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When it comes to comfort food, few dishes can compete with the richness and heartiness of a creamy pasta. The “Creamy Dreamy One-Pot Chicken and Mushroom Pasta” is an exemplary recipe that encapsulates the essence of home-cooked goodness, all while being remarkably quick and easy to prepare. This dish brings together tender chicken thighs, earthy mushrooms, and al dente pasta enveloped in a luscious cream sauce, making it a favorite for busy weeknight dinners and cozy family gatherings alike.

Creamy One-Pot Chicken and Mushroom Pasta

Savor the comfort of a home-cooked meal with this Creamy Dreamy One-Pot Chicken and Mushroom Pasta. This easy recipe combines juicy chicken thighs, earthy cremini mushrooms, and tender pasta in a rich, velvety cream sauce, perfect for busy weeknights or cozy gatherings. Enjoy minimal cleanup with a one-pot preparation that melds flavors beautifully. Elevate your dinner experience with this deliciously satisfying dish that’s sure to please everyone at the table.
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Ingredients
  

2 tablespoons olive oil

1 pound (450g) boneless, skinless chicken thighs, diced into bite-sized pieces

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and black pepper, to taste

8 ounces (225g) cremini mushrooms, cleaned and sliced

3 cloves garlic, minced finely

1 teaspoon dried basil

1 teaspoon dried oregano

4 cups (960ml) chicken broth (preferably low-sodium)

12 ounces (340g) fettuccine or spaghetti, uncooked

1 cup (240ml) heavy cream

1 cup (100g) grated Parmesan cheese, plus extra for serving

Fresh parsley, chopped, for garnish

Instructions
 

Sauté Chicken: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the diced chicken thighs. Sprinkle with garlic powder, onion powder, salt, and black pepper. Sauté for about 5-7 minutes, stirring occasionally, until the chicken is browned and thoroughly cooked. Remove the chicken from the pot, transferring it to a plate, and set aside.

    Cook Mushrooms: In the same pot, add the sliced cremini mushrooms. Cook for approximately 4-5 minutes, stirring frequently, until they are tender and nicely browned. Add the minced garlic, dried basil, and oregano, stirring for an additional 1-2 minutes until the garlic is fragrant.

      Combine Ingredients: Return the cooked chicken to the pot with the sautéed mushrooms. Carefully pour in the chicken broth and bring the mixture to a rolling boil. Once boiling, add the uncooked fettuccine, ensuring the pasta is fully submerged in the broth. Stir it gently to prevent sticking.

        Cook the Pasta: Reduce the heat to medium-low, cover the pot, and allow it to simmer for 10-12 minutes, stirring occasionally. Continue cooking until the pasta reaches al dente perfection and most of the liquid has been absorbed.

          Make it Creamy: Lower the heat further to prevent boiling, then stir in the heavy cream and grated Parmesan cheese. Mix everything thoroughly until the cheese is completely melted and the sauce is rich and creamy. Taste and adjust seasoning with additional salt and pepper if desired.

            Serve: Remove the pot from heat and let it sit for a couple of minutes to allow the sauce to thicken slightly. Spoon the pasta into serving bowls, garnishing with fresh chopped parsley and a sprinkle of Parmesan cheese for an extra touch.

              Enjoy: Serve hot, and savor the delightful creaminess of your one-pot chicken and mushroom pasta!

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings