Ingredients
- 12 oz pappardelle pasta
- 1 lb boneless, skinless chicken breast or thighs, sliced
- 2 tbsp olive oil
- Salt and pepper, to taste
- 3 cloves garlic, minced
- 1 small onion or shallot, finely chopped
- 8 oz mixed mushrooms (cremini, shiitake, or button), sliced
- 1/2 cup chicken broth or white wine
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tsp fresh thyme or 1 tbsp chopped fresh parsley
- 4 balls burrata cheese (1 per serving)
Instructions
- Cook pappardelle in salted water according to package instructions. Reserve 1/2 cup pasta water, then drain.
- Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper and cook until golden and cooked through. Remove and set aside.
- In the same skillet, sauté onion until soft. Add garlic and cook until fragrant.
- Add mushrooms and cook until browned and tender.
- Deglaze the pan with chicken broth or white wine. Simmer and reduce slightly.
- Stir in heavy cream and bring to a gentle simmer. Add chicken, Parmesan, and thyme. Stir to combine.
- Add cooked pasta and toss to coat. Add pasta water as needed to loosen the sauce.
- Serve in bowls with a ball of burrata on top. Sprinkle with parsley or thyme and serve immediately.
Notes
- Use rotisserie chicken for a faster version.
- Add spinach or kale for a veggie boost.
- Drizzle with truffle oil for a luxurious finish.
- Reheat gently with a splash of cream or broth; add burrata fresh when serving.
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 4g
- Sodium: 520mg
- Fat: 34g
- Saturated Fat: 17g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 150mg