Creamy Mushroom Chicken Spaghetti Recipes

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CHICKEN MUSHROOM PASTA



Chicken Mushroom Pasta image

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

2-3 boneless chicken breasts (thinly sliced)
1/2 cup white onion (chopped)
3 cups sliced mushrooms ((8 oz))
1 Tbsp butter
2 Tbsp olive oil (divided)
salt
pepper
1/2 cup white wine
1/2 cup chicken stock
1/2 cup heavy cream
1 tsp corn starch
1 Tbsp water
1 Tbsp chopped fresh or frozen parsley

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

CREAMY CHICKEN SPAGHETTI



Creamy Chicken Spaghetti image

Great creamy chicken spaghetti dinner kids will love! Garnish with freshly grated Parmesan cheese and serve with a salad and hot garlic bread.

Provided by whaussies

Categories     Main Dish Recipes     Pasta     Spaghetti Recipes     Chicken

Time 1h

Yield 8

Number Of Ingredients 12

1 pound skinless, boneless chicken breasts
½ teaspoon salt
½ teaspoon ground black pepper
1 (16 ounce) package spaghetti
½ cup salted butter
1 medium onion, chopped
1 medium bell pepper, chopped
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
1 (10.5 ounce) can condensed cream of chicken soup
1 (10.5 ounce) can condensed cream of mushroom soup
1 (1 pound) package shredded Mexican cheese blend
salt and ground black pepper to taste

Steps:

  • Bring a large pot of water to a boil. Add chicken, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Cover, reduce heat to a gentle boil, and cook until chicken is no longer pink in the center and the juices run clear, 10 to 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken and set aside until cool enough to handle, then chop into bite-sized pieces. Leave broth in the pot.
  • Bring broth back to a boil. Cook spaghetti in the boiling broth, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain spaghetti; do not rinse. Discard broth.
  • Melt butter in the same pot. Add onion and bell pepper; saute until softened, 5 to 7 minutes. Add diced tomatoes and chiles, condensed chicken soup, condensed mushroom soup, chicken, and spaghetti, one ingredient at a time, gently mixing after each addition.
  • Add Cheddar cheese and stir together, mixing well. Season with salt and pepper to taste. Heat until cheese is thoroughly melted, stirring occasionally to keep from scorching.

Nutrition Facts : Calories 666 calories, Carbohydrate 52.2 g, Cholesterol 117.7 mg, Fat 36.2 g, Fiber 2.7 g, Protein 33.3 g, SaturatedFat 21.7 g, Sodium 1320.1 mg, Sugar 3.2 g

CREAMY MUSHROOM CHICKEN SPAGHETTI



Creamy mushroom chicken spaghetti image

Main despite the main ingredients, the flavour and fragrance is strengthened by onion, garlic, lemon thyme sprigs and lemon zest.

Provided by BleakEyE

Time 40m

Yield Serves 2

Number Of Ingredients 0

Steps:

  • Cook pasta until tender according to instruction on the pasta packet.
  • In the mean time, heat 2 teaspoons of olive oil in a large frying pot over medium-high heat to cook chicken fillet until each side turns light brown. Then transfer to a plate, cover and rest for 5 min.
  • Meanwhile, heat the rest of 1 tablespoon olive oil in the same pot over medium-high heat. Add onion and stir for 2 mins or until softened. Add mushroom slices and cook for 3 to 4 minutes or until just tender. Add garlic, thyme and lemon zest and cook until fragrant. Add flour and stir for 1 min. Add wine and bring to boil with stirring. Reduce heat to low. Add cream and stir until he sauce is thickened. Simmer for 2 to 3 mins.
  • Thinly slice chicken fillets into strips. Drain pasta. Add pasta and chicken strips into the sauce pot. Season with salt and pepper. Cook and stir until heated through. Separate the pasta mixture in bowls. Top with grated parmesan and extra thyme to serve.

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.

WHITE CHICKEN MUSHROOM SPAGHETTI



White Chicken Mushroom Spaghetti image

When I help out with fundraisers for some of my kids sporting events, I always make a huge pot of spaghetti, but some people don't like red meat so I make a batch of this chicken spaghetti and it goes so fast it's gone in minutes! My kids hate mushrooms, so I cut up the 'shrooms real small to avoid their complaints, but I think they really make this recipe great - feel free to cut the mushrooms up large or small as you like. :) This recipe reminds me of Stroganov but it's the chicken version.

