CHICKEN MUSHROOM PASTA
Creamy Mushroom Chicken Pasta is an easy weeknight meal that is ready in less than 30 minutes! A delicious, creamy white wine sauce loaded with mushrooms and tender chicken.
Provided by Julia Foerster
Categories Main Course
Time 30m
Number Of Ingredients 13
Steps:
- In a large skillet heat 1 tbsp oil and 1 tbsp butter together at medium-high temperature. Season the thinly sliced chicken with salt and pepper. When the pan is hot and the butter melted fry chicken until browned and cooked through about 2 minutes each side. Take cooked chicken out of the pan and set aside.
- In the same pan add 1 tbsp oil and cook the onion until lightly browned, about 2-3 minutes. Add the sliced mushrooms and cook until tender, about 2 minutes.
- Add white wine to the pan and let simmer until reduced by half.
- Add chicken stock and cream. In a small bowl combine corn starch and water. Stir until starch is completely dissolved then add to the sauce. Bring to a boil and let simmer without a lid at high heat for about 2-3 minutes to reduce and thicken.
- Add the cooked chicken back to the pan and cook for 30 more seconds.
- Stir in parsley and season to taste with salt and pepper.
- Serve over pasta.
Nutrition Facts : Calories 348 kcal, Carbohydrate 7 g, Protein 15 g, Fat 26 g, SaturatedFat 11 g, Cholesterol 85 mg, Sodium 121 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
CHICKEN PENNE WITH MUSHROOM CREAM SAUCE
In this recipe video, I make a Chicken Penne with Mushroom Cream Sauce. Now shockingly enough, I don't think a box of penne ever entered my parents house growing up. We had spaghetti noodles all time. Lasagna, sure. And maybe even the corkscrews, but penne was a just a bit too exotic. Fortunately, I've branched out over the years, and discovered the joy of these little tube shaped pastas. In this recipe, I make a cream sauce very similar to an alfredo sauce, that I flavor with deeply sauteed mushrooms that bring a early, almost meaty flavor to the dish. The chicken, combined with the cream bring more than enough substance to make this dish a real meal. For the full description and the list of ingredients, head over to the recipe page linked below, and I hope you enjoy it!
Provided by Dave Beaulieu
Categories Main
Time 45m
Number Of Ingredients 0
Steps:
- The other day, my wife simply said of this dish "...this one's a winner". Despite growing up in a house that (to my memory at least) never saw a box of penne pasta, I've learned to love these short little tube shapes. Like all pastas, there are a ton of different ways you can prepare penne, and in this recipe video, I make a mushroom cream sauce (similar to an alfredo sauce) to pair with the pasta and a bit of chicken. The mushrooms give the sauce a nice earthy, meaty flavor, and the cream a richness, that carries the flavors into every bite. I like to cook the mushrooms until they are well-done, crispy on the outside and tender inside, which is the only thing that takes some time; you can still be eating in about 40 minutes. Hope you enjoy it as much as I do. Recipe overview and Keys to Success To make the best Chicken Penne with Mushroom Cream Sauce I think you need to know just a few things: Start checking the doneness of the pasta before the time on the box suggests - and the only real way to test it, is to taste it. Overcooked pasta tastes bad...don't do it. I really like to cook the mushrooms down for a good 15 - 20 minutes over medium high heat; until the water is just about all evaporated, and the mushrooms take on a slightly chewy texture. That really concentrates the flavor, and removes any trace of "sliminess" that I have heard some complain about. Add the baby spinach at the very last minute, after you take the pasta off the heat. There's going to be plenty of residual heat left in the pan to wilt the spinach, and you don't want it over cooked. Make sure to season as you go! RECIPE FOR CHICKEN PENNE WITH MUSHROOM CREAM SAUCE Ingredients (for 2) Third pound of penne pasta 1 pint of heavy cream 1 heaping cup of sliced mushrooms 1 heaping cup baby spinach 1 chicken breast 5 tablespoons parmesan cheese Making the Chicken Penne with Mushroom Cream Sauce Sear off the chicken breast until cooked through (you can easily cook the chicken hours ahead of time, or even use leftover chicken) Dice the chicken into inch by inch pieces In the same pan you cooked the chicken in (or a fresh pan if you cooked the chicken earlier) add enough olive oil to coat the pan, and sauté the sliced mushrooms (season them when you add them) over medium heat. Cook them until they are browned and the water is evaporated out. While the mushrooms cook, bring a pot of salted water to the boil. When the mushrooms are done, turn the heat off, and add the pasta to the boiling water (stir the pasta every few minutes) When the pasta is a few minutes from being cooked, turn the heat back on the mushrooms and add half the cream; allow it to come to a simmer and start reducing Drain the pasta, and add it to the cream sauce; stir to combine Add the chicken, and a couple tablespoons of parmesan cheese Season with salt and pepper and toss to combine Take a look at the amount of sauce; now is the time you can either thin it out, by adding more cream (or even water) or, if you need to thicken it, just let it continue to cook for a few minutes; the starch in the pasta and the heat will thicken it naturally Turn off the heat, and add the spinach; again toss to combine Give your creation a taste and adjust the seasoning if you need to Serve it up piled high in a pasta bowl, garnish with a bit of parmesan cheese and enjoy!! Wine Recommendation: With the earthly mushrooms in this dish, I'm going to recommend a Pinot Noir from Oregon/Washinton. Something light bodied, with a good amount of acid to cut through the cream sauce.
