Rice chicken and mushroom pasta in velvety cream sauce

That sounds like a rich and comforting dish! Here’s a simple yet delicious recipe for Rice, Chicken, and Mushroom Pasta in Velvety Cream Sauce

1 cup cooked rice

200g pasta (penne, fettuccine, or your choice)

2 chicken breasts, diced

1 cup mushrooms, sliced

2 tbsp olive oil

2 cloves garlic, minced

1 cup heavy cream

½ cup chicken broth.

½ cup grated Parmesan cheese

½ tsp dried thyme (or fresh thyme leaves)

Salt & pepper to taste

2 tbsp olive oil

Fresh parsley for garnish

Instructions:

1. Cook the Pasta & Rice

Boil pasta in salted water until al dente. Drain and set aside.

Cook rice separately and set aside.

2. Cook the Chicken

Heat olive oil in a pan over medium heat.

Add diced chicken, season with salt and pepper, and cook until golden and fully cooked. Remove from pan and set aside.

3. Saute the Mushrooms & Garlic

In the same pan, put olive oil and add mushrooms. Saute until they release their moisture and turn golden brown.

Add minced garlic and thyme, cooking for another minute until fragrant.

4. Make the Cream Sauce

Pour in chicken broth and simmer for 2 minutes.

Lower the heat and add heavy cream, stirring gently.

Mix in Parmesan cheese and let the sauce thicken slightly.

5. Combine Everything

Add the cooked chicken back to the pan.

Toss in the pasta and rice, stirring well so they are fully coated in the sauce.

Adjust seasoning if needed.

6. Serve & Enjoy

Garnish with fresh parsley and extra Parmesan cheese.

Serve warm and enjoy the velvety goodness!