Peppercorn Chicken Pasta with Mushrooms is the kind of comforting dinner that feels like something you would order at your favorite Italian restaurant. Tender pan-seared chicken, earthy mushrooms, and pappardelle are tossed in a rich peppercorn cream sauce that’s full of savory flavor, without being overly heavy.
Why You Will Love This Peppercorn Chicken Pasta Recipe
- Rich, Without Being Heavy: The combination of chicken stock and just the right amount of heavy cream creates a velvety sauce that perfectly coats the pasta.
- Restaurant-Style Flavor: Fresh mushrooms, shallots, garlic, and crushed peppercorns create incredible depth of flavor.
- Perfect for Pasta Night: Wide pappardelle noodles hold onto every bit of the creamy sauce.
- Easy Enough for Weeknights: This Peppercorn Chicken Pasta is ready in about 30 minutes using simple ingredients.
- Versatile: Skip the pasta and serve it over mashed potatoes or rice for another delicious meal.
Ingredient Substitutions
- Chicken Breasts: Boneless, skinless chicken thighs work well.
- Pappardelle: Fettuccine, tagliatelle, or egg noodles are great substitutes.
- Cremini Mushrooms: White button or baby bella mushrooms.
- Whole Black Peppercorns: Green peppercorns in brine may be substituted for a milder, classic steakhouse flavor.
- Heavy Cream: Half-and-half can be used, although the sauce won’t be quite as rich.
- Shallot: Sweet onion works well.
- Fresh Parsley: Fresh thyme or chives are excellent alternatives.
How to Prepare Peppercorn Chicken Pasta with Mushrooms
- Slice each chicken breast in half horizontally to create 4 thin cutlets. Pat dry and season both sides.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4 to 5 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C). Transfer to a plate.
- Add the butter to the same skillet. Once melted, add the shallot and garlic. Sauté for 2 to 3 minutes, until softened.
- Add the sliced mushrooms. Season with a pinch of salt. Cook for about 6 minutes.
- Sprinkle the flour over the mushrooms and stir continuously for about 1 minute to coat the mushrooms and cook off the raw flour taste.
- Start cooking the pappardelle.
- Slowly whisk the chicken stock into the skillet, scraping up any browned bits from the bottom of the pan.
- Stir in the Worcestershire sauce and Dijon mustard. Bring to a gentle simmer and cook for 2 to 3 minutes, until the sauce begins to thicken.
- Reduce the heat to low and stir in the heavy cream and crushed peppercorns. Simmer for 3 to 4 minutes, stirring occasionally, until the sauce is smooth and creamy.
- Taste the sauce and adjust the seasoning with additional salt, if needed.
- Transfer the pasta directly from the pot into the sauce, along with 2 tablespoons of the fresh parsley. Toss to coat.
- Return the chicken and any accumulated juices to the skillet. Warm the chicken through for 1 to 2 minutes.
- Garnish with the remaining fresh parsley and another sprinkle of cracked peppercorns.
How to Serve and Store
- Serve over pappardelle for a restaurant-quality pasta dinner, or leave out the pasta and spoon the creamy peppercorn chicken over mashed potatoes, steamed white rice, or buttered egg noodles.
- Pair this Peppercorn Chicken Pasta with Mushrooms with garlic bread, a crisp Caesar salad, roasted asparagus, green beans, or a simple side salad to round out the meal.
- Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat gently in a skillet over low heat or in the microwave, adding a splash of chicken stock or heavy cream if needed to loosen the sauce.
- Freeze: While you can freeze leftovers for up to 2 months, cream-based sauces may separate after thawing, so this dish is best enjoyed fresh or refrigerated.
Frequently Asked Questions
Freshly coarse-ground black pepper is the easiest substitute. While you won’t get the little bursts of pepper flavor from crushed whole peppercorns, the sauce will still be delicious.
Yes! This creamy peppercorn sauce is just as delicious spooned over mashed potatoes, white rice, or buttered egg noodles.
