Creamy Portobello and Mascarpone Pasta

Simple yet elegant, this Creamy Portobello and Mascarpone Pasta makes the perfect quick and easy weeknight dinner.

this recipe!

I just love this Creamy Portobello and Mascarpone Pasta. Added bonus: it’s so fast and easy to make. You’ll amaze yourself at how so few ingredients and very little time can make such a fabulous, great tasting dinner.

Portobello mushrooms are sautéed in butter with a little onion until tender and golden. Chicken broth and creamy Mascarpone are added to make a silky smooth, creamy sauce bursting with flavor. Freshly grated Parmigiano-Reggiano deepens the flavor and a sprinkle of fresh thyme pairs perfectly with the Portobellos. Top with slices of grilled chicken breasts for a one dish meal that will have you saying Wow! after each bite.

The simplicity of ingredients and perfect pairing of flavors make this Creamy Portobello and Mascarpone Pasta a real winner – one you’ll want to make over and over.

Creamy Portobello and Mascarpone Pasta

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Ingredients

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• 4 tablespoons butter (2oz, 57g)
• 1 onion, chopped fine
• 3 garlic cloves, finely minced
• 12 ounces Portobello mushrooms, sliced (340g)
• 8 ounces mascarpone (227g)
• 2 cups chicken broth *see note* (446g)
• ½ cup freshly grated Parmigiano-Reggiano (1.4oz, 40g)
• 1 tablespoon fresh thyme leaves
• salt, pepper, crushed red pepper flakes to taste
• 1 pound sliced, grilled chicken breasts (454g)
• 1 pound box of pasta, cooked and buttered (454g)

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Instructions

1. Sauté onion in butter in a large pan until softened.
2. Add garlic and sauté 1 minute.
3. Add Portobello mushrooms and sauté until tender and golden and the onions are golden brown.
4. Add chicken broth and bring to a simmer.
5. Turn heat to low and add Mascarpone, stirring to combine until the Mascarpone is thoroughly melted and incorporated into sauce. Don't let boil.
6. Add Parmigiano-Reggiano and stir until melted.
7. Add thyme and season with salt, pepper, and crushed red pepper flakes to taste.
8. Toss cooked, buttered pasta with sauce and top with sliced chicken breast.
9. Best served immediately after tossing with sauce.

Notes

*I like to use 2 cups of water with 2 chicken bouillon cubes. The bouillon cubes really bring out the flavor.

*To make a one-pan sauce, instead of grilling chicken breasts, saute chicken breasts in pan then remove before continuing sauce in the same pan.

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