Shiitake mushrooms, marinated artichokes, juicy chicken, and a creamy mascarpone based sauce are the key players in this Pappardelle with a Creamy Basil Sauce recipe! Perfect for lunch or dinner, this recipe is simple and filling. Make the chicken in advanced for quicker preparation!
Ingredients:
For the pasta:
2 chicken breast
1 shallot, diced
1 clove garlic, minced
4 oz fresh shiitake mushrooms, trimmed
5 oz cremini mushrooms, stems removed*, chopped fine
White wine, as needed
Olive oil
Salt & Pepper
8 oz pappardelle pasta
For the sauce:
1 shallot, sliced
2 garlic cloves, minced
Squeeze of fresh lemon
2 oz diced pancetta
2 oz parmigiano reggiano cheese, grated by hand
8 oz mascarpone cheese
1 cup heavy cream
3 Tbsp basil, finely chopped
1 8 oz jar grilled, marinated artichoke hearts, quartered and drained well
Parsley, finely chopped
Directions:
Preheat oven to 375 degrees Fahrenheit. Place 2 Tbsp olive oil in a saucepan, bring to medium heat. Season chicken breasts with salt and pepper. Sear chicken breasts until golden brown on each side. Transfer to an oven safe dish and bake for about 20-25 minutes, or until internal temperature reaches 165 degrees Fahrenheit. Let rest, then slice.
While the chicken is resting, fill a large pot with water. Add some salt and bring to a boil. While waiting for water to boil, begin sauce.
In the pan you fried the chicken in, add another Tbsp of olive oil and fry the diced shallot. Deglaze the pan with a splash of white wine and a squeeze of fresh lemon juice, and add in mushrooms. Saute until cooked, about 5 minutes. Add in chopped garlic clove and cook for 1 minute. Transfer to another dish.
Begin cooking noodles according to package directions.
Deglaze pan with wine. Fry 2 oz diced pancetta until crisp. Add in sliced shallot and garlic, deglazing with wine if needed. After the shallot starts to turn translucent, add in mascarpone cheese. Stir until starting to melt. Stir in heavy cream slowly. Add in mushroom mixture, artichokes, and chicken. Simmer until sauce thickens, and sprinkle in basil. Use tongs to transfer your pasta from the water to the sauce. Let excess drip, but keep a little on there to help the sauce stick to the noodles. Toss to coat.
Plate and garnish with parsley. Enjoy!
