Herb Chicken with Creamy Mushroom Pasta
Pan-Seared Herb Chicken over Creamy Garlic Mushroom Penne
Ingredients:
2 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon dried thyme
1 teaspoon dried basil
1/2 teaspoon dried oregano
Salt and black pepper, to taste
250g (9 oz) penne pasta
1 tablespoon butter
3 cloves garlic, minced
200g (7 oz) mushrooms, sliced (cremini or button)
1/2 cup low-sodium chicken broth
3/4 cup heavy cream
1/4 cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped
Directions:
Cook penne pasta according to package instructions. Drain and set aside.
Meanwhile, season both sides of the chicken breasts with thyme, basil, oregano, salt, and pepper.
Heat olive oil in a skillet over medium heat. Sear chicken for 5–6 minutes on each side or until fully cooked and golden brown. Remove from the pan and let rest.
In the same skillet, add butter and garlic. Sauté for 1 minute, then add mushrooms. Cook until softened, about 5–6 minutes.
Pour in the chicken broth and simmer for 2–3 minutes. Stir in the cream and bring to a gentle simmer. Let it thicken slightly.
Add Parmesan cheese and stir until melted. Adjust salt and pepper to taste.
Slice the rested chicken and return it to the pan along with the cooked penne. Toss gently to coat everything in the sauce.
Sprinkle with fresh parsley and serve warm.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 540 kcal | Servings: 2 servings