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.

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

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 & 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 :

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

PASTA WITH WILD MUSHROOM SAUCE



Pasta with Wild Mushroom Sauce image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 13

2 tablespoons extra-virgin olive oil
1/2 medium red onion, finely chopped
2 cloves garlic, minced
1 sprig marjoram, plus more for garnish
1/2 pound assorted wild mushrooms (golden chanterelle, shiitake, cremini, oyster, porcini, etc.), trimmed and sliced
1 cup Mushroom Stock, recipe follows
1 cup heavy cream
Salt
Freshly ground black pepper
1 pound bucatini
Grated Parmesan
2 cups chicken stock
1/2 cup mushroom trimmings, stems, or pieces

Steps:

  • In a large stock pot, bring salted water to a boil.
  • In a large saute pan, over high heat, heat the olive oil. Add the onion and garlic and saute for 1 minute, just until beginning to turn translucent. Add the marjoram and saute 1 more minute. Add the mushrooms and saute until they begin to brown and release their liquid, about 5 minutes. Add the Mushroom Stock and reduce 5 minutes. Add the cream and reduce about 5 minutes, or until the sauce begins to thicken. Season, to taste, with salt and pepper.
  • Cook pasta until al dente. Drain and quickly toss with mushroom sauce. Sprinkle with Parmesan cheese. Divide onto serving plates and serve immediately garnished with marjoram sprigs.
  • Combine the chicken stock and mushrooms in a saucepan. Bring to a simmer and cook until reduced by half. Strain.

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.

PENNE PASTA WITH CHICKEN, MUSHROOMS AND PESTO SAUCE



Penne Pasta With Chicken, Mushrooms and Pesto Sauce image

Make and share this Penne Pasta With Chicken, Mushrooms and Pesto Sauce recipe from Food.com.

Provided by Lyubomira S.

Categories     Chicken

Time 30m

Yield 2 serving(s)

Number Of Ingredients 11

4 ounces penne rigate (can use pasta of your choice)
2 boneless skinless chicken breast halves (about 1/2 lb)
5 -6 sliced white mushrooms
2 tablespoons olive oil
2 tablespoons blue cheese (can use Gorgonzola cheese)
3 tablespoons pesto sauce
1/2 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons shredded parmesan cheese
fresh basil leaves, for garnishing

Steps:

  • Boil pasta in salted water according to directions on the package.
  • In a large skillet heat olive oil on medium heat.
  • Cut chicken into small pieces, season with salt and pepper and cook in olive oil over medium heat for 5-7 minutes, until the outside appears cooked.
  • Add mushrooms and cook for another 4-5 minutes, so they release water.
  • Add pesto sauce and stir until evenly distributed. Continue cooking for another 2 minutes on medium.
  • Add heavy cream, stir and then add blue cheese. Reduce heat to medium-low and cook for another 2 minutes, stirring frequently. The sauce should thicken and get creamy.
  • Add cooked and drained pasta to the sauce and stir to evenly distribute the sauce.
  • Serve with shredded parmesan cheese on top.

Nutrition Facts : Calories 732.6, Fat 43.5, SaturatedFat 18.9, Cholesterol 167.8, Sodium 941, Carbohydrate 46.3, Fiber 2.4, Sugar 2.6, Protein 38.9

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!

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.

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