Oyster Mushroom Chicken Pasta (Print-Friendly Version)

Tender chicken and earthy oyster mushrooms in a luscious Parmesan cream sauce tossed with pasta—perfect for a cozy dinner!

# What You Need:

→ Pasta

01 - 340g fettuccine or spaghetti

→ Protein

02 - 450g boneless skinless chicken thighs, sliced

→ Vegetables

03 - 2 cups oyster mushrooms, sliced
04 - 2 cups broccoli florets
05 - 3 cloves garlic, minced

→ Sauce

06 - 240ml heavy cream
07 - 240ml chicken broth
08 - 100g grated Parmesan cheese
09 - 1 tbsp butter

→ Seasonings

10 - 2 tbsp olive oil
11 - 1/2 tsp salt
12 - 1/4 tsp black pepper
13 - 1 sprig fresh rosemary (for garnish)

# How to Make It:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions. Reserve 120ml pasta water, then drain and set aside.
02 - In a large skillet, heat 1 tbsp olive oil over medium-high heat. Add chicken slices, season with salt and pepper, and cook until golden brown and cooked through. Remove and set aside.
03 - In the same skillet, add the remaining olive oil. Sauté garlic for 30 seconds, then add oyster mushrooms and broccoli. Cook until mushrooms are tender and broccoli slightly softened.
04 - Stir in chicken broth and heavy cream. Simmer for 3–4 minutes. Add Parmesan cheese and butter, stirring until melted and creamy.
05 - Return chicken to the skillet. Add pasta and toss well. Use reserved pasta water as needed to loosen the sauce.
06 - Plate pasta and top with fresh rosemary for garnish. Serve warm.

# Additional Tips:

01 - For a richer flavor, let the sauce simmer an additional 2-3 minutes to reduce slightly.

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