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Easy Creamy Chicken Mushroom Sauce

Easy Creamy Chicken Mushroom Sauce

  • Prep

    10 m
  • Cook

    25 m
  • Ready In

    35 m
Shadowhawk

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!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 5 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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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.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Jennifer*25
22

Jennifer*25

10/6/2007

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

7/23/2003

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

4/17/2006

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!

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