creamy chicken and mushroom pasta. The secret ingredient in our Stuffed Mushrooms? A delicious, super creamy white wine based sauce loaded with mushrooms and tender, perfectly seared chicken. We love easy weeknight dinners that can be made quickly and taste amazing like Healthy General Tso's Chicken , Baked Chicken Legs with Potatoes.

Seared chicken strips are mixed through a super creamy chicken pasta, cooked in the one pot with white wine, garlic, mushrooms AND parmesan cheese! Meanwhile, return skillet to medium-high heat and melt butter. Tender mushrooms and chicken breast in a creamy Parmesan sauce all with pasta - there isn't a dinner much better than that in my mind. You can have creamy chicken and mushroom pasta using 15 ingredients and 4 steps. Here is how you achieve that.

Ingredients of creamy chicken and mushroom pasta

Prepare 2 medium of boneless skinless chicken breasts.
Prepare 1 box of pasta - your choice.
Prepare 2 large of portabella mushrooms - sliced.
You need 1 cup of chicken broth.
It's 1 can of evaporated milk.
Prepare 2 tbsp of heavy cream.
Prepare 1 tbsp of minced garlic-or more depending on taste.
It's 1 1/4 cup of finely chopped onion.
You need 2 tbsp of corn starch - you can add a little more if you like a thicker sauce.
You need 1 pinch of salt and pepper.
It's 2 tbsp of lemon juice.
It's 3 tbsp of olive oil.
You need 2 tbsp of dried basil.
You need 1/4 cup of shredded parmesan cheese.
Prepare 1 cup of pasta water.

When it comes to the sauce itself, there's a couple of nifty tricks to consider. The first is using a small amount of white wine. This will cut through the richness of the sauce and once reduced down, adds a gorgeous background flavour to the sauce. When hot, add shallot, garlic and mushrooms.

creamy chicken and mushroom pasta instructions

first get a large spaghetti pot and fill 3/4 of the way full of warm water. add a pinch of salt. turn on high and heat to a boil. while waiting for the water to boil begin cooking the chicken. heat 2 tbsp. of olive oil in large skillet over medium high heat. add chicken breasts. season with lemon juice, salt and pepper to taste. cook completely through until there is no more pink. remove from heat. cut chicken into bite size pieces. set aside..
check pasta water. once boiling add pasta and cook according to package. drain reserving 1 cup of the pasta water. set drained pasta aside. while waiting for the pasta to cook you can start the sauce..
in clean large frying pan heat 1 tbsp of olive oil on medium low heat. sauté garlic, onion, and mushrooms approximately 5 mins or until onions become translucent. add chicken broth and basil. bring to a boil. simmer on medium heat 10 minutes. turn heat to low. slowly stir in the evaporated milk, whipping cream, and corn starch. add the cornstarch a little at a time and stir it in between adding more. this way you can stop when you achieve your desired sauce thickness. 2 tbsp is just what works for me but this can be adjusted to taste. also, use the cup of pasta water you set aside earlier to thin the sauce if it becomes to thick. adding a little at a time until sauce is to your liking. if you do not need to thin the sauce you can omit this ingredient..
add cooked drained pasta and cooked chicken to the sauce. mix thoroughly. once all noodles and chicken are covered in sauce add parmesan. stir. enjoy!.

Simple creamy chicken and mushroom pasta with bright, tasty basil pesto is a perfect, easy weeknight dinner. Leave out the chicken for a vegetarian feast. These last two weeks have been absolutely manic and I couldn't believe that my last post was exactly two weeks ago. Today I show you how to make a very tasty creamy chicken and mushroom pasta dish. Definitely try this one out, it's a very easy recipe.