Chicken Creamy Mushroom Pasta with Cherry Tomatoes

Ingredients

• 12 oz rigatoni
• to taste Salted water, for boiling
• 1 lb chicken breast, sliced
• 1 tbsp olive oil
• 1/2 tsp salt
• to taste Black pepper
• 2 cups cherry tomatoes, halved
• 2 tbsp butter
• 1 tbsp olive oil
• 8 oz mushrooms, sliced
• 2 cloves garlic, minced
• 1/2 tsp salt
• to taste Black pepper
• 1 cup cream
• 1/2 cup Parmesan
• to taste Grated Parmesan (optional)
• to taste Fresh basil or parsley (optional)

Method

1. Cook pasta in salted water until al dente. Reserve 1 cup pasta water, then drain.
2. Sear chicken in olive oil with salt and pepper until cooked through; set aside.
3. Sauté cherry tomatoes 3–4 minutes until blistered; add to sauce.
4. Sauté mushrooms in butter/oil until browned, 6–8 minutes.
5. Add garlic 30 seconds; season with salt and pepper.
6. Add cream; simmer 3 minutes; stir in Parmesan until smooth.
7. Toss drained pasta with sauce, loosening with pasta water as needed.
8. Serve warm; top with Parmesan and herbs if desired.

Notes

Use reserved pasta water to adjust sauce consistency without diluting flavor.