chicken mushroom pasta

Creamy Mushroom Chicken Pasta is an easy weeknight meal that is ready in less than 30 minutes! A delicious, creamy white wine sauce loaded with mushrooms and tender chicken.

Chicken Mushroom Pasta

chicken breasts (thinly sliced)

onion

mushrooms ((8 oz))

Tbsp butter

Tbsp olive oil (divided)

salt

pepper

white wine

chicken stock

heavy cream

tsp corn starch

water

parsley

In a large skillet heat 1 tbsp oil and 1 tbsp butter together at medium-high temperature. Season the thinly sliced chicken with salt and pepper. When the pan is hot and the butter melted fry chicken until browned and cooked through about 2 minutes each side. Take cooked chicken out of the pan and set aside.

In the same pan add 1 tbsp oil and cook the onion until lightly browned, about 2-3 minutes. Add the sliced mushrooms and cook until tender, about 2 minutes.

Add white wine to the pan and let simmer until reduced by half.

Add chicken stock and cream. In a small bowl combine corn starch and water. Stir until starch is completely dissolved then add to the sauce. Bring to a boil and let simmer without a lid at high heat for about 2-3 minutes to reduce and thicken.

Add the cooked chicken back to the pan and cook for 30 more seconds.

Stir in parsley and season to taste with salt and pepper.

Serve over pasta.

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Creamy Mushroom Chicken Pasta is an easy weeknight meal that is ready in less than 30 minutes! A delicious, super creamy white wine based sauce loaded with mushrooms and tender, perfectly seared chicken.

Mushroom Chicken Pasta

This Creamy Chicken Mushroom Pasta recipe is a mushroom lovers dream. Flavored with parmesan and fresh parsley, it is the perfect weeknight pasta meal.

Chicken Mushroom Pasta Recipe

lb pasta (either rotini

½ lb chicken breast

sweet paprika

black pepper

vegetable oil (plus more if needed)

onion (from 1 large onion)

chicken stock (divided)

baby bella or button mushrooms (sliced)

garlic (minced)

heavy cream (or half and half)

lemon

Salt and pepper (to taste)

parmesan cheese

Cook the pasta according to the package instructions until it is al dente. Drain and set it aside.

Season the chicken with paprika, salt, and black pepper making sure that all pieces are coated with the spices.

Heat the oil in a large skillet over medium-high heat. Add the chicken and sear it on all sides until it is golden brown, about 3-4 minutes on each side. The chicken won&#39;t be fully cooked. Remove the chicken from the skillet.

If there is no oil left in the pan, add a little more then add the onion and 2 tablespoons of chicken stock and cook, stirring constantly, scraping the bottom bits as much as you can.

Once the onion is soft, add the mushrooms and cook, stirring frequently, until they release their juices and are soft. Stir in the minced garlic and cook for 30 more seconds.

Add the chicken back into the pan then pour in the remaining chicken stock and cream and bring the pan to a boil. Let it simmer for 7-10 minutes or until it&#39;s slightly thickened.

Add the cooked pasta to the skillet and gently stir to make sure that all the pasta is coated with the mushroom sauce. Cook medium heat for 3-5 minutes, or until it is warm.

Stir the lemon zest, lemon juice, and chopped parsley into the pasta then season to take with salt and pepper. Ladle the pasta into bowls and serve it with grated parmesan and more parsley on top.

This Creamy Chicken and Mushroom Pasta is so simple to make, yet absolutely bursting with flavour! Say hello to your new go-to creamy pasta recipe!

Creamy Chicken and Mushroom Pasta

/ 310 milliliters Heavy/Double Cream

/ 125 milliliters Chicken Stock

/ 60 milliliters Dry White Wine

tbsp Unsalted Butter

tbsp Fresh Parsley,

tbsp Olive Oil

tsp Garlic Powder

(plus

Bring your chicken breasts to room temp, then slice through the centre to make 4 equal sized breasts. Coat in 1 tbsp olive oil, 1 tsp garlic powder, 1/2 tsp thyme and salt, 1/4 tsp black pepper.

