Can I make this recipe vegetarian?

Yes, you can omit the chicken and add more mushrooms or roasted vegetables for a hearty meal.

How can I make this dish healthier?

Consider using Greek yogurt instead of heavy cream and reduce the amount of butter for a lighter version.

Garlic bread and a simple green salad make great pairings, along with a crisp white wine.

It’s best to enjoy this dish fresh, but it can be frozen for up to one month. Just be aware that the texture may change slightly upon reheating.

Reheat in a skillet over low heat, adding a splash of broth or cream to keep the sauce smooth.

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In a large pot, bring salted water to a boil. Add the pappardelle pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Drain the pasta and set aside.
In a large skillet, melt the butter over medium heat. Add the sliced cremini mushrooms and sauté for about 5-7 minutes, until they soften and turn golden brown.
Incorporate the minced shallots into the skillet. Continue to cook for an additional 2-3 minutes until fragrant.
Pour the heavy cream into the skillet and bring to a gentle simmer. Stir in the shredded chicken and grated Parmesan cheese. Season with salt and pepper to taste, allowing the flavors to meld together.
Add the cooked pappardelle to the skillet, tossing with the sauce until each strand is evenly coated.
Plate the pasta hot, topping with generous portions of burrata cheese and a sprinkle of fresh parsley to garnish.

For a lighter option, substitute half-and-half for heavy cream and reduce the butter. Allows for gluten-free and vegetarian modifications.