Creamy Tomato Chicken and Mushroom Pasta

Creamy Tomato Chicken and Mushroom Pasta

from claudiastable.com
45 min

Creamy dreamy Tomato, Chicken and Mushroom Pasta perfect for date nights and weeknights alike.

Ingredients

  • 1 lb Rigatoni pasta (or any tubular pasta)
  • 2 tbsp olive oil (extra virgin)
  • 1 whole shallot (peeled and finely chopped)
  • 1 lb chicken breast cutlets (chopped)
  • 2 cloves garlic (finely minced)
  • 1 lb Baby Portabella Mushrooms (sliced)
  • 2 cups heavy whipping cream
  • 1 cup tomato puree
  • 1/2 cup white or rose wine (dry)
  • 1/2 cup ripe roma tomato (seeded and finely chopped)
  • 1 tsp salt (kosher)
  • 1/2 tsp pepper (black, ground)
  • 2 cups parmesan cheese* (grated or finely shredded + extra for serving)
  • 1/2 cup parsley (Italian, leaves only, chopped)

Directions

  1. 1

    Cook pasta to package instructions. Reserve 1 cup of pasta water.

  2. 2

    In a large skillet or dutch oven, on medium high, heat olive oil until glistening.

  3. 3

    Saute shallots for about 3 minutes until lightly browned.

  4. 4

    Add chicken and garlic and sauté for about 10 minutes and until chicken is cooked through and no pink remains.

  5. 5

    Add a pinch of kosher salt.

  6. 6

    Add sliced mushrooms, stir and cook about 5 minutes.

  7. 7

    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.

  8. 8

    After ten minutes, stir in parmesan cheese* and stir until fully melted.

  9. 9

    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.

  10. 10

    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.

  11. 11

    Serve with a little chopped parsley and more shredded, grated or sliced parmesan cheese.