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Creamy Garlic Mushroom Chicken Pasta Hug

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4.1 from 61 reviews

This Creamy Garlic Mushroom Chicken Cavatappi is a comforting and flavorful pasta dish featuring tender chicken breast, sautéed mushrooms, and a rich garlic mushroom cream sauce. The sauce is made creamy with Parmesan cheese and cream of mushroom soup, enhanced by the use of reserved pasta water to create a velvety texture that clings perfectly to the cavatappi pasta. Ready in about 45 minutes, this dish is perfect for a satisfying weeknight dinner for four.

Ingredients

Scale

Pasta

  • 16 oz cavatappi pasta
  • Salt (for pasta water)

Chicken

  • 1 lb chicken breast, cut tender-style
  • 1–2 tbsp olive oil
  • Salt, black pepper, garlic powder, onion powder, crushed red pepper, paprika (for seasoning chicken)

Sauce and Vegetables

  • 3 tbsp butter
  • Sliced mushrooms (as much as you like, approximately 8 oz recommended)
  • ~17 g minced fresh garlic (about 4 cloves)
  • 1 can (10.5 oz) cream of mushroom soup
  • 1/4–1/2 cup water
  • 6 oz shredded Parmesan cheese
  • 1/4–1/2 cup reserved pasta water
  • Parsley flakes (for garnish)
  • Italian seasoning (to taste)

Instructions

  1. Cook Chicken: Heat a saucepan over medium to medium-high heat and add olive oil. Season one side of the chicken breast with salt, black pepper, garlic powder, onion powder, crushed red pepper, and paprika. Place the chicken seasoned side down onto the hot oil and cook for 4–6 minutes per side until cooked through. Remove chicken from the pan and allow it to rest.
  2. Boil Pasta Water: In a second pot, bring salted water to a boil to cook the pasta.
  3. Melt Butter and Prepare Chicken: Reduce heat on the chicken pan to low and add butter, melting it gently. While the butter melts, slice or dice the rested chicken into bite-sized pieces.
  4. Sauté Mushrooms: Increase the heat to medium or medium-high and add sliced mushrooms to the pan in a flat, even layer. Fry mushrooms for 3 minutes without stirring, then stir and repeat until mushrooms turn golden brown and tender, approximately 6–8 minutes total.
  5. Add Garlic: Add the minced garlic to the mushrooms and cook for about 1 minute until fragrant, careful not to burn the garlic.
  6. Create Sauce: Stir in the cream of mushroom soup and gradually add 1/4 cup water. Add up to 1/2 cup water as needed until the sauce reaches your preferred thickness. Bring the sauce to a gentle simmer, cover the pan, and stir every 2–3 minutes for about 5 minutes to meld flavors.
  7. Add Parmesan Cheese: Stir in the shredded Parmesan cheese until it melts into a smooth, creamy sauce.
  8. Cook Pasta: Cook the cavatappi pasta in the boiling salted water according to package directions until al dente. Drain the pasta, reserving 1/4–1/2 cup of the pasta water.
  9. Adjust Sauce Consistency: Add small splashes of reserved pasta water to the sauce to thin it and create a glossy, emulsified texture that will cling to the pasta.
  10. Combine Chicken and Sauce: Return the sliced chicken to the pan with the sauce. Allow it to warm together over low to medium heat for 3–5 minutes so the flavors meld and chicken heats through.
  11. Toss and Serve: Toss the creamy mushroom chicken sauce with the cooked cavatappi pasta. Serve hot, garnished with additional Parmesan cheese and parsley flakes for a fresh finish.

Notes

  • Reserved pasta water is crucial for smoothing and thinning the sauce, helping it cling better to the pasta.
  • Using the same pan for cooking chicken and the sauce captures all the flavorful browned bits, intensifying the dish’s taste.
  • Adjust the amount of red pepper and seasoning to your spice preference.
  • You can substitute cream of mushroom soup with homemade cream sauce for a fresher taste.
  • For a richer dish, add a splash of heavy cream or milk along with the soup.
  • Chop fresh parsley at the end if available for more vibrant garnish.
  • Ensure chicken is fully cooked to an internal temperature of 165°F (74°C) before resting.

Find it online: https://yumfoodusa.com/creamy-garlic-mushroom-chicken-pasta-hug/