Creamy Tuscan Mushroom Pasta Skillet

Imagine the smell of garlic and Italian herbs sizzling happily in a hot pan, promising comfort after a long day. If your weeknights demand spectacular flavor but forbid extensive cleanup, then pull up a stool, because we are diving headfirst into the recipe that changed my life. This stunningCreamy Tuscan Mushroom Pasta Skilletis rich, savory, and ready to sweep you off your feet faster than a romantic comedy montage.

You’ll love how quickly this one-pan wonder comes together, transforming humble pantry staples into a restaurant-quality meal. It’s the kind of dish that whispers sweet nothings about creamy sauces and perfectly cooked pasta while delivering maximum flavor with minimal effort.

• Ready in under 30 minutes, this one-skillet wonder minimizes cleanup, making it perfect for those evenings when you just cannot face a tower of dirty pots.
• Indulge in the rich, savory depth of earthy sautéed mushrooms and bright sun-dried tomatoes swimming in a decadent, herby cream sauce.
• The vibrant colors—ruby red tomatoes against a lush, creamy backdrop—make this dish look impressively gourmet yet utterly approachable for the home cook.
• Easily customize this recipe by adding pan-seared chicken strips or substituting the pasta shape based on whatever you happen to have stocked in the pantry.

The Magic of the One-Pan Meal

Let’s be honest, the biggest hurdle to gourmet weeknight cooking isn’t the skill required; it’s the sheer dread of cleaning up afterwards. Many of my best culinary ideas have died a slow death because I just couldn’t commit to scrubbing three pots, a strainer, and two baking sheets. That, my friends, is why the one-pan or one-skillet meal is the undisputed champion of practical home cooking.

This recipe specifically embraces the Tuscan philosophy of simple, high-quality ingredients treated with respect. Tuscan food isn’t fussy—it’s honest. It relies on robust olive oil, fragrant garlic, good cheese, and whatever fresh vegetables the season provides. We take that rustic foundation and introduce two key elements: heavy cream for unparalleled richness and pasta, which conveniently cooks right alongside the sauce, absorbing every ounce of flavor as it softens.

There is a specific joy that comes from watching dried pasta transform directly in the sauce, plumping up and adopting the garlicky, herby nature of its surroundings. The result is a profoundly flavorful skillet meal where every bite of pasta is infused with the sun-dried tomato and mushroom essence. If you’ve ever tried cooking pasta separately and then mixing it into the sauce, you know the flavor tends to stay on the surface. When you cook it all together in one pan, the texture and taste integration are exponentially better. This method creates a dense, velvety sauce that clings lovingly to the pasta, ensuring an optimal comfort food experience.

Before diving into the steps, remember the importance of prep work. Get all your ingredients measured and ready before the heat goes on—a technique cooks call ‘mise en place.’ This ensures the cooking process flows smoothly, preventing that frantic moment where you realize the garlic is burning while you’re desperately hunting for the dried oregano. Trust me, the difference between a panicked dinner and a peaceful one often comes down to five minutes of chopping ahead of time. Gather your ingredients, grab your largest, deepest skillet, and let’s create something truly memorable.

Ingredients for Creamy Tuscan Mushroom Pasta Skillet

Here’s what you’ll need to make this delicious dish:

• Olive Oil and ButterThe foundation of flavor; use quality extra virgin olive oil and unsalted butter for sautéing.
• MushroomsWe recommend cremini (Baby Bella) mushrooms, sliced thinly, as they offer the best meaty texture and deep, earthy flavor when cooked down.
• Garlic and ShallotsUse fresh garlic, minced finely, along with shallots for a milder onion flavor base that complements the herbs beautifully.
• Dried PastaChoose a short, sturdy pasta like penne, fusilli, or rotini; these shapes hold up well during the one-pan cooking process and catch the creamy sauce perfectly.
• Vegetable Broth or Chicken BrothThis is essential for cooking the pasta and creating the base liquid for the sauce; choose a low-sodium version to control the seasoning.
• Heavy CreamThe key to achieving that luxurious, velvety texture; allow it to warm to room temperature briefly before adding it to prevent splitting.
• Sun-Dried TomatoesUse oil-packed sun-dried tomatoes, drained and chopped; the residual oil can even be used in the initial sauté step for an extra layer of flavor.
• SpinachFresh baby spinach adds color and essential nutrients; it wilts quickly, integrating smoothly into the hot sauce.
• Parmesan CheeseFreshly grated Parmesan or Pecorino Romano adds a necessary salty, umami depth to finish the dish; avoid pre-shredded varieties which often contain anti-caking agents.
• SeasoningsDried Italian seasoning blend, crushed red pepper flakes (optional for a subtle heat kick), salt, and freshly cracked black pepper are crucial for balancing the richness.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Creamy Tuscan Mushroom Pasta Skillet

