Chicken with mushrooms in creamy sauce with Italian pasta

Pasta is not only the general name for all pasta products made from durum wheat. First of all, this is a delicious dish invented by inventive Italians. Pasta is the same pasta with a juicy filling or delicious sauce. Despite the fact that the dish is Italian, preparing it at home is not difficult! We suggest you see this for yourself by making pasta with chicken and mushrooms in a creamy sauce. It won’t take much time, and the result will captivate you with its sophisticated, refined taste. Who would have thought that regular pasta could be so delicious?

Read our selection of step-by-step photo recipes to learn how to cook pasta in creamy sauce.

Creamy pasta with mushrooms and chicken

Creamy pasta with mushrooms and chicken
Today we are preparing pasta
with mushrooms and chicken
in a creamy sauce, our favorite recipe.
This is a delicious dish that is prepared very simply and
quickly.

Creamy pasta with mushrooms and chicken is a divine dish. Very nourishing, tender, juicy and incredibly appetizing

Ingredients for making Creamy Chicken and Mushroom Pasta:

Cooking time: 35 min. Number of servings: 4 pcs.

• salt
• 450 g paste
• 1 tsp extra virgin olive oil
• 450 g Boneless, skinless chicken breast
• Freshly ground black pepper
• 1 tbsp. fresh oil
• 250 g mushrooms, chopped
• 2 cloves garlic, minced
• 1 small onion, diced
• 3 tbsp. wheat flour
• 350 ml cream alone
• 350 ml chicken broth
• 50g freshly grated Parmesan, plus more for serving
• 1 tsp chopped fresh oregano
• 25 g carrots, coarsely chopped

Step-by-step plan for preparing Creamy Pasta with Chicken and Mushrooms:

1. In a large saucepan of boiling salted water, cook pasta according to package instructions. Drain, reserving 120ml pasta water, and return the pasta to the pan.
2. Heat oil in a large skillet over medium-high heat. Season the chicken with salt and pepper. Fry chicken until golden brown, not pink, about 8 minutes per side. Transfer to a plate to rest, then cut into 1-inch cubes.
3. Meanwhile, return the skillet to medium-high heat and melt the butter. Cook the mushrooms until golden brown for 5 minutes, then add the garlic and onion and cook, stirring occasionally, for 4 to 5 minutes. Add flour and stir until smooth. Add cream, chicken broth, Parmesan and oregano and season with salt and pepper. Bring to a boil, then reduce heat and simmer for 5 minutes.
4. Fold the cooked pasta into the sauce with the chicken (and its juices) and arugula. If the sauce is too thick, add pasta water until you reach the desired consistency. Top with more Parmesan and serve.

Terms and conditions of storage

It is more convenient to prepare a dish that, according to calculations, will not be eaten in one meal, without first mixing the pasta with the sauce. You don’t even have to boil the pasta at first, but just cook the chicken with gravy.

If all parts of the dish were cooked at the same time and you need to store them for some time, place the pasta and sauce separately in a clean, dry container with tight-fitting lids.

In this form, the pasta, seasoned with butter, and the sauce are stored in the refrigerator for up to 3 days; freezing them is not recommended. It is permissible to leave the dish in a warm room until it cools down and for no longer than 3–4 hours.

The creamy component of the sauce is the most perishable product in the dishes described; it quickly sours, which is facilitated by the juices released from mushrooms and chicken. Consuming pasta that has been preserved without proper care can be dangerous and lead to poisoning.

Article design: Anna Vinnitskaya

Creamy pasta with mushrooms and chicken

Creamy pasta with mushrooms and chicken

Ingredients for making Creamy Chicken and Mushroom Pasta:

Cooking time: 20 min. Number of servings: 2 pcs.