CREAMY CHICKEN PENNE WITH VEGGIES
Follow this Creamy Chicken Penne with Veggies recipe! Combine crunchy veggies and garlic in a rich-tasting sauce for an unforgettable pasta dish!
Provided by My Food and Family
Categories Home
Time 40m
Yield 6 servings, 1 cup each
Number Of Ingredients 14
Steps:
- Cook pasta as directed on package, omitting salt. Meanwhile, heat oil in large skillet on medium heat. Add chicken and onions; cook 5 min. or until chicken is done, stirring frequently. Add asparagus, zucchini, peppers and garlic; cook and stir 2 to 3 min. or until vegetables are crisp-tender. Remove from heat; cover to keep warm.
- Melt butter in medium saucepan on medium heat. Stir in flour until blended. Gradually stir in milk. Bring to boil; cook 2 min. or until thickened, stirring constantly. Add cream cheese and Romano; cook and stir 1 to 2 min. or until cream cheese is completely melted and sauce is well blended.
- Drain pasta; place in large bowl. Add chicken mixture and cream cheese sauce; mix lightly. Sprinkle with parsley.
Nutrition Facts : Calories 390, Fat 17 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 80 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 23 g
CREAMY CHICKEN PENNE PASTA RECIPE BY TASTY
Here's what you need: bacon, chicken breasts, salt, pepper, italian seasoning, paprika, garlic, spinach, small tomatoes, cream, shredded parmesan cheese, red pepper flakes, penne pasta, Chopped fresh parsley
Provided by Tasty
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a deep skillet, fry the bacon until crispy. Remove to a paper towel to drain, then chop.
- In the same skillet, add the chicken and season with salt, pepper, Italian seasoning, and paprika. Cook until no longer pink inside.
- Add the garlic and cook until softened.
- Add spinach and tomatoes and cook until the spinach is wilted.
- Add the cream, Parmesan, an red pepper flakes and bring to a boil.
- Add the penne and bacon, and stir until fully coated in sauce.
- Serve with parsley, Parmesan, and red pepper flakes, if desired.
- Enjoy!
Nutrition Facts : Calories 725 calories, Carbohydrate 61 grams, Fat 36 grams, Fiber 4 grams, Protein 44 grams, Sugar 7 grams
CREAMY MUSHROOM CHICKEN PASTA (ONE POT)
Seared chicken strips are mixed through this Creamy Mushroom Chicken Pasta all done in one pot with garlic, mushrooms AND parmesan cheese! ORIGINAL CAFE DELITES RECIPE
Provided by Karina
Categories Dinner
Time 1h
Number Of Ingredients 15
Steps:
- Season chicken thighs with dried basil, salt and pepper. Heat 2 teaspoons of oil in a large saucepan or pot over medium-high heat. Add the chicken thighs and sear on both sides until golden brown, cooked through and no longer pink. Remove and set aside.
- Add the remaining oil to the pot. Fry the onion and garlic until the onion becomes transparent, stirring occasionally (about 2 minutes). Pour in the white wine and allow to simmer for 5 minutes, or until beginning to reduce down.
- Add the mushrooms and cook for a further 3 minutes, while stirring occasionally. Then, add the broth, milks (or cream if using), salt and pepper, and bring to a gentle simmer. Add the pasta and simmer until pasta is al dente, about 15 minutes, while stirring occasionally.
- Stir in the parmesan cheese until it melts through the sauce. Remove from heat and allow to sit for 5 minutes to allow the sauce to thicken. Slice the chicken into strips and stir through the pasta.
- Garnish with fresh parsley and extra parmesan, if desired
- Enjoy!
Nutrition Facts : Calories 479 kcal, Carbohydrate 41 g, Protein 27 g, Fat 21 g, SaturatedFat 7 g, Cholesterol 89 mg, Sodium 903 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
CREAMY ONE-POT PASTA WITH CHICKEN AND MUSHROOMS
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
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
CREAMY BAKED PENNE AND CHICKEN WITH MUSHROOMS (OAMC)
From an America's Test Kitchen cookbook titled The Best Make-Ahead Recipe. The recipe book also included a variation for Creamy Baked Penne and Chicken with Artichokes, Tarragon, and Lemon. I've put in notes where appropriate to make the variation. In the ingredient list, use the variation ingredient in place of the original ingredient.