Follow these simple steps to prepare this delicious dish:

1. Sauté Aromatics and Mushrooms

   Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large, deep 12-inch skillet over medium-high heat. Add the sliced mushrooms and sauté until they release their liquid and turn deeply golden brown, about 5 to 7 minutes. Add the minced shallots and garlic, cooking for about 1 minute until fragrant. Stir in the Italian seasoning, salt, pepper, and a pinch of red pepper flakes.

2. Build the Liquid Base

   Pour in the broth (vegetable or chicken) and scrape up any browned bits stuck to the bottom of the pan—this process, known as deglazing, adds massive flavor. Bring the liquid to a rolling simmer. Next, stir in the sun-dried tomatoes and the dried pasta, making sure the pasta is mostly submerged in the liquid.

3. Cook the Pasta

   Reduce the heat to medium-low, cover the skillet tightly, and allow the pasta to cook for 12 to 15 minutes. Lift the lid every 4 to 5 minutes to stir the pasta and prevent it from sticking to the bottom. If the liquid evaporates too quickly before the pasta is cooked al dente, add another half cup of broth or water until the desired tenderness is achieved.

4. Achieve Maximum Creaminess

   Once the pasta is al dente (tender but with a slight bite), remove the lid. Stir in the heavy cream and let the mixture simmer gently for 2 minutes to thicken slightly. Reduce the heat to low, then fold in the fresh spinach and grated Parmesan cheese until the spinach has wilted and the cheese has melted, creating a rich, homogeneous sauce.

5. Adjust and Serve

   Taste the sauce and adjust the seasoning with additional salt and pepper as needed. If the sauce is too thick, stir in a splash more broth; if it is too thin, allow it to simmer uncovered for another minute. Turn off the heat.

Transfer to plates immediately and garnish with an extra sprinkle of Parmesan and perhaps a drizzle of quality olive oil for the perfect finishing touch.

Expert Tips for the Ultimate Tuscan Pasta Skillet

While the basic steps are incredibly straightforward, a few professional tricks can elevate your Creamy Tuscan Mushroom Pasta Skillet from good to absolutely phenomenal. Pay close attention to the small details, especially concerning the sauté process and the temperature control during the final steps.

The Art of Browning Mushrooms

Do not crowd your pan when sautéing the mushrooms. If you dump too many cold mushrooms into the skillet at once, they steam instead of brown. Steamed mushrooms are rubbery; browned mushrooms are meaty and savory. If necessary, cook the mushrooms in two batches to ensure they get that deep, golden color. High heat is essential initially, and resist the urge to stir them too frequently until they begin to release their moisture. Once the moisture is gone, that’s when the real browning—and flavor concentration—begins.

Mastering the Pasta Liquid Ratio

Since the pasta is cooking directly in the sauce, you need enough liquid to hydrate it fully without making the final dish soupy. The key is monitoring. Start with the specified amount of broth, but always keep extra broth or water heated nearby. Different types of pasta absorb liquid at varying rates. If you notice the pan getting dry and the pasta is still crunchy, add half a cup of hot liquid, stir, cover, and continue cooking. This guarantees perfectly tender pasta that is packed full of flavor because it absorbed broth, not just water.

The Cream and Cheese Rule

When incorporating the heavy cream and especially the Parmesan cheese, always remove the skillet from direct heat or turn the burner down to the lowest setting. High, aggressive heat can cause dairy fats to break down, resulting in a grainy or split sauce, which is a culinary tragedy we absolutely want to avoid. Low heat and gentle stirring ensure the cheese melts smoothly into the warm sauce, resulting in that wonderfully glossy, luxurious texture we are aiming for.

