Creamy Chicken Breast with Pasta

Yum! Made this because I had some mushrooms that I got on sale and it turned out delicious! For me, it was 9/10; hubby was 10/10. I think it could use the onion that I left out (for hubby's sake) and a bit less red pepper flake. At any rate, I would happily make it again :)

 Original recipe credit: https://www.eatwell101.com/creamy-garlic-parmesan-mushroom-chicken-recipe

Recipe below contains my modifications.

Ingredients:

~8 oz. (uncooked weight) penne pasta 

2 large chicken breasts, sliced horizontally

salt and pepper, to taste

~1 tsp. dried oregano, divided

4 T. butter, divided

splash olive oil

16 oz. button mushrooms, sliced

~2 tsp. bottled minced garlic

1/2 c. chicken broth

1/2 c. heavy cream

1/3 c. freshly grated Parmigiano-Reggiano

1/4 c. marinara/pasta sauce (I used Bertolli Five Cheese)

chopped parsley, to taste

~1/8 tsp. red pepper flakes (this is corrected amount) 

Directions:

1. Cook pasta according to package directions.

2. Season the chicken breasts with salt, pepper, and ~1/2 tsp. of the oregano.

 

3. Melt 2 T. of the butter in a large skillet over medium-high heat. Add the splash of olive oil and swirl to combine. Place the chicken breasts in the pan and cook on each side for around 4 minutes, or until cooked through. Transfer chicken to a plate.

4. Reduce heat to medium. Add the remaining 2 T. of butter to the pan. Once melted, add the sliced mushrooms to the pan. Season with salt and pepper, plus the remaining ~1/2 tsp. oregano. Cook, stirring often, until mushrooms begin to soften. Add the garlic and cook for additional 1-2 min.

 

 5. Slowly pour and stir in the chicken broth, followed by the cream, Parmigiano, and marinara sauce. Continue cooking and stirring occasionally for around 3-4 min.

 

6. Stir in the parsley and red pepper flakes. Return the chicken to the pan, stir to coat in the sauce, and let cook for around 1 more minute. Add the pasta and stir to combine all. Serve and enjoy!