Chicken And Mushroom Pasta Recipes

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PASTA WITH CHICKEN AND MUSHROOMS



Pasta with Chicken and Mushrooms image

Because bowtie pasta (farfalle) holds the creamy sauce well, they are ideal for this hearty dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 25m

Number Of Ingredients 8

Coarse salt and ground pepper
3/4 pound bowtie pasta
1 pound chicken tenders, white tendons removed, halved lengthwise and again crosswise
2 tablespoons butter
1 pound small white button mushrooms, stems trimmed, halved
1/2 cup dry white wine
1/2 cup heavy cream
1/2 cup chopped fresh parsley

Steps:

  • In a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Reserve 1/4 cup pasta water; drain pasta, and return to pot.
  • Meanwhile, season chicken generously with salt and pepper. In a large skillet, melt butter over medium-high heat. Add chicken; cook, turning once, until cooked through, about 5 minutes. Transfer to a plate.
  • Add mushrooms to pan; season with salt and pepper. Cover; cook over medium heat until mushrooms release their liquid, about 5 minutes. Uncover; cook, stirring, until liquid has evaporated, 3 to 5 minutes more. Add wine; cook, stirring, until evaporated, 2 to 3 minutes.
  • Reduce heat to low. Add cream and chicken; stir to coat. Transfer to pot with pasta; add parsley and pasta water (if desired). Toss to combine. Season again with salt and pepper; serve immediately.

ONE-POT CHICKEN AND MUSHROOM PASTA RECIPE BY TASTY



One-Pot Chicken And Mushroom Pasta Recipe by Tasty image

Here's what you need: olive oil, chicken breast, yellow onion, salt, pepper, cremini mushroom, garlic, dried thyme, paprika, chicken broth, heavy cream, farfalle pasta, spinach, parmesan cheese

Provided by Jody Duits

Categories     Dinner

Yield 4 servings

Number Of Ingredients 14

3 tablespoons olive oil
1 ½ lb chicken breast, cubed
½ yellow onion, diced
salt, to taste
pepper, to taste
2 cups cremini mushroom
3 cloves garlic, minced
1 teaspoon dried thyme
2 teaspoons paprika
4 cups chicken broth
1 cup heavy cream
1 lb farfalle pasta
5 oz spinach
1 cup parmesan cheese

Steps:

  • Heat 2 tablespoons olive oil in a large pot on medium heat. Add chicken, salt and pepper, and brown - make sure to cook through. Set chicken aside.
  • Add 1 tablespoon olive oil and the onion into the pot and stir. Cook down for 1-2 minutes.
  • Add mushrooms and garlic, and stir to incorporate with the onion. Season with salt and pepper to taste as well as thyme and paprika. Stir to evenly season.
  • Add chicken broth and heavy cream to the pot and stir. Bring to a boil, then add the farfalle pasta.
  • Cook according to package instructions, being sure to stir every 1-2 minutes to keep the pasta from clumping together. (Cook time may be a little longer in this recipe than when the pasta is boiled in water.)
  • When the farfalle pasta is al dente, add the spinach and chicken and stir until the spinach cooks down and incorporates.
  • Add parmesan and stir until it's well-incorporated and you're left with a smooth sauce.
  • Top off with extra parmesan and serve.
  • Enjoy!

CHICKEN AND MUSHROOM PASTA



Chicken and Mushroom Pasta image

Non-marinara based pasta dish found on the web. Could easily be adapted to different pastas -- whatever one has on hand.

Provided by iewe7726

Categories     Healthy

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 14

8 ounces penne pasta
1 lb boneless skinless chicken breast, cut into bite-size strips
1/4 teaspoon salt
1/8 teaspoon black pepper, freshly ground
2 tablespoons olive oil, divided
3 large garlic cloves, minced
3 cups fresh mushrooms, sliced
1 medium onion, thinly sliced
1/2 cup chicken broth
1/4 cup dry white wine
1 cup cherry tomatoes, halved
1/4 cup basil leaves, shredded
3 tablespoons fresh oregano, snipped
1/4 cup parmesan cheese, grated

Steps:

  • Cook pasta according to package directions. Drain and return to saucepan and keep warm.
  • Meanwhile, season chicken with salt and pepper. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add chicken and garlic and cook, stirring, about 5 minutes or until chicken is tender and no longer pink. Remove from skillet and keep warm.
  • Add remaining olive oil to skillet. Cook mushrooms and onion in hot olive oil until just tender, stirring occasionally.
  • Carefully add chicken broth and white wine.
  • Bring to boiling, reduce heat and boil gently, uncovered, about 2 minutes or until liquid is reduced by half.
  • Remove skillet from heat. Add cooked pasta, chicken, cherry tomatoes, basil and oregano to mushroom mixture and toss to coat.
  • Transfer to a serving dish and sprinkle with Parmesan cheese and freshly ground pepper.

