An Italian-inspired supper that's simple enough for just about anyone to make!
Sometimes, the best recipes are the ones that don't require a long list of ingredients or a cabinet full of spices.
If you've been following my From the Kitchen adventures, you know I've been exploring dishes from around the world. Some have introduced me to new flavors, unfamiliar ingredients, and combinations I might never have tried otherwise.
But I also know that not everyone enjoys cooking with a dozen different seasonings. Sometimes you just want something easy, familiar, and delicious to put on the supper table.
With that in mind, I decided to keep things simple this time!
🇮🇹 A Little Taste of Italy
For today’s culinary adventure, I made Creamy Garlic Parmesan Chicken & Mushrooms, an Italian-inspired skillet dish that's essentially a variation of chicken Alfredo.
Tender chicken thighs, plenty of mushrooms, garlic, heavy cream, and freshly grated Parmesan come together in one skillet to create a comforting supper.
And the best part? You only need five main ingredients, plus a few pantry staples.
I served mine over hearts-of-palm angel hair pasta, but traditional angel hair, fettuccine, or even egg noodles would work beautifully.
🍽️ Creamy Garlic Parmesan Chicken & Mushrooms
Servings: Approximately 4–5
Prep time: 10 minutes
Cook time: 25–30 minutes
Main Ingredients
1½ lbs boneless, skinless chicken thighs, cut into bite-sized pieces
1 lb fresh mushrooms, sliced
1½ cups heavy whipping cream
¾ cup freshly grated Parmesan cheese
1 Tbsp garlic paste OR 1 tsp garlic powder
Pantry Staples
2 Tbsp salted butter
1 Tbsp olive oil
Salt and freshly ground black pepper, to taste
Approximately 1½ Tbsp cornstarch mixed with 1½ Tbsp cold water, for thickening
For serving: Your choice of cooked pasta or hearts-of-palm angel hair.
Instructions
1. Cook the chicken and mushrooms.
In a large skillet, melt the butter with the olive oil over medium heat.
Add the chicken pieces and sliced mushrooms. Cook, stirring occasionally, until the chicken is fully cooked (165°F internally) and the mushrooms have softened, approximately 12–15 minutes.
Don't drain the skillet! Those juices will become part of your sauce.
2. Add the garlic.
Stir in the garlic paste and cook for approximately 30 seconds.
If you don't keep garlic paste on hand, no problem! Simply substitute 1 teaspoon of garlic powder.
3. Make the cream sauce.
Pour the heavy whipping cream into the skillet, stirring it into the juices from the chicken and mushrooms.
Bring to a gentle simmer, then reduce the heat.
4. Add the Parmesan.
Gradually stir in the freshly grated Parmesan cheese until incorporated into the sauce.
I prefer grating my own cheese from a block rather than purchasing pre-shredded cheese. It melts beautifully and doesn't contain the anti-caking ingredients often added to packaged shredded cheese.
5. Thicken the sauce.
Mix the cornstarch with cold water to create a slurry.
Add a little at a time, stirring gently, until the sauce reaches your preferred consistency. Allow it to simmer briefly to thicken.
You may not need the entire slurry, particularly if your sauce has already thickened nicely.
6. Season and serve.
Add salt and freshly ground black pepper to taste.
Serve over your favorite pasta, spooning plenty of chicken, mushrooms, and creamy Parmesan sauce over the top.
❤️ My Thoughts from the Kitchen
I'll admit something: I generally prefer dishes with more robust seasoning and layers of flavor. That's probably why I've enjoyed experimenting with so many different international recipes!
This dish was definitely on the milder side.
I also made one adjustment while cooking that affected my finished sauce. I didn't have quite as much heavy whipping cream as I'd planned, so I used approximately ¾–1 cup instead of the 1½ cups listed in the recipe.
I kept all the juices released by the chicken and mushrooms, which gave me more sauce, but it also made the finished sauce a little lighter and less rich than a traditional Alfredo.
That's why I'm recommending the full 1½ cups of whipping cream in the recipe above.
I also used a cornstarch slurry to thicken my sauce. I rarely measure cornstarch when I'm cooking, but I'd estimate I used about 1½ tablespoons.
The finished dish was good, filling, and certainly easy to prepare. It just didn't have the bold flavors I tend to enjoy most.
But that's perfectly fine! Not every supper needs to be an elaborate culinary adventure.
In fact, I specifically wanted to share something this week that would be approachable for readers who enjoy simple recipes and familiar ingredients.
And I think this one fits the bill.
⭐ My Rating: 3.5 out of 5 Stars
⭐⭐⭐½
A good, uncomplicated supper that's easy to prepare and doesn't require a long shopping list.
Would I make it again? Certainly, especially when I want something quick and comforting. But personally, I'd probably add a few more seasonings next time!
If you enjoy creamy chicken dishes and prefer milder flavors, you might actually rate this one higher than I did.
And that's part of the fun of cooking. We all have different tastes!
Have you ever made a homemade Alfredo-style sauce? Do you prefer yours mild and creamy, or do you like to add extra seasonings?
I'd love to hear what you think!
From the Farm • From the Kitchen • From the Heart
Joyful Heart Farm ❤️
