Creamy chicken and mushroom pasta

Creamy Chicken and Mushroom Pasta by Yummycalories

Creamy chicken and mushroom pasta is one of the most comforting meals in the world. You can have it with any kind of pasta such as fettucine, ravioli, rigatoni, penne, etc. I chose spaghetti for this mainly because I went to Costco that one time and bought an insane amount of spaghetti. It was a good deal, of course, but I now have no room in my pantry for any other kind of pasta. First world problems, I know.

You can also make this recipe with any pre-cooked chicken. I love IGA roast chicken, and for those of you that follow me on Instagram can attest, I don’t even roast my own chickens anymore because they are that good and juicy from my loca IGA. You can simply shred this and add it to your pasta. This particular recipe assumes that you don’t have any handy and have to make it from scratch with some chicken breast or thighs or whichever part takes your fancy.

The calorie count is, of course, high because of the cream content. I had double cream in the fridge that I was using up but you can replace this with a lower calorie alternative – light thickened cream. Give this creamy chicken and mushroom pasta a go!


Serves 8 (approx. 594 calories per serve)

Prep time 20 mins
Cook time 40 mins

450g pasta of your choice
3 tbsp olive oil
500g boneless chicken fillet (breast or thigh), diced
40g butter
1 onion, chopped
300g mushroom, sliced
430ml chicken stock (I dissolved 1 tsp chicken stock powder in water)
120ml white wine
4 cloves garlic, crushed
few sprigs of thyme
1 tsp salt
1/4 tsp pepper
2 tsp cornstarch, dissolved in some water to make a slurry
300ml double cream (or thickened cream)

Note: I like using a pasta server such as this. It makes it so much easier to scoop them on to your plate.

Cook the pasta according to packet instructions and set aside.

Heat the olive oil in a saucepan and pan fry the chicken breast pieces, in batches, until cooked through and set aside.

Add the butter into the same saucepan and sautee the onion and mushrooms until softened.

Add the chicken stock and white wine and let it simmer for a few minutes until the alcohol smell is gone.

Stir in the reserved chicken, garlic, thyme, salt, pepper, cornstarch slurry and double cream and let it thicken for a few minutes.

Serve over cooked pasta.


Step by Step Video

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