Provided by SpchTeachCooks

Categories     Chicken Breast

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 12

1 1/2-2 lbs boneless skinless chicken breasts (cut into small strips)
2 -3 tablespoons oil (I like to use garlic olive oil)
8 ounces mushrooms (sliced or chopped, your choice)
1 -2 garlic clove, chopped finely
1 -2 small shallot (or you can use a small onion or green onion as you like)
1 -2 tablespoon butter (or margarine if you prefer)
2 tablespoons white wine
1 -2 teaspoon lemon juice (depends on your taste)
1 (10 1/2 ounce) can cream of mushroom soup (can sub cream of chicken soup)
1 cup sour cream (can use low fat if you like)
1/2 cup parmesan cheese, grated (split into two 1/4 cups)
8 ounces spaghetti noodles (you can use other types of noodles as you like)

Steps:

  • Preheat oven to 350 degrees. Butter a casserole dish.
  • First slice or chop your mushrooms and onions, melt butter in saute or fry pan; add mushrooms and onion, get them cooking for a few minutes, uncovered, until they give up some of their juices, then add garlic, lemon juice, wine and let cook down a bit till barely moist and most juices evaporated. This will deepen their flavor.
  • Remove veggies from pan and set them aside in a big mixing bowl.
  • Add oil to the same pan, and throw in chicken, brown both sides; this should take about 5-10 minutes depending on your stove and the size of the pieces.
  • Throw browned chicken pieces on top of mushrooms and onions in the big mixing bowl; add a can of cream of mushroom soup (you can sub with cream of chicken if you like); add sour cream on top.
  • In the meantime, you will want to have boiled noodles per package instructions, and drain them (save 1/2-1 cup pasta water).
  • Add noodles and 1/4 cup parmesan on top of everything else in the mixing bowl and gently mix it all together. If it is really thick, add a little of the pasta water to thin just a bit.
  • After mixing it all, put it in a buttered casserole dish (I usually use just a 9x12 rectangle),sprinkle 1/4 cup more of parmesan on top of it all, and cover tightly with alum. foil. Bake it in the oven covered for about 35-45 minutes depending on how thick your chicken slices were and the shape of your dish (deeper dishes need time).
  • Tear foil off for last 5-10 minutes to crisp up the top. Once out of oven, let it cool a few minutes before cutting it into serving portions.

Nutrition Facts : Calories 373.6, Fat 16.4, SaturatedFat 7.1, Cholesterol 71.3, Sodium 419.9, Carbohydrate 26.8, Fiber 1.2, Sugar 1.7, Protein 28.2

CHICKEN MUSHROOM SPAGHETTI IN WHITE SAUCE RECIPE BY TASTY



Chicken Mushroom Spaghetti In White Sauce Recipe by Tasty image

Here's what you need: spaghetti, mushroom, chicken breast, salt, fresh parsley, garlic powder, pepper, oil, onion, refined flour, butter, milk, grated cheese, breadcrumb

Provided by Anushua Bag

Yield 2 servings

Number Of Ingredients 14

3 cups spaghetti, cooked
2 cups mushroom, cooked
1 chicken breast, cooked, cut into cubes
1 teaspoon salt
½ tablespoon fresh parsley, chopped
1 teaspoon garlic powder
½ teaspoon pepper
oil
½ onion, chopped
3 teaspoons refined flour
5 tablespoons butter
2 cups milk
5 tablespoons grated cheese
5 teaspoons breadcrumb

Steps:

  • Heat oil in a frying pan. Add onion and saute until translucent and fragrant. Add cooked chicken and cook until tender.
  • Add 2 tbsp butter, then add flour and stir thoroughly, then add milk. Continue stirring over low heat until the mixture thickens.
  • Add garlic, salt, pepper, and parsley. Then add mushrooms and continue to cook.
  • Add the spaghetti and mix well.
  • Transfer to a baking dish and top with grated cheese and a layer of breadcrumbs. Add remaining butter on top.
  • Bake for 2-5 minutes until the top is slightly browned and cheese is melted. Enjoy!