Fry over medium heat for a few mins each side until golden and just cooked through the centre. Remove from pan and allow to rest. Just before needed, slice your chicken into thin strips, ensuring you cut at a slight angle and against the natural grain of the chicken.

Keep the heat on a medium and melt in 2 tbsp unsalted butter. Add 7oz/200g mushrooms and fry until golden. Try not to move them about too much, you want them caramelized on all sides. Season with a pinch of salt and pepper.

Pour in 1/4cup/60ml white wine and let it reduce until nearly gone. This is important so it doesn&#x27;t overpower the sauce. Use your wooden spoon to scrape off the flavour from the pan.

Pour in 1/2cup/125ml chicken stock, then stir in 1.25cups/310ml heavy cream. If the stock is rapidly bubbling lower the heat before you pour in the cream, otherwise it may curdle.

Allow to thicken for 5-10mins. Meanwhile cook 10.5oz/300g pasta in salted boiling water until al dente. Retain a cup of starchy pasta water before draining.

Stir in most of your 2oz/60g parmesan and 1 tbsp parsley. Season to taste, then pour in your pasta. Stir to coat, then add your chicken strips. Give it a good stir, using your starchy pasta water to thin out as necessary.

Serve with extra parmesan and parsley.

https://content.jwplatform.com/videos/2h9xSomc.mp4

This Creamy Chicken and Mushroom Pasta is so simple to make, yet absolutely bursting with flavour. Say hello to your new go-to creamy pasta recipe!

Chicken and Mushroom Pasta

Creamy mushroom sauce is seasoned with rosemary and served with seared chicken breast over pasta for the ultimate comfort food.

Creamy Chicken And Mushroom Pasta

chicken breasts

tbsp butter, melted

tsp salt

pasta

tbsp butter

baby bella mushrooms, sliced

garlic,

tbsp einkorn flour

parmesan, shredded

herbs

onion powder

black pepper, several grindings

This chicken mushroom pasta recipe is pure comfort food! Cooked in a delicious creamy mushroom sauce, this pasta dish is packed with flavor.

olive oil (divided)

chicken breasts (sliced)

kosher salt and black pepper (to taste)

mushrooms

garlic

thyme

chicken broth

dry rotini pasta (1 box)

Parmesan cheese (divided)

parsley (for garnish)

Heat

In a Dutch oven set over medium-high, heat 2 tablespoons of the oil.

Cook

Add the sliced chicken to the skillet, season with salt and pepper, and cook until it’s browned and cooked through, 4-5 minutes. Transfer the chicken to a clean plate and set aside.

Sauté

Heat the remaining oil in the same pot, then add the onion and sauté for 2-3 minutes. Add the sliced mushrooms and cook until tender, about 2 minutes. Stir in the garlic, thyme, and a bit of salt and pepper, and cook for 30 seconds, until fragrant.

Deglaze

Splash the white wine into the pot, scrape the brown bits from the bottom, and simmer until reduced by half.

Boil

Add the chicken broth and cream. Bring the mixture to a boil, then stir in the pasta. Reduce the heat to medium, cover the pot, and cook 9-10 minutes until it’s al dente, stirring occasionally to avoid clumping.

Simmer

Stir ¾ cup of the Parmesan into the pot until it’s melted, smooth, and fully incorporated, then add cooked chicken into the pot and simmer until the chicken is heated through.

Garnish

Garnish with parsley and serve with the remaining cheese.

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Chicken Mushroom Pasta Recipe

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Creamy Chicken And Mushroom Pasta

Chicken Mushroom Pasta Recipe

Top 5 chicken mushroom pasta recipes from across the web

The most viewed chicken mushroom pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken Mushroom Pasta

Chicken Mushroom Pasta Recipe

Creamy Chicken and Mushroom Pasta

Creamy Chicken And Mushroom Pasta

Chicken Mushroom Pasta Recipe

The most viewed chicken mushroom pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine