Chicken pasta recipes can be boring, but here is one that is full of rich, earthy flavours thanks to the wild mushrooms. The next time you see some beautiful shiitake, oyster or other wild mushrooms for sale in your market, this is what I suggest you make (well, unless you feel like risotto, in which case make this or this). The thyme and white wine are natural friends with mushrooms and, well, cream is always welcome.
This recipe is actually a semi-repeat of a creamy chicken pasta recipe I made in their early days of this website. I hope the photography quality has improved somewhat?
Although I served it on orzo, I think it would be nicer tossed with some fusilli or farfalle.
Creamy Mushroom and Chicken Pasta
(serves 4)
Heat a large skillet to medium. Place a large pot of water on high and add a heavy helping of salt. Lightly salt and pepper each side of the chicken breasts. Add oil to skillet and shake pan to coat. Add chicken and allow to brown on both sides, it should take 5-6 minutes per side. Check the chicken to make sure it is cooked through and remove to a cutting board. Tent with aluminum foil.
Reduce heat to medium low and add butter. Once the butter has melted add mushrooms. Cook, stirring frequently until mushrooms are browned. Meanwhile, start cooking pasta, when it is ready, drain and set aside. Add garlic, shallot, thyme and a gently seasoning of salt and pepper. Cook for another 2 minutes. Sprinkle flour on top of mushroom mixture and cook, stirring for one minute. Add wine and bring to a simmer for another minute. Then stir in stock and cream. Go easy on the stock at first and add more if the sauce gets too thick.
Slice chicken into bite size pieces and add to sauce along with parsley. Cook for another minute to heat through. Taste and correct seasoning if necessary. Serve with pasta.
{ 15 comments… read them below or add one }
mushroom and chicken might be the best combination ever. i like that this is a creamy recipe, but as winter starts to end is there any way to make it a bit lighter for warmer days?
I would say just leave out the cream and got a little heavier on the stock. It will still be delicious.
A little bowl of comfort, yum!!!
Creamy delicious and mushroomy…what more can you ask for? oh right. you can put it over pasta! Delicious.
Do you have to temper the cream?
Joanne – anything you can have with pasta is exciting to me.
Robin – nope. I should clarify that I used whipping cream (aka high fat) if you use half and half just turn the heat to min or remove entirely first.
This looks really delicious. I love chicken and mushrooms together in almost any recipe (in soups in particular). Can’t wait to try this dish out. Thanks for posting it.
Oh, I don’t think I can do a recipe from the RR lady!!! hahaa I think your photography has definitely improved. Nevertheless, the dish looks good either way.
Simple and delicious, I love mushrooms and could easily leave out the chicken (although my hungry boys would protest).
Memoria – ohhh cmon, some of her recipes are good! I am not RR biased:)
Mary – you could definitely make this vegetarian, I meant to mention that.
Oh wow. This looks so good! I am on a huge mushroom bender right now, and I love the white wine/thyme combination too!
i love mushroom anytime. thanks for sharing the dish
Neo – me too, I hope you enjoy it.
Fantastic dish! I must say, I just made and ate it and I am so satisfied! I am a mushroom lover and was inspired by this recipe and a gourmet dried Wild Mushroom blend I saw in the grocery store! Best decision ever! Thank you for sharing this and making me feel like a true chef!
Thanks @Cassie – I love the feeling of being proud of what you cooked, I am very glad I could help!
{ 2 trackbacks }