Italian cuisine is loved all over the world for its appetizing, tasty, but simple and quick to prepare dishes. Pasta is one of those foods. In cooking, there are more than a dozen types of this pasta, and there are even more sauces that go with it.
Pasta with mushrooms and chicken cream sauce- a wonderful solution for an everyday dinner, when you want something special, while not spending a lot of time and effort standing at the stove.
Taste Info Macaroni and pasta
Ingredients
- Spaghetti from durum varieties wheat - 200 g;
- Chicken fillet- 200 g;
- Fresh oyster mushrooms - 150 g;
- Cream - 200 ml;
- Onion - 0.5 pcs;
- Hard cheese - 50 g;
- Vegetable oil - 4 tbsp. l;
- Salt, pepper to taste;
- Fresh herbs for decoration.
How to cook pasta with chicken and mushrooms in a creamy sauce
Let's start by making a creamy sauce with chicken and mushrooms. On warm butter or vegetable oil(refined sunflower is ideal, as it has slightly fewer calories than butter) fry mushrooms cut into small pieces.
As soon as the mushrooms evaporate moisture and turn red, add finely chopped onion to them.
When the onion becomes soft and begins to become transparent, add the chicken fillet, cut into small cubes, to the pan. It is better to take chicken fillet fresh, chilled, not thawed, so the meat will retain more juice, and the chicken in the sauce will not be dry. Sauté the ingredients together, about 8 minutes, until the chicken is cooked through, stirring occasionally with a wooden spatula.
It's time to boil the spaghetti. Add water to the pot in the amount indicated in the instructions on the package. Usually it is 1 liter. per 80 g dry pasta and 1 tbsp. salt. It is recommended to add 2 tablespoons to boiling water. olive or sunflower oil to keep the spaghetti from sticking together.
Cook the spaghetti until "al dente" - slightly undercooked. Not only is it tastier, it's also healthier, and the hot sauce will bring them to readiness on the plate.
Meanwhile, add cream to the pan. Take the cream out of the fridge an hour before you start cooking so it can room temperature and not curled up in the pan. Bring to a boil and cook until the sauce thickens slightly, about 5 minutes.
Once the sauce is ready, add the hard cheese chopped on a fine grater to it and mix it thoroughly.
Remove cooked spaghetti from heat and drain.
At this time, the sauce was finally cooked and became more viscous in its consistency, as the cheese was completely melted in hot cream.
Start serving creamy paste with chicken and mushrooms: put a portion of spaghetti on a warmed plate, making a small indentation in the center.
Fill this indentation with a few tablespoons of cream sauce.
Sprinkle the dish with grated cheese and finely chopped fresh herbs.
Cooking Tips:
- This dish must be served immediately after cooking, as the pasta can cool and even stick together while the sauce is preparing. Therefore, it is better to put all the ingredients on the table in advance so as not to waste time looking for desired product in a refrigerator.
- It is best to cook pasta in a creamy sauce with mushrooms and chicken using oyster mushrooms. But you can replace them with champignons, the cooking process will be the same. If you decide to use Forest mushrooms, then they must first be boiled.
- Ready-made spaghetti can be added directly to the pan with sauce, stir and put on plates already in this form. So the pasta will be juicier, but the serving of the dish will be more homely.
Pasta with chicken and mushrooms is a good solution for a quick, original and tasty lunch or dinner. A mandatory addition to such a treat is a delicate creamy or milk sauce which is also very easy to prepare. Using the appropriate method of making such a treat, you can interestingly diversify a boring menu.
How to cook pasta with chicken and mushrooms?
Pasta with chicken and mushrooms is a recipe that usually does not require sophisticated, complex or inaccessible ingredients. The vegetable composition can be reduced to a minimum by limiting it to carrots and onions. The process of creating a dish is extremely simple, understandable to every cook.
- First, the filling is prepared: chicken pieces and mushrooms are fried.
- Boil pasta al dente, mix with fry.
- When serving, pour over the dish with your favorite sauce, sprinkle with cheese and herbs.
- Any chicken and mushroom pasta recipe requires immediate serving. In a cold or heated form, the treat is no longer very tasty, therefore it is not prepared for the future.
Pasta carbonara with chicken and mushrooms is not quite a traditional Italian treat. The classic in this recipe is egg sauce, which is cooked until half cooked, it reaches the desired consistency already with boiled pasta. The dish comes out hearty, rich and will appeal to every lover of new treats.
Ingredients:
- farfalle - 300 g;
- fillet - 150 g;
- mushrooms - 200 g;
- eggs - 2 pcs.;
- yolks - 2 pcs.;
- oil - 1 tsp;
- salt.
