Cookingaround : Creamy Mushroom Chicken Pasta Recipe

Creamy Mushroom Chicken Pasta

For me, there is really nothing better than a nice creamy mushroom sauce mixed in with your pasta. How can something like this that is so easy to make, can taste so good.

This dish should be served with pride at your at your table with Family or Friends. Trust me that this recipe can never go wrong, the only thing that could happen is that you could run out. So, make sure that you have enough on hand, you can even freeze some extra for later use.

Let me know how yours turned out and did you add anything different to it.. :)

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Recipe;

Chicken breasts - 1 Kilo or a little over 2 pounds.

1/2 Box/bag - Fettuccine pasta

2 Tbsp. - Olive oil
1 Med. - Diced onion
2 Cups - Mushrooms
2 Gloves - Garlic
1 Tbsp. - Tomato paste
1/3 Cup - Parsley
1 Cup - light to heavy cream

1 Tbsp. - Worcester sauce (option)

For more information, please see video below;

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I started this dish with fresh, not frozen farmers chicken breasts. But if you want to use frozen as long as it is drained well. As for mushroom, you can really use any type that you like, here I am using button mushroom.

Chop the chicken into the size that you would like and brown them about 80 % of the way. For it will finish off the cooking process when it simmers in the sauce.

If you would like at this stage you can add 1 Tbsp. of Worcester sauce to bring up the flavor.

Let the mushrooms cook slowly with the chicken mixture so it will be tender and in this way it will bring out the full rich flavor. Once it starts to come up to a boil, bring down the heat to a simmer.