Provided by muncheechee
Categories One Dish Meal
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Bring 4 quarts of water to a boil in a dutch oven over high heat. Stir in 1 tbsp salt and the pasta and cook, stirring occasionally, until just beginning to soften, about 5 minutes. Drain and toss with 1 tbsp oil. Set aside.
- Wipe the pot dry, add the remaining 3 tablespoons of oil and set over medium-low heat until shimmering. Add the cremini mushrooms, onion, porcini mushrooms, and 1 tsp salt (VARIATION: No mushrooms. Add the artichokes, onion, and 1 tsp salt and cook until artichokes are lightly browned. Proceed to next step). Cover and cook, stirring often, until the mushrooms have released their liquid, about 10 mintues. Uncover, increase the heat to medium-high, and continue to cook, stirring often, until the mushrooms are dry and browned, 5 to 10 minutes.
- Stir in the garlic and thyme (VARIATION: no thyme, add lemon zest) and cook until fragrant, about 30 seconds. Stir in flour and cook, stirring constantly, until golden, about 1 minute. Slowly whisk in the broth, wine, and cream.
- Add the chicken breasts (VARIATION: and add bay leaves), partially cover, and bring to a simmer. Reduce the heat to low, cover completely, and cook until the thickest part of the chicken registers 160 degrees on an instant-read thermometer, 10 to 15 minutes.
- Remove the pot from the heat (VARIATION: and discard bay leaves). Remove the chicken and set aside to cool; keep the sauce covered. When the chicken is cool enough to handle, shred it into bite-sized pieces. Stir the shredded chicken and 1 cup of the cheese into the sauce with the cooked pasta until well combined (VARIATION: also stir in peas and lemon juice). Season with salt and pepper to taste. Transfer to a 13 by 9-inch baking dish and sprinkle with the remaning 1 cup cheese.
- TO STORE: Wrap the dish tightly with plastic wrap and then foil and refrigerate for up to 2 days or freeze up to 1 month. (If frozen, the casserole must be thawed completely in the refrigerator, about 24 hours.).
- TO SERVE IF REFRIGERATED: Adjust an oven rack to the middle position and heat the oven to 400 degrees. Unwrap the dish and cover tightly with aluminum foil that has been sprayed with vegetable spray (or use non-stick foil). Bake until the sauce is bubbling around the edges, 30 to 40 minutes. Remove the foil and continue to bake until hot throughout and browned on top, 25 to 30 minutes longer. Sprinkle with the parsley before serving.
- TO SERVE RIGHT AWAY: Bake the casserole in a 400-degree oven, uncovered, until the sauce is bubbling and the top is browned, 25 to 35 minutes. Sprinkle with the parsley before serving.
- BAKE HALF, FREEZE HALF: Divide between two 8 by 8-inch casserole dishes or three 9 by 3-inch loaf pans and follow storage directions (above). To serve, follow directions above, reducing cooking time by 5 to 10 minutes.
Nutrition Facts : Calories 669.1, Fat 30.1, SaturatedFat 11.1, Cholesterol 113.4, Sodium 112.1, Carbohydrate 62.8, Fiber 9.1, Sugar 4.5, Protein 34.4
PENNE WITH CHICKEN AND SPINACH AND MUSHROOM
A creamy pasta, made with a light evaporated milk. Of course I think you could add or remove any vegetable you like to this.
Provided by Tisme
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cook pasta according to directions on packet, drain, keep warm.
- Heat oil in pan, add onion and garlic, cook 1 minute. Add the chicken and mushrooms, cook 2 minutes, or until cooked through. Add the capsicum tp pan.
- Combine evaporated milk, cornflour, and mustard, and add to chicken mix bring pan to boil, then simmer 1 minute.Remove from heat and while still hot stir in the spinach leaves, and spring onions, stir so as spinach wilts through a little.
- Serve over pasta, sprinkle with cheese, top with pinenuts.
Nutrition Facts : Calories 552.1, Fat 16.7, SaturatedFat 6, Cholesterol 31.2, Sodium 169, Carbohydrate 87.4, Fiber 11.7, Sugar 2.8, Protein 17.1
CREAMY MUSHROOM PENNE
A very easy, yet elegant, dish to make any night of the week. Mushrooms bathed in butter with just the right touch of seasonings. Add some wonderful sauce and this will become a new favorite!
Provided by LaDonna Langwell
Categories Pasta Main Dishes
Time 1h10m
Yield 2
Number Of Ingredients 15
Steps:
- Bring a large pot of lightly salted water to a boil. Add penne to the boiling water and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside.
