Creamy Chicken and Mushroom Pasta for #OurFamilyTable

Welcome to #OurFamilyTable! We share Recipes From Our Dinner Table! Join our group and share your recipes, too! Come find us on our Pinterest board. Are you a blogger who's interested in joining the fun? Visit our group page and request to join!

Christie from A Kitchen Hoor's Adventures said: Dairy is easy for breakfast or dessert, but what about dinner?  Cheese crusted, milk braised, cream sauced; think about ways to highlight dairy for dinner for National Dairy Month! 

This was a deliciously creamy pasta recipe, chock full of tender mushrooms, bites of chicken, and lots of tasty herbs! Butter, cream, and cheese are the dairy trifecta for beautiful creamy sauces that are velvety smooth and stick to your ribs filling. I love how versatile cream sauces are too - really any seasonings and cheeses can be mixed and matched to your hearts content.

I love how meals like this come together quickly as well - your sauce is made while the pasta is cooking, toss it all together and voila, dinner is served! Perfect for a busy work night dinner.

See all of these delicious dairy-full dinner ideas!

Alcohol Free Cheese Fondue by That Recipe

Cheese Burek by Art of Natural Living

Chicken in Lemon Cream by A Day in the Life on the Farm

Creamy Chicken and Mushroom Pasta by Making Miracles

Loaded Beer Cheese Potato Soup by Cheese Curd In Paradise

Pea and Ricotta Carbonara by A Kitchen Hoor's Adventures

Scalloped Potatoes by Palatable Pastime

Southwest Corn and Potato Chowder by Hezzi-D's Books and Cooks

Creamy Chicken and Mushroom Pasta adapted from Damn Delicious

Ingredients
1 TBS olive oil
1 lbs boneless skinless chicken breast, diced in bite sized pieces
8 ounces fettuccine
1/4 cup butter
1 TBS minced garlic (jarred)
16 ounces baby bella mushrooms, thinly sliced
1/4 cup all-purpose flour
1 14-oz can vegetable broth, more if needed
1 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 cup heavy cream
1/4 cup freshly grated Parmesan
salt and pepper, to taste

Directions

1. Bring a large pot of salted water to boil. Boil the pasta until tender, drain and set aside.
2. Meanwhile, heat a large nonstick skillet over medium-high heat and add the TBS of olive oil. Brown the chicken on both sides. Season with salt and pepper. When cooked through, remove from pan and set aside.
3. Add the butter to the skillet over medium to medium-high heat and add the mushrooms. Cook until they are tender and have released their moisture; season with salt and pepper. Add the garlic and cook another minute. Sprinkle the flour over the top and stir until it is absorbed / coating the mushrooms. Add in the can of vegetable broth and stir until smooth. 
4. Add in the rosemary, thyme, and basil.
5. Stir in the cream and Parmesan cheese. Stir until well blended and thickened. Taste and adjust seasonings as necessary. 
6. Add the chicken and pasta in, toss to combine.
7. Serve with a sprinkle of parsley and / or Parmesan if desired.