With our new Roy Bowls, I am on a pasta-making kick, and I’m delighted to introduce this Mushroom and Chicken Pasta. This is a Roy-approved dish, so you could say I’m feeling pretty excited about it. It’s a perfect dish for weeknight eating, but it’s also great for celebrating.

two roy bowls of mushroom and chicken pasta

The sauce for this dish is simple but takes a little finesse. You’ll want to use a nice dry white wine like a Sauvignon Blanc to make the sauce. It results in a lovely light flavor that beautifully combines with the pasta.

As many of you know I am a huge broccolini fan, and it adds a great crunch to this dish alongside the chicken and mushrooms. With the additions of garlic, parmesan, and some cream, what could be better?

One of the big things that takes a dish like this chicken pasta over the top is warming your bowls. I love to run the past bowl under hot water. Then, I put the serving bowls in the oven at 200ºF. This keeps your pasta at the perfect temperature while you’re eating!

If you make it, be sure to rate and review it below. And if you want to follow along, head to Instagram and Pinterest for more inspiration! If you’re looking for more pastas, definitely check out my Shrimp and Pesto Pasta or Roy’s Mangia.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
mushroom and chicken pasta

Mushroom, Broccolini and Chicken Pasta

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Teri Turner
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 4 servings
  • Category: Pasta
  • Method: Stovetop
Print Recipe

Description

This pasta is a delicious dinner for weeknight eating or for celebrating!

Ingredients

3 tablespoons Kosher salt,  plus more as needed 

1 pound penne pasta

1 bone-in, skin-on chicken breast 

9 tablespoons extra virgin olive oil, divided, plus more for chicken 

Freshly ground black pepper

5 tablespoons butter, divided 

8 oz trumpet mushrooms, chopped or use your favorite special mushroom

6 oz of broccolini, chopped 

5 garlic cloves, thinly sliced 

½ cup dry white wine 

½ cup heavy cream 

2 cups high quality parmesan, divided 

1 tablespoon freshly ground black pepper, plus more for chicken 

1/3 cup parsley, chopped 

Instructions

Preheat oven to 375F. Line a sheet pan with parchment paper.

 

Fill a large stock pot with water, add 3 tablespoons of salt and bring to a boil. Turn down to simmer and cover until ready to cook the pasta. 

 

Rub every crevice of the chicken breast generously with olive oil, then sprinkle with salt and black pepper. 

 

Place on the sheet pan and bake for about 35 minutes. Remove from the oven and brush the top of the chicken with the pan juices. Return to oven for 5 minutes to brown the top. (If more browning is needed, baste again, increase the oven temperature, and bake for another 5 minutes.) Remove the chicken from the oven and let cool. Using your hands, tear the chicken breast into chunks and set aside. See Teri tip below.

 

In a large skillet over medium heat add 2 tablespoons butter and 3 tablespoons extra virgin olive oil, stirring until the butter is melted and combined with the oil. Add the mushrooms and cook until golden brown, for 7 to 9 minutes. Remove and set aside in a large bowl.

 

In the same pan over medium heat, add 1 tablespoon butter and 2 tablespoons olive oil, stirring until melted and combined. Add the broccolini, a pinch of salt and cook until crispy and lightly browned, for 2 -3 minutes.  Remove from heat and transfer to the bowl with the mushrooms.  

 

Bring the hot pasta water back to a full boil, add the pasta and cook according to the package instructions. 

 

In the same sauté pan, over medium heat add 1 tablespoon olive oil and the garlic, and cook for about 30 seconds. Add the wine and cook about 30 seconds. Add 2 tablespoons of butter and 3 tablespoons of olive oil,  stirring to combine and melt the butter. Add the chicken, vegetables, and all the juices in the bowl,  stirring to combine. Add ½ cup heavy cream and stir to combine and bring to heat, about 1 minute. Add 1 cup parmesan and stir until combined.

 

Warm a large serving bowl. Add some sauce to the bottom of the bowl.  Then add the cooked pasta to the bowl and top with the remaining sauce. Add black pepper and toss. Top with chopped parsley. I like to add the remaining 1 cup parmesan and toss it all together. Or, keep it a little lighter and omit this final cup of parmesan. If the sauce becomes too thick, add pasta water 1/4 cup at a time and toss. Serve.

Notes

Teri Tip: Make sure not to place the baking dish with the chicken in it on marble, so the chicken won’t get overly cold.