Creamy Chicken and Mushroom Pasta
This creamy chicken and mushroom pasta recipe is the ultimate comfort food! Tender chicken, savoury mushrooms, and a rich, velvety sauce combined with pasta for a one pan dinner that's ready in under an hour.
Ingredients
- 4 skinless boneless chicken thighs
- 1 tsp dried basil (see Notes)
- salt and freshly ground black pepper
- 3 tsp olive oil
- 1 medium onion chopped
- 4 cloves garlic crushed
- 80 ml (⅓ cup) white wine
- 250 g (3 /12 cups) chestnut mushrooms sliced
- 1 litre (4 ¼ cups) chicken stock (made using 2 stock cubes or pots)
- 80 ml (⅓ cup) double cream (I use Elmlea to reduce the calories!)
- 300 g (2 ¾ cups) penne pasta (fresh or dried) or any other shape pasta
- 70 g (¾ cup) parmesan cheese grated, plus extra to garnish
Instructions
- Season both sides of the chicken thighs with the dried basil, salt and pepper. Heat 2 tsp of the olive oil in a griddle pan, large frying pan or skillet over a medium to high heat. Add the chicken thighs and sear on both sides until golden brown - around 4 to 5 minutes on each side. Remove and set aside.
- If you used a griddle pan to cook the chicken, use a large frying pan, skillet or casserole dish to continue the recipe - on a medium to high heat, add the remaining olive oil and then fry the onion and garlic until the onion becomes transparent, stirring occasionally (approx. 2 minutes). Pour in the white wine and allow to simmer for 3 to 4 minutes, or until beginning to reduce down.
- Add the mushrooms and cook for a further 3 minutes, while stirring occasionally. Then, add the stock and cream, season with salt and pepper, and bring to a fast simmer. Add the pasta and simmer until the pasta is al dente, about 15 minutes (for dried pasta) and about 10 minutes (for fresh pasta), stirring occasionally.
- While the pasta is cooking and the chicken has cooled down, slice the chicken into strips. Add it to the pasta for the last 5 minutes of cooking, to finish cooking it, if needed, and to heat it through.
- Stir in the parmesan cheese until it melts through the sauce. Remove from the heat and let it sit for 5 minutes to allow the sauce to thicken.
- Garnish with extra parmesan and freshly ground black pepper.
Notes
- Dairy-free option - replace the double cream with coconut milk or a dairy-free cream alternative, and use nutritional yeast instead of parmesan.
- Herbs and spices - try thyme or parsley instead of basil. A sprinkle of chilli flakes or smoked paprika can add a subtle kick.
- This creamy chicken and mushroom pasta recipe is easily adapted if you're cooking for less or more people.
Nutrition
Calories: 577kcal | Carbohydrates: 74g | Protein: 24g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 47mg | Sodium: 697mg | Potassium: 834mg | Fiber: 3g | Sugar: 9g | Vitamin A: 458IU | Vitamin C: 4mg | Calcium: 221mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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