Recipe 🇮🇹🍝
An elegant Northern Italian-inspired pasta dish featuring garganelli, tender chicken, earthy mushrooms, garlic, and a light Parmesan sauce.
Ingredients (Serves 4)
- 400g garganelli pasta
- 2 chicken breasts, cut into bite-sized pieces
- 300g cremini or button mushrooms, sliced
- 2 tbsp extra virgin olive oil
- 30g unsalted butter
- 3 cloves garlic, minced
- 150ml chicken stock
- 80g freshly grated Parmigiano-Reggiano
- ½ cup reserved pasta water
- 2 tbsp fresh parsley, chopped
- Salt and freshly ground black pepper
Instructions
1. Cook the pasta
- Bring a large pot of salted water to a boil.
- Cook the garganelli until al dente.
- Reserve ½ cup of the pasta water, then drain.
2. Cook the chicken
- Heat the olive oil in a large skillet over medium-high heat.
- Season the chicken with salt and pepper.
- Cook for 5–6 minutes until golden and fully cooked.
- Remove the chicken and set aside.
3. Cook the mushrooms
- In the same skillet, melt the butter.
- Add the mushrooms and cook until golden, about 6–8 minutes.
- Stir in the garlic and cook for 30 seconds.
4. Make the sauce
- Pour in the chicken stock and simmer for 2–3 minutes.
- Return the chicken to the skillet.
- Add the cooked garganelli and a splash of the reserved pasta water.
- Gradually stir in the Parmigiano-Reggiano until a smooth, light sauce forms.
5. Finish
- Sprinkle with fresh parsley.
- Toss everything together until the pasta is evenly coated.
6. Serve
- Plate immediately.
- Garnish with extra Parmigiano-Reggiano and freshly ground black pepper.
Chef’s Tip 🇮🇹
Garganelli’s ridges and hollow shape are perfect for capturing the light Parmesan sauce and small pieces of chicken and mushrooms. For the best flavor, use freshly grated Parmigiano-Reggiano and avoid overcooking the mushrooms so they retain their texture.
Final result: A comforting Italian-inspired pasta with juicy chicken, golden mushrooms, and a silky Parmesan coating that highlights the simple elegance of Italian cooking. 🍄🐓🍝