Nutrition Facts : Calories 473.1, Fat 13.2, SaturatedFat 2.9, Cholesterol 78.1, Sodium 474.9, Carbohydrate 53.3, Fiber 8.2, Sugar 3.5, Protein 34

CHICKEN AND MUSHROOM PASTA



Chicken and Mushroom Pasta image

There are so many different chicken pasta recipes, but I assure you, you're going to love this one. The chicken is super moist and the smoked ham just brings out so many delicious flavors.

Provided by Lspoons

Time 45m

Yield 4

Number Of Ingredients 14

2 (8 ounce) skinless, boneless chicken breasts, sliced
1 tablespoon olive oil
3 cloves garlic, smashed
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon ground black pepper
1 (12 ounce) package penne pasta
1 tablespoon butter
1 (8 ounce) package sliced fresh mushrooms
6 ounces smoked ham, cubed
3 cloves garlic, minced
1 cup heavy cream
¼ cup grated Parmesan cheese, or to taste

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Toss sliced chicken with olive oil, garlic powder, onion powder, salt, and pepper in a baking dish. Add smashed garlic.
  • Bake in the preheated oven for 10 minutes; flip chicken over and continue to cook until no longer pink in the centers, about 8 minutes more.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain, reserving 1/4 cup pasta water.
  • Melt butter in a large pan over medium-high heat. Saute mushrooms in the butter until all water is released, 7 to 10 minutes. Add ham and minced garlic; cook and stir for 5 minutes. Whisk in cream; add reserved pasta water, 1 tablespoon at a time, until desired consistency is reached. Add chicken, pasta, and Parmesan and cook until thickened. Serve.

Nutrition Facts : Calories 840.6 calories, Carbohydrate 68.5 g, Cholesterol 181.7 mg, Fat 42.4 g, Fiber 3.8 g, Protein 48.1 g, SaturatedFat 20.9 g, Sodium 1305.1 mg, Sugar 4.3 g

LIME CHICKEN AND MUSHROOM PASTA



Lime Chicken and Mushroom Pasta image

Tangy lime and olive oil combine to make a light tasting pasta everyone will love. And so easy to make!

Provided by Sherry Hammond

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pasta

Time 40m

Yield 6

Number Of Ingredients 8

4 tablespoons olive oil
2 limes, juiced
4 skinless, boneless chicken breast halves - cut into 1 inch cubes
1 pound fresh mushrooms, quartered
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 cup chopped fresh cilantro
1 (16 ounce) package linguini pasta

Steps:

  • Cook pasta in a large pot of boiling salted water until al dente.
  • Heat a large, non-stick skillet over medium high heat. Add olive oil and chicken, and saute slightly. Add mushrooms and peppers; saute until peppers are soft but crisp. Stir in lime juice and cilantro.
  • Drain pasta, and transfer to a large serving bowl. Top with chicken mixture, and toss slightly. Garnish with lime slices.

Nutrition Facts : Calories 466.3 calories, Carbohydrate 62.6 g, Cholesterol 40.6 mg, Fat 12.8 g, Fiber 4.8 g, Protein 28.4 g, SaturatedFat 2.1 g, Sodium 46.4 mg, Sugar 5.8 g

CHICKEN AND MUSHROOM TAGLIATELLE



Chicken and Mushroom Tagliatelle image

If you're saving your "cheat" day for a bowl of this decadent chicken dinner, you'll have no regrets. Heavy cream, Parmesan cheese, and mushrooms unite with chicken thighs in this worthy pasta that's family friendly and easy too.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 35m

Number Of Ingredients 11

12 ounces fresh or dried tagliatelle
Coarse salt and freshly ground pepper
3/4 pound boneless, skinless chicken thighs
2 tablespoons unsalted butter
2 shallots, halved, peeled, and thinly sliced (about 1/2 cup)
8 ounces cremini mushrooms, halved (or quartered if large)
1/2 cup dry white wine
3/4 cup heavy cream
1 ounce Parmesan, grated (about 1/3 cup), plus more for serving
1 stalk celery with leaves, cut into very thin slices (about 2/3 cup)
1/3 cup coarsely chopped fresh flat-leaf parsley leaves

