Food

Christa Bruneau-Guenther’s Creamy Cedar Chicken & Mushroom Pasta

By Alexandra Whyte On March 6th, 2024

“When you steep cedar, an oil is released that mingles with the cream sauce and the earthiness of the mushrooms to create a beautiful flavor.” — Christa Bruneau-Guenther

Ingredients

Serves 4

4 chicken breasts
3 tbsp extra-virgin olive oil or grapeseed oil
1 small white onion, diced
1/2 cup sliced button or cremini mushrooms
3 tbsp butter
4–5 cloves garlic, minced
1 cup heavy cream
3 tbsp garlic and herb cream cheese or creme fraiche
2 cups baby spinach
2–3 sprigs freshly picked
2″ green cedar (leaves kept whole, removed from stems)
1/4 cup grated Parmesan cheese
1 bag broad egg noodles, cooked to package directions
Chives or parsley, for garnish

Directions

Make Chicken and Mushroom Pasta

Preheat oven to 400°F. Pat chicken dry with paper towel. Season both sides with sea salt and black pepper. On stove, heat cast-iron or heavy-bottomed stainless steel pan on medium-high. Coat pan with oil, then sear one side of chicken for 4 minutes. Flip and place in oven to bake for 4 to 6 minutes, or until internal temperature is 155°F.
Remove chicken from pan and set aside. Return pan to stove on medium-high heat. Add onion, mushrooms and butter, and sauté for 3 minutes, until caramelized.
Add garlic and sauté for 1 minute. Add heavy cream, cream cheese, spinach and cedar. Mix well and bring to a boil. Return chicken breasts to pan.
Sprinkle Parmesan cheese overtop and return to oven set to broil, and cook for 2 to 3 minutes, until cheese is crispy golden brown and sauce is bubbly hot.
Remove cedar and discard. Serve over egg noodles and garnish with chives.

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