Junie’s Pasta

Creamy Mushroom Chicken Linguine – A Perfect Pasta Dish for Large Gatherings

There’s something truly special about cooking for loved ones, especially when they come from far away. My niece, visiting from California, grew up just a few feet from my home before moving to start her own family. Her visits are always a moment of joy and nostalgia. She has always loved my mushroom and chicken pasta, so I wanted to make it for her with a unique twist. Instead of using cream as usual, I opted for ricotta, which makes the sauce rich yet lighter. The result? A delicious, comforting dish perfect for sharing.

This recipe is a true family classic and an ideal choice for entertaining. The combination of tender chicken, savory mushrooms, crunchy broccoli, and a creamy cheese sauce makes for an unforgettable meal. Plus, it’s simple to prepare and easy to scale—this version serves 12, but you can halve the ingredients for a smaller crowd.

Why You’ll Love This Recipe

• Perfect for Entertaining – Easy to prepare for large gatherings.

• Rich and Creamy – Ricotta gives a velvety texture without being too heavy.

• Customizable – Swap out the veggies or adjust the seasonings to your taste.

• Make-Ahead Friendly – Marinate the chicken the night before for even more flavor.

Ingredients (Serves 12)

Chicken Marinade

• ½ cup olive oil

• ¼ cup lemon juice

• 1 tsp smoked paprika

• 1 tbsp herbs of choice (I used a local garlic flower mix called Délice à la fleur d’ail)

• 5 large chicken breasts, sliced evenly against the grain

Pasta & Sauce

• 2 boxes (900 g each) linguine or equivalent pasta

• 8 cups sliced mushrooms

• 6 cups broccoli florets

• 1 cup diced onions

• 2 tsp dried garlic flowers (or 3 heads fresh garlic, minced)

• 2 tbsp FaC’s seasoning mix or:

  • 1 tbsp sea salt

  • 2 tsp black pepper

  • 1 tsp oregano

  • 1 tsp smoked paprika

  • ½ tsp onion salt

  • ½ tsp garlic powder

• ½ cup vermouth

• 4 cups chicken stock

• 1½ to 2 cups ricotta

• 1 cup Romano or Parmesan cheese

Instructions

Step 1: Marinate the Chicken

1. Place the sliced chicken in a bowl or resealable bag.

2. Add all the marinade ingredients and mix well. Let it rest for at least 30 minutes or refrigerate overnight for extra flavor.

Step 2: Cook the Chicken

1. Heat ¼ cup olive oil in a medium-hot pan.

2. Brown the chicken in batches, ensuring not to overcrowd the pan. Cook through and place in a 250°F oven to keep warm.

3. Add more olive oil if needed between batches.

Step 3: Sauté the Vegetables

1. In the same pan, add 2 tbsp olive oil and cook the onions for about 5 minutes until translucent.

2. Add the mushrooms and seasonings, including the dried garlic flowers. Let them cook down until all the liquid evaporates (about 15 minutes).

Step 4: Deglaze and Simmer

1. Pour in the vermouth and let it simmer for 5 minutes.

2. Add the chicken stock and continue simmering for another 10 minutes.

Step 5: Cook the Pasta

1. Meanwhile, cook the pasta in a large pot of salted boiling water according to package instructions.

Step 6: Add the Broccoli and Finish the Sauce

1. Add the broccoli to the sauce and cook for 8 minutes.

2. Stir in the ricotta—it may look slightly grainy, but that’s normal.

3. Add the Romano cheese and stir well.

Step 7: Assemble and Adjust Consistency

1. Before draining the pasta, reserve 2 cups of pasta water.

2. Drain the pasta and place it in a large serving dish.

3. Pour the mushroom and broccoli sauce over the pasta and gently mix. If the sauce is too thick, use some reserved pasta water to loosen it.

Step 8: Finish and Serve

1. Remove the chicken from the oven and place it over the pasta.

2. Sprinkle with additional Romano cheese and drizzle with high-quality olive oil.

Serve immediately and enjoy!