1-Cooking chicken mushroom pasta starts with simple steps that lead to a creamy, delicious result. First, bring a pot of water to a boil and cook 10 oz of dried pasta until al dente, which usually takes about 8-10 minutes. Don’t forget to reserve 1/2 cup of the pasta water before draining; this helps adjust the sauce later and keeps everything smooth.

2-Next, season 2-3 thinly sliced boneless chicken breasts with salt and pepper. Heat 1 tablespoon of olive oil and 1 tablespoon of unsalted butter in a large skillet over medium-high heat. Sear the chicken for about 2 minutes per side until it’s browned and cooked through, then remove it from the pan to rest. This step locks in the juices and adds great flavor to the dish.

3-Now, in the same pan, add the remaining 1 tablespoon of olive oil and cook 1/2 cup of chopped white onion for 2-3 minutes until it’s lightly browned. Stir in 3 cups of sliced mushrooms and cook for another 2 minutes until they start to soften. For added depth, pour in 1/2 cup of white wine and let it simmer until it’s reduced by half, which takes about 2 minutes.

4-Then, add 1/2 cup of chicken stock and 1/2 cup of heavy cream to the pan, stirring to combine. Take the pan off the heat to stir in the mixture of 1 teaspoon cornstarch and 1 tablespoon water, which will help thicken the sauce. Return it to the heat and simmer for 2-3 minutes until the sauce thickens nicely.

5-Finally, return the cooked chicken to the pan and cook for 30 seconds to heat through. If the sauce seems too thick, stir in some of the reserved pasta water to reach the right consistency. Add 1 tablespoon of chopped parsley, then season to taste with salt and pepper. Serve the chicken and sauce over the drained pasta for a complete meal that serves four in just 30 minutes total.