A Creamy Delight for Any Occasion
Okay, a little rant to start with: I don’t understand the current craze for pre-prepped recipe boxes delivered to your door. With supermarkets and online food suppliers everywhere, and with people like me posting fantastic recipe ideas online, cooking your own recipes could not be easier. Recipe boxes are not cost-effective and take all the imagination out of cooking. So, if you’re currently ordering your dinner in boxes, consider giving cooking from scratch a try. It’s far more fulfilling and much more cost-effective. To kick you off, why not try my chicken and mushroom pasta? You won’t regret it.
My aforementioned chicken and mushroom pasta recipe is a dish that combines the rich, creamy sauce you crave with tender, juicy chicken and earthy mushrooms. Perfect for those seeking an easy-to-cook meal that doubles as a midweek supper or a dinner party crowd-pleaser, this recipe is designed to impress without the fuss. In the photo, I’ve used farfalle, the pasta bows look prettier on the plate (pasta can be photogenic), but you can use any fresh or dried pasta in this dish. Pappardelle is a good alternative.
For the chicken, I prefer the succulent flavour of chicken thighs, which stay moist and flavourful during cooking, but if you prefer chicken breast, feel free to use it for a leaner option. This chicken and mushroom pasta is a recipe that elevates your culinary game with minimal effort. The creamy sauce, crafted from a blend of savoury ingredients, coats every bite, ensuring a luxurious texture that pairs beautifully with the umami kick of mushrooms. Whether you’re whipping this up after a long day or entertaining, this dish delivers on every occasion.
Check out all our easy-cook recipes here
Chicken and Mushroom Pasta
Print RecipeIngredients
- 300g dried pasta (or pasta of your choice)
- 400g Chicken thigs or breast if you prefer
- 1 Med onion finely chopped
- 2 Garlic gloves minced or finely chopped
- 200ml double cream
- 100ml Chicken stock
- 75g grated Parmesan (50g for the sauce of 25g for the topping)
- 2 tbsp olive oil
- 1 tsp dried tyme (or fresh)
- salt & pepper
- Fresh parsley garnish (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the farfalle pasta and cook according to the package instructions until al dente (usually 10–12 minutes). Drain and set aside, reserving about 100ml of the pasta water.
- Cook the Chicken: While the pasta cooks, heat 1 tbsp of olive oil in a large frying pan over medium heat. Add the diced chicken thighs, season with salt and pepper, and cook for 10 minutes until golden brown and cooked through. Remove the chicken from the pan and set aside.
- Sauté the Vegetables: In the same pan, add the remaining 1 tbsp of olive oil. Add the chopped onion and cook for 3–4 minutes until softened. Add the garlic ( be careful not to burn)and sliced mushrooms, cooking for another 5 minutes until the mushrooms are golden and tender.
- Make the Cream Sauce: Pour in the chicken stock and stir, scraping up any browned bits from the pan. Let it simmer for 2 minutes, then add the double cream and dried thyme. Stir well and let the sauce simmer gently for 3–4 minutes until it thickens slightly.
- Combine Everything: Return the cooked chicken to the pan, stirring to coat it in the sauce. Add the cooked pasta and grated Parmesan, tossing everything together. If the sauce is too thick, add a splash of the reserved pasta water to loosen it. Season with salt and black pepper to taste.
- Serve: Divide the pasta between four plates. Add the extra Parmesan and chopped parsley, if using. Serve immediately and enjoy, I told you it was easy!
Tips
To prevent the cream from splitting, remove it from the fridge 10 minutes before you add it to the sauce.
For a lighter version, you can use single cream or a mix of cream and milk, though the sauce won’t be as rich.
Serve with a simple green salad or garlic bread (warning: the pasta can be filling).
