Best Creamy Chicken Mushroom Pasta Recipes

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CREAMY CHICKEN, MUSHROOM, AND SPINACH PASTA



Creamy Chicken, Mushroom, and Spinach Pasta image

Use your stovetop to prepare a quick and tasty meal for a weeknight, or for guests! Use one pot for the pasta and one pot for the chicken, veggies and sauce, then combine in a pretty pasta bowl or on a platter.

Provided by Bibi

Categories     Pasta and Noodles     Pasta by Shape Recipes

Time 45m

Yield 8

Number Of Ingredients 13

1 pound farfalle (bow-tie) pasta
3 tablespoons extra virgin olive oil
2 pounds chicken tenders, patted dry
salt and ground black pepper to taste
24 ounces fresh mushrooms, sliced
1 medium onion, halved and thinly sliced
3 tablespoons fresh minced garlic
3 cups chicken broth
4 teaspoons Dijon mustard
¼ cup heavy cream
2 cups roughly chopped fresh spinach
2 tablespoons coarsely grated Parmesan cheese, or to taste
1 teaspoon chopped flat-leaf (Italian) parsley, or to taste

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.

Nutrition Facts : Calories 442.1 calories, Carbohydrate 47.2 g, Cholesterol 78.2 mg, Fat 12.8 g, Fiber 3.2 g, Protein 35.2 g, SaturatedFat 3.7 g, Sodium 610.3 mg, Sugar 4.4 g

CREAMY CHICKEN, ARTICHOKE & MUSHROOM PASTA



Creamy Chicken, Artichoke & Mushroom Pasta image

If you like a rich creamy garlic sauce then you'll love this. Loaded with mushrooms, artichoke hearts and chunks of chicken, this sauce will work over spaghetti, angel hair or your or your favorite pasta. Simple and delicious!

Provided by Donna Graffagnino

Categories     Pasta

Time 50m

Number Of Ingredients 18

1 lb spaghetti or your favorite pasta
10 chicken bouillon cubes
1 can(s) artichoke hearts, drained and quartered
3 large boneless skinless chicken breasts, cooked and diced
1/2 lb fresh mushrooms, sliced
2 Tbsp butter
3 Tbsp olive oil, extra virgin
1/2 c flour
1 1/2 c milk
4 c chicken broth
3 Tbsp sherry (cooking sherry ok)
1/2 small onion, chopped fine, or 1 tbsp minced dried
1 Tbsp granulated onion
1 Tbsp granulated garlic
4 green onions, sliced thin
salt & white pepper to taste
1/2 c 6 cheese italian blend, grated
2 Tbsp fresh parsley, chopped

Steps:

  • 1. Dissolve bouillon cubes in boiling water. Cook spaghetti according to directions and drain. Set aside.
  • 2. In deep skillet, heat olive oil and butter over high heat. Sear chicken tenders until golden brown, about 5-7 minutes per side.
  • 3. Remove chicken to a plate and set aside. When cool tear chicken into bite size pieces and set aside.
  • 4. Over medium heat add flour to pan drippings and make a blonde roux. Cook for about 5 minutes. If you're using fresh onion add that to roux and cook for another 3-4 minutes but don't brown the roux.
  • 5. While stirring constantly gradually add the chicken broth, making sure all lumps are removed. Add milk until gravy reaches a smooth, thin consistency.
  • 6. Reduce heat to low, add sherry, chicken, artichoke hearts, green onions, dried minced onion (if using), granulated onion & garlic, white pepper and mushrooms. Let simmer for about 20 minutes, stirring occasionally.
  • 7. If sauce starts to get too thick add a little more milk. Simmer another 5 minutes and add cheese and stir until completely melted.
  • 8. Taste for seasoning and add as needed. Ladle sauce over spaghetti and sprinkle with parsley. Serve along with garlic french bread. Enjoy!

