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RECIPE
11 INGREDIENTS7 STEPS45min

Creamy Mushroom Chicken Pasta

5.0
3 Ratings
This creamy mushroom chicken pasta is pure, simple comfort food that is so satisfying. The sauce is an easy, luscious béchamel base loaded with baby bella mushrooms, chicken and parmesan.
Creamy Mushroom Chicken Pasta Recipe | SideChef
This creamy mushroom chicken pasta is pure, simple comfort food that is so satisfying. The sauce is an easy, luscious béchamel base loaded with baby bella mushrooms, chicken and parmesan.
Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/
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Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/
45min
Total Time
$2.01
Cost Per Serving

Ingredients

US / METRIC
Servings:
6
Serves 6
1 dash
to taste
8 oz
Cremini Mushrooms , thinly sliced
3 cloves
Garlic , minced
1/3 cup
3 cups
1 Tbsp
Dijon Mustard
1/4 cup
Parmesan Cheese , freshly grated
plus additional for topping
1 lb
Rigatoni
or Penne or Any Short Pasta
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Nutrition Per Serving

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CALORIES
602
FAT
22.8 g
PROTEIN
50.2 g
CARBS
57.9 g

Cooking Instructions

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Step 1
First, get a large pot of water on the stove for the pasta so that it is boiling by the time you need it.
Step 2
Then get out a large skillet with deep sides and heat the Olive Oil (1 dash) in it over medium high heat. Brown the Tyson® Chicken Breasts (1 lb) in it until completely cooked through for about 4-5 minutes. Season it with Salt (to taste) while it cooks. Transfer to a plate and set aside.
Step 3
In the same pan, add the Cremini Mushrooms (8 oz) in. Let them start to soften for a couple of minutes before you add the Garlic (3 cloves) and Butter (1/3 cup) . Let the butter melt and coat the mushrooms and garlic, then add the All-Purpose Flour (1/3 cup) . Stir it all well until the mushrooms become thick with roux covering it.
Step 4
Slowly pour in the Milk (3 cups) while you continue to stir until everything is smooth. Then stir in the Dijon Mustard (1 Tbsp) , Parmesan Cheese (1/4 cup) and another pinch of salt. Let it all cook and thicken for 6-8 minutes, stirring fairly often.
Step 5
While the sauce cooks, cook the Rigatoni (1 lb) in the water you got boiling. It should get tender in 8 minutes or so. Reserve a scant 1/4 cup of the cooking water for the starchy goodness and add it to the sauce.
Step 6
Then drain the pasta and add it to the pan of sauce, along with the chicken. Let everything gently simmer together for another couple of minutes while you stir it together thoroughly.
Step 7
Scoop into pretty bowls and serve immediately with extra parmesan on top! It also reheats really well for fantastic leftovers.
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Nutrition Per Serving
Calories
602
% Daily Value*
Fat
22.8 g
29%
Saturated Fat
10.4 g
52%
Trans Fat
0.0 g
--
Cholesterol
125.3 mg
42%
Carbohydrates
57.9 g
21%
Fiber
11.2 g
40%
Sugars
14.3 g
--
Protein
50.2 g
100%
Sodium
266.9 mg
12%
Vitamin D
0.1 µg
0%
Calcium
286.0 mg
22%
Iron
8.1 mg
45%
Potassium
444.6 mg
9%
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