Pasta With Chicken In A Mushroom Sauce 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.

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

CHICKEN & MUSHROOM PASTA



Chicken & Mushroom Pasta image

The pasta cooks right in the skillet along with the chicken, mushrooms and the simmering creamy sauce, saving you time and clean-up!

Yield 4

Number Of Ingredients 11

1 lb 454 g boneless, skinless chicken breast, sliced
1/2 tbsp 8 mL dried Italian seasoning
2 tbsp 30 mL olive oil
3 cups 750 mL sliced cremini or button mushrooms
4 cloves garlic, minced
1 can CAMPBELL'S® Condensed No Salt Added Cream of Mushroom Soup
1 3/4 cups 435 mL water
1 cup 250 mL 2% milk
3 cups 750 mL uncooked penne pasta
4 tsp 20 mL lemon juice
1/4 cup 60 mL grated Parmesan cheese

Steps:

  • Sprinkle the chicken with Italian seasoning and season as desired. Heat the oil in a large deep nonstick skillet over medium-high heat. Add the chicken and cook, stirring occasionally, for 5 minutes or until browned.
  • Add the mushrooms and garlic. Cook and stir for 3 minutes or until the mushrooms are slightly softened.
  • Stir in the soup, water and milk; heat to a boil. Stir in the pasta and lemon juice. Reduce the heat to medium. Boil gently, uncovered, stirring often, for 9 minutes.
  • Stir in the Parmesan cheese. Cook and stir for 1 to 3 minutes or until the pasta has reached the desired tenderness. Season to taste and sprinkle with extra Parmesan if desired.

Nutrition Facts :

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

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.

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

MUSHROOM PASTA SAUCE



Mushroom Pasta Sauce image

This creamy mushroom pasta sauce has an earthy flavor that tastes delicious served over pasta, chicken or pork. I like to add bottled sherry sauce and black truffle oil when I have them on hand. -Francine Lizotte, Surrey, British Columbia

Provided by Taste of Home

Time 45m

Yield 4 servings.

Number Of Ingredients 15

8 ounces uncooked fettuccine
2 tablespoons butter
1/2 pound sliced baby portobello mushrooms
1/2 pound sliced fresh shiitake mushrooms
2 garlic cloves, minced
1/4 cup dry white wine
2 cups heavy whipping cream
1/2 cup unsalted chicken stock
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon sea salt
1/4 teaspoon coarsely ground pepper
1/8 teaspoon cayenne pepper
Chopped fresh parsley

Steps:

  • Cook fettuccine according to package directions. , In a large skillet, melt butter over medium heat. Add mushrooms; cook and stir until mushrooms are tender, 5-7 minutes. Add garlic; cook and stir 1 minute longer. Stir in wine. Cook and stir until reduced by half. Stir in cream, stock, sherry, rosemary, basil, thyme, salt, pepper and cayenne. Bring to a boil; cook and stir until thickened, 15-20 minutes. Drain fettuccine. Serve sauce over pasta. Garnish with parsley.

Nutrition Facts : Calories 705 calories, Fat 51g fat (32g saturated fat), Cholesterol 151mg cholesterol, Sodium 362mg sodium, Carbohydrate 50g carbohydrate (8g sugars, Fiber 5g fiber), Protein 15g protein.

PASTA WITH CHICKEN IN A MUSHROOM SAUCE



Pasta With Chicken in a Mushroom Sauce image

This is from the Essential Pasta Cookbook, and looks delicious, so I'm putting it here for safe keeping. What could be better than a creamy bowl of carbs loaded with mushrooms and chicken? Yum.

Provided by C. Taylor

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

13 ounces pasta, dried
2 large chicken breast fillets, sliced into thin strips
1 tablespoon olive oil
2 tablespoons butter
4 pieces bacon
2 garlic cloves, crushed
8 ounces button mushrooms, sliced
1/3 cup white wine
2/3 cup cream
4 spring onions, chopped
salt and pepper
1 tablespoon flour
2 tablespoons water
1/3 cup freshly grated parmesan cheese

Steps:

  • Start cooking pasta according to directions on package.
  • In a heavy sauce pan, heat the oil and butter. Add the chicken and bacon, and cook about 3 minutes over medium heat or until browned. Add the garlic and mushrooms and cook for 3 minutes more.
  • Add the wine and cook until the liquid has reduced by half. Add the cream and spring onion and bring to a boil. Blend the flour with the water until smooth and add to the pan, stirring until the mixture boils and thickens. Reduce the heat and simmer for 2 minutes. Season with salt and pepper to taste.
  • Add the sauce to the pasta and stir over low heat till combined. Sprinkle with the parmesan cheese and serve immediately.

Nutrition Facts : Calories 724.1, Fat 35.7, SaturatedFat 16.9, Cholesterol 82.2, Sodium 382.1, Carbohydrate 76.4, Fiber 4, Sugar 3.3, Protein 21.3

PASTA WITH CHICKEN AND MUSHROOM ALFREDO SAUCE



Pasta with Chicken and Mushroom Alfredo Sauce image

We like this pasta with chicken and mushroom Alfredo sauce as-is but you can tweak it any way you like by adding or taking away anything. I sometimes add peas. Serve with garlic or any good crusty bread. Good stuff!

