Creamy Chicken and Mushroom Pasta Skillet


8 oz dry farfalle pasta (bow-ties)

1 lb boneless, skinless chicken breast, cut into bite-sized cubes

1 shallot, minced

1 tsp minced garlic

1 tbsp oil

20 oz sliced cremini mushrooms (or whatever mushrooms you have on hand)

1/2 cup beef or chicken broth

1/2 cup cream

1/2 tsp salt

1/4 tsp black pepper

1/4 cup Parmesan cheese (or to taste)

fresh minced parsley for serving


 Heat up the oil in a large skillet over high heat. Add the chicken and cook for about six minutes, until cooked through. Remove chicken to a plate and drizzle in a teeny more oil in your pan. Reduce heat to medium/low and add the minced shallot, followed by the garlic, mushrooms and a pinch of salt. Cook until mushrooms are juicy---about five minutes. Then, slowly stream in the broth and cream. Add the chicken back to the sauce and bring to simmer for a couple minutes.

Cook the pasta in boiling salted water. Drain and add pasta to the sauce. Add the salt, pepper, parmesan cheese and parsley. Serve.


15 minutes