You'll only have to dirty one pot in this easy pasta recipe that cooks chicken and vegetables right along with the noodles. Plus, by using the exact amount of water you need to cook the pasta, the starch that usually gets drained off with your pasta water stays in the pot, giving you delectably creamy results.

Creamy Chicken, Brussels Sprouts & Mushrooms One-Pot Pasta

linguine

chicken thighs

mushrooms

Brussels sprouts

onion,

garlic,

Boursin cheese

thyme

rosemary

salt

water

chives

Combine pasta, chicken, mushrooms, Brussels sprouts, onion, garlic, Boursin cheese, thyme, rosemary and salt in a large pot. Stir in water. Bring to a boil over high heat. Boil, stirring frequently, until the pasta is cooked and the water has almost evaporated, 10 to 12 minutes. Remove from heat and let stand, stirring occasionally, for 5 minutes. Serve sprinkled with chives.


First off, I'll be the first to admit that I didn't make this exactly to the recipe. Last night was our last night at the house for the season so we were using up as many perishables as we could. We put a little over 1.5 lbs. of shredded brussels sprouts, a full onion and two 8 oz. containers of mushrooms, all of which are more than the recipe calls for. Additionally, in our little community of 2,000 people the (yes, the one and only) grocery store doesn't have Boursin. Luckily it had a tub of herbed cream cheese which was the substitute. It didn't dawn on me that I needed to compensate for the additional liquid given off by the veggies and the fungi.

Luckily we had an 8 oz. of feta that we were going to pack home but instead I dumped it in while the dish was resting and it helped tighten the sauce up to where it was OK. Even with the feta I have to agree that the result is a little bland. My first thought is to add more salt but we're trying to stay away from a lot of it so I'm wondering if some fish sauce or another umami would help? Maybe some lemon juice or an acid? Lastly, as pointed out earlier, the dish is visually blah. I think it could be made good enough to be a casual guest meal but it definitely needs plenty of herbs, paprika, etc., to make it look presentable enough for guests.

I'm not sure where the too much water came from because I felt it needed more of a "sauce" than was left when done.  Used stock instead of water, a generous amount of herb salt, a shallot instead of onion and the whole pack of  Boursin.  It was good, but again I felt it was too dry.  Will make it again but with more stock, probably a penne or ziti pasta and definitely more cheese.  Like I said, it was good, but a little modification may be needed for my tastes.

I was disappointed in this recipe because it was quite bland. It was easy to make but it wasn't creamy and flavorful like I was expecting. The only item I substituted was dried chives for the fresh.

Based on reviews I used 1/4 cup less water and slightly more boursin.  Consistency was good and the dish was easy and quick.  I thought the flavor was OK and it was a good choice for a cool fall evening.  I found the brussel sprouts to be rather mushy and thought the dish would benefit from a firmer veggie, like green beans.  I explore some of the other one-pot dishes before making this one again.

Good but not great. I used 3 cups of water and the full package of cheese.

This was horrible and would never make again.  There's a reason the picture associated with the recipe is of the individual ingredients, because the end product looks like a grey mush.  Hoping leftovers would be good, because sometimes dishes like these are better the day after, but it wasn't.  In fact the leftovers ended up in the trash, where this recipe also belongs.  My college aged son was hopeful to have a new recipe for his repertoire of easy cooking but even he said he would never make this.

This was a very tasty and easy meal to make. Did allow it to sit a little longer than suggested as it was little too wet. Substituted low fat cream cheese for the Boursin.

I love it.  It's great.  And like most everybody else I tweaked mine.

About 3/4 pound chicken after trimming
1 cup baby bella mushrooms
1/2 medium Spanish onion
3/4 cup b. sprouts
6 oz tri-color penne
3 cups water
1 tablespoon olive oil
1 teaspoon knorr chicken bullion powder
1/2 package of the cheese
Dashes of black pepper

It is delicious.  Glad I found this recipe.