• 110 ml cream
• 6 – Sliced ​​mushrooms
• 1 small onion, diced
• 175 grams SuperValu paste
• 2 – Quality Irish chicken, diced
• 2 tablespoon White wine
• 3 cloves
• Finely chopped garlic

Step-by-step plan for preparing Creamy Pasta with Chicken and Mushrooms:

1. Start by bringing a large pot of water to a boil. Add the pasta and continue to cook quickly until the pasta is cooked through.
2. Strain the pasta into a large colander and let it cool completely under cold water.
3. Meanwhile, heat a large sauté pan with a little oil, add the diced chicken and cook gently until the chicken is cooked through.
4. Then add the garlic and continue cooking for a couple of minutes.
5. Then add the onions and mushrooms and continue cooking until the vegetables are soft. Add white wine at this stage and let it boil.
6. Season lightly, add cream and let the mixture simmer. Simmer over low heat for 4-5 minutes, making sure the chicken is completely cooked. Then add the pasta and mix well until smooth.
7. Serve immediately with garlic bread.

Useful tips

You can also change this recipe up a bit by substituting fish or pork for the chicken, or adding some smoked bacon.

Pasta with mushrooms and chicken in one pot

A healthy version of chicken and mushroom pasta made in one pot in under 30 minutes.
A healthy version of chicken and mushroom pasta made in one pot in under 30 minutes. This is a healthier pasta dish with half the calories of the restaurant version.

This Creamy Chicken and Mushroom Pasta will delight you.

This creamy chicken and mushroom pasta is sure to satisfy. It's so easy to prepare. You won't believe how delicious the sauce is without using a ton of heavy cream.

The key to making a rich, creamy sauce without using heavy cream is to cook the pasta in enough chicken broth to make the sauce. The broth is cooked and mixed with the natural starches in the pasta to create a flavorful, wonderfully creamy sauce. Then adding some Parmesan cheese takes the sauce to the next level. I'm talking about a mild, garlicky, cheesy sauce that is delicious. Especially with chicken and mushrooms.

Ingredients for making Creamy Chicken and Mushroom Pasta:

Cooking time: 20 min. Number of servings: 4 pcs.

• 15 ml olive oil
• 450g skinless, boneless chicken breast, chopped
• 8 g grill seasoning
• 1 onion, diced
• 4 cloves garlic, minced
• 250g cremini mushrooms, chopped
• 800 ml low-fat chicken broth
• 250g high fiber pasta (spaghetti or linguine cut in half)
• 69 g parmesan cheese
• 60.50 ml half and half
• Salt and pepper

Step-by-step plan for preparing Creamy Pasta with Chicken and Mushrooms:

1. Heat olive oil over medium heat. Sprinkle chicken with grill seasoning. Add to the pan and cook for 5-7 minutes until lightly browned. Remove and set aside.
2. Add onion, garlic and mushrooms to the pan. Cook for 4-5 minutes until the mushrooms are soft. Stir frequently to prevent the garlic from burning.
3. Add chicken broth and bring to a boil. Add the pasta and simmer for 12-15 minutes until the pasta is soft and has absorbed most of the liquid. Stir as needed, especially as more liquid is absorbed. Add additional liquid if necessary.
4. Add half the Parmesan cheese. Then add the chicken. Season with salt and pepper. Let sit for 5 minutes until the sauce thickens.

Nutritional value, calorie content

Preparing sauce from white chicken fillet significantly reduces the calorie content of portions and increases the content of healthy protein. In any recipe described in the article, you can replace the type of fillet indicated in it with chicken breast. All dishes, without exception, are high in calories, but at the same time very satisfying.

Comparative data on the nutritional value of individual recipes are presented in the table:

The highest amount of fat in recipes that include cheese and high-fat cream in the sauce; the total calorie content is affected by the type of butter used. The carbohydrate content in servings mainly depends on the quantity and quality of pasta.

The dishes are not recommended for calorie-restricted diets; they do not contain strong allergens; you just need to be careful when consuming them if you are intolerant to certain spices.

Creamy pasta with mushrooms and chicken

Creamy Pasta with Chicken and Mushrooms
This pasta dish is hearty, rich and flavorful! This is a cozy and comforting recipe that is easy to make. Juicy pieces of chicken, golden pasta and earthy mushrooms are smothered in a dreamy creamy pasta sauce that is simple and delicious.

This pasta dish is hearty, rich and flavorful.

Ingredients for making Creamy Chicken and Mushroom Pasta:

Cuisine – Italian Cooking time: 20 min. Number of servings: 4 pcs.

