Creamy Chicken and Mushroom Pasta

Step by step

Method

1. 01

   Cook pasta according to package directions in salted water until al dente. Drain, reserving about 100g of the starchy pasta water, and set aside.

2. 02

   While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add chicken pieces, season with 5g salt and 1.5g black pepper, and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.

3. 03

   Add chopped onion to the same skillet and cook until softened, about 3-4 minutes. Add minced garlic and sliced mushrooms, and cook for another 5-7 minutes, until mushrooms are tender and have released their liquid.

4. 04

   Pour in heavy cream and bring to a gentle simmer. Stir in 50g grated Parmesan, the remaining 5g salt, and 1.5g black pepper. Let it simmer for 2-3 minutes until slightly thickened. If the sauce is too thick, add a splash of the reserved pasta water.

5. 05

   Return cooked chicken and drained pasta to the skillet with the sauce. Toss to combine, ensuring everything is well coated.

6. 06

   Stir in chopped fresh parsley. Serve immediately, garnished with the remaining grated Parmesan.