- Level
- easy
- Prep Time
- 20 mins
- Cooking Time
- 30 mins
- Serves
- 4
Ingredients
- 1 ½ lb
- boneless, skinless chicken breasts (about 4 breasts), cut into strips
- 675 g
- 2 tbsp
- olive oil
- 30 ml
- ½ lb
- white or crimini mushrooms, sliced
- 225 g
- 1
- garlic clove, finely chopped
- 4 cups
- chicken broth
- 1 litre
- ¾ lb
- linguine
- 340 g
- ¾ cup
- 15% cooking cream or 35% cream
- 180 ml
- 1 cup
- fresh Parmesan cheese, grated, plus more for serving
- 70 g
Directions
- Step 1
- In a large pot over high heat, cook the chicken in 1 tbsp (15 ml) of the oil. Season with salt and pepper. Set aside on a plate.
- Step 2
- In the same pot, cook the mushrooms in the remaining oil until golden. Season with salt and pepper. Add the garlic and continue to cook for 1 minute.
- Step 3
- Add the broth to the pot and bring to a boil. Add the pasta. Cook over medium-high heat for 8 to 10 minutes or until the pasta is al dente, stirring occasionally. There should still be some liquid at the bottom of the pot. Add more broth or water as needed.
- Step 4
- Add the cream and Parmesan to the pot. Continue to cook for 2 minutes or until the sauce is creamy. Mix well. Add the chicken. Stir gently. Add more broth or water to thin out the sauce as needed. Adjust the seasoning.
- Step 5
- Serve the pasta in bowls. Sprinkle with more Parmesan.
