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A pan of creamy chicken and mushroom pasta on a white background. Mushrooms, forks, and a plate of the dish are in the background.

One Pan Creamy Chicken and Mushroom Pasta

An easy, creamy, 30-minute chicken dinner
4.67 from 3 votes
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Course: Main Course
Cuisine: American
Diet: Lower Carb, Heart Healthy
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 servings
Calories: 480kcal
Author: Anne Danahy, RD

Ingredients

  • 1 pound chicken breast boneless, skinless
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground pepper
  • 1 tablespoon olive oil
  • 1 small onion diced
  • 1 pound baby Bella mushrooms stemmed and sliced
  • 3 cloves garlic minced
  • 1 tablespoons flour
  • 2 tablespoons tomato paste
  • 3 cups low sodium Chicken Stock
  • 1 teaspoon dried tarragon
  • 8 ounces dried pasta noodles Pappardelle or other flat noodles
  • 3/4 cup Greek yogurt full fat

Instructions

  • Cut each chicken breast in half lengthwise. Lay them on plastic wrap, place another piece of plastic wrap on top, and using the flat side of a meat mallet, pound them a few times to tenderize the chicken and ensure that each piece is even thickness.
  • Pat the chicken breast pieces dry, and sprinkle them with salt and pepper.
  • Heat the oil in a large sauté pan with a lid over medium-high heat. Saute the chicken breasts until golden on each side (about 3 minutes per side). Don't pull them away from the pan. When they're ready to turn, they will lift up easily.
  • Remove the chicken from the pan, and place on a plate, and set aside.
  • Add the onions, mushrooms, and garlic to the saute pan, and saute for about 5 more minutes until softened and caramelized.
  • Add the flour, and tomato paste to the pan. Stir to combine these with the vegetables and cook for one more minute.
  • Add the chicken stock and tarragon to the pot and stir well. Bring the stock to a boil, and then add the dried pasta. If desired, break the pasta or noodles into pieces to fit in the pan.
    Gently mix to submerge the pasta, and lay the chicken breasts on top of the pasta. If desired, cut the chicken into smaller pieces for easier serving.
  • Bring the mixture to a boil, then cover, reduce the heat to medium-low, and let simmer for about seven minutes or until the chicken is thoroughly cooked and the pasta is al dente.
  • Remove the pan from the heat.
  • Place the Greek yogurt in a bowl or measuring cup, temper the yogurt by slowly adding about four tablespoons of the pan sauce to the yogurt, while stirring to combine.
  • Fold the warmed yogurt into the sauce and gently stir to combine the chicken and noodles with the sauce.
  • Taste and add extra salt, pepper, or tarragon if needed. Serve immediately.

Notes

The sauce will thicken as it cools. 
If the sauce seems too dry, add extra stock, about 1/4 cup at a time until you achieve the right consistency. 
This is best served immediately, but you keep leftovers in the refrigerator for up to three days. Do not freeze this recipe because the sauce will separate. 

Nutrition

Calories: 480kcal | Carbohydrates: 54g | Protein: 43g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 122mg | Sodium: 572mg | Potassium: 1406mg | Fiber: 3g | Sugar: 6g | Vitamin A: 215IU | Vitamin C: 5mg | Calcium: 112mg | Iron: 3mg
https://cravingsomethinghealthy.com/skillet-tarragon-chicken-with-noodles/

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