Ingredients

The following ingredients have 4 Servings
  • 1 lb | 500 g boneless skinless chicken thighs, ((or breasts))
  • Salt and pepper, (to season)
  • 2 tbsp olive oil, (divided)
  • 1 onion, (diced)
  • 4 cloves garlic, (minced (or 1 tablespoon minced garlic))
  • 1/2 cup (125 ml) dry white wine, ((optional))
  • 8 oz (250 g) brown mushrooms, (sliced)
  • 2 cups (500 ml) chicken broth, (or stock)
  • 1 1/2 cups (375 ml) heavy cream, divided ((thickened cream, light cream, evaporated milk can also be used))
  • Extra salt and pepper, (to taste)
  • 8 oz (250 g) dry pasta, (penne or fettuccini)
  • 1 1/2 cups freshly grated parmesan cheese
  • Fresh chopped parsley, (to garnish)

Instruction

  • Season chicken thighs with salt and pepper.
  • Heat half of the oil in a large pot over medium-high heat. Add the chicken thighs and sear on both sides until golden brown and cooked through. Remove chicken and set aside.
  • Add the remaining oil in the pot. Fry onion until transparent, stirring occasionally (about 2 minutes). Sauté the garlic until fragrant (30 seconds), then add in the white wine and allow to reduce to half (about 4-5 minutes). Add the mushrooms and cook for about a minute, while stirring occasionally.
  • Pour in broth and 1 cup of cream (or evaporated milk); season with salt and pepper. Bring to a gentle simmer then add the pasta. Mix well, reduce the heat to a slow simmer while stirring occasionally, until pasta is al dente (about 15 minutes). 
  • Stir in the parmesan cheese until it melts through the sauce. Remove from heat immediately and slowly add in 1/4-1/2 cup remaining cream if sauce it too thick for your liking. Adjust salt and pepper to your taste.
  • Slice the chicken into strips and stir through the pasta. Garnish with fresh parsley and extra parmesan, if desired