Pasta with Chicken and Mushrooms

Pasta with chicken and mushrooms is a very hearty dish for a big group, and pasta with chicken and mushrooms works well for lunch or dinner when a filling hot meal is needed. Pasta with chicken and mushrooms is made in 30 minutes in total for 4 servings, and the sauce pairs especially well with sturdy, not too thin pasta shapes such as penne or farfalle.

Chicken breast gives pasta with chicken and mushrooms its main richness and makes the dish satisfying, while champignons add a soft mushroom flavour and a meaty texture. Cream with 30% fat turns the pan juices into a smooth sauce, Parmesan adds saltiness and depth, and dried basil, dried oregano and garlic season the chicken and support the creamy mushroom sauce.

Careful frying keeps pasta with chicken and mushrooms balanced, and the pan should stay hot enough to cook the chicken and mushrooms without boiling them. Chicken fillet should be sliced before cooking so the pieces fry quickly, and champignons should be wiped with a napkin before slicing them into 0.5 cm slices. Champignons should be stirred from time to time while frying for a few more minutes with the chicken, and the cream should then be added and stewed for another couple of minutes. Pasta should be cooked in boiling salted water until al dente, because al dente pasta keeps its shape better after it is mixed with the hot sauce and grated cheese.

The best swaps for pasta with chicken and mushrooms stay close to the original structure of the dish. Penne can be replaced with another strong pasta shape such as farfalle, because the source notes that firm and not too thin kinds of pasta suit the sauce well. Fresh basil or oregano are not given here, so the recipe stays closest to the original when dried basil and dried oregano are used. Parmesan can be changed only for another hard grating cheese if needed, but the dish is built around the salty, nutty finish of Parmesan.

Pasta with chicken and mushrooms should be served right after mixing, when the pasta is still hot and the grated cheese melts into the sauce. The pasta should be drained and the sauce and grated cheese should be added immediately to the hot pasta, because immediate mixing helps the cream sauce coat the pasta evenly. Pasta with chicken and mushrooms can be divided between plates and served on its own as a complete main course.

Leftover pasta with chicken and mushrooms can be kept in the refrigerator for up to 2 days in a sealed container, although the dish is best freshly made. Leftover pasta with chicken and mushrooms should be reheated gently in a pan or microwave until hot, because cream sauce can thicken after chilling. The texture of pasta with chicken and mushrooms will be soft after storage, but the flavour of the chicken, mushrooms, cream and Parmesan will remain full and savoury.

Questions about this recipe

What pasta shape is best for pasta with chicken and mushrooms?

Pasta with chicken and mushrooms works best with sturdy, not too thin pasta shapes. Penne is used here, and farfalle is also a good match for the sauce.

How do I know when the pasta is ready for the sauce?

Pasta for pasta with chicken and mushrooms should be cooked until al dente. Al dente pasta stays firm enough to hold the creamy sauce after mixing.

Can I clean the mushrooms under water?

The recipe for pasta with chicken and mushrooms says to wipe the champignons with a napkin. Wiping the champignons helps keep the mushrooms from taking on extra moisture before frying.

Can I make pasta with chicken and mushrooms ahead of time?

Pasta with chicken and mushrooms is best served right after mixing the hot pasta with the sauce and grated cheese. Leftover pasta with chicken and mushrooms can be kept in the refrigerator for up to 2 days and reheated gently.