Fowl Play in Cream Sauce
Chicken, Spinach, and Mushroom Pasta with White Wine Cream
40 minutes
Serves 4
DinnerGluten-freeNut-freeShellfish-freeSoy-free
Herb's take
Inspired by classic Italian-American comfort, this dish will teach you how to build a velvety cream sauce from scratch while keeping each ingredient’s character intact. Get ready to see why pasta water is the unsung hero of glossy, restaurant-worthy sauces.
Ingredients
Yield
4
Instructions
- 01Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente, about 1-2 minutes less than package instructions. Reserve 1 cup pasta water, then drain.
- 02While the pasta cooks, heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the chicken, season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, and sauté until golden and cooked through, about 6-7 minutes. Transfer to a plate.
- 03Add remaining olive oil and 1 tablespoon butter to the same skillet. Toss in the mushrooms and cook until browned and their liquid evaporates, about 5 minutes.
- 04Lower the heat to medium, add the garlic, and sauté for 30 seconds until fragrant, do not let it brown.
- 05Pour in the wine and scrape up any browned bits on the pan. Simmer until most of the wine has reduced, about 2 minutes.
- 06Add the cooking cream and the rest of the butter. Stir to combine, then return the chicken (plus any juices) to the pan.
- 07Add the spinach, turning gently just until wilted.
- 08Toss in the drained pasta and half the parmesan. Stir well, adding pasta water a splash at a time to loosen the sauce until it clings silkily to the noodles.
- 09Season with remaining salt and black pepper, tasting for balance.
- 10Serve immediately, topped with the remaining parmesan.
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