Reviewed: Sep. 26, 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.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Sep. 19, 2009

definatly a keeper. i made dinner for my inlaws (first time i cooked for them) nad it turned out really good. it was so easy and simple. i justr bought regular mushrooms from the store and it turned out fine. :)

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lisabea

Cooking Level: Beginning

Home Town: Gold Beach, Oregon, USA

Living In: Manhattan, Kansas, USA

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Reviewed: Aug. 16, 2009

Great great recipe!!! I used all fresh ingredients.

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VIVIEYU

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Reviewed: Aug. 11, 2009

The key for me is to stick with the recipe but use fresh ingredients. Fresh mushrooms and cream with homemade pasta is wonderful. The only drawback is overeating.

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Irene

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Reviewed: Jun. 4, 2009

This was great. I used 2 cans of cream of mushroom soup. As others suggested, I added veggies like onions, bell pepper, onions, mixed veggies. I steamed the chicken in taco seasoning to give it more flavor. Husband loved it, served over rice.

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Hummingbird

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Reviewed: Feb. 27, 2009

This wouldn't have been as good if I hadn't made some modifications. I mixed others suggestions with my own ideas, since I'm feeding a 20 mos old with this. He loved it! I added frozen peas, minced garlic, fresh basil, and some grated Parmesan, and some diced tomatoes that I threw on top after it was on the plate. Delicious! (Note: I used frozen shitake mushrooms that were presliced). This was quite fast for the flavor! I wish I would have made more for leftovers!

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Vegan Bunny

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Jan. 17, 2009

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

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Barbara

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Reviewed: Dec. 14, 2008

Simple and tasty. I used more mushrooms, also added some grated carrot, frozen peas,fresh garlic, red pepper flakes, black pepper. I also seasoned the chicken with salt, pepper, garlic powder, and chili powder before cooking it. The family loved this one, I like that I can sneak in some veggies. We also put some cheese on top.

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Shantal B

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Nov. 17, 2008

Since reading the other reviews showed that it was bland, I took one of the reviews' advice and added balsamic vinegar to the chicken as it cooked. I also added canned stewed tomatoes, which brought out the flavor. It still needed salt, but me and my friends made the batch for about 20 people so we decided to leave it as it was. Overall, it was pretty tasty and most people had seconds!

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cryssicrys

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Reviewed: Nov. 7, 2008

I changed the essence a bit by using shallot instead of onion and chanterelle mushrooms. I also didn't have much chicken, so I diced it fine, the same texture as the mushrooms. Plenty of flavor. I can't imagine making this any other way now!

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SeattleGal34

Cooking Level: Expert

Home Town: Chelan, Washington, USA

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Reviewed: Jun. 4, 2008

This was really good. My husband loved it. I used a light table cream instead of the heavy cream and just added a little flour to thicken it up. I also simmered the chicken in the sauce for a half hour or so. I doubled the mushrooms and added extra pepper and salt. Easy and simple... would make this for guests

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Tami

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Reviewed: Apr. 10, 2008

I'm not sure if I did something wrong or not, but my dish did not turn out like the picture so it was not what I had expected. It would have been better if there was more flavor. I even added garlic like others suggested but no such luck.

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Stacy

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Reviewed: Apr. 1, 2008

Delicious! My whole family liked it! I did add 4 cloves of garlic.

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Alicia Piva

Cooking Level: Beginning

Living In: San Jose, California, USA

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Reviewed: Jan. 17, 2008

This is quite creamy and also quite flavourful. I intentionally over cooked the onion to get a bit of a charred sweetness, and I added the mushrooms early to sautee them a bit. I also added half a clove of minced garlic to the sauteed onions for added flavour. Mistakenly, I used 10% cream as opposed to heavy cream, but added flour to help with the thickening. Thanks for the recipe!

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mrmanning

Cooking Level: Beginning

Living In: London, Ontario, Canada

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Reviewed: Oct. 11, 2007

this was a really tasty and easy dish. i'm just learning how to cook, but even i was able to put it together without much difficulty. i think i'd probably grill the chicken on a george foreman for expediancy sake next time and add some additional herbs. all in all, a good go-to dish

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amybrichards

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Reviewed: May 12, 2007

I thought that this was a wonderful recipe! Very tasty. I used sliced crimini mushrooms instead of Shiitaki (the Shiitaki mushrooms didn't look very good at my local grocery store). I will definitely be making this again!

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SILENCE182

Cooking Level: Intermediate

Living In: Auburn, New York, USA

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Reviewed: Mar. 12, 2007

i had this dish when i was in a resturant in atlanta, ga. it was this great italian resturant. this recipe tasted just as good. i enjoyed it.

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letsgetcookin2

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Reviewed: 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!

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Misha

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Reviewed: Nov. 11, 2006

I really enjoyed this. I omitted the chicken and doubled the mushrooms as another reviewer suggested. Although I am sure it would be great with the chicken, I just try to eat less meat these days.

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Rhonda Brock Fuller

Cooking Level: Expert

Living In: Empire, Alabama, USA

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Reviewed: Aug. 14, 2006

This was so blah and I spent so much time trying to make this edible. As written, it is nothing. I added garlic, rosemary, thyme, generous amounts of salt and pepper, chicken broth, more heavy cream, parmesan cheese, nutmeg, a tub of Aloette. You get the picture. By the time, it was all said and done, we had dinner but it was nothing like the original recipe. Used button mushrooms instead of shitake.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Pasta with Chicken Mushroom Cream Sauce

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