• 300 g pasta
• 500 g chopped chicken tenderloin
• 3/4 cup sun-dried tomatoes in oil, diced
• 2 teaspoons ground black pepper
• 1/2 tsp. paprika
• 2 cups chopped mushrooms
• 1 tbsp. chopped garlic
• 1 cup heavy cream
• 1 cup pasta water
• 1/2 cup Parmesan cheese
• 100 g cream cheese
• 1/2 tsp pepper
• 2 cups baby spinach
• 2 tbsp. olive oil
• 1 teaspoon salt

Step-by-step plan for preparing Creamy Pasta with Chicken and Mushrooms:

1. Cook pasta according to package directions, reserving 1 cup pasta water, then drain and set aside.
2. Cut mushrooms and chicken fillet into slices. Chop the garlic and cut the sun-dried tomatoes into cubes.
3. In a skillet over medium heat, add 1 tbsp. l. olive oil and fry the chicken pieces on each side for 1 minute. Sprinkle the chicken with a pinch of salt, black pepper (1 tsp), paprika and cook for another minute.
4. Add a second tablespoon of olive oil to the pan. Sauté the garlic for 30 seconds, then add the mushrooms. Let the mushrooms cook for a few minutes until they are soft. Usually takes about 3 minutes.
5. Add sun-dried tomatoes and spinach. Cook for another minute to wilt the spinach. Add heavy cream, remaining black pepper, salt (remaining 1 teaspoon), Parmesan cheese, cream cheese, pasta and stir well to create a smooth, creamy sauce.
6. Cook over low heat for 3 minutes, then add the cooked pasta and let it all cook together for another 3 minutes.
7. You can garnish with fresh chopped basil and grated Parmesan cheese.

This is a cozy and comforting recipe that is easy to make.

USEFUL TIPS

• Start prepping your ingredients before cooking, things go fast!
• You can really use any paste you want.
• Use a large skillet or frying pan to ensure the chicken is cooked properly to accommodate all the ingredients.
• I used chicken tenderloin, but you can also choose chicken breast or thighs - be sure to dice them.
• Whenever possible, choose fresh mushrooms, their umami flavor really comes through.
• When cooking pasta, use enough water so that once the pasta begins to expand, the noodles will have enough room to move freely.
• Once you drop the paste into the water, stir it to prevent the paste from sticking.
• Don't forget to save some pasta water! Add a little pasta water to the sauce to help the sauce stick to the pasta.
• If you don't have sun-dried tomatoes near your home, you can simply use 1 cup diced regular tomatoes.
• You can garnish with fresh chopped basil and grated Parmesan cheese.
• This dish is best served warm.

Basic recipe for your favorite dish

To learn how to properly prepare a simple dish, consider a basic recipe for pasta with fresh mushrooms and chicken fillet.

Required ingredients:

• “Pero” paste – 100 g;
• water and salt - for pasta;
• fresh chicken fillet – 130-140 g;
• medium champignons – 90-100 g;
• butter - for frying;
• parsley leaves - to taste;
• table salt/seasonings “For chicken”;
• onions – 75-80 g.

Recipe step by step:

1. Pour into a saucepan and bring several glasses of water to a vigorous boil. Then add table salt, then add all the pasta. Cook for about 9-10 minutes until soft.
2. At the same time, cut the processed fillet and mushrooms into relatively small cubes. In addition, chop the washed parsley leaves and peeled onions.
3. Heat a piece of butter on the thick bottom of a frying pan. After a few seconds, add onions, mushrooms and chicken.
4. Stir everything with a spatula and fry for 10 minutes over low heat. When the poultry and mushrooms are ready, add seasonings, parsley and salt.
5. Now transfer the soft pasta from the pan into a colander, drain the hot water, and then pour it onto a large plate.
6. Add frying from the frying pan on top. If desired, sprinkle with grated cheese and chopped herbs.

The basic recipe for your favorite dish does not include the preparation of dressing. However, if necessary, you can make it yourself or serve a purchased sauce based on mayonnaise, cream or tomato paste.

Creamy spaghetti with chicken and mushrooms

Creamy Chicken and Mushroom Spaghetti
In this classic recipe for Creamy Chicken and Mushroom Spaghetti, a simple flour-thickened sauce combines yellow onions, cremini mushrooms, fresh thyme, chicken stock, milk and Parmesan.

