Chicken Pasta, Wild Mushroom Cream Sauce, Artichoke Hearts, Parmesan Recipe
Make Chicken Pasta, Wild Mushroom Cream Sauce, Artichoke Hearts, Parmesan Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Ingredients
Method
Directions
- 1
Cook the Pasta
In a large pot of boiling salted water, cook the pasta according to package instructions until al dente. Drain and set aside.
- 2
Prepare the Chicken
While the pasta is cooking, season the chicken breasts with salt and pepper. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chicken and cook for about 6-7 minutes on each side, or until fully cooked. Remove from skillet and let rest before slicing.
- 3
Sauté the Mushrooms and Garlic
In the same skillet, add the remaining tablespoon of olive oil. Add the wild mushrooms and sauté for about 5 minutes until they start to soften. Stir in the minced garlic and cook for an additional minute until fragrant.
- 4
Make the Cream Sauce
Pour in the heavy cream and bring to a simmer. Allow it to cook for 3-4 minutes until slightly thickened. Stir in the artichoke hearts and half of the parmesan cheese. Season with salt and pepper to taste.
- 5
Combine Everything
Add the cooked pasta to the skillet with the cream sauce. Toss well to combine and ensure the pasta is coated with the sauce. Slice the cooked chicken and place it on top.
- 6
Serve
Garnish with the remaining parmesan cheese and chopped parsley before serving. Enjoy your delicious chicken pasta with wild mushroom cream sauce!