Creamy pasta with a savory mushroom sauce and pieces of smoky grilled chicken, perfect for a special restaurant-style dinner that's actually easy to make at home. The combination of cream, garlic, and mushrooms sautéed until fragrant makes this sauce taste luxurious without any hassle. A finishing touch of parmesan cheese makes it even more savory and creamy.
🧂 Ingredients
🍽️ Servings: 3
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 300 grams fettuccine or spaghetti pasta
- 250 grams boneless chicken breast fillet
- 200 grams button mushrooms, thinly sliced
- 1/2 onion, finely chopped
- 4 cloves garlic, finely chopped
- 250 ml cooking cream
- 150 ml whole milk
- 50 grams grated parmesan cheese
- 3 tbsp butter
- 2 tbsp olive oil
- to taste salt
- to taste ground black pepper
- 1/2 tsp paprika powder (optional)
- to taste chopped parsley leaves, for garnish
- 100 ml pasta cooking water
🛒 Products You Might Need
Pullman Loaf Pan with Lid, 2 Pack 2.2 LB & 1 LB Dough Capacity, Non-Stick Carbon Steel Bread Pan for Sandwich Bread and Sourdough Loaves, Square Toast Mold with Baking Tools, Gift-Ready Packaging
$24.28
Anybear 200W Cold Press Juicer, 4.3" Whole Fruit Chute, Juice Recipes
$119.99
Chefman Air Fryer 8 Qt | TurboFry® 4-in-1 with 450°F Hi-Fry Option for Crispier Results | Bake, Dehydrate, Frozen | XL Nonstick Dishwasher-Safe Basket | Stainless Steel
$79.99
Ninja Air Fryer Pro, 5 Qt, 4-in-1, Grey, AF141
$81.99
* Affiliate links — you can help support KulinerBDG by shopping through them
👩🍳 Instructions
- 1 Boil the pasta in salted boiling water according to the package instructions until al dente. Set aside about 100 ml (about 1/2 cup) of the cooking water before draining, then drain the pasta.
- 2 Rub the chicken breast with salt, pepper, and paprika powder. Grill it in a nonstick pan with a little olive oil for about 5-6 minutes per side until cooked through and browned. Remove, let it rest for a moment, then cut into pieces.
- 3 In a large pot or skillet, heat the butter and the remaining olive oil. Sauté the onion until softened and fragrant, about 2 minutes.
- 4 Add the chopped garlic and sauté briefly until fragrant, being careful not to let it burn.
- 5 Add the sliced mushrooms and cook, stirring occasionally, until the mushrooms soften and release their liquid, about 4-5 minutes.
- 6 Pour in the cooking cream and milk, stirring well. Cook over low-medium heat, stirring continuously, until the sauce thickens and gently bubbles, about 5 minutes.
- 7 Add the grated parmesan cheese, stirring until melted and fully incorporated into the sauce. Season with salt and pepper to taste.
- 8 Add the drained pasta to the sauce and toss to combine. If the sauce is too thick, add a little of the reserved pasta cooking water to loosen it.
- 9 Add the grilled chicken pieces and toss briefly until well combined and heated through.
- 10 Remove from heat and serve hot, topped with chopped parsley and extra parmesan cheese if desired.
💡 Tips
• Don't overcook the pasta—cook it just to al dente, since it will continue to cook slightly once mixed with the hot sauce.
• Save the pasta cooking water, as its starch content helps thicken the sauce and bind it with the pasta.
• Use real parmesan cheese, freshly grated yourself, for a smoother melt compared to pre-shredded packaged cheese.
• If you like a stronger smoky flavor, grill the chicken on a ridged grill pan to get those characteristic char marks.
📊 Nutrition Facts / serving
620
Calories (kcal)
32 g
Protein
34 g
Fat
48 g
Carbs
💬 Comments (0)
Log In to leave a comment!
No comments yet. Be the first! 😊