Creamy chicken and mushrooms pappardelle

This quick, delicious and creamy chicken and mushrooms pappardelle recipe is perfect for a weeknight dinner or to serve to guests.

Perfect combination of smooth pasta tossed with meaty mushrooms and soft chicken bites covered in flavored garlic gravy and topped with savory parmesan cheese and aromatic parsley.

This pasta recipe is so easy to make, comes together in only 20 minutes and uses just a handful of ingredients. This is a real treat for pasta and mushroom lovers and guaranteed to please the entire family.

What are Pappardelle, Tagliatelle and Fettucine?

As per Wikipedia:

Pappardelle are 2-3 cm large, very broad, flat pasta, similar to wide fettuccine, originating from the region of Tuscany.

Tagliatelle are a traditional type of pasta from the Emilia-Romagna and Marche regions of Italy. Individual pieces of tagliatelle are long, flat ribbons that are similar in shape to fettuccine and are typically about 6.5 to 10 mm wide.

Fettuccine is a type of pasta popular in Roman and Tuscan cuisine. It is flat, thick pasta traditionally made of egg and flour.  At about 0.25 inches (6.4 mm), it is wider and thicker than, but similar to tagliatelle.

What mushrooms to use for this recipe?

This recipe calls for cremini mushrooms, but you can use white or Portobello mushrooms.

What ingredients do you need to make the chicken and mushrooms pappardelle?

This pasta recipe is the perfect combination of:

• Chicken breast
• Cremini mushrooms or replace with white, shiitakes, porcini or Portobello
• Garlic for flavor
• Pappardelle pasta but you can use Tagliatelle or Fettucine
• Cream for a delicious creamy sauce
• Salt and pepper
• Parmesan cheese for flavor
• Fresh parsley or dill for garnish
• Crushed red pepper flakes are optional

How to make this creamy chicken and mushrooms pappardelle?

1. Cook the mushrooms: Sauté chicken in oil, cook until softened then add the mushrooms, garlic and season well.
2. Cook the pasta: Cook the pasta al dente according to packet instructions in salted water. Drain the pasta and reserve some cooking water.
3. Finish the sauce and toss in pasta: Add the crème fraiche and parmesan to the mushrooms, mix. Transfer pasta to the sauce and toss. Add pasta water if needed. Serve with extra grated parmesan cheese and chopped parsley. 

How to make this dish into a vegan mushrooms pasta dish?

• Make this dish vegan by skipping the chicken, butter and parmesan – it’s just as delicious!
• In addition you can replace the cream with a splash of soy milk.

Top tips to make the chicken and mushrooms pappardelle recipe:

• Everything can be done in 2 pots and 20 minutes, making this a great weeknight meal.
• Make sure you use fresh mushrooms not canned.
• Clean off the dirt from mushrooms using a damp paper towel. If you wash them they will absorb the water. Do not slice mushrooms too thinly as they will reduce their shape during cooking.
• Cook the pasta until it is just al dente since it will continue to cook when it’s added back to the pan.
• Make sure to reserve some of your pasta cooking water.
• Add few splashes of cream and pasta water at the end of cooking if needed to get a creamier sauce.
• Squeeze lemon juice overtop before serving for a fresh taste.
• Store the chicken mushrooms pasta in an airtight container in the fridge for up to 2 days.

More Quick Pasta Recipes?

Easy garlic mushroom pasta recipe

Beef tortellini soup with peas

Quick Easy Chicken wonton soup with bok choy

Please let me know how your chicken and mushrooms pappardelle turn out in the comments! I love hearing from you. Snap a photo and hashtag it #alexascuisine. 

I love to see your creations on Instagram and Facebook!

Thank you for visiting my blog, commenting, trying my recipes and sharing them on Facebook, Twitter and Pinterest. I appreciate the love.

Alexa

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Recipe

Creamy chicken and mushrooms pappardelle

Alexa's Cuisine

This pasta recipe is so easy to make, comes together in only 20 minutes and uses just a handful of ingredients. Perfect combination of smooth pappardelle tossed with meaty mushrooms and soft chicken bites covered in flavored garlic gravy and topped with savory parmesan cheese and aromatic parsley.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Course Pasta

Cuisine Italian

Servings 4

Ingredients

  

1x2x3x

• 2 tablespoons olive oil
• 1 small onion chopped
• 3 cloves garlic minced
• 1 large chicken breast
• 600 g cremini mushrooms sliced
• 2 tablespoons unsalted butter
• 200 ml heavy cream
• 300 g pappardelle pasta
• salt and pepper to taste
• fresh parsley chopped for garnish
• parmesan cheese finely grated, divided
• crushed red pepper flakes optional

Instructions

 

• Cook the pasta: Cook the pasta in salted water according to packet instructions until al dente. Drain the pasta and reserve some cooking water.
• Cook the chicken and mushrooms:  Meanwhile in a large frying pan sauté chicken cubes in oil over medium heat for about 5 minutes until softened. Remove chicken from pan and set aside on a plate. In the same pan melt the butter and a tablespoon of oil, add the onions, mushrooms, garlic and cook stirring occasionally until liquid is evaporated and mushrooms are brown and softened. Add back the sautéed chicken to mushrooms mixture. Season to taste with salt and pepper. Crushed red pepper flakes are optional.
• Finish the sauce and toss in pasta: Reduce the heat to medium-low and add the cream and parmesan to the mushrooms mixture. Using tongs transfer al dente pasta to the sauce and toss to combine adding a little bit of the reserved pasta starchy water if needed. Simmer for 3 to 4 minutes to allow the pasta to finish cooking and absorb some of the sauce. Taste and season with more salt and pepper if needed.
• Serve: Divide among bowls and top with lemon juice, grated parmesan cheese and chopped parsley. Serve immediately.

Notes

Make sure you use fresh mushrooms not canned for best flavor.

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