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This velvety chicken Riesling with crunchy meat bits and buttery Parmesan pasta turns basic items into a fancy-looking meal without much work. The mix of juicy chicken, flavorful mushrooms, and crunchy meat creates a wonderful blend of textures and tastes that'll wow anyone at your dinner table.
I first whipped up this meal when family dropped by without warning, and now it's our favorite impressive but easy dinner. I'm still surprised by how the Riesling wine makes simple ingredients taste so special.
What You'll Need
- Chicken: Thinly sliced breasts that cook fast and stay super tender
- Meat strips: Adding crunchy saltiness that works perfectly against the smooth sauce
- Cremini mushrooms: Bringing rich earthiness that plain mushrooms just don't have
- Riesling wine: Adding gentle sweetness that cuts through the cream's richness
- Heavy cream: Making a rich sauce without any fancy cooking tricks
- Italian seasoning: Combining several herbs so you won't need to measure each one
- Parmesan cheese: Grated fresh, melting smoothly into the hot noodles
Cooking Instructions
- Get the pasta ready:
- Cook spaghetti in salty water until slightly firm in the middle, around 8 to 10 minutes. Once drained, mix it right away with butter and fresh Parmesan while hot so the cheese gets all melty and coats every strand.
- Make the meat crunchy:
- Chop meat into small even chunks and fry them in a dry pan over medium high heat for about 5 minutes until the fat melts out and they get crunchy. You'll know they're done when the sizzling gets quieter. Put them on a paper towel but keep all that tasty fat in the pan.
- Fix up the chicken:
- Cut chicken breasts sideways to make them thinner so they'll cook fast and evenly. Sprinkle with garlic powder, salt and pepper, then dust with flour. The flour keeps the juices in and will help make the sauce thicker later.
- Brown the chicken:
- Cook the floured chicken in the leftover meat fat for 4 to 5 minutes until golden but not totally cooked. The chicken will finish cooking in the sauce, soaking up flavors while staying moist.
- Cook the mushrooms:
- Throw butter and sliced mushrooms into the same pan, cooking until they get wet then start browning, about 5 to 6 minutes. This browning makes them taste super savory and leaves tasty bits stuck to the pan.
- Create the sauce:
- Add chopped garlic, cooking just until you can smell it, about 1 minute, then pour in Riesling wine. Scrape all those browned bits off the bottom while the wine cooks down by half, making the flavor stronger. Stir in heavy cream to make a rich sauce base.
- Put it all together:
- Put the chicken and crunchy meat back in the pan, simmering gently for 5 minutes until chicken is fully cooked and sauce has gotten thick enough to stick to a spoon. The flour from the chicken naturally helps the sauce reach the perfect thickness.
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The Riesling wine really makes this dish special. I tried using Chardonnay once when I ran out, but the gentle sweetness in Riesling works magic with the savory parts. My husband now asks for this meal whenever we've got something worth celebrating.
Best Wine Matches
The same Riesling you cook with tastes great alongside this dish. Its hint of sweetness goes well with the creamy sauce while helping cut through the richness. If you like red wine better, a light Pinot Noir works nicely with the mushrooms and meat without taking over the delicate chicken flavors.
Prep Ahead Tips
This meal warms up really well, so it's perfect for planning ahead. You can make the chicken and sauce up to two days early and keep it in a sealed container in the fridge. When you're ready to eat, just warm it slowly on the stove, adding a bit more cream if needed to keep it smooth. Cook fresh pasta right before eating for the best results.
Ways to Switch It Up
You can change this dish to fit what you like with easy swaps. Try chicken thighs instead of breasts for more flavor and they're harder to overcook. Want something lighter? Use half and half instead of heavy cream. Don't eat meat? Skip it and double up on mushrooms, including some fancy ones like shiitake or oyster mushrooms for deeper flavor.
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Frequently Asked Questions
- → Can I swap Riesling with a different wine?
Sure! Although Riesling lends a light sweetness and fruity touch to the dish, Chardonnay, Sauvignon Blanc, or even Pinot Grigio work great too. Want to skip alcohol? Substitute with chicken broth and a splash of white grape juice or apple cider vinegar.
- → What’s the best meat for this dish?
You can’t go wrong with bacon or pancetta—they add saltiness and crispiness. Prosciutto works for a lighter taste, though it doesn’t render much fat. Beef bacon or small chunks of smoked ham are also great alternatives.
- → Can I prep this meal in advance?
Yes, to a point! Pre-cook the bacon and prep the mushrooms the day before. While fresh is best, leftovers can last in the fridge for two days. Warm it gently on the stove with a splash of cream, and it'll be revived.
- → What sides go well with this?
Butter pasta is awesome, but mashed potatoes, a slice of crusty bread, or creamy polenta also pair nicely. For something lighter, add veggies like green beans, sautéed asparagus, or a fresh, tangy salad.
- → Can I make this without dairy?
Yes! Use coconut cream or cashew cream to replace heavy cream. Toss the pasta in olive oil rather than butter, and opt for dairy-free Parmesan or nutritional yeast for your cheesy flavor.
- → Can I swap boneless chicken for bone-in pieces?
Absolutely! Bone-in thighs or breasts add even more richness but need more time. Brown them as directed, then simmer for 25-30 minutes or until they hit 165°F internally. The sauce will benefit from that extra flavor boost!