Flavorful Variations and Serving Suggestions

The beauty of this creamy mushroom pasta skillet is its versatility. Once you master the base recipe, you can easily adapt it to suit your dietary needs or whatever delightful ingredients you happen to find at the market.

Protein Power-Ups

While delicious on its own, adding a protein makes this dish a full-fledged centerpiece. Consider stirring in 1 cup of shredded cooked chicken breast at the same time you add the spinach. Alternatively, you can brown 1 pound of ground turkey or ground beef before sautéing the mushrooms, ensuring the meat is fully cooked and drained of excess fat before proceeding to Step 1. Remember, cook any protein fully before introducing the pasta and broth.

Veggie Swaps for Added Depth

If you’re looking to boost the vegetable content beyond spinach and mushrooms, this recipe welcomes additions. Try incorporating roasted red peppers (jarred, drained, and chopped) when you add the sun-dried tomatoes. For a slightly different flavor profile, you could swap the spinach for finely chopped kale, remembering that kale takes slightly longer to wilt, so add it a minute or two earlier.

Ideal Pairings

Serve this rich, Creamy Tuscan Mushroom Pasta Skillet alongside a bright, acidic side dish to cut through the richness of the sauce. A simple arugula salad tossed with lemon juice, a hint of olive oil, and shaved Parmesan is perfect. A crusty loaf of bread is also highly recommended, purely for the essential task of mopping up any remaining sauce on your plate.

Frequently Asked Questions About This Creamy Pasta Recipe

Can I use dried herbs instead of fresh ones?

Yes, the recipe calls for dried Italian seasoning, which works wonderfully. If you decide to swap in fresh herbs like basil or oregano, add them only at the very end of the cooking process, using about three times the amount listed for the dried version.

What if my sauce is too thin or too thick?

If the sauce is too thin, remove the lid and allow it to simmer rapidly for 2 to 3 minutes, stirring constantly, until excess liquid evaporates. If it is too thick, simply stir in an extra splash of warm broth or water until you reach your desired consistency.

Is this recipe suitable for meal prepping?

This Tuscan skillet meal is best enjoyed fresh due to the pasta cooking technique. When reheated, the pasta will continue to absorb liquid, making the remaining sauce very thick. However, leftovers are perfectly safe and delicious; you may just need to add a splash of milk or broth when reheating gently on the stovetop.

Why do I need to use low-sodium broth?

Low-sodium broth allows you to control the overall saltiness of the dish. Ingredients like sun-dried tomatoes and Parmesan cheese are already naturally salty, so starting with low-sodium broth prevents the final dish from becoming overwhelmingly seasoned before you even have a chance to taste and adjust.

The Quest for Weeknight Tuscan Comfort

There is a specific kind of exhaustion that hits around 6:30 PM on a Tuesday. It’s the kind where the thought of boiling water feels like a monumental physical effort. But this exhaustion often comes paired with a fierce craving for something ridiculously comforting—something that tastes like it took three hours but secretly only required one pan and a dash of optimistic stirring. Friends, this is how I stumbled upon the marvel that is theCreamy Tuscan Mushroom Pasta Skillet.

For years, “Tuscan” in my kitchen meant lengthy prep and multiple pots cluttering the sink. I imagined rolling hills and intricate sauces. However, the true beauty of Tuscan cuisine lies in its simplicity and reliance on quality, flavorful ingredients. We are leveraging that idea here: bold sun-dried tomatoes, earthy mushrooms, and a truly luxurious, velvety sauce, all created in one glorious skillet. It’s the perfect blend of rustic elegance and weeknight speed, making it an instant family favorite.

The secret to its speed is the careful timing and flavor layering. We brown the protein, then sauté the aromatics and mushrooms until they are deeply caramelized. This foundational flavor is everything. When you finally stir in the cream and pasta, that beautiful brown layer (the fond) dissolves, infusing the entire dish with a richness that tastes deceptively complex. Prepare yourself; this dish disappears faster than a free sample at a grocery store.

Gathering the Essentials: Ingredients

This recipe calls for standard pantry heroes and a few flavorful stars. Remember to choose high-quality sun-dried tomatoes packed in oil (drained), as they bring a punch of intense, sweet flavor that defines the “Tuscan” profile.

