Best Chicken And Mushroom Pasta Recipes

CREAMY CHICKEN, MUSHROOM, AND SPINACH PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and transfer to a serving bowl or a deep platter.
• Meanwhile, heat olive oil in a large skillet over medium-high heat for 1 to 2 minutes. Season tenders with salt and pepper, place in the hot oil, and cook until lightly brown on one side, 3 to 4 minutes. Turn and cook on the other side until light brown, an additional 3 to 4 minutes. Transfer chicken to a plate.
• Add mushrooms and onion to the hot skillet and cook until onion is lightly browned, 4 to 5 minutes. Stir in garlic and cook for 1 minute. Stir in chicken broth and mustard, season with salt and pepper, and cook for 5 minutes. Return chicken tenders to skillet and submerge them in the broth mixture. Cook until chicken is no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken and place on top of the cooked pasta.
• Continue to cook the sauce until slightly thickened, about 3 minutes. Turn off heat and stir in cream. Add spinach stir until slightly wilted, about 1 minute. Pour sauce over chicken and pasta. Sprinkle with Parmesan cheese and garnish with parsley.

ONE-POT CHICKEN AND MUSHROOM PASTA RECIPE BY TASTY

Steps:

• Heat 2 tablespoons olive oil in a large pot on medium heat. Add chicken, salt and pepper, and brown - make sure to cook through. Set chicken aside.
• Add 1 tablespoon olive oil and the onion into the pot and stir. Cook down for 1-2 minutes.
• Add mushrooms and garlic, and stir to incorporate with the onion. Season with salt and pepper to taste as well as thyme and paprika. Stir to evenly season.
• Add chicken broth and heavy cream to the pot and stir. Bring to a boil, then add the farfalle pasta.
• Cook according to package instructions, being sure to stir every 1-2 minutes to keep the pasta from clumping together. (Cook time may be a little longer in this recipe than when the pasta is boiled in water.)
• When the farfalle pasta is al dente, add the spinach and chicken and stir until the spinach cooks down and incorporates.
• Add parmesan and stir until it's well-incorporated and you're left with a smooth sauce.
• Top off with extra parmesan and serve.
• Enjoy!

CHICKEN, SPINACH AND MUSHROOM PASTA

Steps:

• In large skillet, heat butter over medium heat. Cook mushrooms, onions and spinach in butter until vegetables are softened and spinach is wilted, about 4 to 5 minutes.
• Stir in garlic. Add the flour and stir for 1 minute until the pasty taste cooks off. Add the half-and-half and stir slowly as sauce thickens. Add the chicken to skillet; cook until hot, stirring occasionally. Stir in Parmesan cheese. Season with salt and pepper to taste.
• Add cooked spaghetti and reserved pasta water. Stir to combine.

CHICKEN AND MUSHROOM PASTA

Steps:

• Cook pasta according to package directions. Drain and return to saucepan and keep warm.
• Meanwhile, season chicken with salt and pepper. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add chicken and garlic and cook, stirring, about 5 minutes or until chicken is tender and no longer pink. Remove from skillet and keep warm.
• Add remaining olive oil to skillet. Cook mushrooms and onion in hot olive oil until just tender, stirring occasionally.
• Carefully add chicken broth and white wine.
• Bring to boiling, reduce heat and boil gently, uncovered, about 2 minutes or until liquid is reduced by half.
• Remove skillet from heat. Add cooked pasta, chicken, cherry tomatoes, basil and oregano to mushroom mixture and toss to coat.
• Transfer to a serving dish and sprinkle with Parmesan cheese and freshly ground pepper.

CHICKEN AND MUSHROOM PASTA

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Toss sliced chicken with olive oil, garlic powder, onion powder, salt, and pepper in a baking dish. Add smashed garlic.
• Bake in the preheated oven for 10 minutes; flip chicken over and continue to cook until no longer pink in the centers, about 8 minutes more.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain, reserving 1/4 cup pasta water.
• Melt butter in a large pan over medium-high heat. Saute mushrooms in the butter until all water is released, 7 to 10 minutes. Add ham and minced garlic; cook and stir for 5 minutes. Whisk in cream; add reserved pasta water, 1 tablespoon at a time, until desired consistency is reached. Add chicken, pasta, and Parmesan and cook until thickened. Serve.

