Easy Creamy Chicken Mushroom Sauce

Easy Creamy Chicken Mushroom Sauce

37 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    25 m
  • Ready In

    35 m
Shadowhawk
Recipe by  Shadowhawk

“I created this delicious cheesy pasta sauce with chicken and mushrooms one day when trying to think of a simple meal. Since then, everyone I serve it to LOVES it!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 5 servings

ADVERTISEMENT

Directions

  1. In a large skillet, melt butter over medium heat and add onion, mushrooms and garlic; saute until golden brown.
  2. Bring a large pot of lightly salted water to a boil; add pasta and cook for 8 to 10 minutes or until al dente; drain.
  3. In a large saucepan over medium-low heat, combine soup, cream, ground black pepper, paprika and salt; heat until sauce thickens.
  4. Add mushroom mixture to sauce and bring to a slow boil over medium heat; stir in cheese and chopped chicken.
  5. Pour sauce onto pasta; serve.

Share It

Reviews (37)

Rate This Recipe
Jennifer*25
22

Jennifer*25

Great recipe! It was pretty quick and easy and very good. There were a couple major adjustments however that I made. I ended up using about 1/2 cup half and half, since I didnt have heavy cream on hand. Either way 1/8 would not have been enough. Also 1 pound of mushrooms seemed like a bit much, I ended up using 2 small cans of mushrooms instead. I just didnt saute them. Thirdly 5 teaspoons seemed a bit outrageous, and this is from someone who loves pepper. I used about 1 1/2 teaspoons of pepper instead. Fourthly, insyead of using 2 tablespoons of Paprika, I started with one teaspoon and from there added a little more to taste. And lastly, had I added 3 cups of cheddar cheese, we may as well have had nachos, so I just added about 1 1/2 cups. It turned out great!

LINDA MCLEAN
15

LINDA MCLEAN

I hadn't read any of the reviews before I made this dish and found it to be absolutely amazing that people would actually use 5 tsps. of pepper and then complain that there was too much pepper in this recipe! I used about 3/4 of a tsp. and it was delicious. Thanks shadowhawk!

slkbb03
9

slkbb03

Delicious! I added a bit more soup than it called for and to cut down on the calories and fat I used a fat free mushroom soup and instead of cream I used 1% milk. It was really good and I WILL make it again!

More Reviews

Similar Recipes

Shrimp and Mushroom Linguini with Creamy Cheese Herb Sauce
(678)

Shrimp and Mushroom Linguini with Creamy Cheese Herb Sauce

Baked Lemon Chicken with Mushroom Sauce
(518)

Baked Lemon Chicken with Mushroom Sauce

Phenomenal Chicken and Pasta in Creamy Pesto Sauce
(164)

Phenomenal Chicken and Pasta in Creamy Pesto Sauce

Easy Creamy Peppercorn Chicken
(85)

Easy Creamy Peppercorn Chicken

Port And Mushroom Sauce Chicken
(65)

Port And Mushroom Sauce Chicken

Pasta with Chicken Mushroom Cream Sauce
(40)

Pasta with Chicken Mushroom Cream Sauce

Nutrition

Amount Per Serving (5 total)

  • Calories
  • 841 cal
  • 42%
  • Fat
  • 34.7 g
  • 53%
  • Carbs
  • 81.7 g
  • 26%
  • Protein
  • 51.1 g
  • 102%
  • Cholesterol
  • 133 mg
  • 44%
  • Sodium
  • 965 mg
  • 39%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Baked Lemon Chicken Thighs with Mushroom Sauce

>

next recipe:

Easy Creamy Chicken Enchiladas