Ingredients for making Creamy Spaghetti with Chicken and Mushrooms:

Kitchen – Cooking time: 1 hour 30 minutes. Number of servings: 6 pcs.

• 6 tablespoons unsalted butter
• 1 small yellow onion, finely chopped
• 500g cremini mushrooms or button mushrooms, sliced
• 1/3 cup dry white wine
• 2 teaspoons chopped fresh thyme
• Kosher salt and freshly ground black pepper
• 1/4 cup flour
• 2 cups chicken broth
• 1 glass whole milk
• 2 cups cooked shredded chicken
• 1 cup grated Parmesan, plus more for garnish
• 500 g spaghetti
• Chopped fresh flat parsley for garnish

Step-by-step plan for cooking Creamy spaghetti with chicken and mushrooms:

1. Bring a large pot of salted water to a boil.
2. Meanwhile, prepare the sauce. In a large skillet over medium heat, melt 2 tablespoons butter. Add the onion, season with salt and cook, stirring, until golden brown, about 5 minutes. Add the mushrooms and wine, then sprinkle in the thyme and a little more salt and pepper and cook, stirring, until the mushrooms are tender, about 8 minutes. Pour the mixture into a bowl.
3. Melt the remaining 4 tablespoons butter in a skillet over medium heat. Stir in flour and cook, whisking, 2 minutes. Slowly add broth, whisking constantly, then add milk. Let it brew for 5 minutes. Add the chicken, remaining mushroom mixture and 1 cup Parmesan and stir until the cheese is melted and the mixture thickens to form a sauce, about 4 minutes. Remove from heat and cover to keep warm.
4. Cook pasta according to package instructions, then strain.
5. Add the pasta to the skillet and stir until the pasta is coated in the sauce and heated through, about 3 minutes. Serve with a little more Parmesan and top with parsley.

Pasta with mushrooms and chicken

Chicken and Mushroom Pasta
Because butterfly pasta holds the creamy sauce well, it's perfect for this hearty dish.

Ingredients for making Chicken and Mushroom Pasta:

Kitchen – Cooking time: 20 min. Number of servings: 4 pcs.

• Coarse salt and ground pepper
• 400 g pasta with bow
• 500g chicken tenders, white tendons removed, halved lengthwise and crosswise again
• 2 tablespoons butter
• 500g small white mushrooms, stems trimmed and halved
• 1/2 cup dry white wine
• 1/2 cup heavy cream
• 1/2 cup chopped fresh parsley

Step-by-step plan for preparing Chicken and Mushroom Pasta:

Step 1 In a large saucepan of boiling salted water, cook pasta until al dente according to package directions. Reserve 1/4 cup pasta water; Drain pasta and return to pan.

Step 2 Meanwhile, season the chicken generously with salt and pepper. In a large skillet, melt butter over medium-high heat. Add chicken and cook, turning once, until cooked through, about 5 minutes. Transfer to a plate.

Step 3 Add mushrooms to the pan. Season with salt and pepper. Cook over medium heat for about 5 minutes until the mushrooms release their liquid. Cook, stirring, until the liquid has evaporated, 3 to 5 minutes more. Add wine and cook, stirring, until evaporated, 2 to 3 minutes.

Step 4 Reduce heat to low. Add cream and chicken, stir to coat. Transfer to pan with pasta; add parsley and pasta water. Stir to combine. Season again with salt and pepper. Serve immediately.

Chef's Notes

Tenders are thin strips of meat that are attached to the chicken breast. They are perfect for roasts and gravy.

With the addition of sour cream

In addition to tomato and cream sauces, it is permissible to use fresh sour cream for pasta. The cooking process itself is proposed to be transferred to the oven.

To prepare lunch you need:

• porcini mushrooms – 120 g;
• chicken breast – 180 g;
• onions – 90 g;
• “Shells” paste – 150 g;
• water in pots – 150 ml;
• sour cream 10% – 150 ml;
• dried dill/salt/allspice;
• bay leaves – 3 pcs.