Cooking
- Finely chop the chicken, fry until white.
- Throw chopped mushrooms, fry until the liquid evaporates.
- Turn off the fire, cool a little, add eggs, yolks, salt.
- Boil the pasta.
- Pour the sauce over the hot "bows".
Pasta with chicken and mushrooms with cheese
To cook an original hearty and relatively diet dinner you only need 5 ingredients: pasta, chicken, mushrooms, cream, cheese. An unusually tasty treat will appeal to all eaters, and chefs will appreciate the dish due to its budget and quick preparation. The amount of these components is designed for 2 full servings.
Ingredients:
- chicken - 200 g;
- champignons - 250 g;
- spaghetti - 200 g;
- parmesan - 50 g;
- cream - 100 ml;
- garlic - 1 clove;
- thyme - 2 branches;
- salt, oil for frying.
Cooking
- Saute garlic and thyme in hot oil for 3-5 minutes.
- Introduce chopped meat and mushrooms, salt.
- Pour in the cream, simmer for 7 minutes.
- Meanwhile, boil the spaghetti, drain the water, add the sauce, mix.
- Pasta with chicken and mushrooms is immediately distributed on plates, sprinkled with cheese.
Pasta with dried porcini mushrooms and chicken has an indescribable aroma and delicious taste. With a handful of dry blanks in stock, you should definitely take the opportunity to cook delicious pasta with cream sauce and cheese. Mushrooms should be soaked in water for 40 minutes in advance, rinsed several times.
Ingredients:
- fettuccine - 300 g;
- dry mushrooms - 50 g;
- chicken - 200 g;
- parmesan - 50 g;
- rosemary - 1 sprig;
- frying oil;
- garlic - 1 clove;
- salt, ground pepper.
Cooking
- Mushrooms soak, rinse.
- Saute chicken and mushrooms in oil.
- Add rosemary, chopped garlic, simmer until tender, salt and pepper.
- Meanwhile, boil the fettuccine in salted water.
- Pasta is mixed with chicken and mushrooms, laid out on plates and sprinkled with parmesan.
Pasta with chicken, nuts and mushrooms
An unusually tasty dish - penne pasta with chicken and mushrooms, supplemented walnuts and arugula. An interesting solution would be to use pasta from whole grain flour, they are prepared, like the usual products, to the state of al dende. Unusual gorgonzola sauce can be replaced if desired, but the taste of the finished treat will change greatly.
Ingredients:
- penne - 300 g;
- nuts - ½ tbsp.;
- milk - 1 tbsp.;
- arugula - 1 handful;
- gorgonzola - 50 g;
- butter - 1 tbsp. l.;
- salt pepper.
Cooking
- Fry the kernels of nuts in a pan, cool, chop.
- Fry the chicken with mushrooms until tender, salt and pepper.
- Throw pasta into salted boiling water, cook until tender.
- In the meantime, melt the butter in a saucepan, pour in the milk, add the crumbled cheese.
- Salt, season with pepper, stirring constantly, bring to a boil.
- Drain water from pasta, mix with roast, arugula and sauce.
- Pasta with sauce, chicken and mushrooms is served immediately.
Delicious and original pasta with mushrooms and chicken fillet will become a favorite dish in every home if you apply the recipe below. smoked breast no need to cook, but mushrooms are small and very quickly fried, adding spaghetti cheese sauce, you can enjoy an excellent treat, having spent only half an hour cooking.
Ingredients:
- spaghetti - 300 g;
- smoked breast - 100 g;
- mushrooms - 100 g;
- oil - 2 tsp;
- cream - 100 ml;
- hard cheese - 50 g;
- salt.
Cooking
- Melt the butter in a saucepan, throw in the chicken and boiled mushrooms.
- Pour in the cream and cook over low heat for 5 minutes.
- Introduce grated cheese, salt, turn off the heat after 3 minutes.
- Boil spaghetti, mix with sauce.
- Pasta with chicken and mushrooms is served immediately.
Pasta "Alfredo" with chicken and mushrooms
It is rarely prepared with chicken and mushrooms, but in this case, the combination of ingredients is considered ideal, because Alfredo is a world-famous treat that has found many interpretations. Any pasta can be used, and mushrooms or wild mushrooms, pre-boiled, are suitable.
Ingredients:
- chicken - 200 g;
- pasta - 500 g;
- onion - 1 pc.;
- mushrooms - 200 g;
- cream - 300 ml;
- basil and parsley - 1 bunch;
- olive oil - 2 tbsp. l.;
- white wine - 50 ml;
- salt and pepper.
Cooking
- Fry the chopped meat until cooked, remove from the pan.
- Throw chopped onion, sauté, add mushrooms, fry until tender.
