Creamy Chicken and Mushroom Pasta – Quick and Delicious Recipe
Creamy Chicken and Mushroom Pasta in a Creamy Tomato and Sour Cream Sauce – a quick and easy recipe, perfect for lunch or dinner.
Creamy Chicken and Mushroom Pasta
Course: MainCuisine: ItalianaDifficulty: Easy4
servings10
minutes20
minutes550
kcal30
minutesIf you’re looking for a quick and delicious pasta recipe, this creamy chicken and mushroom pasta with tomato and cream sauce is just perfect. It comes together in only 30 minutes and satisfies any craving for a rich, flavorful pasta dish.
A note on origin and style
This creamy chicken and mushroom pasta recipe is inspired by modern Italian cuisine, where pasta is often paired with fresh ingredients, cheeses, and creamy sauces. While the exact chicken-and-mushroom combination isn’t a classic traditional Italian dish, the cooking method and flavors are rooted in authentic Italian techniques: using olive oil, tomato sauce, cream, and fragrant herbs.
Pasta sauces are extremely versatile, each with its own personality. The beauty lies in the fact that we can draw inspiration from authentic recipes and create our own combinations using simple ingredients and a short cooking time. Let me show you just how easy this one is to make!
Ingredients
300 g pasta (penne, fusilli, or tagliatelle)
300 g chicken breast
200 g champignon mushrooms
1 medium onion + 2–3 garlic cloves
250 g tomato sauce or passata
150 ml heavy cream (20–30% fat)
100 g mozzarella
40 g Parmesan cheese, grated (for serving)
2 tbsp olive oil
Salt, pepper, oregano/basil, and red pepper flakes (optional)
Preparation method:
- I’ll start by mentioning that although I chose to use brown mushrooms, you can, of course, use any type of mushrooms you prefer. The same goes for the pasta: I went with tagliatelle because I really love their texture paired with the creamy sauce.
- I boiled the pasta in salted water until al dente, then drained it well. In a large pan, I heated the olive oil and sautéed the onion until it turned translucent. Next, I added the garlic and let it release its wonderful aroma.
- I added the chicken pieces and browned them until golden and fully cooked through. If you’d like a slightly different flavor, you can substitute the chicken with turkey cubes or even tofu. For a completely vegetarian version, simply combine the mushrooms with vegetables and cheeses to create a creamy, flavorful sauce.
- Next, I sliced the mushrooms and added them to the chicken. I sautéed them until they reduced in volume and turned lightly golden.
- I poured in the tomato sauce and cream, stirred everything well, and let it simmer for 5–7 minutes. I seasoned with salt, pepper, and herbs to taste.
- I added the mozzarella, the cooked pasta, and a spoonful of Parmesan (a spontaneous decision!), then stirred everything until the sauce evenly coated the pasta.
- I served the pasta immediately, sprinkling fresh parsley on top for an extra touch of freshness and color (optional).
- Remember, as mentioned at the beginning, this recipe is versatile and can be adapted to your taste and the ingredients you have on hand. Happy cooking and enjoy your meal!
