© Sunshine Urbaniak
Creamy Chicken Mushroom Pasta with Red Pepper
I once worked in a restaurant in Oakland, California that served this creamy pasta with chicken, andouille sausage, mushrooms, and red bell pepper that I loved ordering. As usual, eventually, I ended up trying to recreate it at home. This recipe doesn’t have the sausage because it adds some heat and my kids don’t appreciate that. But for those that like heat, please add it, it’s amazing! I add it in when I have dinner parties where my kiddos will be eating something else.
One thing I changed about this recipe is how I make the cream sauce. I prefer cream sauce to be on the lighter side so I use only a cup of half-and-half with the addition of fat-free milk, chicken stock, and pasta water. But don’t worry it’s still very rich and creamy in flavor with fresh garlic and more garlic (powder), parmesan cheese, plus lots of fresh parsley and basil. The cream sauce has depth of flavor but has a lighter consistency so you don’t feel weighed down after you eat it. When serving, I top it off with more freshly chopped parsley and basil for more freshness with every bite. Don’t forget some fresh bread for soaking up the extra sauce. Enjoy!
Creamy Chicken Mushroom Pasta with Red Pepper
Servings: 4
AuthorSunshine UrbaniakCategoryDinnerTotal Time45 minsINGREDIENTS
DIRECTIONS
Bring a large stockpot of water and 1/2 tsp of salt to a boil. Add linguine and cook until al dente, about 11-13 min. While pasta cooks, heat 2 Tbsp olive oil a large saucepan over medium heat. Add onion, garlic, and chicken, and a sprinkle of salt and cook for 5 min. Then add bell pepper, mushrooms, 1 tsp salt, 1/4 tsp pepper, and 1/4 tsp garlic powder. Cook and stir for another 5 min. then pour into a bowl; keep warm.
To same saucepan, add milk, half-and-half, chicken stock, 1/4 cup of pasta water, parsley, basil, 1/2 tsp salt, 1/4 tsp pepper, 1/4 tsp garlic powder and a pinch of red pepper flakes. Mix well and bring to a low boil (about 5-7 min.) and whisk in the flour. Next, pour the chicken and vegetables back into the sauce, plus 1/3 cup parmesan cheese; mix well and lower the heat. Warm through another 5 min., mixing well.
Drain the linguine and with tongs put 80% of the noodles into the saucepan and mix in. When serving, top with fresh chopped parsley and basil.
Ingredients
Directions
Bring a large stockpot of water and 1/2 tsp of salt to a boil. Add linguine and cook until al dente, about 11-13 min. While pasta cooks, heat 2 Tbsp olive oil a large saucepan over medium heat. Add onion, garlic, and chicken, and a sprinkle of salt and cook for 5 min. Then add bell pepper, mushrooms, 1 tsp salt, 1/4 tsp pepper, and 1/4 tsp garlic powder. Cook and stir for another 5 min. then pour into a bowl; keep warm.
To same saucepan, add milk, half-and-half, chicken stock, 1/4 cup of pasta water, parsley, basil, 1/2 tsp salt, 1/4 tsp pepper, 1/4 tsp garlic powder and a pinch of red pepper flakes. Mix well and bring to a low boil (about 5-7 min.) and whisk in the flour. Next, pour the chicken and vegetables back into the sauce, plus 1/3 cup parmesan cheese; mix well and lower the heat. Warm through another 5 min., mixing well.
Drain the linguine and with tongs put 80% of the noodles into the saucepan and mix in. When serving, top with fresh chopped parsley and basil.
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