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Pollo e Funghi alla Crema

Prep 20 minutes | Cook 40 minutes | Advanced | Serves 4 | Italian

This dish is a celebration of rustic Italian warmth, blending tender chicken and earthy mushrooms into a creamy pasta that evokes the simplicity and depth of a Tuscan kitchen. It’s the kind of meal that makes you pause mid-bite, savoring each nuanced flavor that whispers tales of the Italian countryside.

Method

1. Step 1: Preheat the oven to 180°C (350°F).
2. Step 2: Cook the pasta in a large pot of salted boiling water until al dente. Drain and set aside.
3. Step 3: In a large skillet, heat olive oil over medium heat. Add the sliced chicken breasts, season with salt and pepper, and cook until golden brown and cooked through. Remove from the skillet and set aside.
4. Step 4: In the same skillet, add the minced garlic and sliced mushrooms. Sauté until the mushrooms are golden and tender.
5. Step 5: Pour in the white wine, scraping up any brown bits from the bottom of the pan. Allow the wine to reduce by half.
6. Step 6: Lower the heat and stir in the heavy cream, Parmesan, and dried thyme. Simmer gently until the sauce thickens slightly.
7. Step 7: Return the chicken to the skillet, add the cooked pasta, and toss to coat everything evenly in the creamy sauce. Adjust seasoning if necessary.
8. Step 8: Transfer the skillet to the oven and bake for 15 minutes until the top is slightly golden.
9. Step 9: Garnish with chopped parsley before serving.

Serving suggestion

Garlic bread: Crusty Italian bread baked with garlic and butter, perfect for soaking up the creamy sauce.

A crisp Pinot Grigio complements the creamy sauce beautifully.