Creamy Chicken and Mushroom Pappardelle with Burrata
A rich and simple pasta dish featuring tender chicken, soft mushrooms, and a silky cream sauce, topped with burrata.
Ingredients
Pasta and Proteins
- 12 oz pappardelle pasta
- 1 lb chicken breast, sliced thin
Vegetables and Aromatics
- 8 oz mushrooms, sliced (cremini or button)
- 3 cloves garlic, minced
- 1 small onion, chopped
Sauce Ingredients
- 2 tbsp olive oil
- 2 tbsp butter
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan
- 1 tbsp lemon juice
- Salt and black pepper to taste
Toppings
- 1 ball burrata (for topping)
- Fresh parsley, chopped for garnish
Instructions
Preparation
- Cook pappardelle in salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain.
- Season chicken with salt and pepper. Heat olive oil in a large pan and cook chicken until golden and cooked through. Remove from the pan and set aside.
- In the same pan, add butter and sauté onion until soft. Add mushrooms and cook until they release their juices. Add garlic and cook for 1 minute.
Making the Sauce
- Pour in chicken broth and scrape the browned bits from the pan. Add heavy cream and bring to a gentle simmer.
- Stir in grated Parmesan until smooth. Add lemon juice, salt, and pepper. If the sauce is too thick, add reserved pasta water a splash at a time.
- Return chicken to the pan and toss with the sauce. Add cooked pappardelle and mix until coated.
Serving
- Serve on plates with torn burrata on top and garnish with chopped parsley.
Notes
Serve hot for the best texture with burrata. Pair with a green salad or steamed vegetables. Store leftovers in an airtight container in the fridge for up to 3 days.