March 6, 2024

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

Recipe: Christa Bruneau-Guenther

“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


  • 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


Yield: Serves 4

Make Chicken and Mushroom Pasta

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Remove cedar and discard. Serve over egg noodles and garnish with chives.

Photography by Jim Guenther (Christa's portrait)/Christa Bruneau-Guenther (cedar chicken)