For the Skillet Star

• 1 pound boneless, skinless chicken breasts or tenderloins, cubed
• 1 tablespoon olive oil, plus more for cooking
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 8 ounces cremini or button mushrooms, sliced
• 1/2 cup sun-dried tomatoes (packed in oil), drained and sliced
• 1/2 teaspoon dried Italian seasoning
• Salt and black pepper to taste
• 3 cups chicken broth (low sodium)
• 1 1/2 cups heavy cream
• 12 ounces dried short pasta (penne, rotini, or farfalle work well)
• 2 cups fresh spinach, roughly chopped
• 1/2 cup grated Parmesan cheese

The One-Skillet Cooking Method

Achieving restaurant-quality results is surprisingly straightforward when everything happens in one pan. This method keeps cleanup minimal and ensures the pasta cooks directly in the sauce, resulting in maximum flavor absorption.

Step 1: Sear the Protein

Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Season the cubed chicken generously with salt and pepper. Add the chicken to the hot skillet and cook until golden brown and cooked through, about 5 to 7 minutes. Once cooked, remove the chicken from the skillet and set it aside on a plate, leaving any remaining oil and browned bits (fond) in the pan. Those little bits are liquid gold for flavor!

Step 2: Build the Flavor Base

Reduce the heat slightly to medium. Add the diced onion to the skillet and sauté for 3 minutes until softened. Now, add the sliced mushrooms. Cook them patiently for 5 to 7 minutes, stirring occasionally, until they have released their liquid and are beautifully browned and caramelized. Do not rush this step; the deep flavor of the mushrooms is essential for this rich pasta dish.

Stir in the minced garlic, Italian seasoning, and sliced sun-dried tomatoes. Cook for just one minute until the garlic is fragrant. Watch carefully, as burnt garlic is a cardinal sin in the kitchen!

Step 3: Creamy Pasta Perfection

Pour in the chicken broth and scrape up any browned bits stuck to the bottom of the skillet using a wooden spoon. Bring this mixture to a strong simmer. Once simmering, add the dried pasta. Stir well, cover the skillet, and reduce the heat to medium-low.

Allow the pasta to cook for about 10 to 12 minutes, or according to the package directions, stirring frequently (every 2-3 minutes) to prevent sticking. The liquid will reduce significantly, thickening the sauce naturally as the pasta absorbs the starch. You are now well on your way to creating the perfect Creamy Tuscan Mushroom Pasta Skillet.

Step 4: Finishing Touches

Once the pasta is al dente (perfectly cooked but still slightly firm), remove the lid. Stir in the heavy cream and return the cooked chicken to the skillet. Allow the mixture to warm through for 2 minutes. Finally, stir in the fresh spinach and the grated Parmesan cheese until the spinach wilts and the cheese melts into the sauce, creating that signature velvety texture.

Taste the sauce and adjust the seasonings one last time. If the sauce seems too thick, add a splash more broth. Serve immediately, perhaps with a sprinkle of fresh parsley for color and a side of crusty bread.

Enhancing the Experience: Pairing and Variations

While this ultimate skillet meal is robust enough to stand on its own, a few additions can elevate the experience. Think contrast: rich, savory pasta needs something bright and crisp alongside it to balance the meal beautifully.

The Perfect Companions

• A Crisp Green Salad:A simple mix of arugula, lemon vinaigrette, and shaved Parmesan offers a sharp, peppery counterpoint to the creamy pasta.
• Garlic Breadsticks:Naturally, you need something robust to sop up any leftover sauce. Crusty Italian bread baked with garlic and herb butter is mandatory for soaking up that delicious cream sauce.
• Roasted Asparagus:A light vegetable side, tossed in a little olive oil and salt, provides textural variation and a delightful bit of crunch.

Frequently Asked Questions About Skillet Pasta

Can I use different types of mushrooms?

Absolutely! Shiitake or oyster mushrooms work wonderfully in this recipe and add a deeper, more earthy profile. Ensure you slice them evenly for consistent cooking and flavor release.

What if the sauce is too thin or too thick?

If the sauce is too thin, simmer it gently without the lid for a few minutes until it reduces. If it’s too thick, simply stir in a few tablespoons of warm chicken broth or milk until you achieve your desired consistency and creaminess.

Can I make this dish vegetarian?

Yes, easily! Omit the chicken and replace it with canned chickpeas, cannellini beans, or even browned crumbled plant-based sausage alternatives for added texture. You will also use vegetable broth instead of chicken broth for the liquid base.

