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Cream Team Dream

Chicken, Spinach, and Mushroom Pasta in a Silky Parmesan Cream Sauce

40 minutes
Serves 4
DinnerGluten-freeNut-freeShellfish-freeSoy-free
Herb's take

Classic Italian comfort meets a bit of kitchen science: you'll learn how to build a pan sauce that clings to pasta like a needy lab assistant. The wine-and-cream combo makes this dish a textural and aromatic delight.

Ingredients

Yield
4

Instructions

  1. 01
    Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until just al dente. Reserve 1 cup of pasta water before draining.
  2. 02
    While the pasta cooks, heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the chicken in a single layer. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook until golden and cooked through, about 5-7 minutes, stirring occasionally. Remove chicken to a plate.
  3. 03
    In the same skillet, add remaining 1 tablespoon olive oil and 1 tablespoon butter. Add the sliced mushrooms. Cook, stirring occasionally, until browned and their moisture has evaporated, about 6 minutes. Season with 1/4 teaspoon salt.
  4. 04
    Add the minced garlic and cook for 30 seconds, stirring constantly.
  5. 05
    Deglaze the pan with the white wine, scraping up any brown bits from the bottom. Let it simmer and reduce by half, about 2-3 minutes.
  6. 06
    Lower the heat to medium. Add cooking cream and stir to combine. Simmer for 2 minutes until slightly thickened.
  7. 07
    Return the chicken and any juices to the skillet. Add the spinach and toss until just wilted, about 1 minute.
  8. 08
    Add drained pasta to the skillet. Toss to coat, adding reserved pasta water, a splash at a time, until the sauce is creamy and clings to the noodles.
  9. 09
    Remove from heat. Stir in parmesan cheese and remaining 1 tablespoon butter. Taste and adjust salt and pepper as needed.
  10. 10
    Serve immediately, topped with extra parmesan and a crack of black pepper.

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