This creamy pasta dish is rich, rustic and bold in flavours. Chicken aborbs the richness of the mushrooms and black garlic. This creamy mushroom chicken pasta is luxurious, the black garlic brings it’s unique earthy sweetness to this dish.
Oh goodness, this dish is incredible!! I haven’t cooked with black garlic until now and I am so glad I did! Thanks to Rob and Tish from Beaver Creek Farms who own a local organic farm in Parry Sound. When you combine mushrooms, black garlic, paprika, cream and chicken, you have this wonderful, rich and dreamy sauce that tastes amazing! A recipe I highly recommend making!
WHAT IS BLACK GARLIC?
Black garlic is aging fresh regular garlic bulbs in a warm and moist environment for an extended period of time, usually several weeks or months until the cloves become tender and black. During this process the garlic becomes sweet and savory and soft and slightly sticky in texture. This garlic is also called aged or fermented black garlic. This garlic was originally produced in Asian cuisine.
Black garlic is either chopped, minsed, mashed or pureed and ideal in soups, stews, pasta dishes, add to pizza or flatbread and stir-fried dishes.
This garlic is not the same as your regular garlic. As we know it, regular garlic has a strong aroma and after eating regular garlic, there tenders to be an after taste, which in my opinion, I don’t mind, however, someone may. Black garlic has a mild sweetness that is similar to rich molasses.
So can you replace black garlic with regular white garlic? The answer is no, if you want the same rich, unique and sweet flavours that you get from this recipe.
WHY SHOULD YOU MAKE THIS RECIPE?
- It’s an easy recipe to follow and worth making, besides, who doesn’t love an easy recipe with great flavours.
- All or most all of the ingredients are made in one pan with the exception of the pasta. You will find most of the ingredients in your pantry or refrigerator except for the black garlic. I was highly recommend to purchase this garlic, you will to so glad you did!
- It is an amazing and flavourful dish that your whole family will love and if you so desire to make this for a dinner party, your guests will ask you for the recipe!
RECIPE INGREDIENTS & tIPS
- PASTA: I chose pappadelle pasta and fettuccine would be an excellent option
- UNSALTED BUTTER: is my choice for cooking and baking, salted butter can be substituted
- EXTRA VIRGIN OLIVE OIL: always select a good quality evoo
- CHICKEN BREASTS: I like to use either organic or hormone and antibiotic free chicken; boneless and skinless chicken thighs can be substituted
- SEASONINGS: salt and pepper
- MUSHROOMS: I used cremini mushrooms or white mushrooms are optional
- ONION
- PAPRIKA: my preference is Hungarian sweet paprika
- BLACK GARLIC: is what makes this dish what it is…absolutely delicious
- CHICKEN BROTH: offers additional flavour or vegetable broth can be substituted
- HEAVY CREAM: will give that creamy texture or half and half cream
- FLOUR/STARCH: a small amount to bind the sauce
- PARSLEY: added as a garnish
Where to buy black garlic? You can purchase black garlic at your local health food store, most grocery stores, farmers market, or at a local organic farmer who sells black garlic. I highly recommend trying it!
HOW TO MAKE THIS RECIPE
- Cut the chicken in strips and season the chicken with salt and pepper. In a large skillet or cast iron pan, add butter and olive oil over medium-high heat. Add the chicken strips to the hot skillet and cook the strips 4 minutes on each side, flipping it over with tongs. Then transfer to a plate. Set aside.
- Add onions to the skillet and sauté for 4 minutes, until tender. stir in the paprika, then add mushrooms. Cook without stirring, this will allow the mushrooms to brown and become crispy. Once stirred, cook for another 2-3 minutes.
- Add black garlic to the skillet and sauté for about 30 seconds, long enough for the aroma to release.
- Add vegetable broth to deglaze the bits of tasty bits and cook until the broth starts reducing to almost half.
- Add the heavy cream and return the chicken to the skillet, cook for 2-3 minutes.
- Mix the 1/4 cup of pasta water with 1 tablespoon of flour and add it to the skillet. Cook for another 1-2 minutes until you see the sauce starting to thicken. Reduce heat and adjust seasoning if needed.
- Option is to add the noodles to the skillet or serve it over the noodles. If sauce is too thick add a little of the chicken broth.
WHAT TO SERVE WITH THIS DELICIOUS RECIPE
- I would recommend a pasta that works the best with a creamy sauce such as a fettuccine or pappardelle.
- Mashed potatoes would be ideal option for this dish.
- These Parsley Potatoes with Brown Butter is a classic Hungarian potato dish, without the brown butter. Just the same it’s a delicious potato dish that goes with many recipes.
I served this delicious dish with pappardelle noodles and worked beautifully! As you can see this sauce is creamy, rich in flavour and colour! It is one of best recipes I have made! Garnish with parsley to add some freshness to the dish.
STORING
Store in the refrigerator for up to 2-3 days in an airtight container.
When reheating for leftovers, like most recipes they taste best when freshly cooked, however, if you happen to have any leftovers, this recipe can be reheated in a skillet on low. If the temperature is too high it will dry out. Adding a little water to the pan will help. Cover with a lid and enjoy!
Did you make this recipe? I would love to here your comments…….
Creamy Mushroom Pasta with Chicken and Black Garlic
Equipment
- large skillet or cast iron pan
- large pot
Ingredients
- 8 oz pappardelle or fettuccine
- 1 tbsp butter
- 1 tbsp extra virgin olive oil
- 1¼ lb chicken breast, cut into strips
- 1/2 tsp Himalayan salt
- ¼ tsp black pepper
- 8 oz (225g) cremini mushrooms, cut into thin slices
- 1 medium onion, chopped
- 1 tsp Hungarian sweet paprika
- 3 cloves black garlic, roughly chopped
- 1 cup chicken/vegetable broth
- 1/2 cup heavy cream
- 1 tbsp flour
- ¼ cup parsley, chopped
Instructions
- Bring a medium-large pot of water to a boil. Add ¼ teaspoon salt and pasta and follow package instructions until is al dente; and drain. Reserve 1/4 cup of the pasta water. Set aside. Drizzle the pasta with some olive oil to prevent it from sticking.
- Season the chicken with salt and pepper. In a large skillet or cast iron pan, add butter and olive oil over medium-high heat. Add the chicken strips to the hot skillet and cook the strips 4 minutes on each side, flipping it over with tongs. Then transfer to a plate. Set aside.
- Add onions and sauté for 4 minutes, until tender. stir in the paprika, then add mushrooms. Cook without stirring, this will allow the mushrooms to brown and become crispy. After 2-3 minutes, stir and turn over mushrooms, then cook for another 2-3 minutes, then add black garlic and sauté for about 30 seconds, long enough for the aroma to release.
- Add vegetable broth and cook until the broth starts reducing to almost half. Add the heavy cream and return the chicken to the skillet, cook for 2-3 minutes. Mix the 1/4 cup of pasta water with 1 tablespoon of flour and add it to the skillet. Cook for another 1-2 minutes until you see the sauce starting to thicken. Reduce heat and adjust seasoning if needed. Option is to add the noodles to the skillet or serve it over the noodles. If sauce is too thick add a little of the chicken broth.
- Garnish with parsley. Enjoy!