- At the same time, melt butter in a stockpot over medium-low heat. Add shallots; stir and cook for about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add mushrooms; cook and stir until browned, about 5 minutes.
- Sprinkle mushrooms with flour and stir to coat. Pour in chicken stock and bring to a simmer. Sprinkle some rosemary and thyme into your hand and crush herbs to release the oil. Add them to the pot on top of the mushrooms and stir. Add a grind of salt and pepper. Stir and taste.
- Pour heavy cream into the simmering pot and stir to combine. Let it cook and bubble up for a few moments, then mix in cream cheese and stir until cream cheese has melted. Taste. Remove pot from heat and stir in Parmesan cheese if the mixture needs a little more salt.
- Stir sauce again and add pasta. Stir. Turn out mixture into a large, wide-rimmed bowl. Sprinkle parsley on top. Serve hot.
Nutrition Facts : Calories 727.3 calories, Carbohydrate 53.7 g, Cholesterol 164.4 mg, Fat 52 g, Fiber 2.9 g, Protein 15.5 g, SaturatedFat 31.8 g, Sodium 889 mg, Sugar 4.7 g
More about "chicken penne with mushroom cream sauce recipes"
CHICKEN CRUST PIZZA (EASY & KETO!) - WHOLESOME YUM
From wholesomeyum.com
CHICKEN PENNE WITH CREAMY MUSHROOM WINE SAUCE
From deliciousmeetshealthy.com
EASY CHICKEN AND MUSHROOM PASTA BAKE - RECIPE WINNERS
From recipewinners.com
4-INGREDIENT CHICKEN WITH CREAMY MUSHROOM SAUCE
From theseasonedmom.com
DUMP-AND-BAKE CHICKEN PENNE PASTA RECIPE - THE …
From theseasonedmom.com
A MUSHROOM SAUCE FOR EVERYTHING! | RECIPETIN EATS
From recipetineats.com
CREAMY GARLIC CHICKEN PENNE - DELISH
From delish.com
PENNE PASTA WITH A PARMESAN CREAM SAUCE | CHELSEA'S …
From chelseasmessyapron.com
PENNE & CHICKEN TENDERLOINS WITH SPICED TOMATO SAUCE
From eatingwell.com
CHICKEN BROCCOLI ALFREDO BAKE RECIPE | THE NOVICE CHEF
From thenovicechefblog.com
CREAMY KALE AND MUSHROOM PASTA RECIPE | THE GRACIOUS PANTRY
From thegraciouspantry.com
5,078 EASY AND TASTY MUSHROOM AND CHICKEN RECIPES BY HOME COOKS
From cookpad.com
10 DELICIOUS MUSHROOM GRAVY RECIPES FOR THE PERFECT CHICKEN …
From cookindocs.com
MO'S PENNE CARBONARA - RECIPE - COOKS.COM
From cooks.com
MUSHROOM SAUCE FOR CHICKEN - CREME DE LA CRUMB
From lecremedelacrumb.com
CARAMELIZED ONION, MUSHROOM AND CHICKEN PENNE RECIPE
From myrecipes.com
CHICKEN MUSHROOM PASTA RECIPE - KEY TO MY LIME
From keytomylime.com
£1 MEALS: TOM KERRIDGE’S BUDGET RECIPES FOR CHICKEN PIE AND …
From theguardian.com
34 GLUTEN-FREE GROUND CHICKEN RECIPES (EASY IDEAS)
From flippindelicious.com
ORGANIC CHICKEN & MUSHROOM PENNE RECIPE | HELLOFRESH
From hellofresh.com
CREAMY MUSHROOM CHICKEN PASTA (ONE POT) - PENNE PASTA RECIPE
From hinzcooking.com
15 BEST PENNE PASTA RECIPES - WHAT TO MAKE WITH PENNE PASTA
From thepioneerwoman.com
ONE PAN LEMON CHICKEN ORZO - VIKALINKA
From vikalinka.com
CHICKEN WITH CREAMY MUSHROOM SAUCE - DAMN DELICIOUS
From damndelicious.net
CHICKEN ALFREDO PENNE PASTA - MEATLOAF AND MELODRAMA
From meatloafandmelodrama.com
CHICKEN BREAST IN CREAMY MUSHROOM SAUCE | RECIPETIN EATS
From recipetineats.com
THE 35 BEST KETO CHICKEN BREAST RECIPES - GYPSYPLATE
From gypsyplate.com
PAN-SEARED CHICKEN BREAST WITH RICH PAN SAUCE RECIPE
From eatingwell.com
CHICKEN SCALLOPINI WITH MUSHROOM SAUCE RECIPE - FOOD.COM
From food.com
PENNE WITH CHICKEN, MUSHROOMS AND TARRAGON CREAM SAUCE …
From atkins.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love