Linguine With Smoked Chicken And Shiitake Mushrooms Recipe

Cook linguine

Bring a large pot of well-salted water (about 1 tbsp salt per 4-6 quarts) to a rolling boil. Add 12 oz linguine and cook until al dente according to package directions (usually 8–10 minutes). Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.

Finish and serve: return drained linguine to the pasta pot or to a large warm skillet with the sauce. Add 1 cup reserved pasta cooking water a little at a time as needed to loosen sauce and help it cling to the pasta. Toss in 1 cup grated Parmesan, 2 tbsp chopped parsley and 1 tsp lemon zest. Adjust seasoning with additional salt and pepper to taste. Sprinkle optional toasted nuts and extra Parmesan on each plate and serve immediately.

Prepare mushrooms and aromatics: Trim shiitake stems and slice caps about 1/4 inch thick. Finely dice 1 shallot and mince 4 garlic cloves.

Sauté mushrooms and shallot: In a large wide skillet over medium-high heat, warm 1 tbsp olive oil and 1 tbsp butter until shimmering. Add sliced shiitake in a single layer (work in batches if necessary) and cook without moving until golden underneath, about 3 minutes, then stir and cook another 2 minutes until browned. Season lightly with a pinch of salt. Push mushrooms to the side, add remaining 1 tbsp butter and the diced shallot, and sauté 1–2 minutes until softened and translucent. Add minced garlic and cook 30–45 seconds until fragrant (do not brown).

Add smoked chicken: Add 12 oz shredded smoked chicken to the skillet and toss with mushrooms and aromatics just to heat through, about 1–2 minutes. Remove mixture from skillet to a plate and keep warm while you make the sauce.

Make a light roux: Over medium heat in the same skillet (wipe out only if burnt bits exist, otherwise leave flavorful fond), add 1 tbsp butter if pan is dry and sprinkle 1 tbsp all-purpose flour. Cook, stirring constantly, 1–1.5 minutes until raw flour smell cooks off and mixture becomes pale and frothy but not brown.

Deglaze and build sauce: Pour in 1 tbsp dry white wine (or substitute 1 tbsp chicken stock) and scrape up any brown bits from the bottom of the pan. Slowly whisk in 3 cups low-sodium chicken stock until smooth. Bring to a gentle simmer and reduce 3–4 minutes until slightly thickened.

Finish the cream sauce: Reduce heat to low and whisk in 3 tbsp heavy cream and 1 cup whole milk in two additions, allowing sauce to come back to a gentle simmer but not boil hard. Whisk in 1 tsp Dijon mustard. Season with 1 tsp salt, 1 tsp black pepper and 1 tsp crushed red pepper flakes (adjust to taste). Simmer 2–3 minutes until sauce coats the back of a spoon.

Combine chicken, mushrooms and sauce: Return the smoked chicken and sautéed mushrooms to the skillet with the sauce and stir to combine. Cook 1–2 minutes to heat through and let flavors marry. Taste and adjust seasoning.

Toss pasta with sauce: Add drained linguine to the skillet (or pour sauce over pasta in the pasta pot). Toss gently to combine, adding reserved pasta water a tablespoon at a time if needed to achieve a silky, clingy sauce that coats the noodles.

Serve: Divide among 4 warmed plates or bowls. Garnish with remaining chopped parsley, toasted nuts if using, extra Parmesan to taste and an optional crack of black pepper. Serve immediately.