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Pasta with Chicken Mushroom Cream Sauce

Pasta with Chicken Mushroom Cream Sauce


"Straightforward recipe that is always guaranteed to please!"
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40 m servings 794 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 794 kcal
  • 40%
  • Fat:
  • 29 g
  • 45%
  • Carbs:
  • 89g
  • 29%
  • Protein:
  • 45 g
  • 90%
  • Cholesterol:
  • 158 mg
  • 53%
  • Sodium:
  • 719 mg
  • 29%

Based on a 2,000 calorie diet

See full nutrition

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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  • Prep

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  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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Read all reviews 41
  1. 44 Ratings

Most helpful positive review

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 cru...

Most helpful critical review

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

Most helpful
Most positive
Least positive

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 cru...

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 m...

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.

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...

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....

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.

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...

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...

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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