Ingredients
- 1 lb boneless chicken (breast or thighs)
- 8 oz cream cheese
- 2 cups chicken broth
- 4 cloves garlic, minced
- 8 oz rotini or penne pasta
- 1 cup shredded cheddar cheese
- 1/4 cup fresh herbs (parsley or chives)
- 8 oz mushrooms (cremini or button), sliced
- Olive oil for sautéing
- Salt and pepper to taste
Instructions
- Begin by cooking your choice of pasta according to the package instructions. Drain and set aside.
- While the pasta is cooking, heat a large skillet over medium heat. Add a drizzle of olive oil and toss in the chopped garlic. Sauté for about a minute until fragrant.
- Add in the diced chicken, cooking until no longer pink, about 5-7 minutes, seasoning generously with salt and pepper.
- Once the chicken is cooked through, stir in sliced mushrooms and allow to cook down until tender.
- Lower the heat and add in the cream cheese. Stir until it melts and combines.
- Gradually pour in the chicken broth, stirring continuously until it simmers.
- Sprinkle in the shredded cheese and herbs, stirring until well incorporated.
- Finally, toss in the cooked pasta, ensuring it’s coated in that dreamy sauce, and cover for another minute on low heat.
- Serve warm, garnished with more fresh herbs and cheese if desired.
Notes
For a vegetarian version, swap out chicken for turkey or a plant-based protein and use a dairy-free cream cheese alternative.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Paleo