This Creamy Red Wine Chicken Pasta is a winner every time and all done in under 30 minutes! Packed full of fall flavors like red wine, mushrooms and thyme, it's a perfect Saturday night dinner - that you will love to have in your lunchbox come Monday.
Why you will love this recipe
This pasta dish is my #1 fall favorite. It combines all my favorite fall flavors in a simple meal: mushrooms, red wine, thyme... who can say no to that?!
It's also quick and all done in under 30 minutes, with no unnecessary step. Just straightforward, easy, and so SO delicious!
"Quick and easy! Just how I like my dinner! This is sure to be on repeat!" -Taylor
All the Fall Flavors
I love making this recipe with chanterelles, but since they can be hard to find (and quite expensive!) I've included white button mushrooms here instead. Either works, but if you find them it's even better with chanterelles. Or a mix!
What Is Concentrated Mushroom Stock?
Concentrated stock, or "fond", is very common in Sweden where I live. If you can't find it, don't worry - you can also use a regular bouillon cube. Just crumble it up and add together with the wine, and make sure it's well mixed in before adding the cream.
How to Make It in 4 Simple Steps
1. Sauté
Sauté onion and garlic in butter, then add the mushrooms and cook until soft. Add more butter if needed, you want the mushrooms to be really soft and butter-filled at the end.
Then push the mushrooms to one side and add the chicken to the other side, so it gets some nice contact with the pan. Sear until it's white and cooked on all sides.
2. Red Wine
Add the red wine and cook until about half the liquid has evaporated, then add the concentrated mushroom stock, fond, or bouillon cube.
3. Cream + Thyme
Add cream & thyme and simmer 5-10 minutes.
4. Finishing Touches
Remove thyme sprigs & garlic cloves then mix in Parmesan cheese, pasta & pasta cooking water. Mix well, simmer 2 minutes, and serve!
What to Do with Leftovers
Storing: Store leftovers in the fridge in an airtight container for up to 4 days.
Freezing: Freeze leftovers in an airtight container for up to 3 months.
Reheating: Reheat leftovers in the microwave. Start with 2 minutes and add more time as needed in 1 minute increments.
Reheating from frozen: Allow to thaw in the fridge overnight before rehating for best results.
More Quick & Easy Chicken Pastas
Looking for more quick & easy pasta recipes like this Creamy Chicken Pasta?
Recipe
Creamy Chicken Pasta
Print RateIngredients
- 4 tablespoon butter divided, more if needed
- 1 yellow onion finely chopped
- 3 garlic cloves in one piece but slightly crushed
- 10 white button mushrooms chopped
- 1 lb chicken thigh filets or chicken breast, cut in bite-size pieces
- 1 cups red wine
- 2 tablespoon concentrated mushroom stock or a crumbled mushroom bouillon cube
- 20 fresh thyme sprigs + more to serve
- 1 cups cream heavy cream or half and half
- ½ lb fresh tagliatelle or other pasta, fresh or dry
- 1 cups pasta water
- 1 cups grated parmesan + more to serve
Instructions
- Heat a pan, large enough to hold all the sauce and pasta, over medium heat. Add half of the butter, chopped onion and garlic cloves. Let cook for a few minutes, until fragrant.4 tablespoon butter, 1 yellow onion, 3 garlic cloves
- Add the second half of the butter and allow to melt, then add the mushrooms. Let cook for a few minutes. If the mushrooms start to look dry, add more butter.4 tablespoon butter, 10 white button mushrooms
- Push the mushrooms to one side of the pan and add the chicken on the other side. Cook separately until it's got some color on all sides, then mix it up with the mushrooms.1 lb chicken thigh filets
- Raise the temperature to medium-high, pour in the red wine, and cook for 2 minutes until about half of the wine has evaporated.1 cups red wine
- Add concentrated mushroom stock, thyme sprigs and cream. Bring to a boil, then lower the temperature to medium again. Simmer for 5-10 minutes, stir occasionally.2 tablespoon concentrated mushroom stock, 20 fresh thyme sprigs, 1 cups cream
- Meanwhile, cook the pasta. Cook it 1 minutes less than stated on the package, so it's very al dente. Then drain and reserve some of the pasta water.½ lb fresh tagliatelle
- When the sauce is done, use kitchen forceps or a fork to remove the garlic cloves and thyme sprigs. Then add the pasta together with the pasta water. Mix, bring back to a boil, and simmer for 2 minutes, until the pasta is done.½ lb fresh tagliatelle, 1 cups pasta water
- Mix in the grated parmesan, and serve topped with some fresh thyme & more parmesan.1 cups grated parmesan
Equipment (may contain affiliate links)
- Measuring cups (metric or US)*
Video
Notes
- Mushrooms - I recommend white button mushrooms or a mix of white button mushrooms and chantarelles
- Get just the right amount of garlic flavor by using whole cloves that are just slightly crushed - this gives a subtle garlic taste, and you can easily remove them before serving
- Keep adding butter until the mushrooms are saturated, for the fullest taste
- Remove the thyme sprigs and garlic cloves before serving, for a fancy touch
- Don't skip the pasta water - it thickens the sauce and helps it coat the pasta
- Storing: Store leftovers in the fridge in an airtight container for up to 4 days.
- Freezing: Freeze leftovers in an airtight container for up to 3 months.
- Reheating: Reheat leftovers in the microwave. Start with 2 minutes and add more time as needed in 1 minute increments.
- Reheating from frozen: Allow to thaw in the fridge overnight before rehating for best results.
Nutrition
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
mary Tifany
I can't wait to try this