Chicken Mushroom Pasta (Creamy & Easy!)

A 20-minute chicken mushroom pasta made simply, with a bit of wine and cooking water, just like the Italians do it. So delicious!

📝 Ingredients

• 1 tablespoon olive oil (for cooking)
• 10 ounces chicken breast ((or thigh) chopped into small pieces and tossed with a little salt and black pepper to taste.)
• 6 ounces pasta ((dried or fresh) I like pappardelle, but tagliatelle, linguine, fettuccine or any other pasta will work too.)
• 9 ounces mushrooms
• 1 clove garlic (crushed)
• 1/4 cup white wine ((or chicken stock if you prefer))
• 1 lemon (zest only)
• 4 tablespoons crème fraiche ((or heavy/double cream))
• 1 bunch fresh parsley ((small) washed and chopped finely)
• grated parmesan cheese (to serve)

👨‍🍳 Instructions

1. 1Stir fry chicken, then remove and set aside.: Heat up the oil in a large pan. Then stir fry the chicken for a few minutes on a medium-high heat until cooked through. Remove from the pan and set aside for now.
2. 2Soften mushrooms, then add garlic and wine.: Add the mushrooms to the pan you cooked the chicken in. Cook until softened (a few minutes). Add the garlic and cook for a minute longer, then add the wine and let sizzle for a moment.
3. 3Cook pasta al dente.: Meanwhile, cook the pasta until 'al dente' (just cooked), or a couple of minutes less than it says on the package.
4. 4Add zest, creme fraiche or cream, parsley and cooked chicken.: Now add the lemon zest to the pan, followed by the crème fraiche or cream and most of the parsley. Then stir the cooked chicken back into the mushroom mixture.
5. 5Add pappardelle and toss together well, adding extra cooking water if necessary.: Lift the pappardelle out of the cooking water and add directly to the pan using kitchen tongs. Toss everything together well, then add enough cooking water to make the dish loose and silky.
6. 6Serve topped with parmesan.: Serve out into two bowls. Sprinkle with the rest of the parsley and parmesan to taste.