- Pour in the wine, cream, return the chicken, mix.
- Simmer the sauce for 5 minutes, salt and pepper.
- Add finely chopped greens to the sauce.
- Boiled al dente pasta is added to the sauce and mixed.
- Simmer pasta for 3 minutes, divide into bowls and serve immediately.
So that cooking pasta with mushrooms and chicken does not turn into ordinary, the recipe can be supplemented deliciously delicious sauce pesto, which will make the treat appetizing. The number of ingredients is designed for 2 large servings of hearty and original dish, which can be confidently served for dinner.
Ingredients:
- paste - 200 g;
- pesto - 100 g;
- mushrooms - 150 g;
- fillet - 200 g;
- parmesan - 50 g;
- cream 33% - 250 ml;
- olive oil - 50 ml;
- garlic - 1 clove;
- parsley - 1 handful;
- salt and pepper.
Cooking
- Boil the pasta until half cooked.
- Fry champignons and chicken, add chopped garlic.
- Pour in the cream, add pesto, parsley and pasta, salt and pepper.
- Spread sauce with pasta with a spatula, mixing evenly.
- Pour into bowls, sprinkle with parmesan.
Pasta with chicken, mushrooms in tomato sauce
And mushrooms in tomato sauce everyone will like it with its interesting light aftertaste. For filling it is better to use fresh tomatoes, blanched and pureed, tomato paste It has a sweetish aftertaste that not everyone likes. An appropriate addition will be fresh leaves basil and minced garlic.
Ingredients:
- pasta - 300 g;
- mushrooms - 200 g;
- chicken - 200 g;
- tomatoes - 3 pcs.;
- basil - 20 g;
- garlic - 2 cloves;
- cherry - 6 pcs.;
- hot pepper - 1 pod;
- salt, pepper, oil.
Cooking
- Cook pasta al dente.
- Saute mushrooms and chicken in a pan.
- Throw chopped garlic and chopped basil with hot pepper.
- Puree the blanched tomatoes, add to the roast, salt and pepper.
- Put the pasta, mix, add the cherry halves. Simmer 5 minutes.
Pasta with chicken and mushrooms in a slow cooker
Pasta with chicken and cooked in a slow cooker is somewhat different from the traditional one. Pasta is used small, with spaghetti you have to tinker. The pasta is cooked at the same time as the sauce, the cream is added 10 minutes before it is ready to avoid curdling.
Italian cuisine is loved all over the world for its appetizing, tasty, but simple and quick to prepare dishes. Pasta is one of those foods. In cooking, there are more than a dozen types of this pasta, and there are even more sauces that go with it.
Pasta with mushrooms and chicken in a creamy sauce is a wonderful solution for an everyday dinner when you want something special, while not spending a lot of time and effort standing at the stove.
Ingredients
- Spaghetti from durum wheat - 200 g;
- Chicken fillet - 200 g;
- Fresh oyster mushrooms - 150 g;
- Cream - 200 ml;
- Onion - ½ piece;
- Hard cheese - 50 g;
- Vegetable oil - 4 tbsp. l;
- Salt, pepper to taste;
- Fresh herbs for decoration.
How to cook pasta with chicken and mushrooms in a creamy sauce
Let's start by making a creamy sauce with chicken and mushrooms. In warmed butter or vegetable oil (refined sunflower oil is ideal, as it has slightly fewer calories than butter), fry the mushrooms cut into small pieces.
As soon as the mushrooms evaporate moisture and turn red, add finely chopped onion to them.
When the onion becomes soft and begins to become transparent, add the chicken fillet, cut into small cubes, to the pan. It is better to take chicken fillet fresh, chilled, not thawed, so the meat will retain more juice, and the chicken in the sauce will not be dry. Sauté the ingredients together, about 8 minutes, until the chicken is cooked through, stirring occasionally with a wooden spatula.
It's time to boil the spaghetti. Add water to the pot in the amount indicated in the instructions on the package. Usually it is 1 liter. for 80 g dry pasta and 1 tbsp. salt. It is recommended to add 2 tablespoons to boiling water. olive or sunflower oil to keep the spaghetti from sticking together.
Cook the spaghetti until "al dente" - slightly undercooked. Not only is it tastier, it's also healthier, and the hot sauce will bring them to readiness on the plate.
Meanwhile, add cream to the pan. Take the cream out of the fridge an hour before you start cooking so it comes to room temperature and doesn't curdle in the pan. Bring to a boil and cook until the sauce thickens slightly, about 5 minutes.
Once the sauce is ready, add the hard cheese chopped on a fine grater to it and mix it thoroughly.
Remove cooked spaghetti from heat and drain.
