Spaghetti With Chicken And Mushrooms Recipes

CHICKEN MUSHROOM SPAGHETTI IN WHITE SAUCE RECIPE BY TASTY

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!

CHICKEN MUSHROOM SPAGHETTI

Steps:

• Bring a large pot of water to a boil and cook the pasta according to the package instructions. Drain, rinse with cold water, and set aside. Meanwhile, sprinkle the chicken with Old Bay Seasoning and fry it in olive oil, on medium heat, for 4-5 minutes on each side, until just cooked-through.
• Remove the chicken from the pan and set aside. To the same pan, add the butter and onion, and cook for 5 minutes, until the onion softens and starts to turn a golden color.
• Add mushrooms and a little salt, and cook for another 5 minutes. After that, add the wine and simmer until it is reduced by half, about 4-5 minutes.
• Add the mascarpone and the reserved chicken, stir, and keep cooking for another 1-2 minutes, until the cheese has melted and heated through. Taste the sauce, and add more salt, if necessary.
• Add the spaghetti and basil, and mix everything well. Serve immediately. Sprinkle some Parmesan cheese on top, if desired.

WHITE CHICKEN MUSHROOM SPAGHETTI

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.

CHICKEN AND MUSHROOM SPAGHETTI

Steps:

• Cook spaghetti according to package directions in generously salted boiling water. Reserve 1/2 cup pasta water. Toss pasta with chicken potpie mixture and parsley; add reserved water to adjust consistency.

CHICKEN AND MUSHROOM PASTA

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.

SPAGHETTI WITH CHICKEN AND MUSHROOMS

Steps:

• Combine first 3 ingredients in shallow dish. Add chicken, 1 piece at a time; turn to evenly coat both sides of each breast.
• Heat oil in large skillet on medium heat. Add chicken; cook 2 to 3 min. on each side or until golden brown on both sides. Remove chicken from skillet, reserving drippings in skillet; cover chicken to keep warm.
• Add vegetables to drippings in skillet; cook and stir on medium heat 5 min. or until crisp-tender. Stir in pasta sauce. Return chicken to skillet; spoon sauce mixture over chicken. Simmer 10 to 15 min. or until chicken is done (165°F). Meanwhile, cook spaghetti as directed on package, omitting salt.
• Drain spaghetti; place on platter. Top with chicken and sauce; sprinkle with cheese.

CHICKEN MUSHROOM LINGUINE

Steps:

• Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook until tender, about 8 minutes. Drain.
• Meanwhile, melt butter in a large skillet over medium heat. Add onion and mushrooms, and cook until tender. Remove the onions and mushrooms from the skillet with a slotted spoon; set aside.
• Add chicken pieces to the pan, and sprinkle with garlic. Cook and stir until evenly browned, and cooked through.
• Whisk the flour and salt into the pan drippings until smooth. Gradually whisk in the chicken broth, and simmer over low heat until slightly thickened. Return the mushrooms and garlic to the pan, and stir in sour cream. Cook until heated through, but do not boil. Serve over linguine pasta.

PASTA WITH CHICKEN AND MUSHROOMS

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

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.

CREAMY ONE-POT PASTA WITH CHICKEN AND MUSHROOMS

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.

ONE-POT CHICKEN AND MUSHROOM PASTA RECIPE BY TASTY

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!