Pasta with Chicken Mushroom Cream Sauce Recipe -
Pasta with Chicken Mushroom Cream Sauce Recipe
  • READY IN 40 mins

Pasta with Chicken Mushroom Cream Sauce

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"Straightforward recipe that is always guaranteed to please!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    25 mins

    40 mins


  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Melt butter in a large skillet over medium heat. Cook chicken until no longer pink, and juices run clear. Transfer chicken to a cutting board, and thinly slice; set aside. Saute onion until tender and translucent. Add mushrooms, and gradually stir in cream. Cook, stirring constantly, for 7 to 10 minutes, or until sauce is thickened. Stir in chicken, and season with salt and pepper. Cook 5 minutes, or until heated through. Toss with cooked pasta until evenly coated.
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Reviews More Reviews

Most Helpful Positive Review
Dec 11, 2006

Thsi first time I made this i followed the recipe, however it turned out a little tasetless. The next time while cooking the chicken i added some balsamic vinegar. I added italian spices and crushed red pepper to the sauce which made it much more flavourful. Oh and to make it low fat I used milk instead of cream and it turned out great!

Most Helpful Critical Review
Jan 20, 2009

This sauce was good...not amazing. I added some beef broth, sun dried tomatoes, and salami. I thought it turned out much better.

Sep 26, 2003

Great flavor! I did season the chicken before sauteing -- and I substituted portobella mushroom slices for the shitake. Next time I will use more mushrooms and more sauce. It needed a little more of both. Both my husband and son said this was a definite "thumbs up". This would also be good with a little broccoli tossed in ...

Jan 23, 2006

thought this was a great recipe. i added garlic and more coarse black pepper. the shiitake and onions flavored the sauce nicely, served it with crusty garlic bread. would recommend.

Apr 30, 2005

My husband loved this recipe as much as I did. I found it at the last minute because I wanted to use the portabello mushrooms in my fridge. It was quick and I am happy to have found it. The only adjustment I made was to double the mushroom sauce. We like our pasta very wet and figured if there were leftovers some would absorb into the pasta. I added grated pecorino romano cheese. It was perfect. Yummm :)

Sep 28, 2009

I served this with Isaiah's Pretzel Fried Chicken so I didn't add the chicken to the dish. I didn't have shiitakes but I did have baby bellas. (Costco sells huge packages for about five dollars.) Because mushrooms soak up butter when you saute with it, I did add a couple more tbsp. When I plated it, I sprinkled some fresh grated parmesan over the top of each serving. The flavor of the pasta, the cream, onions and mushrooms was a winning combination. We ate every little bit. I'm SO making this again. My husband calls this "Snooty Mac and Cheese". I can only imagine what it would be with the chicken. NOTE: If you plan on making this with the chicken, you might want to make a recipe and a half of the sauce. Without adding the chicken to mine, the sauce was just enough. I'd also add garlic next time.

Nov 16, 2010

Loved this. Very easy. Used half and half and increased it by 1/2 cup. Also added 3 cloves garlic and a little flour to thicken the sauce.

Sep 01, 2003

Simple, straight-forward recipe -- it's great for when you don't want to fuss with dinner too much! I sliced my mushrooms and doubled the amount (we like a lot of mushrooms), and added assorted additional seasonings to spice things up a bit, since the one danger with this recipe is the potential of being a bit bland.


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  • Calories
  • 794 kcal
  • 40%
  • Carbohydrates
  • 89 g
  • 29%
  • Cholesterol
  • 158 mg
  • 53%
  • Fat
  • 29 g
  • 45%
  • Fiber
  • 5.1 g
  • 20%
  • Protein
  • 45 g
  • 90%
  • Sodium
  • 719 mg
  • 29%

* Percent Daily Values are based on a 2,000 calorie diet.

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