ROSEHILL CHICKEN BOWTIE PASTA IN CREAMY MUSHROOM SAUCE



ROSEHILL CHICKEN BOWTIE PASTA IN CREAMY MUSHROOM SAUCE image

Categories     Chicken     Sauté

Yield 6 people

Number Of Ingredients 16

2 Boneless Skinless Chicken Breasts
1/2 c milk
1/4 c flour
1/2 package mushrooms
1 Green Pepper
1/2 Onion
8 Slow Roasted Tomatoes (see recipes)
1/2 box bowtie pasta
1/2 c half and half
1 TBSP Olive Oil
1 TBSP Butter
Salt
Pepper
Garlic
Parsley
Herbs (chives, oregano, basil)

Steps:

  • Slice chicken breasts into strips. Soak in milk, coat with flour. Start water for pasta. Sear in olive oil. Don't cook completely just get the breading crisp. Put on cookie sheet at 350 until cooked through. Add pasta to water. Saute onion and garlic until onion is translucent. Add mushroom and pepper saute until green pepper is cooked through. Cool about 10 - 20 degrees. Add half and half, salt, pepper, herbs. (if its winter or your are short of herbs use hidden valley garlic and herb about 2 TBSPs or Mrs. Dash garlic and herb. Drain pasta. Plate with pasta, then cream sauce with mushrooms and green peppers. Top with chicken. Slice tomatoes add to top of dish. Serve

CREAMY CHICKEN & MUSHROOM PASTA



Creamy Chicken & Mushroom Pasta image

I love this pasta dish. I just saw a similar recipe in a magazine but minus a few of my inclusions. I think its the mustard that gives this the unique taste. I hope you enjoy it.

Provided by ozzygirl

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

375 g pasta (I use shells, penne or rigatoni)
2 chicken breasts, diced
1 medium onion, sliced
200 -250 g mushrooms, sliced
1/4 teaspoon ground chili powder
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 cup of liquid chicken stock
300 ml thickened cream
2 teaspoons coarse grain mustard
olive oil
shaved parmesan cheese

Steps:

  • Cook pasta until cooked, drain and return to the pan.
  • In a large frypan, add olive oil and fry the onion until translucent, add chicken, chilli, basil and oregano and cook until browned. Remove from pan.
  • In the same pan add mushrooms and cook until tender.
  • Add chicken stock, cream and mustard and return the chicken and onion mixture to the pan.
  • Bring to boil. Bring to boil, reduce heat and simmer until chicken is cooked through and the sauce is thickening.
  • Add the chicken sauce to the pasta and fold through.
  • Top with shaved parmesan cheese.

Nutrition Facts : Calories 759.8, Fat 36.6, SaturatedFat 19.8, Cholesterol 151.1, Sodium 107.3, Carbohydrate 76.5, Fiber 3.9, Sugar 4.7, Protein 30.7

CREAMY CHICKEN, MUSHROOM & PASTA BAKE



Creamy Chicken, Mushroom & Pasta Bake image

This easy, cheesy pasta bake is thick with chunks of chicken breast and a tasty mushroom-tomato combo.

Provided by My Food and Family

Categories     Home

Time 50m

Yield 8 servings, 1 cup each

Number Of Ingredients 9

2-1/2 cups whole wheat rotini pasta, uncooked
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1/2 lb. sliced fresh mushrooms
1 can (14.5 oz.) no-salt-added diced tomatoes, undrained
1 cup CLASSICO Tomato and Basil Pasta Sauce
1 tsp. dried basil leaves
1/2 tsp. garlic powder
1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
1/2 cup KRAFT Shredded Italian* Five Cheese Blend

Steps:

  • Heat oven to 375ºF.
  • Cook pasta as directed on package, omitting salt.
  • Meanwhile, heat large skillet sprayed with cooking spray on medium-high heat. Add chicken and mushrooms; cook 5 min. or until chicken is no longer pink, stirring occasionally. Stir in tomatoes, pasta sauce, basil and garlic; bring to boil. Simmer on low heat 2 min. or until chicken is done. Add cream cheese spread; cook and stir 2 to 3 min. or until heated through.
  • Drain pasta. Add to chicken mixture; mix lightly. Spoon into 2-qt. casserole sprayed with cooking spray; cover.
  • Bake 20 min. or until heated through. Top with cheese; bake, uncovered, 5 min. or until melted.

Nutrition Facts : Calories 310, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 60 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 22 g

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