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Creamy Parmesan Mushroom Chicken
This easy chicken dinner is delicious and satisfying!
Course
30-minute meal, dinner
Cuisine
American, Italian
Prep Time
10
minutes
Cook Time
20
minutes
Servings
4
servings
Author
Marlynn Schotland, Urban Bliss Life
Ingredients
2
tablespoons
olive oil
12
ounces
of linguine
4
thinly sliced chicken breasts
1
large garlic clove, minced
1½
cups
sliced crimini mushrooms
1
cup
whipping cream
1
cup
chopped spinach
1
teaspoon
dried tarragon
½
teaspoon
dried thyme
¼
teaspoon
ground sage
¼
cup
freshly grated Parmigiano Reggiano, plus more for serving
½
teaspoon
kosher salt
¼
teaspoon
ground black pepper
chopped tarragon and/or thyme (optional), for serving
Instructions
Boil water in a saucepan and cook linguine according to package directions.
Evenly season both sides of each chicken breast with salt and pepper.
Add oil to a large pan and sauté chicken over medium heat, about 3-4 minutes on each side. Remove chicken and set aside on a plate.
Lower heat to medium-low, add mushrooms, saute for 1 minute, then add the cream.
Add spinach and herbs, then saute for about 2-3 more minutes.
Add ¼ cup grated Parmigiano Reggiano and swirl into the sauce.
Return chicken to the pan and mix lovingly with the sauce and saute all together for another minute or so.
Serve with the pasta, and top with more Parmigiano Reggiano and any fresh herbs (optional)
Notes
Store in an airtight container in the refrigerator for up to 3 to 4 days.