Creamy Chicken Thighs with Mushroom Pasta

Indulge in a comforting dish of creamy chicken thighs tossed with pasta and sautéed mushrooms, creating a perfect harmony of flavors and textures. The richness of the cream of chicken soup elevates the dish, while the mushrooms add an earthy depth. This recipe combines traditional cooking methods with a creative flair, making it a delightful weeknight dinner that is both satisfying and easy to prepare.

Ingredients:

• 4 chicken thighs, boneless and skinless
• 8 ounces pasta (your choice)
• 1 cup mushrooms, sliced
• 1 medium onion, diced
• 1 can (10.5 oz) cream of chicken soup
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Season the chicken thighs with salt, pepper, garlic powder, and thyme.
3. Add the chicken thighs to the skillet and cook for about 5-7 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.
4. In the same skillet, add the diced onion and sliced mushrooms. Sauté until the onions are translucent and mushrooms are browned, about 5-6 minutes.
5. Stir in the cream of chicken soup, mixing well with the mushrooms and onions. Allow it to simmer for a couple of minutes until heated through.
6. Slice the cooked chicken thighs and add them back into the skillet along with the cooked pasta. Toss everything together to coat the pasta and chicken in the creamy sauce.
7. Adjust seasoning with additional salt and pepper if needed. Garnish with fresh parsley before serving.