Print
Description
A simple and delicious one-pot pasta dish featuring creamy chicken, tender Brussels sprouts, and earthy mushrooms.
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 pound pasta (such as fettuccine or penne)
- 1 pound Brussels sprouts, trimmed and halved
- 8 ounces mushrooms, sliced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1/4 cup grated Parmesan cheese (optional, for serving)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Add chicken pieces and cook until browned on all sides. Remove chicken from the pot and set aside.
- Add Brussels sprouts and mushrooms to the pot. Cook for 5-7 minutes, stirring occasionally, until slightly softened.
- Add minced garlic and cook for 1 minute more until fragrant.
- Return the chicken to the pot. Add pasta, chicken broth, salt, and pepper.
- Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until pasta is cooked al dente and most of the liquid has been absorbed. Stir occasionally to prevent sticking.
- Stir in the heavy cream and cook for 2-3 minutes until heated through and the sauce has thickened slightly.
- Serve immediately, topped with Parmesan cheese if desired.
Notes
- You can substitute chicken thighs for chicken breasts if preferred.
- Other vegetables like broccoli or bell peppers can be added.
- Adjust seasoning to your taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: One-Pot
- Cuisine: Italian-American