Step by step recipe:

1. Process porcini mushrooms, onion and chicken breast and cut into small cubes. In addition, combine and mix sour cream and water well.
2. Take three ceramic pots. Wipe with napkins. Place chicken, mushrooms and onions in equal portions on the bottom.
3. Pour dry “shells” on top, which are immediately sprinkled with spices and filled with water with the addition of sour cream.
4. At the last stage, add a laurel leaf. Place the pots in a hot (195 degrees) oven, where you bake the dish for approximately 30-35 minutes. In this case, it is better not to cover the containers with lids so that the liquid does not overflow.

5-6 minutes before the end of the process, it is recommended to remove the pots as carefully as possible, stirring their contents with a spoon.

Chicken mushroom linguine

chicken pasta with great taste
Relatively easy to prepare chicken pasta with great taste.

Ingredients for Chicken Mushroom Linguine:

Kitchen – Cooking time: 20 min. Number of servings: 6 pcs.

• 6 ounces chopped fresh mushrooms
• 1 chopped onion
• ¼ cup oil
• 1 kg skinless, boneless chicken breasts, cut into 2.5 cm pieces
• ¼ cup all-purpose flour
• 1 teaspoon salt
• 2 cups chicken broth
• 1 cup sour cream
• 1 package (120 ounces) dried linguine
• ½ teaspoon minced garlic
• ground black pepper to taste

Step-by-step plan for making chicken mushroom linguine:

Step 1 Bring a large pot of lightly salted water to a boil. Add linguine pasta and cook until tender, about 8 minutes. Drain.

Step 2 Meanwhile, melt the butter in a large skillet over medium heat. Add onions and mushrooms and cook until tender. Using a slotted spoon, remove the onions and mushrooms from the pan; postpone.

Step 3 Add chicken pieces to the pan and sprinkle with garlic. Cook and stir until lightly browned.

Step 4 Whisk flour and salt in a frying pan until smooth. Gradually add chicken broth and simmer over low heat until it thickens. Return the mushrooms and garlic to the pan and add the sour cream. Cook until warmed through, but do not boil. Serve with linguine pasta.

Pasta with mushrooms and chicken

Pasta with chicken and mushrooms

Ingredients for making pasta with chicken and mushrooms:

Kitchen – Cooking time: 20 min. Number of servings: 4 pcs.

• 200 g whole grain pasta
• 2 tablespoons canola oil
• 300g skinless, boneless chicken breasts, chopped
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 8 ounces mushrooms, quartered
• kosher salt and black pepper
• 1 pint cherry tomatoes, halved
• ½ cup low sodium chicken broth
• ¼ cup grated Parmesan (1 ounce)
• 2 tablespoons chopped fresh parsley

Step-by-step plan for preparing pasta with chicken and mushrooms:

Step 1 Cook pasta according to package directions; drain and return to pan.

Step 2 Heat oil in a large nonstick skillet over medium-high heat. Cook chicken until browned, 4 to 6 minutes; transfer to plate.

Step 3 Add olive oil, onions and mushrooms to the pan; season with ¼ teaspoon each salt and pepper. Cook, stirring occasionally, until softened, 4 to 6 minutes.

Step 4 Return chicken to skillet, add tomatoes and broth, and cook until sauce thickens, 3 to 4 minutes.

Step 5 Add the chicken and vegetables, Parmesan and parsley to the pasta and stir.

Fettuccine with chicken and mushrooms

Fettuccine with chicken and mushrooms

Ingredients for making Fettuccine with chicken and mushrooms:

Kitchen – Cooking time: 35 min. Number of servings: 4 pcs.

• 4 tablespoons olive oil
• 300 g skinless chicken breast, cut into small pieces
• 2 tablespoons butter
• 1 onion, finely chopped
• 150 g champignons, sliced
• 1 tablespoon chopped thyme, plus extra for garnish
• 2 tablespoons white wine - optional
• 1 cup cream
• 1 teaspoon lemon zest
• Salt and pepper to taste
• 350 g fettuccine
• 100g parmesan, grated

Step-by-step plan for preparing Fettuccine with chicken and mushrooms:

1. Heat 2 tablespoons oil in a large skillet over high heat. Add chicken pieces and fry. Remove from pan and set aside.
2. Heat the remaining olive oil and butter over medium heat. Add onions and mushrooms, cook until mushrooms are soft.
3. Add thyme and deglaze pan with white wine.
4. Add the cream and lemon zest to the pan. Cook for 5 minutes or until sauce is reduced by half. Check seasoning and add 1/2 teaspoon salt and pepper if necessary.
5. Cook pasta according to package instructions. Add chicken and pasta to skillet and toss with sauce.
6. Serve with grated Parmesan and garnish with a sprig of thyme.

