This dish is for pasta lovers and everything is done in 30 minutes – from start to finish! Absolutely amazing pasta, deliciously seasoned with red pepper flakes and generously coated in a rich and creamy Parmesan cheese sauce.
Everything is cooked in one pan with perfectly seasoned chicken, sun-dried tomatoes and mushrooms.
One pan only – which means taking a vacation away from the sink! In our house, no matter how many dishes we wash, there always seem to be more.
While making this delightful dinner, why not enjoy a glass of red wine in the process? It will set you in the right mood for the right bottle of wine in no time.
Mushrooms here are meaty and comforting, and chicken is super flavorful with the perfect amount of spice.
Soft and moist mushrooms, amazing taste from sun-dried tomatoes, hints of garlic, Italian seasoning, paprika and red pepper flakes. And you only need very little of sun-dried tomatoes – 1/4 of cup.
I prefer to cook whole chicken breasts and then slice them. Alternatively, you can cut chicken first and cook it already sliced. Here’s a link on how to perfectly sear chicken breasts.When you cook mushrooms, make sure to cook them on medium high heat. You don’t have too cook them for too long – only enough to soften them, about 3-4 minutes. I also like to add spices at this point.Making the sauce is very easy. Add 1 tbsp flour into cooked mushrooms. Next add chicken broth and heavy cream and simmer for 3-4 minutes. Remove from heat and slowly whisk in shredded Parmesan cheese – until the cheese melts.
How to add cheese and not have it clump. When your sauce is ready for the cheese, remove it from the heat. If it’s really hot, let it cool a few minutes. The sauce only needs to be hot enough to melt the shredded or grated cheese. Do not add the cheese to the sauce while is still sitting over the heat, as that can cause the cheese to overcook.
Decorate with leaves of fresh basil or parsley (optional).
For other popular chicken recipes see Balsamic Chicken with Brussels Sprouts and Apples and Chicken Pasta in Creamy White Wine Parmesan Sauce).
- 1 pound boneless and skinless chicken breasts
- 1 teaspoon Italian seasoning (thyme, oregano, basil - combined)
- ½ teaspoon salt
- ½ teaspoon paprika
- ¼ teaspoon red pepper flakes
- 2 tablespoons olive oil
- 10 oz. package of fresh mushrooms, sliced
- 4 garlic cloves, minced
- ¼ cup sun-dried tomatoes, drained and chopped
- 1 tbsp flour
- 1 cup heavy cream
- 1.5 cup chicken broth, sodium free
- 1/2 cup Parmesan cheese, shredded
- ½ tsp salt
- Fresh basil, for garnish (optional)
- 8 oz fettuccini pasta
- CHICKEN: Paper towel dry the chicken and generously season with Italian seasoning, salt, pepper and a pinch of red pepper flakes. Heat 1 tbsp olive oil in a large deep skillet. Add chicken breasts and cook on medium high heat for a total of 4 minutes on each side until nicely browned for a total of 8 minutes. Remove from pan.
- PASTA: In the meantime bring a large pot of salty water to boil, add pasta and cook it according to instructions. Drain the pasta, but do not rinse.
- SAUCE: Add 1 more tablespoon olive oil to the now empty skillet and make sure it’s hot. Add sliced mushrooms and garlic with a little bit of Italian seasoning and cook for about 3 minutes. Add diced sun-dried tomatoes and cook for a couple of minutes longer. Add 1 tbsp flour and stir it until no longer white. Add chicken broth and heavy cream and simmer for 3-4 minutes. Remove from heat and slowly whisk in shredded Parmesan cheese - until the cheese melts. Taste the sauce and add ½ tsp salt (if using sodium free chicken broth).
- ADDING CHICKEN AND PASTA: Cut cooked chicken in 1 inch pieces and add them back to the pan with sauce. Next add Fettuccini into the sauce and continue cooking the sauce with the pasta and chicken in it for a couple more minutes, stirring to coat them well. Season with more salt if necessary. Serve with additional shredded Parmesan and basil, if desired. Add a couple of leaves of basil for decoration (optional).
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