Nutrition Facts : Calories 1977 calories, Carbohydrate 271 grams, Fat 61 grams, Fiber 12 grams, Protein 81 grams, Sugar 25 grams

CREAMY CHICKEN SPAGHETTI



Creamy Chicken Spaghetti image

This recipe is a great way to use up leftover cooked chicken. It is so easy to whip up on a busy weeknight.-Pam Holloway, Marion, Louisiana

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 10

1 cup chopped celery
1 medium green pepper, chopped
1 medium onion, chopped
1/4 cup butter
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10 ounces) diced tomatoes and green chilies, undrained
8 ounces process cheese (Velveeta), cubed
Creole seasoning to taste
3 cups cubed cooked chicken
6 cups cooked spaghetti

Steps:

  • In a large skillet, saute the celery, green pepper and onion in butter until tender. Stir in the soup, tomatoes and cheese. Cook over low heat until the cheese is melted. Add Creole seasoning. Stir in the chicken and spaghetti. , Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 30 minutes or until heated through.

Nutrition Facts : Calories 601 calories, Fat 26g fat (13g saturated fat), Cholesterol 109mg cholesterol, Sodium 1196mg sodium, Carbohydrate 55g carbohydrate (10g sugars, Fiber 5g fiber), Protein 36g protein.

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!

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

CREAMY CHICKEN, MUSHROOM, AND SPINACH PASTA



Creamy Chicken, Mushroom, and Spinach Pasta image

Use your stovetop to prepare a quick and tasty meal for a weeknight, or for guests! Use one pot for the pasta and one pot for the chicken, veggies and sauce, then combine in a pretty pasta bowl or on a platter.

Provided by Bibi

Categories     Pasta and Noodles     Pasta by Shape Recipes

Time 45m

Yield 8

Number Of Ingredients 13

1 pound farfalle (bow-tie) pasta
3 tablespoons extra virgin olive oil
2 pounds chicken tenders, patted dry
salt and ground black pepper to taste
24 ounces fresh mushrooms, sliced
1 medium onion, halved and thinly sliced
3 tablespoons fresh minced garlic
3 cups chicken broth
4 teaspoons Dijon mustard
¼ cup heavy cream
2 cups roughly chopped fresh spinach
2 tablespoons coarsely grated Parmesan cheese, or to taste
1 teaspoon chopped flat-leaf (Italian) parsley, or to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and transfer to a serving bowl or a deep platter.
  • Meanwhile, heat olive oil in a large skillet over medium-high heat for 1 to 2 minutes. Season tenders with salt and pepper, place in the hot oil, and cook until lightly brown on one side, 3 to 4 minutes. Turn and cook on the other side until light brown, an additional 3 to 4 minutes. Transfer chicken to a plate.
  • Add mushrooms and onion to the hot skillet and cook until onion is lightly browned, 4 to 5 minutes. Stir in garlic and cook for 1 minute. Stir in chicken broth and mustard, season with salt and pepper, and cook for 5 minutes. Return chicken tenders to skillet and submerge them in the broth mixture. Cook until chicken is no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken and place on top of the cooked pasta.
  • Continue to cook the sauce until slightly thickened, about 3 minutes. Turn off heat and stir in cream. Add spinach stir until slightly wilted, about 1 minute. Pour sauce over chicken and pasta. Sprinkle with Parmesan cheese and garnish with parsley.

Nutrition Facts : Calories 442.1 calories, Carbohydrate 47.2 g, Cholesterol 78.2 mg, Fat 12.8 g, Fiber 3.2 g, Protein 35.2 g, SaturatedFat 3.7 g, Sodium 610.3 mg, Sugar 4.4 g

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From hinzcooking.com


CREAMY MUSHROOM PASTA W/ CHICKEN - BUDGET BYTES
2011-04-26 Cook the pasta according to the directions on the box (boil for 5-7 minutes or until al dente then drain). Once the sauce has thickened, turn off the heat and stir in the cream. Continue to let simmer until reduced in volume and thickened. Give the …
From budgetbytes.com


ONE POT CREAMY MUSHROOM CHICKEN PASTA RECIPE - RECIPES.NET
2022-03-21 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 for about 2 minutes until the onion becomes transparent, stirring occasionally.
From recipes.net


EASY CHICKEN SPAGHETTI | CREAMY SPAGHETTI & CHICKEN ...
2021-10-08 Instructions. Preheat the oven to 400 degrees. Cut the chicken breasts into strips and place on a baking sheet that’s been sprayed with cooking spray. Cutting a larger breast into strips will not only help it to cook faster but allow more seasoning to …
From mantitlement.com