Ingredients

• Chicken fillet – 600–800 g;
• Frozen champignons – 700 g;
• Onions – 1–2 heads;
• Spaghetti – 150-200 g;
• Water for cooking spaghetti – 2 l;
• Cream 20% - 200 g;
• Starch or flour - 1-2 tbsp. l.;
• Salt;
• Pepper (to taste);
• Hard cheese;
• Vegetable oil.

To prepare you will need:

• Spaghetti cooking pot;
• Pan for preparing mushrooms;
• Sieve or colander;
• Deep frying pan or wok with lid;
• Stirring spatula;
• Cutting board and knife.

Pasta with chicken, spinach and mushrooms

Pasta with chicken, spinach and mushrooms

Ingredients for making Pasta with chicken, spinach and mushrooms:

Kitchen – Cooking time: 35 min. Number of servings: 4 pcs.

• 8 ounce spaghetti, cooked, reserved 1/3 cup pasta water
• 2 tablespoons butter
• 5 ounce chopped mushrooms
• 1 finely chopped onion
• 1 1/2 cups loosely packed spinach
• 3 to 4 cloves garlic, finely chopped
• 2 tablespoons flour
• 1 cup in half
• 3/4 cup diced cooked chicken (grilled chicken works great)
• 2 tablespoons grated Parmesan cheese
• Salt
• Pepper
• 1/3 cup pasta

Step-by-step plan for preparing Pasta with chicken, spinach and mushrooms:

1. In a large skillet, heat the oil over medium heat. Cook the mushrooms, onions, and spinach in the butter until the vegetables are tender and the spinach is wilted, about 4 to 5 minutes.
2. Add garlic. Add the flour and stir for 1 minute until the pasty taste disappears. Add the half-and-half and stir slowly until the sauce thickens. Add chicken to skillet; cook until hot, stirring occasionally. Add parmesan cheese. Add salt and pepper to taste.
3. Add cooked spaghetti and remaining pasta water. Stir.

With tomato flavor

But Italian culinary masters prefer to cook pasta with fresh tomatoes and basil, which is what will be done in the next recipe.

For preparation you will need:

• juicy tomatoes – 200 g;
• fresh basil – 4-5 sprigs;
• garlic – 2 cloves;
• thin vermicelli – 110-120 g;
• small champignons – 110-115 g;
• chicken fillet – 135-140 g;
• table salt/allspice;
• butter - for frying.

Recipe step by step:

1. On a medium burner, boil thin vermicelli in well-salted water for a quarter of an hour.
2. At this time, fry whole mushrooms with pieces of chicken fillet in butter until tender.
3. Transfer ingredients to a plate. Place finely chopped blanched (without peel) tomatoes in the same frying pan (you don’t have to wash it).
4. Simmer for about 5-6 minutes, and then add chopped basil and crushed garlic. And also season the future sauce with spices. Stirring, bring to a thick consistency.
5. Now place the vermicelli scalded in a colander on a flat dish, generously pour hot sauce with tomato flavor on top and cover with chicken and champignons.

If you don’t have fresh basil in your kitchen, you can replace it with dried or store-bought ground basil. But it is recommended to take garlic exclusively fresh.

Pasta with chicken and mushrooms

Chicken and Mushroom Pasta is an easy weeknight dinner
Chicken and Mushroom Pasta is an easy weeknight dinner that's ready in less than 30 minutes! A delicious, super creamy white wine sauce filled with mushrooms and tender, perfectly seared chicken. The simple ingredients make this dish an inexpensive weeknight dinner, but it's also great for date night.