My grandmother once tried to make this dish without properly browning the mushrooms, claiming it would “save time.” The resulting sauce was pale and lacking depth, proving that patience truly is the secret ingredient for maximum flavor extraction and an incredible final dish.

Perfecting the Cooking Process

Sear the chicken first to build a flavor foundation (fond) in the pan. Next, sauté the mushrooms until deeply caramelized. Cook the pasta directly in the broth and cream mixture to ensure maximum absorption, resulting in a beautifully rich and Creamy Tuscan Mushroom Pasta Skillet every time.

Add Your Touch

Try substituting the chicken with Italian turkey sausage for a spicier kick. For an herbal twist, add fresh basil or oregano at the end. You can also boost the richness by stirring in a spoonful of cream cheese alongside the heavy cream for an extra-velvety texture.

Storing & Reheating

Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, add a splash of chicken broth or milk to the skillet to restore moisture, heating gently over low heat until warmed through. Avoid microwaving, as it can make the sauce separate and become oily.

Chef’s Expert Tips

• Always use warm or room-temperature broth when adding it to the hot skillet; cold liquid dramatically slows the cooking process and prevents proper deglazing.
• Ensure the mushrooms are not crowded in the pan during cooking. Overcrowding leads to steaming instead of browning, which diminishes their flavor intensity.
• Save about a quarter cup of the grated Parmesan cheese to sprinkle over the finished dish; this final, fresh layer of salty cheese truly brightens the flavor profile.

The Culinary Chaos of Tuesday Night Dinners

There is a specific kind of delirium that only hits around 6:30 PM on a Tuesday. You’ve successfully navigated the workday, dodged existential crises in the grocery store, and now stand staring blankly into the abyss of your refrigerator. Dinner needs to happen, and it needs to happen fast. It cannot involve seventeen different pots, nor can it require a commitment level usually reserved for buying property. Sound familiar? That, my friends, is how I discovered the glorious, soul-soothing power of the one-pan pasta skillet.

Why Your Weeknight Needs a Creamy Tuscan Mushroom Pasta Skillet

Forget everything you think you know about weeknight meals being boring. This recipe is the culinary equivalent of slipping into your favorite pajamas after a long day. It’s rich, deeply satisfying, and astonishingly simple to pull off. The secret lies in the quick cooking time and the fact that we finish the pasta directly in the sauce. This process ensures the pasta soaks up all the luxurious, herby flavor, leading to a depth of taste you wouldn’t expect from a 30-minute meal. The combination of earthy mushrooms, sun-dried tomatoes, and fresh spinach tossed in a bright, savory cream sauce is nothing short of spectacular. This isn’t just dinner; it’s a victorious end to a demanding day.

Gathering Your Tuscan Treasures: Ingredients List

This recipe uses humble ingredients to create restaurant-quality flavor. Make sure you have your skillet ready—a large, deep 12-inch pan works best for maximum efficiency.

• 1 pound dried pasta (fettuccine, penne, or farfalle work wonderfully)
• 2 tablespoons olive oil
• 1 small yellow onion, diced finely
• 3 cloves garlic, minced
• 1.5 pounds mixed mushrooms (cremini, shiitake, or oyster), sliced
• 1/2 cup sun-dried tomatoes, packed in oil (drained)
• 4 cups vegetable or chicken broth
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional, for a little kick)
• 1 cup heavy cream
• 4 ounces fresh spinach
• 1/2 cup grated Parmesan cheese, plus extra for serving
• Salt and black pepper to taste

The Magic of the Mushroom Medley

The key to maximizing flavor in this dish is achieving deeply browned mushrooms. Do not crowd the pan! If you pile all the mushrooms in at once, they will steam instead of caramelize, resulting in a rubbery texture. Start by heating the olive oil over medium-high heat. Add the mushrooms in a single layer, possibly working in two batches if your pan is smaller. Let them cook undisturbed for about four minutes until they release their liquid and start to turn a beautiful golden brown. Once browned, add the diced onion and sauté until softened. Finally, stir in the minced garlic and cook for just sixty seconds until fragrant. If you burn the garlic here, the whole dish will suffer, so keep a close watch.

