Creamy Chicken Pasta with Mushrooms

A hearty dish for an everyday menu or a romantic dinner. Pasta with chicken fillet in a frying pan in a creamy sauce is prepared quickly and easily. Pasta absorbs the taste and aroma of fried mushrooms and chicken. The creamy sauce gives the dish a delicate consistency.
cook time: 30 min
Owen Truitt
Creamy Chicken Pasta with Mushrooms

Nutrition Facts (per serving)

200
Calories
10g
Fat
13g
Carbs
9g
Protein

Ingredients (3 portions)

Basic:

Onion 1 pc
Garlic 3 clove
Salt to taste
Ground black pepper to taste
Vegetable oil 2 tbsp
Champignon 300 g
Oregano dry 1 tsp
Chicken fillet 300 g
Cream (20%) 400 ml
Spaghetti 200 g

Recipe instructions

Step 1

Step 1
How to make pasta with chicken fillet in a frying pan in a creamy sauce? Prepare the necessary ingredients. Any pasta is suitable for pasta: long (spaghetti, fettuccine, linguine) or medium (penne, farfalle, fusili, etc.). I settled on spaghetti. Read more about the intricacies of choosing pasta in a separate article, link at the end of the recipe.

Step 2

Step 2
Wash the mushrooms and cut into slices. You can use both fresh and frozen mushrooms. But keep in mind that you need to take a third or half more frozen ones, because much more moisture will evaporate from them. Buy fresh champignons of medium size, snow-white color without spots, damage, or rotten smell. They should not feel slippery to the touch. Thoroughly rinse the mushrooms from soil. Cut out damaged areas, if any.

Step 3

Step 3
Wash the chicken fillet, dry it and cut into small pieces. The chicken can be replaced with turkey or any other type of meat you wish. But keep in mind that in this case the cooking time and calorie content of the dish will change.

Step 4

Step 4
Cut the onion into small cubes. If you or your children donʼt like onions, you can omit them altogether.

Step 5

Step 5
Finely chop the garlic. You can replace fresh garlic with 1 tsp. dry.

Step 6

Step 6
Heat vegetable oil in a frying pan over medium heat. Add the onion and fry until golden brown. Read about how to choose the ideal frying pan, as well as how to choose the right oil, in separate articles, links at the end of the recipe.

Step 7

Step 7
Add the chicken and fry, stirring, for another 5-7 minutes until golden brown.

Step 8

Step 8
Place mushrooms in the pan. Fry everything together for about 10 minutes until excess moisture has evaporated and the mushrooms have a golden brown crust.

Step 9

Step 9
On the stove, boil a large amount of salted water at the rate of: per 100 g of pasta, approximately 1 liter of water and 1 tbsp. l. salt without a slide. However, I advise you to put a little less salt, because we will still have a salty sauce. Place spaghetti in water and cook until al dente, about 7-8 minutes (one minute less than package directions).

Step 10

Step 10
Reduce heat to low. Add chopped garlic, oregano, salt and pepper. Mix everything and fry for 1 minute.

Step 11

Step 11
Pour in the cream and bring to a boil. Adjust the consistency of the sauce to your taste. The sauce I got was medium thick. If you need a thinner sauce, increase the amount of cream or dilute with milk. Read about the nuances of using cream in sauces in a separate article at the link at the end of the recipe.

Step 12

Step 12
Place the finished spaghetti in a colander and let the water drain.

Step 13

Step 13
Place spaghetti in the pan and stir. Warm everything together for another 30 seconds.

Step 14

Step 14
Divide the chicken and mushroom pasta among plates. Sprinkle with grated cheese, garnish with herbs and serve. Bon appetit!

Additional rubrics

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