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Creamy Chicken and Mushroom Pappardelle with Burrata

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Creamy chicken and mushroom pappardelle with burrata is a rich, comforting pasta dish featuring tender chicken, sautéed mushrooms, and a velvety cream sauce topped with creamy burrata cheese. It’s an indulgent, restaurant-style meal made easily at home.

  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Italian-Inspired
  • Diet: Halal

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

  1. Cook pappardelle in salted water according to package instructions. Reserve 1/2 cup pasta water, then drain.
  2. 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.
  3. In the same skillet, sauté onion until soft. Add garlic and cook until fragrant.
  4. Add mushrooms and cook until browned and tender.
  5. Deglaze the pan with chicken broth or white wine. Simmer and reduce slightly.
  6. Stir in heavy cream and bring to a gentle simmer. Add chicken, Parmesan, and thyme. Stir to combine.
  7. Add cooked pasta and toss to coat. Add pasta water as needed to loosen the sauce.
  8. 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.

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