Whip It, Skillet It: Step-by-Step Instructions

Follow these steps closely and you’ll have dinner on the table faster than you can debate ordering takeout.

1. After the mushrooms, onions, and garlic are sautéed, stir in the drained sun-dried tomatoes, dried oregano, and red pepper flakes (if using). Cook for one minute to wake up the herbs.
2. Pour in the four cups of broth and bring the liquid to a rolling boil.
3. Add the dried pasta to the skillet, ensuring it is mostly submerged beneath the broth. Reduce the heat to medium-low, cover the skillet, and let it simmer for about 12 to 15 minutes. Stir occasionally to prevent the pasta from sticking to the bottom of the pan. The pasta should be al dente when finished, having absorbed most of the liquid.
4. Once the pasta is cooked and the liquid is mostly reduced, stir in the heavy cream and the fresh spinach. The heat from the pasta will wilt the spinach almost instantly.
5. Remove the skillet from the heat and stir in the grated Parmesan cheese, stirring rapidly until the sauce becomes thick and luxurious.
6. Taste and adjust seasonings with salt and pepper as needed. Serve immediately with extra Parmesan cheese sprinkled generously on top.

Building the Dream: The Cream Sauce

The beauty of this quick sauce is its simplicity. The starch released by the pasta cooking in the broth acts as a natural thickening agent. When you add the heavy cream and Parmesan cheese at the end, the sauce emulsifies into a smooth, decadent texture. If you find the sauce is too thick for your liking, simply reserve a small amount of the cooking liquid and stir it in one tablespoon at a time until you reach your desired consistency. If you prefer a richer, meatier flavor base, consider adding thinly sliced grilled chicken breast or tender strips of beef after the sauce is complete.

Conclusion for Creamy Tuscan Mushroom Pasta Skillet

The Creamy Tuscan Mushroom Pasta Skillet proves that weeknight cooking does not require complex techniques or dozens of dirty dishes. It delivers maximum flavor with minimal effort, providing a comforting, richly seasoned meal that instantly elevates the everyday dinner routine. The harmonious blend of earthy mushrooms, bright sun-dried tomatoes, and creamy, herbed sauce makes this a guaranteed family favorite. Next time Tuesday evening chaos strikes, remember this quick recipe. You’ll thank yourself for embracing the simplicity and savory satisfaction of this spectacular one-pan dish.

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FAQs

How do I prevent my Creamy Tuscan Mushroom Pasta Skillet from becoming too thick?

Pasta cooked directly in the sauce tends to continue absorbing liquid even after it is off the heat, leading to a dense final dish. The best way to combat this is to monitor the consistency closely during the final steps. Always reserve about half a cup of the cooking broth before adding the cream and cheese. If the dish seems too tight after stirring in the dairy, gently add the reserved broth back in small amounts. This small adjustment restores the sauce’s silky texture without diluting the rich flavor.

Can I prepare the sauce ahead of time?

While the overall dish is designed for quick assembly, preparing the full Creamy Tuscan Mushroom Pasta Skillet ahead of time is not recommended because the pasta will absorb all the sauce and become mushy upon reheating. However, you can certainly prepare the mushroom and sun-dried tomato base up to two days in advance. Store the cooked base in an airtight container in the refrigerator. When ready to serve, simply heat the base, add the broth, and proceed with the recipe instructions for cooking the pasta directly in the skillet.

What type of mushrooms work best for this Creamy Tuscan Mushroom Pasta Skillet?

The flavor profile of this skillet thrives on deep, earthy notes, making mixed varieties ideal. Cremini mushrooms (baby bellas) offer a fantastic texture and depth and are widely available. For a more intense, woodsy flavor, try incorporating shiitake or oyster mushrooms. Avoid simple button mushrooms if possible, as they lack the robust flavor necessary to stand up to the creamy Tuscan sauce. Using a blend ensures a complex, layered taste experience in every bite.

What is a good protein substitute for this recipe?

This dish is robust enough to stand on its own as a vegetarian meal, but if you desire added protein, lean chicken or beef strips work perfectly. To maintain the one-pan ease, cook thin slices of chicken or cubes of sirloin beef in the skillet before adding the olive oil, mushrooms, and onions. Once browned, remove the protein and set it aside, adding it back into the creamy sauce mixture right before serving. This infuses the oil with savory flavor and ensures the meat remains tender.