Easy Creamy Chicken Mushroom Sauce

Easy Creamy Chicken Mushroom Sauce

"I created this delicious cheesy pasta sauce with chicken and mushrooms one day when trying to think of a simple meal. Since then, everyone I serve it to LOVES it!"
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Ingredients

35 m servings 841 cals
Serving size has been adjusted!
Original recipe yields 5 servings

Nutrition

  • Calories:
  • 841 kcal
  • 42%
  • Fat:
  • 34.7 g
  • 53%
  • Carbs:
  • 81.7g
  • 26%
  • Protein:
  • 51.1 g
  • 102%
  • Cholesterol:
  • 133 mg
  • 44%
  • Sodium:
  • 888 mg
  • 36%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a large skillet, melt butter over medium heat and add onion, mushrooms and garlic; saute until golden brown.
  2. 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.
  3. In a large saucepan over medium-low heat, combine soup, cream, ground black pepper, paprika and salt; heat until sauce thickens.
  4. Add mushroom mixture to sauce and bring to a slow boil over medium heat; stir in cheese and chopped chicken.
  5. Pour sauce onto pasta; serve.

Reviews

Read all reviews 39
  1. 53 Ratings

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Most helpful positive review

Great recipe! It was pretty quick and easy and very good. There were a couple major adjustments however that I made. I ended up using about 1/2 cup half and half, since I didnt have heavy cream ...

Most helpful critical review

I honestly thought there was a mistake w/the measurements in this recipe. WAY too much pepper, paprika and cheese. Not nearly enough cream. I followed the recipe exact.

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Great recipe! It was pretty quick and easy and very good. There were a couple major adjustments however that I made. I ended up using about 1/2 cup half and half, since I didnt have heavy cream ...

I hadn't read any of the reviews before I made this dish and found it to be absolutely amazing that people would actually use 5 tsps. of pepper and then complain that there was too much pepper ...

Delicious! I added a bit more soup than it called for and to cut down on the calories and fat I used a fat free mushroom soup and instead of cream I used 1% milk. It was really good and I WILL m...

It's a good recipe. As other reviewers, i didn't use pepper as much. I modified the recipe to my taste and ingredients i had at the time. I used penne pasta, used evaporated milk instead of heav...

I honestly thought there was a mistake w/the measurements in this recipe. WAY too much pepper, paprika and cheese. Not nearly enough cream. I followed the recipe exact.

First, make sure you add the pepper to taste! If you dump in the whole amount I think you will be rather disappointed! I also added the paprika to taste. Instead of canned cream of mushroom s...

I lowered the calories in this recipe by using half the cheese, skim milk, and 2 tbsp of nonfat yogurt, no margarine and spraying my pan with olive oil! And still great on taste!

Too much pepper!!!! If it's reduced to 1 Tablespoon it tastes really good, and is really easy

We had leftover roast chicken from Christmas and I had a can of mushroom soup sitting in the cupboard so I randomly searched for a recipe using both ingredients. I had the rest of the ingredient...

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