Creamy Italian Chicken Pasta

Ingredients

• 200 g Chicken fillet (cut into cubes or strips)
• 100 g Pasta (spaghetti, linguine or penne) (dry weight)
• 30 ml Thick crème fraîche (about 2 tablespoons)
• 50 g Button mushrooms (washed and sliced)
• 1 Shallot (finely chopped)
• 1 Garlic clove (crushed or minced)
• 5 g Fresh chives (chopped, or basil instead)
• 20 g Grated Parmesan (plus extra for finishing)
• 1 c. à café Sweet paprika (for color and flavor)
• 1 c. à soupe Extra‑virgin olive oil
• to taste Sea salt (fleur de sel)
• to taste Freshly ground black pepper

Instructions

1. Prepare the ingredients

   Cut the chicken fillet into uniform cubes or strips. Clean the mushrooms and slice them into strips. Mince the shallot, chop the garlic and chop the chives.

   Time: PT5M

2. Boil the pasta

   In a large pot of salted water (1 tbsp coarse salt), bring to a boil and add the pasta. Cook according to the time indicated on the package for al dente.

   Time: PT10M

   Temperature: boiling water

3. Sauté the chicken and vegetables

   In a skillet, heat the olive oil over medium heat. Add the chicken, mushrooms, shallot and garlic. Sprinkle with paprika, salt and pepper. Sauté for 5‑7 minutes until the chicken is golden and the vegetables are tender.

   Time: PT7M

   Temperature: medium

4. Deglaze and make the sauce

   Add 2‑3 tablespoons of pasta cooking water to the pan, then stir in the crème fraîche and half of the grated Parmesan. Mix well until you obtain a silky sauce.

   Time: PT3M

   Temperature: medium

5. Simmer the sauce

   Cover the pan and let the sauce simmer over low heat for 10 minutes, stirring occasionally. The sauce should slightly reduce and coat the pieces.

   Time: PT10M

   Temperature: low

6. Combine the pasta and sauce

   Drain the pasta and add it directly to the skillet. Toss to coat well with the sauce. Cook uncovered for 2‑3 minutes to evaporate excess liquid.

   Time: PT3M

   Temperature: medium

7. Finishing and serving

   Sprinkle the remaining grated Parmesan, the chopped chives and, if desired, a light dusting of paprika. Serve immediately.

   Time: PT2M

Nutrition Facts

Calories

750

Protein

35 g

Carbohydrates

70 g

Fat

30 g

Fiber

3 g

Ingredient Substitutions

• Instead of Chicken fillet: turkey, veal escalope
• Instead of Pasta (spaghetti, linguine or penne): gluten‑free pasta, whole‑wheat pasta
• Instead of Thick crème fraîche: liquid cream, thick Greek yogurt
• Instead of Button mushrooms: porcini mushrooms, chanterelle mushrooms
• Instead of Shallot: red onion, white onion
• Instead of Garlic clove: garlic powder (½ tsp)
• Instead of Fresh chives: basil, flat‑leaf parsley
• Instead of Grated Parmesan: Pecorino, Grana Padano
• Instead of Sweet paprika: Espelette pepper (spicier)
• Instead of Extra‑virgin olive oil: rapeseed oil, butter
• Instead of Sea salt (fleur de sel): fine salt
• Instead of Freshly ground black pepper: white pepper

Equipment Needed

• Pot or large saucepan
• Skillet or sauté pan
• Ladle
• Colander or skimmer
• Cutting board
• Chef's knife
• Cheese grater
• Wooden spoon or spatula

Critical Steps — Do Not Skip

• Cut the chicken into uniformly sized pieces for even cooking.
• Deglaze with pasta cooking water to achieve a silky sauce thanks to the starch.
• Do not let the sauce stick to the bottom of the pan while simmering over low heat.

Chef Tips from the Video

• Use high‑quality Parmesan (Parmigiano Reggiano) for authentic flavor.
• A drizzle of lemon‑infused olive oil before serving adds extra freshness.
• Add a pinch of freshly grated nutmeg with the cream for more depth.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for 2‑3 days.

Freezer: Freezing creamy pasta is not recommended; the texture deteriorates.

Room temperature: Do not leave the dish at room temperature for more than 2 hours.

Make-Ahead Tips

• Pre‑cook the chicken and keep it refrigerated; reheat with the sauce.
• The sauce can be made ahead and gently reheated with a little cooking water.