Ingredients:

  • 450g (1 lb) pasta (penne, fettuccine, or your favorite shape)
  • Water, for boiling
  • Salt, for seasoning pasta water
  • 680g (1.5 lbs) boneless, skinless chicken breasts, cut into 2.5cm (1-inch) cubes
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp dried thyme
  • 1/4 tsp black pepper
  • 1/4 tsp salt
  • 2 tbsp olive oil
  • 450g (1 lb) mixed mushrooms (cremini, shiitake, oyster), sliced
  • 1 medium onion, finely chopped (approx. 1 cup)
  • 3 cloves garlic, minced
  • 1/2 cup (120ml) dry white wine (such as Sauvignon Blanc or Pinot Grigio)
  • 1 cup (240ml) chicken broth
  • 1/2 cup (120ml) heavy cream
  • 1/4 cup (30g) grated Parmesan cheese, plus more for serving
  • 2 tbsp chopped fresh parsley, for garnish
  • Salt and black pepper, to taste

Instructions:

  1. Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain, reserving about 1/2 cup of pasta water.
  2. In a bowl, toss chicken with olive oil, garlic powder, thyme, salt, and pepper.
  3. Heat 1 tbsp olive oil in the large skillet over medium-high heat. Add chicken and cook until browned and cooked through (internal temperature of 74°C/165°F), about 5-7 minutes. Remove chicken from skillet and set aside.
  4. Add remaining olive oil to the skillet. Add onions and cook until softened, about 5 minutes. Add mushrooms and cook until softened and browned, about 8-10 minutes, stirring occasionally. Add minced garlic and cook for 1 minute more, until fragrant.
  5. Pour in white wine and scrape up any browned bits from the bottom of the pan. Simmer until the wine is reduced by half, about 2-3 minutes.
  6. Pour in chicken broth and bring to a simmer. Cook until the sauce has slightly thickened, about 5 minutes. Stir in heavy cream and Parmesan cheese. Season with salt and pepper to taste.
  7. Add the cooked chicken and drained pasta to the sauce. Toss to coat. If the sauce is too thick, add a splash of reserved pasta water. Serve immediately, garnished with fresh parsley and extra Parmesan cheese.