PASTA WITH CHICKEN AND MUSHROOM ALFREDO SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a baking pan with cooking spray, place chicken breasts in the pan, and cover with a lid or foil.
• Bake in the oven until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and shred with 2 forks.
• While the chicken is roasting, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Melt butter in a frying pan over medium heat. Add mushrooms and onion; saute until tender, 5 to 7 minutes. Add garlic and saute until fragrant, about 1 minute. Reduce heat to medium-low and add cream cheese; stir until melted. Whisk in heavy cream and season with salt and pepper.
• Add Parmigiano-Reggiano cheese, reduce heat to low, and simmer until all combined and creamy, about 3 minutes. Don't simmer for to long or over high heat; the sauce can break down and become curdled instead of creamy.
• Drain pasta and add to sauce with shredded chicken.

CHICKEN AND MUSHROOM PASTA BAKE (SPAGHETTI TETRAZZINI)

Steps:

• Preheat the oven to 400ºF. Put your porcini mushrooms in a bowl and pour over just enough boiling water to cover them (approx. 2/3 cup). Put to one side to soak for a few minutes.
• Heat a saucepan big enough to hold all the ingredients, and pour in a splash of olive oil. Season the chicken pieces with salt and pepper and brown them gently in the oil.
• Strain the porcini, reserving the soaking water, and add them to the pan with the garlic and fresh mushrooms. Add the wine, with the strained porcini soaking water, and turn the heat down.
• Simmer gently until the chicken pieces are cooked through and the wine has reduced a little.
• Meanwhile, cook the spaghetti in plenty of boiling salted water according to the packet instructions and drain well.
• Add the cream to the pan of chicken, then bring to the boil and turn the heat off. Season well with salt and freshly ground black pepper.
• Add the drained spaghetti to the creamy chicken sauce and toss well. Add three-quarters of the Parmesan and all of the basil and stir well.
• Transfer to an ovenproof baking dish or non-stick pan, sprinkle with half the remaining cheese and bake in the oven until golden brown, bubbling and crisp.
• Divide between your plates, drizzle with extra virgin olive oil and sprinkle with the rest of the cheese before serving.

CHICKEN, MUSHROOM AND SPINACH PASTA WITH BLUE CHEESE SAUCE

Steps:

• Prepare the pasta, according to package directions, while you make the rest of the meal.
• Put half the olive oil in a large pan, add the diced chicken and brown- set aside.
• Put the rest of the olive oil in the pan and add the onions and mushrooms.
• Cook until the juices from the mushrooms disappear (about 5- 7 mins) Add the chicken and spinach and mix thoroughly.
• Add the sour cream and blue cheese and stir over a low heat until the blue cheese is melted.
• Add the cooked pasta and stir to mix.
• Add salt and pepper to taste and serve.

OVEN-BAKED CHICKEN, MUSHROOM AND CREAM PASTA.

Steps:

• Bring a pan of water to the boil. Add a little splash of olive oil and the pasta. Cook for 4 minutes or until al dente. Drain and return to the pan. Pre-heat the oven to 200°C.
• Season the whole chicken fillets with salt and pepper and then lightly shallow fry them in a little olive oil on a medium heat. Turn them regularly until they're just starting to colour, about 7 minutes. They should be white and still juicy throughout when you take them off the heat and slice them diagonally into thin strips.
• For the sauce, add the butter to the pan along with the finely diced shallot. Add in the mushrooms. Fry for a few minutes until the onions are translucent but not browning. Add the garlic, crushed. Stir for a further minute or so until you can smell the garlic. Reduce the heat and pour in the cream. Mix well. Season with salt and pepper and allow to reduce very slightly so that the cream thickens a bit and is slightly sticking to the spoon.
• Stir in the the chicken and pasta. When mixed add about a quarter of the parmesan cheese by grating this in directly. Cook for another minute or two. The texture should be sticky and the chicken and pasta should both be starting be covered in the sauce.
• Dish into oven-proof dish(es) and cover with foil. Pop into the oven and leave for 15 minutes. Take out of the oven and carefully remove the foil. Grate over about half of the remaining parmesan liberally and return to the oven for a another 10 minutes before removing and serving with a final further helping of parmesan on the top and pepper to taste.

THREE-CHEESE CHICKEN AND MUSHROOM BAKED PASTA WITH PANCETTA

Steps:

• Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
• Meanwhile, heat the oil in a medium skillet over medium heat. Add the pancetta and cook, stirring occasionally, until browned and crispy, about 8 minutes. Transfer to a large bowl using a slotted spoon. Add the mushrooms to the pancetta drippings and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Transfer to the bowl with the pancetta.
• Cook the penne in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl.
• Add the marinara, chicken, the fontina and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the mozzarella and the remaining Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving.
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LIME CHICKEN AND MUSHROOM PASTA

Steps:

• Cook pasta in a large pot of boiling salted water until al dente.
• Heat a large, non-stick skillet over medium high heat. Add olive oil and chicken, and saute slightly. Add mushrooms and peppers; saute until peppers are soft but crisp. Stir in lime juice and cilantro.
• Drain pasta, and transfer to a large serving bowl. Top with chicken mixture, and toss slightly. Garnish with lime slices.

