Creamy Chicken Artichoke Mushroom Pasta Recipes

CHICKEN WITH ARTICHOKES AND MUSHROOMS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Coat a large casserole dish with cooking spray or mist with olive oil.
• Combine salt, paprika, and pepper, and sprinkle over chicken cubes.
• Melt 2 tablespoons butter in a large skillet over medium-low heat. Add the chicken and lightly brown on all sides, about 4 minutes. Transfer to the casserole dish. Remove artichoke hearts from the marinade and place among the chicken cubes. Reserve 1 tablespoon of the marinade for later.
• Melt remaining butter in the same skillet over medium heat. Add mushrooms and stir until lightly browned, about 3 minutes. Combine flour and thyme; stir into the mushrooms. Mix chicken broth, sherry, and Dijon mustard together. Gradually add to the skillet, stirring constantly until lightly thickened. Taste and season with salt and pepper if needed.
• Pour the sauce over the chicken and artichokes. Drizzle with the reserved artichoke marinade. Cover.
• Bake in the preheated oven until chicken is no longer pink in the center, 15 to 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Garnish with chopped parsley.

MACARONI GRILL'S SCALOPPINE DI POLLO (CHICKEN CUTLETS)

Steps:

• Gather the ingredients.
• To a medium saucepan set over medium heat, add lemon juice and white wine. Bring to a boil and reduce by one-third.
• Add cream and simmer until mixture thickens (3 to 4 minutes). Slowly add butter until completely incorporated.
• Season with salt and pepper. Remove from heat and keep warm.
• Gather the ingredients.
• Cook pasta in a large pot of salted water until al dente . Remove from heat and drain. Keep warm.
• Dredge chicken in flour and set aside. Heat oil and butter in a large skillet. Add chicken and sauté, turning once, until brown and cooked through. Remove chicken from pan and reserve.
• Add pancetta, mushrooms, artichoke hearts, and capers. Heat until mushrooms soften and are cooked. Return chicken to pan.
• Add half the butter sauce to chicken mixture and toss. Taste and adjust seasonings, adding more sauce if needed.
• Place cooked pasta on each plate and add chicken mixture over pasta. Garnish with parsley.
• Alternatively, mix pasta and chicken mixture together. Toss with butter sauce and serve. Source: Romano's Macaroni Grill

CREAMY CHICKEN, ARTICHOKE & MUSHROOM PASTA

Steps:

• 1. Dissolve bouillon cubes in boiling water. Cook spaghetti according to directions and drain. Set aside.
• 2. In deep skillet, heat olive oil and butter over high heat. Sear chicken tenders until golden brown, about 5-7 minutes per side.
• 3. Remove chicken to a plate and set aside. When cool tear chicken into bite size pieces and set aside.
• 4. Over medium heat add flour to pan drippings and make a blonde roux. Cook for about 5 minutes. If you're using fresh onion add that to roux and cook for another 3-4 minutes but don't brown the roux.
• 5. While stirring constantly gradually add the chicken broth, making sure all lumps are removed. Add milk until gravy reaches a smooth, thin consistency.
• 6. Reduce heat to low, add sherry, chicken, artichoke hearts, green onions, dried minced onion (if using), granulated onion & garlic, white pepper and mushrooms. Let simmer for about 20 minutes, stirring occasionally.
• 7. If sauce starts to get too thick add a little more milk. Simmer another 5 minutes and add cheese and stir until completely melted.
• 8. Taste for seasoning and add as needed. Ladle sauce over spaghetti and sprinkle with parsley. Serve along with garlic french bread. Enjoy!

ARTICHOKE AND MUSHROOM PASTA

Steps:

• Cook pasta in pot of salted boiling water until al dente.
• Drain. Toss pasts with 1 Tbs oil.
• Heat 2 Tbs oil in heavy large skillet over medium-high heat.
• Add mushrooms, garlic and oregano; saute until golden, about 4 minutes.
• Add artichokes; saute 3 minutes.
• Add stock, lemon juice and peel and crushed red pepper and cook until slightly thickened, about 5 minutes.
• Add butter; whisk until just melted.
• Add pasta and parsley; toss until pasta is coated and heated through.
• Add 3/4 cup cheese and toss to coat.
• Season with Salt and Pepper.
• Transfer to a large bowl to serve and top with remaining cheese.

CREAMY SPINACH ARTICHOKE CHICKEN

Steps:

• In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate.

CREAMY CHICKEN, MUSHROOM, AND SPINACH PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and transfer to a serving bowl or a deep platter.
• Meanwhile, heat olive oil in a large skillet over medium-high heat for 1 to 2 minutes. Season tenders with salt and pepper, place in the hot oil, and cook until lightly brown on one side, 3 to 4 minutes. Turn and cook on the other side until light brown, an additional 3 to 4 minutes. Transfer chicken to a plate.
• Add mushrooms and onion to the hot skillet and cook until onion is lightly browned, 4 to 5 minutes. Stir in garlic and cook for 1 minute. Stir in chicken broth and mustard, season with salt and pepper, and cook for 5 minutes. Return chicken tenders to skillet and submerge them in the broth mixture. Cook until chicken is no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken and place on top of the cooked pasta.
• Continue to cook the sauce until slightly thickened, about 3 minutes. Turn off heat and stir in cream. Add spinach stir until slightly wilted, about 1 minute. Pour sauce over chicken and pasta. Sprinkle with Parmesan cheese and garnish with parsley.

CREAMY ARTICHOKE PASTA

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions for al dente.
• Meanwhile, blend the drained artichoke hearts, 1/4 cup water, 1/4 teaspoon salt and 1/4 teaspoon pepper in a high-powered blender until completely smooth. Set aside.
• Heat the olive oil in a large high-sided skillet or braiser over medium heat. Add the roasted red peppers, olives, capers and red pepper flakes and sauté until warmed through, about 2 minutes. Stir in the garlic and a drizzle of oil if needed. Continue to cook, stirring frequently, until the garlic is slightly softened but not brown, about 1 minute. Stir in the blended artichoke hearts, then reduce the heat to low.
• When the pasta is ready, reserve 1 cup of the pasta water, then drain the pasta and add it directly to the skillet with the artichoke sauce. Add about 1/2 cup of the reserved pasta water and toss together until the sauce and water become a cohesive creamy mixture, add more pasta water as needed. Turn off the heat. Add the basil and parsley, toss to combine and serve.