Restaurant Quality Chicken and Mushroom Pasta in 25 Minutes

By Chef Jack Ovens · 25 min

Ingredients

Instructions

1. Bring a pot of salted water to a boil. Cook the pasta for 1 minute less than the packet says. Drain, keeping some of the pasta water.
2. Mix the chicken with paprika, salt and pepper. Heat a pan over medium-high, add sun-dried tomato oil or olive oil, and sear the chicken for 2 minutes per side. Remove and chop into bite-sized pieces.
3. In the same pan over medium-high heat, add butter, shallot and mushrooms. Season with salt and sauté 5-6 minutes, until browned and dry. Add garlic and sauté 1 minute.
4. Add parsley, oregano, basil, cream, sun-dried tomatoes, salt and pepper. Bring to a boil, then reduce to low and simmer 5-6 minutes until the cream has thickened.
5. Add the spinach and cook 1-2 minutes until wilted. Taste and adjust seasoning. Add the cooked pasta, the chicken and the Parmesan, and mix well. Loosen with reserved pasta water as needed. Remove from heat.
6. Serve in bowls and top with parsley or basil, cracked black pepper and grated Parmesan.

Summarized from Chef Jack Ovens's video. Watch it for the details.

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