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Creamy Mushroom Chicken Pasta

11 INGREDIENTS • 7 STEPS • 45MINS

Creamy Mushroom Chicken Pasta

Recipe
5.0
8 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.
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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/
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.
45MINS
Total Time
$2.01
Cost Per Serving
Ingredients
Servings
6
us / metric
Olive Oil
1 dash
Salt
to taste
Cremini Mushroom
2 1/4 cups
Cremini Mushrooms, thinly sliced
Garlic
3 cloves
Garlic, minced
Butter
1/3 cup
Milk
3 cups
Dijon Mustard
1 Tbsp
Dijon Mustard
Parmesan Cheese
4 Tbsp
Parmesan Cheese, freshly grated
plus additional for topping
Rigatoni
1 lb
Rigatoni
or Penne or Any Short Pasta
Nutrition Per Serving
VIEW ALL
Calories
602
Fat
22.8 g
Protein
50.2 g
Carbs
57.9 g
Love This Recipe?
Add to plan
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Creamy Mushroom Chicken Pasta
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author_avatar
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/
Cooking InstructionsHide images
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 Boneless Skinless Chicken (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 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 Boneless Skinless Chicken (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 (2 1/4 cups) 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 (4 Tbsp) and another pinch of salt. Let it all cook and thicken for 6-8 minutes, stirring fairly often.
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 (4 Tbsp) 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 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.
step 7 Scoop into pretty bowls and serve immediately with extra parmesan on top! It also reheats really well for fantastic leftovers.
Tags
American
Comfort Food
Lunch
Chicken
Date Night
Shellfish-Free
Dinner
Mushrooms
French
Fall
Pasta
Winter
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