Ingredients
kosher salt
1 lb. corkscrew pasta or cavatappi
1 tsp. extra-virgin olive oil
1 lb. Boneless Skinless Chicken Breast
Freshly ground black pepper
1 tbsp. unsalted butter
8 oz. sliced cremini mushrooms
2 cloves garlic, minced
1 small onion, diced
3 tbsp. all-purpose flour
1 1/2 c. half-and-half
1 1/2 c. low-sodium chicken broth
1/2 c. freshly grated Parmesan, plus more for serving
1 tsp. chopped fresh oregano
1 c. baby arugula, roughly chopped
Preparation
Step 1In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain, reserving 1/2 cup pasta water, and return to pot.Step 2In a large skillet over medium-high heat, heat oil. Season chicken with salt and pepper. Sear chicken until golden and no longer pink, about 8 minutes per side. Transfer to a plate to let rest, then cut into 1” cubes.Step 3Meanwhile, return skillet to medium-high heat and melt butter. Cook mushrooms until golden, 5 minutes, then add garlic and onions and cook, stirring occasionally, 4 to 5 minutes. Add flour and stir until incorporated. Add half-and-half, chicken stock, Parmesan, and oregano and season with salt and pepper. Bring to a boil, then reduce heat and simmer, 5 minutes.Step 4Fold cooked pasta into sauce with chicken (and its juices) and arugula. If sauce is too thick, add pasta water until you reach desired consistency. Top with more Parm and serve.
