Wild Mushroom & Thyme Chicken Alfredo with Pappardelle

Wild Mushroom & Thyme Chicken Alfredo with Pappardelle ingredients

• 1.25 lbs boneless, skinless chicken thighs
• 1 tbsp olive oil
• 0.5 tsp salt
• 0.25 tsp black pepper
• 12 oz pappardelle pasta
• 12 oz mixed wild mushrooms (e.g., cremini, shiitake, oyster), sliced
• 2 medium shallots, finely chopped
• 3 cloves garlic, minced
• 1 tbsp fresh thyme leaves
• 0.5 cup dry white wine (like Pinot Grigio)
• 0.5 cup unsalted butter
• 1.5 cups heavy cream
• 1 cup grated Parmesan cheese
• 0.25 tsp freshly grated nutmeg
• 0.5 tsp salt
• 0.25 tsp black pepper
• 2 tbsp fresh parsley, chopped

Watch how to make Wild Mushroom & Thyme Chicken Alfredo with Pappardelle

Follow the key cooking steps, then use the full instructions below for measurements and timing.

How to make Wild Mushroom & Thyme Chicken Alfredo with Pappardelle

1. Pat 1.25 lbs boneless, skinless chicken thighs dry and season with 0.5 tsp salt and 0.25 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat.
2. Sear the chicken thighs for 5-7 minutes per side, until golden brown and cooked through (internal temperature of 165°F/74°C). Remove from skillet, let rest for 5 minutes, then slice into bite-sized pieces or strips.
3. In the same skillet (add a little more olive oil if needed), add 12 oz sliced mixed wild mushrooms. Sauté over medium-high heat for 5-7 minutes, stirring occasionally, until they release their moisture and start to brown.
4. Add 2 chopped shallots and 3 minced garlic cloves to the mushrooms. Cook for another 2-3 minutes until shallots are softened and fragrant. Stir in 1 tbsp fresh thyme leaves.
5. Pour in 0.5 cup dry white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let the wine simmer for 2-3 minutes until mostly evaporated.
6. Bring a large pot of generously salted water to a boil. Add 12 oz pappardelle pasta and cook according to package directions until al dente. Reserve 1 cup of the pasta cooking water before draining.
7. While pasta cooks, reduce heat to medium-low for the mushroom mixture. Add 0.5 cup unsalted butter and 1.5 cups heavy cream to the skillet. Bring to a gentle simmer, stirring frequently.
8. Gradually whisk in 1 cup grated Parmesan cheese until the sauce is smooth and creamy. Stir in 0.25 tsp freshly grated nutmeg, 0.5 tsp salt, and 0.25 tsp black pepper. If the sauce is too thick, add a splash of the reserved pasta water.
9. Add the drained pappardelle pasta and sliced chicken to the Alfredo sauce with the mushrooms, tossing gently to combine and coat everything evenly.
10. Serve immediately, garnished with 2 tbsp fresh chopped parsley and an extra sprinkle of Parmesan cheese.

More recipes you might like

Browse related collections

Cook smarter with Recipe Genius

Generate recipes, build meal plans, and create shopping lists with Recipe Genius.