Ingredients
1lbchicken thighs,or chicken breasts, boneless skinless
salt and pepper
2tbspolive oil,divided
1onion,diced
4clovesgarlic,(or 1 tbsp minced garlic)
½cupdry white wine,optional
8ozbrown mushrooms,sliced
2cupschicken brothx,or stock
1½cupsheavy cream,or thickened cream, light cream, or evaporated milk
extra salt and pepper,to taste
8ozdry pasta,(penne or fettuccini)
1½cupsparmesan cheese,freshly grated
fresh parsley,chopped, to garnish
Preparation
Season chicken thighs with salt and pepper.
Heat half of the oil in a large pot over medium-high heat. Add the chicken thighs and sear on both sides until golden brown and cooked through. Remove chicken and set aside.
Add the remaining oil in the pot. Fry onion for about 2 minutes until transparent, stirring occasionally.
Sauté the garlic until fragrant, then add in the white wine and allow to reduce to half. This will take about 4 to 5 minutes. Add the mushrooms and cook for about 1 minute, while stirring occasionally.
Pour in broth and 1 cup of cream (or evaporated milk); season with salt and pepper.
Bring to a gentle simmer then add the pasta. Mix well, reduce the heat to a slow simmer for about 15 minutes while stirring occasionally, until pasta is al dente.
Stir in the parmesan cheese until it melts through the sauce. Remove from heat immediately and slowly add in the remaining cream if sauce seems too thick. Adjust salt and pepper to taste.
Slice the chicken into strips and stir through the pasta. Garnish with fresh parsley and extra parmesan, if desired