This was pretty good! Not super creamy but the sauce is tasty. I used low fat cream cheese and chicken breast (it's what I had on hand), probably lending to the not-so-creamy issue. Sprinkling a bit of mozzarella or parmesan on top made it feel a little more indulgent.  I would play with the amount of water, and what size to slice the chicken (chicken breasts were pretty large), to make sure the meat or pasta doesn't get overcooked. Would probably add some more veggies as well, cause, veggies! Overall, a recipe I would try again!

Great, easy recipe. I used chicken broth in place of the water and crumbled bacon on top before serving. (Because everything is better with bacon.) Next time I would cut a little bit of the liquid (or just add a bit more pasta), but I read the reviews and was expecting a bit extra at the end.

I read all the reviews and put the whole thing of cheese and then I did add grated parmesan. Water was perfect.. set it at high boil covered for a few minutes then uncovered. Added Complete Seasoning and salted the chicken.

This recipe might not be considered complicated, but it was a pretty big step up from my usual Mac n Cheese. I'm pretty proud of myself for making it, and it tasted amazing! I switched the brussel sprouts for broccoli and included a handful of parmesan cheese at the end.

I read the reviews the last few minutes of cooking, then noticed almost everyone added extra cheese....... As I was shoving the last of it on a cracker in my mouth! So I added a bit of parmesan right after I removed it from the heat. I did not have any issues with extra water, I boiled it  for the 12 minutes, added my parmesan, let it set for 5 minutes and it was good to go! My wife is not a fan of rosemary, but she picked this one, and I liked it!

We loved this!  Definitely too much water but, how is everything going to cook with less?  The amount of water leftover seemed more than planned for but, it was still good and creamy.  I knew 2 tablespoons of Boursin wasn't going to be enough with 4 cups of water so, I threw the whole wheel in.  I imagine that ruins the nutritional value of the healthy meal but, oh well!  Thankfully the prep time was not 35 minutes more like 10 minutes.  The cook time did take 10 minutes to begin boiling and then at least 12 minutes to cook.  All in all correct timing.

I made a few changes and used a bell pepper pasta, a little more chicken, 1/2 of the Boursin package and 6 cloves of garlic.  Once I got things boiling, I did cover the pot and would stir pasta every few minutes and removed from the heat after 10 minutes.  I kept the pot covered for an additional 5 minutes or so, and there was very little liquid-maybe 1/2 cup, but it was enough to coat the pasta.  Easy to prepare and make.  Prep time was about 10 minutes and cooking took 15 minutes.  Dinner under 30 minutes is a plus.

Made the Creamy chicken and I had no issues with too much water at all !!!! Left on high for 15 min then removed from heat and covered. Would defitetly make again.

I cooked spaghetti separately &amp; only used 2 cups of water in main pot with all other ingredients. I used 3 - 4 ounces of the cheese but there was nothing creamy about the sauce. Two cups of water still seemed to many but I was concerned about chicken burning without enough liquid.

Really loved this concept and tried the sausage/kale recipe first, which was 100% spot on. I loved the flavors in this one, too, but I agree with the other reviewer that 4 c water is too much. That's the amount of water in the last recipe, but with a much thicker pasta.  This one calls for spaghetti, which could have used much less water.  That said, I added more pasta and cooked longer and let it sit longer.  Was probably a bit mushier than the recipe writers intended, but still very good. Will make again with either a heartier pasta or less water.  Could use some extra salt and pepper too, but just my taste.

I did not use mushrooms as I don't like them and I cut up cabbage instead of brussel sprouts.  I also did not have boursin but regular creamed cheese.  Overall, I really like this recipe and found the one pot concept great!  I would add either a little more salt or cheese to make it creamier.  No issue with the water quantity if you keep it on high and stir frequently.  I will make it again.

Needs much less water (after 12 minutes, only half evaporated and the pasta was soft) and some more boursin cheese for a creamier taste. Next time I make it, I will cook the pasta on its own and add it once it is al dente.

creamy chicken, brussels sprouts & mushrooms one-pot pasta

Total: 40 minutes

Author : Breana Killeen

Ingredients

Instructions

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