Engagement chicken pasta is a creamy mushroom chicken pasta for two. This rich, flavorful dish with seared mushrooms and sliced chicken is simple to make and sure to impress.
The other day I found myself thinking about Engagement Chicken—not just the joke behind it, but how powerful a great meal can be. A memorable dish can create connection and a little bit of magic.
I didn’t try making engagement-style chicken until after I was married, but when I did, it was fantastic. More than a single recipe, roasting or properly searing a chicken is a useful kitchen skill. Still, don’t reserve great food for married life—this pasta is an impressive, cozy dish perfect for any special night in. Special occasions can be anything: celebrating a clean house, a quiet Tuesday, or simply the desire to make something delicious.
If you enjoy easy chicken-and-pasta dishes, you’ll also like the creamy chicken bacon pasta I make—it’s another straightforward, satisfying option.
Engagement Chicken Pasta for Two
I love pasta with a cream sauce—who doesn’t? Here’s a quick technique to make a silky cream sauce without needing a separate pan:
- After searing the mushrooms and deglazing the pan with wine, pour the hot wine into a large bowl intended for the pasta.
- Add cubed cream cheese to the bowl, then immediately add the hot, drained pasta and toss vigorously.
- The heat from the pasta melts the cream cheese, coating the noodles in a smooth, luxurious sauce.
The first time through the recipe might feel a little busy, but it becomes straightforward once you get the timing down. The combination of seared mushrooms, quick pan sauce and tender chicken makes this a repeat-worthy recipe.
If you aren’t a fan of mushrooms, you can omit them—the cream cheese method still creates a wonderful sauce. That said, the mushrooms add a lot of savory depth to the pan sauce, so I recommend keeping them if possible.
Dinner for Two: Engagement Pasta
A satisfying chicken and mushroom pasta made with cream cheese for a smooth, creamy sauce.
10 minutes
30 minutes
40 minutes
Ingredients
- 6 ounces dried spaghetti
- 4 tablespoons unsalted butter
- 10 sprigs fresh thyme
- 10 ounces sliced mushrooms
- Freshly ground black pepper
- Salt
- 2 small chicken breasts
- 2 teaspoons olive oil
- 1/2 cup dry white wine
- 4 ounces cream cheese, softened
Instructions
- Bring a large pot of salted water to a boil and cook the spaghetti according to package directions until al dente.
- Meanwhile, in a large, not non-stick skillet, melt the butter with the thyme over medium heat.
- Add the sliced mushrooms and stir to coat them in butter. Let them cook undisturbed for a few minutes to form a golden crust, then stir and repeat until the mushrooms are deeply browned, about 15 minutes.
- Use a slotted spoon to remove the mushrooms, leaving the butter and thyme in the pan. Add the olive oil to the pan.
- Season both sides of the chicken breasts with salt and pepper.
- Increase heat to medium-high and sear the chicken in the same pan, letting each side develop a golden crust. If the chicken sticks, give it a little more time—the crust will release when it’s ready.
- Remove the chicken from the pan and cover to keep warm while you finish the sauce.
- Turn the heat down to low and add the white wine to the pan.
- Let the wine reduce slightly, scraping up the browned bits from the bottom of the pan to flavor the sauce.
- Dice the cream cheese and place it in a large bowl.
- Discard the thyme sprigs and pour the hot wine from the pan over the cream cheese. Stir until the cream cheese softens and mostly melts; a few small pieces may remain.
- Drain the pasta when it’s done and immediately add it to the bowl with the wine and cream cheese. Toss vigorously so the hot pasta melts and evenly coats with the sauce.
- Fold the cooked mushrooms into the pasta.
- Slice the seared chicken and arrange it on top of the pasta before serving.
- Note: This pasta is best served immediately. The cream cheese sauce will firm up as it cools. You can reheat leftovers, but the sauce will thicken.
Nutrition Information:
Yield:
2
Serving Size:
1
Amount Per Serving:
Calories: 862
Total Fat: 53g
Saturated Fat: 28g
Trans Fat: 0g
Unsaturated Fat: 20g
Cholesterol: 220mg
Sodium: 571mg
Carbohydrates: 40g
Fiber: 5g
Sugar: 7g
Protein: 49g
Did you make this recipe?
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