Chicken Chanterelle Pasta in Cream Sauce
Chicken Chanterelle Pasta in Cream Sauce is a comforting, flavor-packed dish made with tender chicken, golden chanterelles, and a rich, creamy sauce tossed with penne. Finished with fresh parsley and parmesan, it’s a simple yet elegant pasta perfect for cozy weeknights.
Ingredients
- 2 chicken breasts boneless, skinless
- 0.5 l about 2 cups fresh chanterelles, cleaned, roughly chopped
- 1 medium onion finely chopped
- 1 garlic clove minced
- 1 tbsp olive oil 1 tbsp extra if needed for cooking the onions.
- 1 tbsp butter
- 2 dl ¾ cup heavy cream
- 1 small bunch fresh parsley stems and leaves separated, finely chopped
- Salt and freshly ground black pepper to taste
- 2-4 tbsp Parmesan cheese, freshly grated(plus extra for serving) plus extra for serving
- 300 g 10 oz penne pasta or tagliatelle
Instructions
Cook the pasta:
- Bring a large pot of salted water to a boil and cook penne until al dente. Reserve ½ cup of the cooking water, then drain.
Prepare the chicken:
- Slice chicken breasts into strips. Season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook the chicken until golden and cooked through. Transfer to a plate and set aside.
Brown the chanterelles:
- In the same pan, add the butter and the chanterelles. Cook over medium-high heat without stirring too much until the mushrooms release their liquid and become golden. Remove and set aside with the chicken.
Sauté onion and garlic:
- Then sauté the onion for 3–4 minutes until softened. Add a little extra olive oil if needed. Stir in garlic and cook for another 1 minute.
Make the sauce:
- Return the chicken and chanterelles to the pan. Pour in the cream, season with salt and pepper, and let simmer gently for 5 minutes. Add a splash of reserved pasta water if needed to loosen the sauce. Add parsley stems.
Combine with pasta:
- Add the drained pasta to the sauce, sprinkle in about 2-4 tablespoons of parmesan, and toss well to coat evenly.
Finish and serve:
- Divide the pasta into bowls, sprinkle with parmesan, and garnish with the parsley leaves. Serve warm.
Notes
- Save half of the parsley to add at the end. The stems bring flavor to the sauce, while fresh leaves brighten the finished dish.
- This pasta pairs wonderfully with a crisp green salad or rustic bread on the side.
- For variation, try using tagliatelle instead of penne, or swap parsley with basil for a different flavor profile.
- For an extra burst of flavor, drizzle some parsley oil on top before serving. It makes the dish even more vibrant and aromatic. (You can find the recipe for the parsley oil here)