4.5 from 57 votes
20-Minute Creamy Chicken And Mushroom Pasta (NOT much cream!)
A 20-minute creamy chicken and mushroom pasta made simply, with a bit of wine and cooking water, just like the Italians do it. So delicious!
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 2
Calories: 722 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 1 tablespoon olive oil for cooking
- 10 ounces chicken breast (or thigh) chopped into small pieces and tossed with a little salt and black pepper to taste.
- 6 ounces pasta (dried or fresh) I like pappardelle, but tagliatelle, linguine, fettuccine or any other pasta will work too.
- 9 ounces mushrooms (sliced) I prefer tasty mushrooms such as chestnut, brown, cremini or a medley of mushrooms, but use any you like.
- 1 clove garlic crushed
- ¼ cup white wine (or chicken stock if you prefer)
- 1 lemon zest only
- 4 tablespoons Creme Fraiche (or heavy/double cream)
- 1 bunch fresh parsley (small) washed and chopped finely
- grated Parmesan cheese to serve
Instructions
- Heat up the oil in a large pan. Then stir fry the chicken for a few minutes on a medium-high heat until cooked through. Remove from the pan and set aside for now.
- Add the mushrooms to the pan you cooked the chicken in. Cook until softened (a few minutes). Add the garlic and cook for a minute longer, then add the wine and let sizzle for a moment.
- Meanwhile, cook the pasta until 'al dente' (just cooked), or a couple of minutes less than it says on the package.
- Now add the lemon zest to the pan, followed by the crème fraiche or cream and most of the parsley. Then stir the cooked chicken back into the mushroom mixture.
- Lift the pappardelle out of the cooking water and add directly to the pan using kitchen tongs. Toss everything together well, then add enough cooking water to make the dish loose and silky.
- Serve out into two bowls. Sprinkle with the rest of the parsley and parmesan to taste.
Cup of Yum
Notes
- Pasta: I like pappardelle, but any 'ribbon' pasta works well, such as tagliatelle, fettuccine or linguine. But of course feel free to use any kind of pasta you like.
- Cook al dente (just cooked, still with a little bite), or according to the package instructions less 2 minutes.
- When cooked, transfer to the pan straight out of the cooking water and into the pan. If needed, add a little more cooking water to further 'loosen' the sauce.
- Crème fraîche: This is like a slightly tangy, lighter version of cream. It's nice in this recipe, but feel free to substitute with regular heavy, double or thickened cream.
- Wine: Feel free to use chicken broth/stock instead of wine if you prefer.
- Variations: Feel free to add sundried tomatoes, chopped jarred artichokes or fresh or frozen spinach to the sauce towards the end of the cooking time.
- Try pan frying a little chopped bacon along with the chicken, or sautéing chopped asparagus with the mushrooms.
- For even more flavor, add a half teaspoon of dried thyme (or even another dried herb) with the garlic and mushrooms.
- Meatless Monday? Make this dish vegetarian by skipping the chicken - it's just as delicious!
Nutrition Information
Calories
722kcal
(36%)
Carbohydrates
77g
(26%)
Protein
48g
(96%)
Fat
24g
(37%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
3g
Monounsaturated Fat
9g
Trans Fat
0.01g
Cholesterol
125mg
(42%)
Sodium
203mg
(8%)
Potassium
1408mg
(40%)
Fiber
6g
(24%)
Sugar
8g
(16%)
Vitamin A
2896IU
(58%)
Vitamin C
72mg
(80%)
Calcium
107mg
(11%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 722
% Daily Value*
| Calories | 722kcal | 36% |
| Carbohydrates | 77g | 26% |
| Protein | 48g | 96% |
| Fat | 24g | 37% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 125mg | 42% |
| Sodium | 203mg | 8% |
| Potassium | 1408mg | 30% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 2896IU | 58% |
| Vitamin C | 72mg | 80% |
| Calcium | 107mg | 11% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.