Chicken & Mushroom Pasta Recipe

Cook pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Add 12 oz linguini and cook until al dente according to package instructions (usually 9–11 minutes). Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta and set aside while you finish the sauce.

Season and grill chicken

Pat 2 chicken breasts dry. Lightly pound to even thickness (about 3/4 inch) if needed. Brush both sides with 1 tablespoon olive oil and season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Preheat a grill pan or outdoor grill over medium-high heat until hot. Grill chicken 4–6 minutes per side, or until internal temperature reaches 165°F (74°C) and juices run clear. Remove from heat, tent with foil and rest 5 minutes, then slice thinly against the grain. Reserve juices on the cutting board for extra flavor in the sauce if desired.

Cook bacon

In a large skillet over medium heat, add 4 slices bacon and cook until crisp, turning occasionally (about 6–8 minutes). Remove bacon to a paper towel-lined plate and reserve 1–2 tablespoons bacon fat in the pan. Chop the cooled bacon into bite-sized pieces and set aside.

Sauté mushrooms, shallot and garlic

If bacon didn't render 1–2 tablespoons fat, add 1 tablespoon olive oil and 2 tablespoons unsalted butter to the skillet and heat until shimmering. Add 12 oz mixed mushrooms (sliced or torn) in a single layer if possible and let them brown undisturbed 3–4 minutes. Toss and continue to cook another 3 minutes until golden and any released liquid has mostly evaporated. Push mushrooms to the side, add remaining 1 tablespoon butter, then add 1 minced shallot and sauté 1–2 minutes until translucent. Add 3 minced garlic cloves and cook 30–45 seconds until fragrant. Stir mushrooms, shallot and garlic together.

Deglaze with white wine

Increase heat to medium-high. Pour 3 tablespoons dry white wine into the skillet to deglaze, scraping up any browned bits from the bottom. Let the wine reduce by about half (1–2 minutes).

Add stock and cream

Add 1 cup low-sodium chicken stock and bring to a gentle simmer. Let reduce slightly for 2–3 minutes. Reduce heat to medium-low and stir in 1 cup heavy cream. Simmer gently for 3–4 minutes until sauce thickens slightly.

Finish sauce with herbs, cheese & seasoning

Stir in 1 teaspoon chopped fresh thyme, 2 tablespoons chopped fresh parsley, 3 tablespoons grated Parmesan, and 1 teaspoon lemon zest. Taste and season with salt and freshly ground black pepper to taste. If the sauce is too thick, add reserved pasta cooking water, 2 tablespoons at a time, until you reach a silky consistency that will coat the pasta (use up to the reserved 1 cup as needed).

Toss pasta with sauce

Add the drained linguini directly to the skillet with the cream-mushroom sauce (or return sauce to a large mixing pan if your skillet is small). Toss gently to combine and coat the pasta, adding additional reserved pasta water as needed to loosen the sauce so it clings to the noodles.

Add bacon and finish

Fold in the chopped crispy bacon and drizzle 1 teaspoon extra-virgin olive oil over the pasta. Toss once more, then remove from heat.

Plate and top with chicken

Divide the pasta among 4 plates. Top each portion with sliced grilled chicken. Sprinkle extra grated Parmesan and additional chopped parsley for garnish. Serve immediately.