ONE-POT CREAM OF MUSHROOM CHICKEN SPAGHETTI
Add chicken in and use a spatula to break the meat into pieces and brown (about 5-8 mins) Stir in mushrooms and cream of mushrooms. Keep stirring until well mixed and mixture starts boiling. Toss in spaghetti until coat; salt and pepper to taste. Garnish with dried parsley (optional) and serve immediately.
From ez-dinnerideas.com


CREAMY MUSHROOM CHICKEN (WITH AN AMAZING CREAM SAUCE!)
2021-09-13 Transfer chicken to a plate, cover to keep warm, and set aside. Add remaining butter to the pan, add the sliced mushrooms, season with salt and pepper and saute until the mushrooms start to soften and have a golden brown edge. Add the garlic and cook briefly for about 30 seconds, while stirring.
From littlesunnykitchen.com


CHICKEN MUSHROOM PASTA SAUCE : OPTIMAL RESOLUTION LIST ...
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


GARLIC MUSHROOM AND CHICKEN SPAGHETTI | CHICKEN RECIPES ...
Method. Bring a large pan of salted water to the boil and cook the spaghetti for 9-11 mins until al dente. Meanwhile, melt 2 tbsp butter and the oil in a large nonstick pan over a medium-high heat. Add the mushrooms, stir well to coat in the butter and cook for 5 mins, without stirring. Add the garlic, stir well and cook for a further 2-3 mins ...
From realfood.tesco.com


CHICKEN THIGHS WITH CREAMY MUSHROOM GARLIC SAUCE - CAFE ...
2019-02-28 Transfer to a plate; set aside and keep warm. To the same pan or skillet, melt the butter and add the mushrooms. Season with salt and pepper and cook until soft (about 3 minutes). Add the garlic, parsley, thyme and rosemary; sauté until fragrant (about 1 minute). Stir in cream, bring to a simmer, then reduce heat and continue cooking until ...
From cafedelites.com


INSTANT POT CREAMY CHICKEN AND MUSHROOM SPAGHETTI - FAB ...
2021-04-06 Add chicken stock and heavy cream to the pressure cooker pot and stir with a wooden or plastic spoon to deglaze, scraping the bottom of the pot to loosen any browned bits. Next, add 12 ounces of spaghetti noodles (broken in half), salt, pepper, thyme, garlic powder, onion powder, and crushed red pepper.
From fabeveryday.com


CREAMY CHICKEN MUSHROOM PASTA - SLOW THE COOK DOWN
2020-10-17 How to make creamy chicken mushroom pasta. Be sure to scroll down for the full recipe. Season and cook the chicken breasts in the skillet then set to one side (photo 1). Cook the onion and garlic then add the mushrooms and cook down (photo 2). Add in the cream and stir in the parmesan and cooked chicken (photo 3). Stir in the cooked pasta ...
From slowthecookdown.com


CREAMY CHICKEN MUSHROOM PASTA - TARA TEASPOON
2020-08-31 Add mushrooms, reduce heat to medium and sauté until softened and just starting to brown, 8 to 10 minutes. Add cream and simmer over high heat until reduced slightly, about 1 minute. Stir in chicken, peas and cheese. Remove from heat; salt and pepper to taste. Toss with pasta and 2 tablespoons parsley.
From tarateaspoon.com


CREAMY CHICKEN AND MUSHROOM PASTA RECIPES (228) - COOKPAD
Chicken breasts (or 1 ring of Andouille OR Polska Kielbasa sausage) • Portobello (or white) mushrooms washed and thick cut • medium red tomatoes chopped into 1/2 inch pieces • Italian Seasoning. OR make your own with 1 Tsp each of Oregano, Basil, granulated Garlic, Onion powder & 1/2 Tsp each of Tarragon, salt • Chardonnay wine • pepper • salt • minced garlic •
From cookpad.com


CREAMY CHICKEN AND MUSHROOM PASTA - COOKIN' WITH MIMA
2021-06-27 Cook the chicken: In a large skillet over medium heat, add 1 tbsps. of olive oil to the pan and pan sear the chicken pieces on each side for 1-2 minutes. Sprinkle the salt, black pepper, paprika and cook for another 1-2 minutes until golden brown and cooked. Remove and set aside. Cook the mushrooms: In the same pan, add and melt the butter.
From cookinwithmima.com


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