Creamy Chicken Mushroom Pasta

This is a one pot recipe and it slaps

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Heat a medium/large Dutch oven over med-high head. Fry pancetta for 3-5 minutes.

Step 2

While the pancetta is frying, toss chicken in a bowl with 1 tbsp oil, the seasoning salt, and Cajun seasoning. Add to the pot with the pancetta, and cook for 5-7 minutes, or until the chicken is browned and almost cooked.

Step 3

Remove the chicken and pancetta and set aside. Add mushrooms and onions to the pot, frying 2-3 minutes, then add the garlic, stiring to keep it from burning, about 2 more minutes.

Step 4

Add the chicken stock, bring to a boil, and add in the pasta. Cook for 10-12 minutes, or until the pasta is al dente, add more stock or water as needed (you'll want it to be a bit saucy when done, but not soupy.

Step 5

Add back in the chicken and pancetta. Stir in cream cheese, Parmesan cheese, tomatoes, parsley, black pepper, and red pepper flakes. Stir well, remove from heat, cover and let sit for 5 minutes while the sauce thickens.

Step 6

Crush it.