The perfect creamy sauce : pasta : flavor ratio. this pasta comes out so creamy . So perfectly decadent and ingredient used in kitchens all over the world.
This post is dedicated to all of you who are still going out to eat at the Olive Garden.
This is a super simple, very flavorful pasta dish for one at an “Italian Style Family Restaurant.” …Plus, you’ll be using fresh, delicious ingredients. No jelly-like cream sauces from a can here. just put it with the same volume of chicken broth.
I also used pre-sliced mushrooms but only because the store was out of whole mushrooms. I would prefer to small parts of my own and slice them thinner than these were… but you can’t have everything in life, right?
If you’re not a fan of parsley, you could also stir in some fresh baby spinach because we all know that spinach, mushrooms, cream and chicken play well together. Parsley just happens to be far less expensive and I like it all the same.
tips:
- Using evaporated milk ensures a creamy result with half of normal creamy pasta recipes. You can substitute with half and half or cooking cream if you wish! you can use heavy cream or thickened cream.
- I sear the chicken thighs first to enjoy the crispy texture through the creamy pasta. You’re more than welcome to leave the chicken thighs in the pot, and continue cooking on from Step 2.
- Using freshly grated parmesan cheese enhances the flavour in the Chicken Pasta sauce.
INGREDIENTS
- 2 Tbsp olive oil
- 1/2 yellow onion
- 3 cloves garlic
- 1 lb. mushrooms
- 2 Tbsp all-purpose flour
- 1 cup chicken broth
- 1/2 cup white wine
- 1/2 cup half & half
- 1/2 tsp dried thyme
- salt and pepper to taste
- 1/4 bunch fresh parsley
- 2 oz. Parmesan
- 8 oz. pasta
- 2 boneless, skinless chicken breasts.
- Roughly chop the parsley and stir it in with the drained pasta. Grate about 2 ounces of parmesan over top (or top each serving individually). Slice the chicken and serve each bowl of pasta with a few slices of chicken.