Steps:

  • Cook pasta in a large pot of generously salted water until al dente. Reserve 1 1/2 cups pasta water; drain.
  • Season chicken with salt and pepper. Melt 1 tablespoon butter in a large skillet over medium-high heat. Brown chicken, flipping once, until cooked through, 6 to 8 minutes; transfer to a plate. Reduce heat to medium; melt remaining 1 tablespoon butter. Cook shallots and mushrooms, stirring, until golden brown, about 8 minutes. (If skillet browns too quickly, add a little pasta water.) Add wine, bring to a boil, and reduce by half. Slice chicken; add to pan with cream, Parmesan, 1 cup pasta water, and pasta. Toss until sauce coats pasta, adding more pasta water if needed. Add celery and parsley; toss to combine. Serve with Parmesan.

CREAMY ONE-POT PASTA WITH CHICKEN AND MUSHROOMS



Creamy One-Pot Pasta With Chicken and Mushrooms image

Cooking pasta the way you would make risotto may sound new and hip. But it's at least old enough to have been demonstrated to me in Rome in 1976, and I imagine as old as pasta itself. In this method, the liquid is minimized: there's no need for a gallon per pound of pasta. The liquid is added gradually to the pasta, which absorbs it completely and thereby retains its starch. This makes the pasta creamy and rich; it also gains the flavor of the stock. You can use pretty much any pasta shape you like, but timing will vary depending on size. This approach may seem like more work than making pasta in the ordinary way. But as the making of the "sauce" is integrated into the pasta-cooking, it really becomes a one-dish meal - as interesting as risotto, and even a bit quicker. Here is a combination of gemelli with mushrooms and chicken to get you started.

Provided by Mark Bittman

Categories     dinner, one pot, pastas, main course

Time 45m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons olive oil, more as needed
1 shallot or small onion, chopped
1 tablespoon minced garlic
2 cups crimini, shiitake or button mushrooms, cleaned, trimmed and sliced
1/2 pound cut pasta like gemelli or penne, or long pasta broken into bits
Salt and freshly ground black pepper
1/2 cup dry white wine or water
3 to 4 cups chicken or vegetable stock
2 boneless chicken thighs, diced
Chopped fresh parsley, optional
Freshly grated Parmesan, optional

Steps:

  • Put 2 tablespoons olive oil in a large, deep skillet over medium heat. When hot, add shallot, garlic and mushrooms. Cook, stirring occasionally, until mushrooms soften and begin to brown on edges, about 10 minutes. Add pasta and cook, stirring occasionally, until it is glossy and coated with oil, 2 to 3 minutes. Add a little salt and pepper, then wine. Stir and let liquid bubble away.
  • Ladle stock into skillet 1/2 cup or so at a time, stirring after each addition and every minute or so. When liquid is just about evaporated, add more. Mixture should be neither soupy nor dry. Keep heat at medium and stir frequently.
  • Begin tasting pasta 10 minutes after you add it; you want it to be tender but with a tiny bit of crunch. When pasta is about 3 to 4 minutes away from being done, add chicken and stir to combine. Continue to cook until chicken is done - it will be white on inside when cut - and pasta is how you like it. Taste, adjust seasoning, garnish with parsley and Parmesan if using, and serve.

Nutrition Facts : @context http, Calories 558, UnsaturatedFat 16 grams, Carbohydrate 56 grams, Fat 23 grams, Fiber 3 grams, Protein 27 grams, SaturatedFat 5 grams, Sodium 999 milligrams, Sugar 7 grams, TransFat 0 grams

OVEN-BAKED CHICKEN, MUSHROOM AND CREAM PASTA.



Oven-baked chicken, mushroom and cream pasta. image

Easy, tasty, creamy dish which can ready with very little time. Also makes a great lunch cold the next day.

Provided by scottwestron

Time 45m

Yield Serves 2

Number Of Ingredients 10

3 mini-chicken breasts
150ml single cream
8 closed cup white mushrooms, quartered
1 shallot
3 cloves of garlic
30g salted butter
Salt and freshly ground black pepper
100g parmesan cheese
Extra virgin olive oil
300g dried penne pasta

Steps:

  • Bring a pan of water to the boil. Add a little splash of olive oil and the pasta. Cook for 4 minutes or until al dente. Drain and return to the pan. Pre-heat the oven to 200°C.
  • Season the whole chicken fillets with salt and pepper and then lightly shallow fry them in a little olive oil on a medium heat. Turn them regularly until they're just starting to colour, about 7 minutes. They should be white and still juicy throughout when you take them off the heat and slice them diagonally into thin strips.
  • For the sauce, add the butter to the pan along with the finely diced shallot. Add in the mushrooms. Fry for a few minutes until the onions are translucent but not browning. Add the garlic, crushed. Stir for a further minute or so until you can smell the garlic. Reduce the heat and pour in the cream. Mix well. Season with salt and pepper and allow to reduce very slightly so that the cream thickens a bit and is slightly sticking to the spoon.
  • Stir in the the chicken and pasta. When mixed add about a quarter of the parmesan cheese by grating this in directly. Cook for another minute or two. The texture should be sticky and the chicken and pasta should both be starting be covered in the sauce.
  • Dish into oven-proof dish(es) and cover with foil. Pop into the oven and leave for 15 minutes. Take out of the oven and carefully remove the foil. Grate over about half of the remaining parmesan liberally and return to the oven for a another 10 minutes before removing and serving with a final further helping of parmesan on the top and pepper to taste.

CHICKEN AND MUSHROOM PASTA



Chicken and Mushroom Pasta image

A simple, satisfying meal.

Provided by souradeep

Time 25m

Yield Serves 2

Number Of Ingredients 10

120g penne pasta
1 chicken breast
1 cup mushroom, sliced
1 tbsp ginger paste
1 tsp garlic paste
salt
vegetable oil
1 and a half cups milk
1 tbsp butter
dried parsley

Steps:

  • Marinate the sliced chicken breast in ginger and garlic paste and salt for ten minutes. Fry the chicken for two minutes each side. After that, remove the chicken from the pan and add the mushrooms and fry for a minute.
  • Boil the pasta in a saucepan and drain the water when it turns soft.
  • In another pan, pour the milk in low heat and melt the butter in the milk. Then add the mushrooms and chicken in that and add the pasta. Cook it till the pasta turns creamy. Sprinkle finely chopped parsley on the pasta.

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HERB CHICKEN & MUSHROOM SPAGHETTI | CHICKEN.CA
Steps. Cook pasta according to package directions in unsalted water. Meanwhile, melt the butter over medium heat in a skillet. Slice green onions along with the mushrooms. Add to pan and stir and sauté until cooked through and mushrooms release their juices. Sprinkle with salt and red pepper flakes. Set aside.
From chicken.ca
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GARLIC MUSHROOM PASTA RECIPE - THE MEDITERRANEAN DISH
2021-04-09  · Cook the mushrooms for about 7 to 10 minutes, tossing occasionally, until they turn color and release their juices. Add the tomato paste, wine and about ½ to ¾ cup of the pasta cooking water. Cook over medium heat for about 4 to 5 …
From themediterraneandish.com
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RECIPETIN EATS MUSHROOM PASTA : OPTIMAL RESOLUTION LIST ...
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com
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CHICKEN MUSHROOM PASTA RECIPE - KEYTOMYLIME.COM
2021-07-30  · In a medium bowl, add the oil, garlic powder, dried parsley, dried thyme, fine sea salt, and black pepper. Mix. Butterfly the chicken all the way through so you have 4 even fillets. Put the chicken in the bowl with the oil and spice blend and evenly coat.
From keytomylime.com
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Top Asked Questions

How do you make creamy chicken and mushroom pasta?
Creamy Chicken & Mushroom Pasta. Chicken and mushroom soup lovers, listen up. 1 lb. In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain, reserving 1/2 cup pasta water, and return to pot. In a large skillet over medium-high heat, heat oil. Season chicken with salt and pepper.
How to cook chicken and mushrooms in a pan?
In a large skillet, melt butter over medium-high heat. Add chicken; cook, turning once, until cooked through, about 5 minutes. Transfer to a plate. Step 3 Add mushrooms to pan; season with salt and pepper. Cover; cook over medium heat until mushrooms release their liquid, about 5 minutes.
How to cook mushrooms for pasta?
Melt butter in pan. Add mushrooms. Fry until golden. Add wine, reduce down, then pour in chicken stock. Pour in cream and simmer to thicken. Add parmesan, parsley and seasoning. Stir in pasta. Add chicken strips. Perfect Mushrooms!
How to cook chicken and pasta together?
Marinate the sliced chicken breast in ginger and garlic paste and salt for ten minutes. Fry the chicken for two minutes each side. After that, remove the chicken from the pan and add the mushrooms and fry for a minute. Boil the pasta in a saucepan and drain the water when it turns soft.

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