The white wine gives the sauce a tangy flavor, while the heavy cream makes it rich, creamy, and comforting. Wine imparts that flavor, and the alcohol evaporates during cooking. You'll only need half a glass of white wine for the sauce, so you'll have plenty of leftovers to enjoy your dinner. The white wine sauce is so creamy and flavorful, you won't regret adding a splash of your favorite white wine.

Ingredients for the recipe:

• 2-3 boneless chicken breasts, thinly sliced
• 1/2 cup white onion, chopped
• 3 cups chopped mushrooms, 240 g
• 1 tablespoon butter
• 2 tablespoons olive oil, divided
• salt
• pepper
• 1/2 glass white wine
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 1 teaspoon cornstarch
• 1 tablespoon water
• 1 tablespoon chopped fresh or frozen parsley

Step-by-step cooking plan

1. In a large skillet, heat 1 tablespoon oil and 1 tablespoon butter together over medium-high heat. Season thinly sliced ​​chicken with salt and pepper. When the pan is hot and the butter is melted, fry the chicken until browned and bake for about 2 minutes on each side. Remove cooked chicken from pan and set aside.
2. In the same pan, add 1 tablespoon of oil and fry the onion for about 2-3 minutes until lightly browned. Add chopped mushrooms and cook until tender, about 2 minutes.
3. Add white wine to the pan and let simmer until reduced by half.
4. Add chicken broth and cream. In a small bowl, combine cornstarch and water. Stir until the starch is completely dissolved, then add to the sauce. Bring to a boil and let simmer uncovered over high heat for about 2-3 minutes to reduce and thicken.
5. Add the cooked chicken back to the pan and cook for another 30 seconds.
6. Stir in the parsley and season to taste with salt and pepper.
7. Serve with pasta.

Cooking tips

• To prepare real Italian pasta, you need to take the appropriate pasta. These should be flour strips of any shape, but made from durum wheat. Multi-colored types of pastes with different additions are also suitable.
• To ensure that the meat in the dish is soft and juicy, it is recommended to use fresh, unfrozen chicken. This can be fillet, crumb from the legs or back.
• Pay special attention to the choice of mushrooms. Different varieties are suitable for cooking: champignons, chanterelles, white mushrooms and even honey mushrooms.
• When preparing pasta, it should be slightly undercooked until completely softened. After getting rid of excess water, the pasta will have time to cook under the influence of steam.
• To ensure that the pasta itself has a delicate taste, you can add a little milk to the water during cooking. This ingredient will not only improve the taste, but also give an unusual light aroma.
• Some recipes use pounded meat. Cooks perform this step to break down the fibers and make the product pliable and soft. It is recommended to beat meat with a hammer only if it has been in the freezer. Perform this processing quickly and without much effort.
• The last and sometimes most important step in making pasta is decorating and serving it. This point needs to be given great attention. To make the serving look original, use herbs, salads, vegetables (tomatoes, peppers, cucumbers), sauces and seasonings.

Creamy chicken pasta

Creamy Chicken Pasta
Inspired by the delicious flavors of traditional chicken pie fillings, this easy, creamy chicken pasta is perfect for using up leftover fried chicken.

Ingredients for the recipe:

• 2 tablespoons olive oil
• 4 cloves garlic, finely chopped
• 500g mixed mushrooms, larger ones, halved or sliced
• 2 tablespoons sherry vinegar
• salt and freshly ground black pepper

Step-by-step recipe preparation plan

1. Cook pasta in a saucepan of boiling salted water over high heat until tender.
2. Meanwhile, prepare the sauce. Toss chicken, flour and generous amounts of salt and pepper until chicken is well coated.
3. Heat oil in a very large skillet over medium-high heat. When the butter begins to foam, add the mushrooms and green onions and sauté for 5 minutes until the mushrooms are soft and the onions are lightly golden.
4. Reduce heat to medium and add chicken. Stir until everything is combined and then add wine if using (if not, use broth as the sauce will have no flavor if you just use water). The water will boil, reduce the heat to low. When the chicken is hot, add the cream and season to taste.
5. Drain pasta, reserving 6 to 8 tablespoons of pasta water.
6. Stir pasta into sauce, adding pasta water a tablespoon at a time until sauce reaches desired consistency. Serve immediately.