Creamy Mushroom Pasta – Chicken Mushroom Pasta is a quick evening dish that takes less than 30 minutes to prepare. A delectable white wine-based sauce brimming with mushrooms and delicate, perfectly cooked chicken. A carbohydrate lover’s dream, one-pot creamy mushroom chicken pasta! All in one pot, with half the fat of conventional creamy pastas and no heavy cream! Cooked in one pot with white wine, garlic, mushrooms, and parmesan cheese, seared chicken pieces are blended into a very creamy chicken pasta! This easy one-pot supper, made using pantry basics, will please the whole family!
Chicken Mushroom Pasta
Creamy Mushroom Chicken Pasta is one of our favorite dishes since it’s so simple and quick to prepare from scratch. This dish’s simple ingredients make it a budget-friendly midweek dinner, but it’s also a fantastic date-night supper. The sauce is flavorful because to the white wine, and it’s thick, creamy, and soothing because to the heavy cream.
I probably enjoy cooking with wine almost as much as I like drinking it! Wine adds a lot of flavor to a dish, and the alcohol dissipates throughout the cooking process. Because the sauce only requires half a cup of white wine, there will be enough left over for you to enjoy with your supper. You won’t regret adding a little amount of your favorite cheese to the sauce since it’s so creamy and tasty.
Cooking Instructions for Chicken and Mushroom Pasta
If you don’t like or can’t drink white wine, replace it with extra chicken stock.
Choose a big, sturdy skillet that is large enough to hold the amount of chicken you’ll be cooking. Because we want the chicken to brown rather than steam, the skillet should not be too tiny.
- Sear the chicken well. This adds a lot of flavor to the dish. Taking the chicken out of the pan and returning it later prevents it from being dry and overdone.
- This dish is excellent with fresh mushrooms! They keep their form and give the sauce a great texture and color.
- You may give the mushrooms a shower to clean them, but don’t soak them.
- You may also buy fresh pre-sliced mushrooms from the grocery store to save time.
- In this recipe, half-and-half can be used instead of heavy cream.
- Instead of cornstarch and water, a little pasta water can be added to the sauce. The carbohydrate from the pasta is present in the water.
- The sauce would benefit from the inclusion of spinach. Simply add a few handfuls of spinach to the sauce when adding back the chicken to make chicken mushroom spinach pasta.
A FAMILY FAVORITE IS MUSHROOM CHICKEN PASTA.
When I need a quick and easy supper that the whole family will like, I turn to pasta. And nothing beats a huge bowl of creamy, garlicky pasta with chicken for satisfying a carb desire. A delicious mixture of mushrooms, red bell peppers, and parmesan cheese. It is unquestionably a family favorite!
WHERE DO I GET MY AMAZING PASTA DISHES FROM?
It all starts with al dente pasta of high quality. Then there’s my garlicky cream sauce, which serves as a foundation for several of my pasta sauces. It’s wonderfully seasoned with garlic, cream, and parmesan for that umami taste explosion. What’s the actual deal? Flavor pairings that are in perfect harmony.
HOW TO MAKE MUSHROOM CHICKEN PASTA
Use a kitchen mallet to slightly flatten the breasts for faster, more equal cooking. Before flattening, split them in half horizontally if they are particularly thick. Salt & pepper to taste. In a small amount of oil, sauté chicken breasts till golden brown. Take the chicken out of the pan and slice it thinly. This dish also works well with skinless, boneless chicken thighs.
sauce for the pasta
You guys raved about how creamy this Slow Cooker Creamy Tortellini Soup was without the use of heavy cream, so I had to recreate it with the same ingredient! So, what exactly is it?
Milk that has been evaporated. There’s no actual secret ingredient, but for a one-pot meal like this, getting the proportions of broth, evaporated milk, and pasta just right is crucial! This Chicken Pasta dish has been tried and tested several times.
MORE DELICIOIUS RECIPES HERE:
- 4 thinly sliced boneless skinless chicken breasts
- 2 teaspoons olive oil
- Season with salt and pepper.
- 8 oz. mushrooms, sliced
- 1/4 cup melted butter
- 2 minced garlic cloves
- 1 Tbsp. flour
- a half cup chicken broth
- 1 quart heavy cream or half-and-half
- 1/2 cup parmesan cheese, grated
- a half teaspoon garlic powder
- a quarter teaspoon pepper
- a half teaspoon of salt
- 1 cup chopped spinach
Cook the chicken in a large pan with olive oil for 3-5 minutes on each side, or until brown on each side and no longer pink in the center.
Remove the chicken and place it on a platter. Cook for a few minutes, or until the mushrooms are soft. Take out and set aside.
Melt the butter in a saucepan to make the sauce. Cook until the garlic is soft. Whisk in the flour until it becomes thick. Combine the chicken broth, heavy cream, parmesan cheese, garlic powder, pepper, and salt in a mixing bowl.
Allow to boil until the sauce thickens and the spinach wilts. Return the chicken and mushrooms to the sauce and serve with pasta if preferred.
Using evaporated milk yields a creamy outcome with half the fat of traditional creamy pasta recipes. If you like, you may use half and half or a low-fat cooking cream instead! If you don't mind the calories, you can use heavy cream or thickened cream.
To appreciate the crunchy texture through the creamy spaghetti, I sear the chicken thighs beforehand. You are allowed to leave the chicken thighs in the saucepan.