Creamy Tomato Chicken and Mushroom Pasta
Ana | Claudia's Table
Creamy dreamy Tomato, Chicken and Mushroom Pasta perfect for date nights and weeknights alike.
from 1 vote
1 large skillet
1 pasta pot
or any tubular pasta
peeled and finely chopped
chicken breast cutlets
Baby Portabella Mushrooms
heavy whipping cream
white or rose wine
ripe roma tomato
seeded and finely chopped
grated or finely shredded + extra for serving
Italian, leaves only, chopped
Cook pasta to package instructions. Reserve 1 cup of pasta water.
In a large skillet or dutch oven, on medium high, heat olive oil until glistening.
Saute shallots for about 3 minutes until lightly browned.
Add chicken and garlic and sauté for about 10 minutes and until chicken is cooked through and no pink remains.
Add a pinch of kosher salt.
Add sliced mushrooms, stir and cook about 5 minutes.
Add wine, tomato puree, fresh tomato, heavy cream, salt and pepper. Stir until fully combined and turn heat to medium low and simmer for about 10 minutes.
After ten minutes, stir in parmesan cheese* and stir until fully melted.
Add 1/2 cup of pasta water and stir more if needed. The pasta water will thicken the sauce but the sauce overall will still be on the thinner side.
Toss sauce into pasta in pasta pot and gently toss until the pasta is fully coated. You will notice the sauce thicken a bit more once it's being tossed into the hot pasta.
Serve with a little chopped parsley and more shredded, grated or sliced parmesan cheese.
*Use real parmesan cheese for this recipe.
chicken and mushroom sauce, cream tomato sauce, Pink sauce, Rosa sauce, Rosso sauce
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