Ingredients for Creamy Chicken Mushroom Pasta
- 250 g pasta
- 1 lb boneless skinless chicken breasts
- 1 medium onion
- 8 oz cremini mushrooms
- Chili Powder
- 1 tbsp dried basil
- 1 tbsp dried oregano
- 1 cup chicken stock
- 1/2 cup heavy cream
- Coarse Grain Mustard
- 2 tbsp olive oil
- Parmesan cheese, to serve, freshly shaved
- 1/2 cup pasta water (reserved)
- 1 tbsp Dijon mustard
- 1/2 tsp red pepper flakes
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How to Make Creamy Chicken Mushroom Pasta
- Cook 250g pasta according to package directions. Drain, reserving about 1/2 cup of pasta water, and return pasta to the pot.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 1 medium onion, chopped, and cook until translucent, about 5 minutes.
- Add 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes; 1-2 fresh chillies, finely chopped (adjust to taste); 1 tbsp dried basil; and 1 tbsp dried oregano. Cook until chicken is browned and cooked through, about 8-10 minutes.
- Remove chicken mixture from skillet and set aside.
- Add 8 oz cremini mushrooms, sliced, to the skillet and cook until tender, about 5-7 minutes.
- Stir in 1 cup chicken stock, 1/2 cup heavy cream, 1 tablespoon Dijon mustard, and return the chicken mixture to the skillet.
- Bring to a simmer, reduce heat, and cook until the sauce has thickened slightly, about 5 minutes. If the sauce is too thick, add a little of the reserved pasta water.
- Add the cooked pasta to the skillet and toss to coat.
- Serve immediately, topped with freshly shaved Parmesan cheese to taste.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
18g
Fat
98g
Carbs
25g
