Search thousands of recipes reviewed by home cooks like you.

Pasta with Chicken Mushroom Cream Sauce

Pasta with Chicken Mushroom Cream Sauce

  • Prep

  • Cook

  • Ready In

LPATTERSON1978

Straightforward recipe that is always guaranteed to please!

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 794 kcal
  • 40%
  • Fat:
  • 29 g
  • 45%
  • Carbs:
  • 89g
  • 29%
  • Protein:
  • 45 g
  • 90%
  • Cholesterol:
  • 158 mg
  • 53%
  • Sodium:
  • 719 mg
  • 29%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. Melt butter in a large skillet over medium heat. Cook chicken until no longer pink, and juices run clear. Transfer chicken to a cutting board, and thinly slice; set aside. Saute onion until tender and translucent. Add mushrooms, and gradually stir in cream. Cook, stirring constantly, for 7 to 10 minutes, or until sauce is thickened. Stir in chicken, and season with salt and pepper. Cook 5 minutes, or until heated through. Toss with cooked pasta until evenly coated.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Misha
70
12/11/2006

Thsi first time I made this i followed the recipe, however it turned out a little tasetless. The next time while cooking the chicken i added some balsamic vinegar. I added italian spices and crushed red pepper to the sauce which made it much more flavourful. Oh and to make it low fat I used milk instead of cream and it turned out great!

cjcooker
48
9/26/2003

Great flavor! I did season the chicken before sauteing -- and I substituted portobella mushroom slices for the shitake. Next time I will use more mushrooms and more sauce. It needed a little more of both. Both my husband and son said this was a definite "thumbs up". This would also be good with a little broccoli tossed in ...

marishah
38
1/23/2006

thought this was a great recipe. i added garlic and more coarse black pepper. the shiitake and onions flavored the sauce nicely, served it with crusty garlic bread. would recommend.