Green peppercorns are simply unripe peppercorns that are picked early and usually preserved in a salty brine. They’re softer and milder than black peppercorns, with a fresh, slightly tangy flavor that’s commonly used in classic French peppercorn sauces. If you have them on hand, they’re a wonderful substitute for the crushed black peppercorns in this recipe and create a slightly more delicate sauce.
If you’re looking for an easy dinner that feels a little extra special, this Peppercorn Chicken Pasta with Mushrooms delivers every time. The creamy peppercorn sauce comes together in one skillet with simple ingredients, and coats every ribbon of pappardelle perfectly.
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Peppercorn Chicken Pasta with Mushrooms
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Peppercorn Chicken Pasta with Mushrooms features tender chicken, pasta and mushrooms in a rich peppercorn cream sauce.
Ingredients
Chicken:
- 2 large boneless skinless chicken breasts, sliced in half horizontally
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon black pepper
- 1 tablespoon olive oil
Pasta & Sauce:
- 10 ounces pappardelle
- 2 tablespoons butter
- 1 small shallot, finely diced
- 3 cloves garlic, minced
- 10 ounces cremini mushrooms, sliced
- 2 tablespoons all-purpose flour
- 1¼ cups chicken stock
- 1½ teaspoons Worcestershire sauce
- 1 teaspoon Dijon mustard
- ¾ cup heavy cream
- 1½ tablespoons whole black peppercorns, lightly crushed in a mortar and pestle
- 3 tablespoons chopped fresh parsley
Instructions
- Slice each chicken breast in half horizontally to create 4 thin cutlets. Pat dry and season both sides with the salt, garlic powder, paprika, and black pepper.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4 to 5 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C). Transfer to a plate.
- Reduce the heat to medium and add the butter to the same skillet. Once melted, add the shallot and garlic. Sauté for 2 to 3 minutes, until softened.
- Add the sliced mushrooms. Season with a pinch of salt. Cook for about 6 minutes, stirring occasionally, until they have released their moisture and are nicely browned.
- Sprinkle the flour over the mushrooms and stir continuously for about 1 minute to coat the mushrooms and cook off the raw flour taste.
- Start cooking the pappardelle.
- Slowly whisk the chicken stock into the skillet, scraping up any browned bits from the bottom of the pan.
- Stir in the Worcestershire sauce and Dijon mustard. Bring to a gentle simmer and cook for 2 to 3 minutes, until the sauce begins to thicken.
- Reduce the heat to low and stir in the heavy cream and crushed peppercorns. Simmer for 3 to 4 minutes, stirring occasionally, until the sauce is smooth and creamy.
- Taste the sauce and adjust the seasoning with additional salt, if needed.
- Transfer the pasta directly from the pot into the sauce, along with 2 tablespoons of the fresh parsley. Toss to coat.
- Return the chicken and any accumulated juices to the skillet. Warm the chicken through for 1 to 2 minutes.
- Finish with the remaining fresh parsley and another sprinkle of cracked peppercorns.
- Serve immediately.
- ENJOY!
Notes
- Freshly crushed whole black peppercorns give this dish its signature peppery flavor and little bursts of spice throughout the creamy sauce. A mortar and pestle works perfectly, but you can also crush them with the bottom of a heavy pan.
- For a milder, more traditional steakhouse-style sauce, substitute green peppercorns in brine for the crushed black peppercorns.
- Don’t overcook the pappardelle. It should be cooked just until al dente so it finishes perfectly when tossed with the warm sauce.
- If the sauce thickens too much before serving, stir in a splash of chicken stock or a little more heavy cream until it reaches your desired consistency.
- This recipe is just as delicious served over mashed potatoes, steamed white rice, or buttered egg noodles instead of pappardelle.
- Freshly grated Parmesan is a delicious optional garnish, but the sauce is rich and flavorful enough to enjoy on its own.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Easy
- Cuisine: American
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