Made with AI
One-Pot Dijon Chicken and Mushroom Pasta
30 min 820 kcal per serving Easy
Ingredients
4 Servings
- Dry short pasta200 g
- Boneless skinless chicken breast, diced300 g
- Unsalted butter14 g
- Cremini mushrooms, sliced250 g
- Shallot, diced60 g
- Garlic, minced2 cloves
- Chicken broth360 ml
- Plain Greek yogurt150 g
- Parmesan cheese, grated40 g
- Dijon mustard30 g
- Fresh thyme leaves2 g
Instructions
- 1
Melt the butter in a large, deep skillet or Dutch oven over medium-high heat.
- 2
Add the diced chicken and cook for 4–5 minutes, stirring occasionally, until lightly browned and cooked through. Transfer the chicken to a plate and set aside.
- 3
Add the sliced mushrooms to the same pot and cook for 5–6 minutes, stirring occasionally, until browned and their released moisture has mostly evaporated.
- 4
Add the diced shallot and cook for 2 minutes, until softened. Stir in the minced garlic and thyme, then cook for 30 seconds until fragrant.
- 5
Pour in the chicken broth and scrape the bottom of the pot to release any browned bits. Bring the broth to a gentle boil.
- 6
Add the dry pasta and stir well. Reduce the heat to medium-low, cover, and simmer according to the pasta package directions, usually 10–12 minutes. Stir every 2–3 minutes to prevent sticking and ensure even cooking.
- 7
Once the pasta is al dente and most of the broth has been absorbed, return the cooked chicken and any accumulated juices to the pot. Stir and cook for 1–2 minutes, until heated through.
- 8
