Pappardelle Pasta With Chicken, Arugula, Mushrooms, And Ricotta Recipe

Ingredient Preparation

Begin by gathering all your ingredients. Cook the chicken breast and slice it thinly. Sauté the mushrooms in olive oil until they are soft and have released their moisture. Finely chop the garlic. Measure out the rest of the ingredients as listed.

Cooking Pappardelle

Bring a large pot of salted water to a boil. Add the pappardelle pasta and cook according to the package instructions until al dente. Drain the pasta, reserving a cup of pasta water, and set aside.

Combining Ingredients

In the same pan used for mushrooms, add a little more olive oil and the chopped garlic. Sauté on medium heat until fragrant. Add the cooked chicken and mushrooms, tossing to combine well. If using white wine, add it now and allow it to reduce slightly. Gently fold in the fresh arugula until it wilts, then add the ricotta cheese, stirring until the cheese is evenly distributed and the sauce coats the pasta. If the sauce is too thick, add some reserved pasta water until you reach the desired consistency.

Final Touches

Season the dish with salt and ground black pepper to taste. Serve the pasta on plates or in a large serving dish and garnish with grated Parmesan cheese. Enjoy your Pappardelle Pasta with Chicken, Arugula, Mushrooms, and Ricotta.