Chef notes

I love this recipe because it is a one-pan winter pasta that feels comforting and elegant without being complicated. The mushrooms add depth, the cream creates richness, and the chestnuts bring a subtle sweetness that makes the dish perfect for holiday entertaining.

Technique tip: Finely mincing the chestnuts or chopping them by hand helps their nutty sweetness blend into the sauce instead of remaining in chunks. For an even stronger chestnut flavor and a creamier texture, blend a few spoonfuls of chestnuts with a splash of cream or milk to make a quick chestnut purée and stir it into the sauce. If using fresh chestnuts, score an "X" in the shell, roast at 425 F for 15 to 20 minutes, peel while warm, then simmer the peeled nuts in water for 10 minutes to soften before mincing.

Swap options: Use fettuccine or tagliatelle if pappardelle isn't available. White wine can be swapped for broth if needed. If chestnuts are unavailable, garnish the finished dish with finely chopped toasted walnuts or toasted hazelnuts for a wintery nutty aroma and texture. These should be used only as a garnish, not mixed into the sauce.

Special equipment: A food processor (optional).

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