CHICKEN SAUSAGE, MUSHROOM AND PASTA CASSEROLE -- WEIGHT WATCHERS RECIPE - (4.4/5)

Steps:

• Preheat oven to 350°F. Coat a 9- X 13-inch baking dish with cooking spray. Cook pasta according to package directions; drain pasta and return to pot. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add breadcrumbs and reduce heat to medium-low; cook, stirring often, until toasted, about 4 minutes. Remove breadcrumbs to a small bowl; stir in Parmesan and oregano and set aside. In same skillet, cook sausage over medium-high heat, stirring frequently, until browned, about 5 minutes; remove to a plate and drain any fat from skillet. Add pepper and onion to skillet; cook over medium-high heat, stirring frequently, until vegetables start to brown and soften, about 5 minutes. Add mushrooms and water to skillet; cook, stirring frequently, until vegetables are tender, about 8 minutes. Add vegetables, sausage and marinara sauce to pot with drained pasta; toss to coat. Spoon into prepared baking dish and sprinkle with mozzarella and reserved breadcrumbs. Bake until heated through and cheese melts, about 25 minutes. Slice into 8 pieces and serve. Yields 1 piece per serving (about 1 1/2 cups). Make ahead tips: Assemble the casserole as directed but set aside the mozzarella cheese, 1/2 cup of the sauce and the breadcrumbs. Wrap the casserole tightly with plastic wrap and refrigerate up to 2 days. When ready to bake, let the casserole come to room temperature and then drizzle with the reserved sauce. Sprinkle with the cheese and breadcrumbs and bake as directed above. Place your casserole under the broiler for a minute after it's finished cooking, if you prefer your casseroles well-browned.

CHICKEN AND MUSHROOM PASTA

Steps:

• Marinate the sliced chicken breast in ginger and garlic paste and salt for ten minutes. Fry the chicken for two minutes each side. After that, remove the chicken from the pan and add the mushrooms and fry for a minute.
• Boil the pasta in a saucepan and drain the water when it turns soft.
• In another pan, pour the milk in low heat and melt the butter in the milk. Then add the mushrooms and chicken in that and add the pasta. Cook it till the pasta turns creamy. Sprinkle finely chopped parsley on the pasta.

CHICKEN, SAUSAGE, ASPARAGUS AND MUSHROOM PASTA RECIPE

Steps:

• 1. Warm the oil in a skillet over medium heat. Add the chicken and sausage. Season with the dry herbs, salt and pepper. Once browned, remove from the skillet with a slotted spoon and transfer to a bowl. Cover to keep warm. 2. Using the same skillet (do not clean), warm the butter over medium-high heat. Stir in the onions and garlic. Sauté just until the onions are tender (2 minutes). Season lightly with salt and pepper 3. Add the asparagus, mushrooms and tomatoes to the skillet. Continue to cook just until the asparagus is crisp tender, the mushrooms are soft and the tomatoes barely cook (3-4 minutes). 4. Off the heat, add the wine, return the skillet to the heat, scraping up any browned portions, cook until it is nearly absorbed. Stir in the precooked chicken and sausage. Cook, stirring, just until warmed through. 5. Just before serving, stir the parmesan, mascarpone and basil into the ragu. Serve 1+ pound favorite pasta, cooked in salted water to al dente ¼ cup purchased basil pesto 1. Toss the cooked pasta with the pesto. Serve on individual plates or a platter topped with a generous serving of ragu. Garnish with more parmesan cheese if desired.

CHICKEN AND MUSHROOM PASTA

Steps:

• Mix first 3 ingredients until blended.
• Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings; reserve half in skillet. Set remaining reserved drippings aside for later use.
• Add chicken to reserved drippings in skillet; sprinkle with Italian seasoning. Cook 5 min. or until chicken is evenly browned, stirring occasionally. Remove from skillet.
• Heat remaining drippings in skillet. Add mushrooms; cook and stir 2 min. Return chicken and bacon to skillet along with the broth mixture and 1/4 cup parsley; cook 10 min. or until chicken is done and sauce is thickened, stirring frequently. Meanwhile, cook pasta as directed on package, omitting salt.
• Drain pasta. Add to ingredients in skillet; cook and stir 1 min. Top with cheese and remaining parsley.