In a Dutch oven set over medium-high, heat 2 tablespoons of the oil.
3 tablespoons olive oil
Add the sliced chicken to the skillet, season with salt and pepper, and cook until it’s browned and cooked through, 4-5 minutes. Transfer the chicken to a clean plate and set aside.
1½ pounds boneless, skinless chicken breasts, kosher salt and freshly ground black pepper
Heat the remaining oil in the same pot, then add the onion and sauté for 2-3 minutes. Add the sliced mushrooms and cook until tender, about 2 minutes. Stir in the garlic, thyme, and a bit of salt and pepper, and cook for 30 seconds, until fragrant.
Splash the white wine into the pot, scrape the brown bits from the bottom, and simmer until reduced by half.
½ cup white wine
Add the chicken broth and cream. Bring the mixture to a boil, then stir in the pasta. Reduce the heat to medium, cover the pot, and cook 9-10 minutes until it’s al dente, stirring occasionally to avoid clumping.
3½ cups low-sodium chicken broth, 1 cup heavy cream, 16 ounces dry rotini pasta
Stir ¾ cup of the Parmesan into the pot until it’s melted, smooth, and fully incorporated, then add cooked chicken into the pot and simmer until the chicken is heated through.
1 cup freshly grated Parmesan cheese
Garnish with parsley and serve with the remaining cheese.
fresh parsley
Notes
In place of the olive oil, you can use vegetable oil unsalted butter.
In place of the chicken breasts, you can use boneless, skinless chicken thighs.
Feel free to use a mixture of different mushrooms if you prefer.
In place of the white wine, you can use more chicken stock. Add a squeeze of lemon juice to bring the acidity.
In place of the heavy cream, you can use half-and-half, evaporated milk, or a mixture of 1 cup of milk and 2 tablespoons of cornstarch.
Feel free to swap the rotini for penne.
I recommend using fresh mushrooms for the best taste, but canned will work in a pinch.
To clean the mushrooms, you can rinse them, but do not soak them in water. Pat them dry before using.
To save time, you can use fresh pre-sliced mushrooms.
Slowly add the heavy cream to the pot while stirring constantly to prevent curdling.
Storage: Store chicken mushroom pasta in an airtight container in the refrigerator for up to 3 days.