Roasting chicken breasts and legs, then using the same pan and the drippings to build the pasta sauce, gives this dish extra flavor. To save time, prepare the ingredients for the sauce while the chicken cooks. When the chicken’s ready, sauté the mushrooms and aromatics in the flavorful browned bits left in the pan, then deglaze the pan with white wine. Stir in the cream and finish the dish by mixing the sauce together with the cooked pasta, roasted chicken, and Parmesan cheese.
See also our chicken mushrooms pasta recipe using spaghetti.