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Creamy Mushroom Chicken Pasta Skillet

February 18, 2016 by Michelle 4 Comments

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Nothing is easier than coming home after a long day of work and throwing together an awesome quick meal that doesn’t use a lot of dishes. And for me, in a tiny Brooklyn apartment without a dishwasher, using fewer dishes is a lifesaver. And forget just “fewer,” this recipe uses only ONE pan, which is brilliant.

 

Creamy Mushroom Chicken Pasta Skillet

 

Fewer dishes mean more time spent relaxing, more time with Tai and more time regaining my sanity after a long work day. See, using fewer dishes has only positive benefits. However, the biggest plus is probably the taste. By using the same skillet to brown the chicken and then cook the veggies and pasta, you are retaining so much of the chicken flavor  and automatically seasoning your dish!

 

Creamy Mushroom Chicken Pasta Skillet

 

I’m new to cast iron cooking, but so far I am LOVING it! It’s so easy and I’ve noticed a huge difference in cooking with a non-stick pan vs a cast iron. I think I’m in love….well yeah of course with Tai….and my cast iron 😉

 

 

Creamy Mushroom Chicken Pasta Skillet

Creamy Mushroom Chicken Pasta Skillet

Creamy Mushroom Chicken Pasta Skillet is the one pot meal you'll love!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine American
Servings 4
Calories 653 kcal

Ingredients
  

  • 4 Chicken Thighs
  • 2 Tbsp Olive Oil
  • Salt
  • Pepper
  • Thyme
  • 2 Tbsp Flour
  • 1/2 Cup Diced Mushrooms
  • 1/4 Cup Sliced Mushrooms
  • 1 Clove Garlic Minced
  • 1 1/2 Cups Kale
  • 1/2 Cup Heavy Cream
  • 1 1/2 Cups of water
  • 8 Oz Linguine

Instructions
 

  • In a cast iron skillet, heat oil to a medium-high setting. Season chicken with salt and pepper while the skillet is warming up, then place skin side down in the hot skillet to brown. Let brown for 5 minutes or until the skin is golden. Remove chicken from skillet, then set aside.
  • Using the drippings, add flour to create a roux. Stir flour in completely and cook until it has turned golden. Add mushrooms, garlic, thyme and kale. Sauté for several minutes.
  • Add heavy cream, water and pasta to the skillet. Return the chicken to the skillet and reduce heat to medium. Let simmer until pasta is cooked (more water may be needed) and chicken is cooked through. Then enjoy!

 

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Filed Under: Main Dish, Poultry Tagged With: chicken, creamy, Creamy Mushroom Chicken Skillet, dinner, kale, main, Mains, mushroom, pasta, poultry, recipe, recipes, skillet, the brooklyn cook

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Comments

  1. Shreyashi says

    February 22, 2016 at 11:03 pm

    5 stars
    Oh Michelle, this sounds so terrific. I am travelling this weekend but once I am back, I will definitely be making this. I love chicken and mushroom together and the pasta added in is such a win win 🙂

    Reply
    • Michelle says

      February 23, 2016 at 10:23 pm

      Awww Thanks Shreyashi! Hope you enjoy making it!

      Reply
      • Shreyashi says

        March 13, 2016 at 8:37 am

        5 stars
        Loved your recipe. It is fabulous and then I started experimenting with my version of a skillet pastas. I will be posting a recipe soon on a one-pot pasta soon. I will be adding a note about you in the post since your recipe is the idea that inspired me to try this technique. Thank you once again and cheers!

        Reply
        • Michelle says

          March 14, 2016 at 12:16 pm

          Yay! Glad you liked it!!! I’m so excited to see your recipe 😀

          Reply

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