One-Pot Creamy Mushroom & Chicken Pasta (Serves 4–5)

Ingredients:

• 2 tbsp olive oil or butter

• 500g chicken thighs or breast, sliced

• 1 onion, finely chopped

• 3–4 garlic cloves, minced

• 250g - 500g mushrooms, sliced (button, Swiss brown, or mixed)

• 2 or 200g cups dried pasta ( any kind)

• 2½ cups chicken bone broth or stock

• ½–¾ cup cream

• ½ cup grated parmesan (optional, for extra creaminess)

• Salt & pepper to taste

• Fresh parsley or thyme (optional for garnish)

Method:

1. Sauté the chicken:
   Heat oil in a large pot over medium-high heat.
   Add chicken, season with salt & pepper, and cook until golden. Remove and set aside.

2. Sauté the veg:
   In the same pot, add a little more oil or butter.
   Add onion and cook until soft. Add garlic and mushrooms, and sauté until mushrooms are browned and tender.

3. Add pasta & liquid:
   Return chicken to the pot. Add dry pasta and pour in the chicken broth.
   Stir, bring to a gentle boil, then reduce heat to a simmer.
   Cover and cook for 10–12 minutes, stirring occasionally, until pasta is just tender.

4. Make it creamy:
   Stir in cream and parmesan (if using). Simmer uncovered for a few more minutes until thickened to your liking.

5. Finish:
   Add a squeeze of lemon, fresh herbs if using, and season with salt and pepper to taste.

Optional Add-Ins:

• Baby spinach or kale stirred in at the end

• A little Dijon mustard or nutritional yeast for extra depth

• Sourdough crumbs toasted in butter for a crunchy topping