Chicken Parmesan pasta

Revised 2018 Oct 04

A quick recipe for when you need dinner in a hurry.. 30 minutes or less!

4 servings


12 ounces chicken breast, boned and skinned, cut into cubes or strips
250 grams fettuccine, tagiatelle or other flat pasta
2 tablespoons olive oil
2 tablespoons butter
6 large mushrooms, sliced
6 green onions, chopped, white and green part separated
2 cloves garlic, minced
1 red chili, minced
1/4 cup fresh parsley, finely chopped
3/8 cup Parmigiano Reggiano, grated, divided
1/4 cup black olives, roughly chopped
1 dozen red or yellow cherry tomatoes, halved
1/4 cup 10% cream *


Cook pasta according to package instructions, drain (do not rinse) set aside.

In a large skillet, sprinkle mushrooms with a little salt and sauté' in olive oil for about 5-6 minutes, until golden brown. Add chili and sauté for 2 minutes more. Add Garlic and sauté until garlic is golden.

Add chicken pieces and sauté until chicken is opaque and cooked through.

Add cream and stir for about 1 minute.

Stir in the white part of the green onions, reserving the green for later.

Add 1/4 cup of Parmesan cheese. Mix thoroughly.

Add butter. As soon as the butter is melted. add pasta, tomatoes and olives and green onion tops. Season with salt and pepper and mix thoroughly.

Garnish with 1/8 cup Parmesan and some parsley.

* Original recipe called for single cream which is about 12% fat so use 1/2 & 1/2 (10%) or table cream (18%) depending on the contents of your fridge.

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