Chicken a la King with Pappardelle and Mushroom Cream Sauce
A comforting classic featuring tender poached chicken in a rich, creamy sauce studded with sautéed mushrooms and red bell peppers. The sauce is thickened with flour and brightened with fresh thyme and dry sherry, then served over pappardelle pasta. This elegant yet approachable dish makes an excellent weeknight dinner or special occasion meal, with toasted almonds and fresh parsley adding texture and color to each serving.
Ingredients
- 8 ounces pappardelle pasta or whole wheat egg noodlesfettuccine or wide egg noodles1:1noneadds eggs
similar width pasta
- 2 large chicken breasts, about 1 pound
- 1 tablespoon unsalted butter
- 2 teaspoons organic canola oil or avocado oil
- 1 10-ounce package mushrooms, sliced
- 1 red bell pepper, finely diced
- 1 clove garlic, minced
- 1 teaspoon fresh thyme, chopped
- ¾ teaspoon salt
- ½ teaspoon freshly ground pepper
- 2 tablespoons dry sherry
- ⅓ cup all-purpose flour
- 2 cups chicken broth
- ¼ cup half and half
- ¼ cup sliced almonds, toasted
- ¼ cup fresh parsley, chopped
Instructions
- 1
Bring a large pot of lightly salted water to a boil and cook pappardelle according to package instructions, then drain and keep hot
- 2
Place chicken breasts in a medium saucepan, cover with cold water, bring to a simmer, then reduce heat and poach gently until cooked through, turning occasionally
- 3
Remove chicken from poaching liquid and cut into cubes
- 4
Heat butter and oil in a large non-stick skillet over medium-high heat
- 5
Add mushrooms, bell pepper, garlic, thyme, salt and pepper, cook stirring occasionally until mushrooms soften and juices evaporate
- 6
Add sherry and cook stirring until evaporated
- 7
Stir in flour to coat the vegetable mixture
- 8
Add broth and cook stirring constantly until flour dissolves, bring to a simmer stirring often
- 9
Add chicken and return to a simmer, stirring often until chicken is heated through and sauce is thick
- 10
Remove from heat and stir in half and half
- 11
Serve chicken and sauce over noodles, top with almonds and parsley
Tips
Poach chicken gently at a simmer rather than a boil to keep the meat tender and prevent it from becoming tough or stringy.
Cook mushrooms until their juices evaperate and they start to brown for deeper, concentrated flavor in the sauce.
Stir the flour thoroughly into the vegetables before adding broth to prevent lumps from forming in the sauce.
Good to Know
Refrigerate leftovers for up to 3 days in an airtight container. Reheat gently on stovetop with a splash of broth if sauce appears thick.
Chicken can be poached and vegetables sautéed up to 1 day ahead. Refrigerate separately and combine when making sauce.
Serve immediately while hot for best texture. Garnish each portion with almonds and parsley just before serving.
Common Mistakes
Don't boil the chicken during poaching to avoid tough, stringy meat.
Stir flour thoroughly into vegetables before adding liquid to prevent lumpy sauce.
Add half and half off heat to prevent curdling from high temperature.
Substitutions
similar width pasta
FAQ
Can I make this dish ahead of time?
You can poach the chicken and sauté vegetables ahead, but assemble the final dish just before serving as the sauce may thicken and the pasta can become mushy when reheated.
What if I don't have dry sherry?
White wine makes an excellent substitute for dry sherry, or you can omit it entirely though you'll lose some depth of flavor in the sauce.
How long will leftovers keep in the refrigerator?
Leftovers will keep for up to 3 days refrigerated. Reheat gently on the stovetop, adding a splash of broth if the sauce seems too thick.