At this time, the sauce was finally cooked and became more viscous in its consistency, as the cheese was completely melted in hot cream.
Start serving creamy chicken and mushroom pasta: place a portion of spaghetti on a warmed plate, making a small indentation in the center.
Fill this indentation with a few tablespoons of cream sauce.
Sprinkle the dish with grated cheese and finely chopped fresh herbs.
Cooking Tips:
- This dish must be served immediately after cooking, as the pasta can cool and even stick together while the sauce is preparing. Therefore, it is better to put all the ingredients on the table in advance so as not to waste time looking for the right product in the refrigerator.
- It is best to cook pasta in a creamy sauce with mushrooms and chicken using oyster mushrooms. But you can replace them with champignons, the cooking process will be the same. If you decide to use forest mushrooms, then they must first be boiled.
- Ready-made spaghetti can be added directly to the pan with sauce, stir and put on plates already in this form. So the pasta will be juicier, but the serving of the dish will be more homely.
As you know, pasta is a dish Italian cuisine, which consists of two main components: sauce and any pasta. Today we will try to cook pasta with chicken and mushrooms, no less tasty than the Italians. It’s better, of course, to cook noodles at home, and who doesn’t know how to do it, I advise you to read the recipe, and even easier, buy regular spaghetti, since there are a lot of them in stores.
Chicken and mushroom pasta ingredients.
Chicken breasts - 2 pcs.
White mushrooms - 200 g
Garlic - 2 cloves
Cream (20%) - 300 ml
Parmesan cheese (grated) - 100-150 g
Dried green basil - 1 tsp
Pasta - 400 g
Pepper - 1 tsp
Salt - 1.5 tsp
Olive oil - 50 ml
How to cook pasta with chicken and mushrooms.
1. Thoroughly clean the mushrooms, rinse under running water, cut into small pieces.
2. Garlic, peeled, washed and finely chopped.
3. Wash the chicken fillet and cut into thin strips.
4. In a preheated pan with olive oil, fry the mushrooms until golden with garlic. Next, add chicken meat and fry a little. Salt to taste and pepper. Sprinkle with basil. On a low heat, fry everything until the meat is ready and almost all the liquid has evaporated.
5. grated cheese combine with cream and pour into the frying. Cook over medium heat, stirring occasionally, until cheese is completely melted. The liquid in the pan should not boil, so that the cream does not curdle. We take it off the fire.
6. In the process of preparing the sauce, set the pasta to boil. We look at the cooking time on the package, on average it is 7-8 minutes. We throw the finished pasta into a colander so that the liquid is glassed, and then we transfer it to a wide dish and pour over the prepared sauce or mix the pasta with the sauce in a pan and only then put it on a plate.
Italian cuisine is very popular all over the world. Despite the fact that it is simpler and more artless than many national cuisines European countries, there is a special charm and attraction in it. The basis of Italian cuisine is pasta. Quick to prepare, supplemented with meat, mushrooms, poultry, seafood, vegetables, various sauces and seasonings, pasta is an ideal solution for family dinners, friendly gatherings and romantic dinners.
List of recipes in the article:
Pasta with Chicken and Mushrooms: Italian Recipe
How to make Italian Chicken Pasta
The main ingredients of this delicious dish are pasta, chicken, mushrooms and cream. This dish is great for dinner.
For Creamy Chicken Pasta, you will need the following ingredients:
- 100 g paste
- 300 g chicken fillet
- 150 g champignons
- 1 small head of onion
- 50 ml cream (35% fat is better)
- 3 tbsp olive oil
- 40 g fresh herbs (dill and parsley)
- pepper
- any seasoning to taste
First of all, you need to boil the pasta. To do this, put dry pasta in boiling salted water. For 100 g of pasta, you need to take 1 liter of water and ½ teaspoon of salt. Depending on the variety and type of pasta, cook from 10 to 30 minutes. The cooking time is usually indicated on the packaging. But to cook pasta in Italian, they should be removed from the heat a little earlier. Spaghetti should be slightly undercooked, which is how it is cooked in Italy. Then the pasta must be discarded in a sieve or colander.
Drizzle lightly with olive oil to prevent pasta from sticking together.
Sauce with mushrooms and chicken
The fillet and champignons should be washed, dried and cut together with onions into small cubes. Then you need to pour into the pan olive oil, add chicken and fry literally 1-2 minutes. Then put mushrooms and onions to the chicken and continue to fry until golden brown, then pour in the preheated cream. They must be warm, otherwise they can curl up. You need to mix everything well, bring to a boil, reduce the heat to a minimum and continue to simmer the sauce for another 15 minutes, stirring occasionally.