Provided by Tess DeFevers Ehling

Time 40m

Yield 8

Number Of Ingredients 11

cooking spray
2 (6 ounce) skinless, boneless chicken breast halves
1 (16 ounce) package spaghetti
½ cup salted butter
2 cups sliced mushrooms
1 medium onion, chopped
2 cloves garlic, minced
1 (8 ounce) package cream cheese, softened
2 cups heavy cream
salt and ground white pepper to taste
¾ cup grated Parmigiano-Reggiano cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a baking pan with cooking spray, place chicken breasts in the pan, and cover with a lid or foil.
  • Bake in the oven until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and shred with 2 forks.
  • While the chicken is roasting, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
  • Melt butter in a frying pan over medium heat. Add mushrooms and onion; saute until tender, 5 to 7 minutes. Add garlic and saute until fragrant, about 1 minute. Reduce heat to medium-low and add cream cheese; stir until melted. Whisk in heavy cream and season with salt and pepper.
  • Add Parmigiano-Reggiano cheese, reduce heat to low, and simmer until all combined and creamy, about 3 minutes. Don't simmer for to long or over high heat; the sauce can break down and become curdled instead of creamy.
  • Drain pasta and add to sauce with shredded chicken.

Nutrition Facts : Calories 702.3 calories, Carbohydrate 46.6 g, Cholesterol 173.6 mg, Fat 47.4 g, Fiber 2.2 g, Protein 23.2 g, SaturatedFat 28.9 g, Sodium 327.9 mg, Sugar 2.6 g

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2017-05-03 Slice into bite-sized pieces. Bring a large pot of water to a boil over high heat. Cook the pasta according to the package directions. Reserve 1/3 cup of pasta water before draining. While the pasta water is coming to a boil, preheat a large sauté pan over medium-high heat. Melt the butter and olive oil and add the mushrooms.
From nevernothungry.com


PASTA WITH CHICKEN PEAS & MUSHROOMS - 2 SISTERS RECIPES BY ANNA …
Instructions. In a large pot of water, add 2 teaspoons of salt to the water and raise the heat. In the meantime, do the prep work for this dish. In a large (12-inch /5 Qt.) round skillet. Heat olive oil and butter together until butter is melted, on medium heat. Add chopped onions, garlic slices, and crushed red pepper.
From 2sistersrecipes.com


CHICKEN MUSHROOM PASTA (READY IN 30 MINUTES!) - FIT FOODIE FINDS
2022-06-15 Set the chicken aside, but leave any spices or left over flour in the pan. Deglaze the pan. Deglaze the pan with the white wine and scrape the brown bits from the bottom of the pan. This is the most delicious flavor base. Cook the mushrooms + veg. Add more oil to the pan and sauté the onions.
From fitfoodiefinds.com


PASTA WITH CHICKEN AND MUSHROOMS IN MADEIRA WINE SAUCE
Add 2 Tbsp. butter to now-empty skillet, turn heat down to medium. Add mushrooms in an even layer and don't touch for a minute or two until juices start releasing. Add shallots, 1 tsp. salt and 1/4 tsp. pepper to pan, mix well. Sauté until most of the liquid evaporates and mushrooms and shallots are well browned 6-8 minutes.
From instructables.com


CHICKEN AND MUSHROOM PASTA - DON'T GO BACON MY HEART
2019-10-22 Bring your chicken to room temp. Slice through the centre to make 4 even sized breasts. Drizzle with olive oil, then coat with garlic powder, thyme, salt and pepper. Fry over medium heat for a few mins on each side until golden and just cooked through the centre. Remove from pan and rest, don’t slice until you need to.
From dontgobaconmyheart.co.uk


MUSHROOM AND CHICKEN PASTA (QUICK & EASY) - SAVORY WITH SOUL
2020-05-16 Add mushrooms and cook 5 more minutes (covered). Sprinkle flour over vegetable mixture. Add lemon juice and broth and mix with fork or whisk. Bring the mixture to a boil on medium-high heat and cook a few minutes until thickened a bit, stirring frequently. Lower heat to about 3 and add cream and cooked chicken.
From savorywithsoul.com


MUSHROOM SAUCE FOR CHICKEN - CREME DE LA CRUMB
2021-04-04 Transfer to a plate and set aside. In the same skillet, begin preparing the sauce by adding the butter. Once melted, stir in garlic and mushrooms and sauté 2-3 minutes until mushrooms are browned and garlic is fragrant. Stir in chicken broth, heavy cream, dijon mustard, salt, and pepper. Bring to a boil, cook for two minutes at a high boil.
From lecremedelacrumb.com


20 MINUTE GARLIC BUTTER CHICKEN AND MUSHROOM PASTA
2020-01-10 Boil water in tall stockpot. While boiling water, add olive oil to pan and heat on medium high until shimmery. Generously salt and pepper chicken. Add chicken to pan, cook until deep brown on each side, about 5 minutes per side. Add mushrooms and cook until lightly browned and softened. Add garlic and butter, stir.
From sweetcsdesigns.com


RECIPE OF HOMEMADE CHICKEN ZUCCHETTI [ZUCCHINI PASTA]
2022-06-25 Chicken zucchetti [zucchini pasta]. Fill large pot halfway with water. Bring to boil on high heat. Turn off the heat and add the cherry tomatoes, pesto, and zucchini ribbons. Quinoa Skillet with Chicken and Garden Veggies. Cover and simmer until vegetables are tender. Stir in tomatoes, spaghetti sauce, mushrooms, and zucchini. Hello everybody, it's me
From verbiergps.com


CREAMY MUSHROOM CHICKEN PASTA WITH RED PEPPER | FOODTASIA
2019-07-30 Add the red pepper and garlic, stir, and cook for about 2 minutes. Deglaze pan with water and bouillon cube, scraping bottom to release any bits sticking to the bottom of the pan. Add cream and thyme. Bring to a simmer. Let simmer 2-3 minutes then turn off heat. Add parmesan slowly, whisking constantly until melted.
From foodtasia.com


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