushrooms soften.
Stir in the peas, dried herbs, and plant-based cream. Let simmer for 5 minutes until sauce thickens slightly.
Return the cooked chicken to the skillet and stir to combine. Add drained pasta and toss everything together.
Top with parmesan or a plant-based cheese (if using) and garnish with chopped parsley. Serve warm.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 460 kcal | Servings: 4 servings