Description
Peppercorn Chicken Pasta with Mushrooms features tender chicken, pasta and mushrooms in a rich peppercorn cream sauce.
Ingredients
Scale
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