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Chicken with Creamy Mushroom Zucchini Pasta


Silky Tagliatelle with Herb-Roasted Chicken, Wild Mushrooms and Zucchini Ribbons in Garlic Cream Sauce

Ingredients:

  • 12 oz tagliatelle pasta (or fettuccine)
  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 tablespoons olive oil, divided
  • 2 teaspoons Italian herbs
  • 3 cloves garlic, minced
  • 8 oz cremini mushrooms, sliced
  • 4 oz shiitake mushrooms, stems removed and caps sliced
  • 2 medium zucchini, spiralized or cut into thin ribbons
  • 1 small yellow onion, finely diced
  • 1½ cups heavy cream
  • ½ cup chicken broth
  • ½ cup grated Parmesan cheese, plus more for serving
  • 2 tablespoons fresh thyme leaves
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon lemon zest
  • Salt and freshly ground black pepper to taste
  • Red pepper flakes (optional)


Directions:

  1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve ½ cup of pasta water before draining.
  2. While water is heating, season chicken pieces with salt, pepper, and 1 teaspoon Italian herbs.
  3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown and cooked through, about 6-7 minutes. Remove chicken from pan and set aside.
  4. In the same skillet, add remaining olive oil. Add onions and cook until translucent, about 3 minutes.
  5. Add garlic and mushrooms to the skillet and cook until mushrooms are golden brown and have released their moisture, about 5-7 minutes.
  6. Add zucchini ribbons and remaining Italian herbs. Cook for 2-3 minutes until zucchini is slightly softened but still has some bite.
  7. Reduce heat to medium-low. Pour in chicken broth and heavy cream, stirring to combine. Let simmer for 3-4 minutes until slightly thickened.
  8. Return chicken to the pan. Add Parmesan cheese and stir until melted and sauce is creamy.
  9. Add cooked pasta to the skillet and toss to coat in the sauce. If sauce is too thick, add a splash of reserved pasta water.
  10. Stir in fresh thyme, parsley, and lemon zest.
  11. Season with salt and pepper to taste.
  12. Serve immediately, garnished with additional Parmesan cheese and red pepper flakes if desired.


Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes

Kcal: 520 kcal | Servings: 4 servings