Chicken pasta recipes can be boring, but here is one that is full of rich, earthy flavours thanks to the wild mushrooms. The next time you see some beautiful shiitake, oyster or other wild mushrooms for sale in your market, this is what I suggest you make (well, unless you feel like risotto, in which case make this or this). The thyme and white wine are natural friends with mushrooms and, well, cream is always welcome.
This recipe is actually a semi-repeat of a creamy chicken pasta recipe I made in their early days of this website. I hope the photography quality has improved somewhat?
Although I served it on orzo, I think it would be nicer tossed with some fusilli or farfalle.
Creamy Mushroom and Chicken Pasta(serves 4)
Heat a large skillet to medium. Place a large pot of water on high and add a heavy helping of salt. Lightly salt and pepper each side of the chicken breasts. Add oil to skillet and shake pan to coat. Add chicken and allow to brown on both sides, it should take 5-6 minutes per side. Check the chicken to make sure it is cooked through and remove to a cutting board. Tent with aluminum foil.
Reduce heat to medium low and add butter. Once the butter has melted add mushrooms. Cook, stirring frequently until mushrooms are browned. Meanwhile, start cooking pasta, when it is ready, drain and set aside. Add garlic, shallot, thyme and a gently seasoning of salt and pepper. Cook for another 2 minutes. Sprinkle flour on top of mushroom mixture and cook, stirring for one minute. Add wine and bring to a simmer for another minute. Then stir in stock and cream. Go easy on the stock at first and add more if the sauce gets too thick.
Slice chicken into bite size pieces and add to sauce along with parsley. Cook for another minute to heat through. Taste and correct seasoning if necessary. Serve with pasta.