Pasta with chicken and mushrooms in creamy sauce

Discover the excellence of home cooking with this delicious Chicken and Mushroom Pasta in Creamy Sauce recipe. This culinary masterpiece combines tender chicken and flavorful mushrooms, coated in a rich and creamy sauce that coats you, making every bite exceptionally rich and satisfying. The paste goes perfectly with this filling, creating a balanced and harmonious taste. This recipe is perfect for both everyday dinners and special occasions, and is easy to adapt for a variety of serving sizes. Serve hot and savor every rich, creamy bite of this classic dish that is sure to impress all Italian food lovers.

Dry paste...................250

 
Champignon.........................150

 
Chicken fillet..........................150
Butter........................................15

 
Olive oil..................................1 tbsp.

Philadelphia cheese...................80

 
Fresh cream............................150

 
Salt pepper...........................taste

Curry or saffron.....................optional

Fresh parsley...........................optional

Grated Parmesan...................optional

Energy value per................... 100 g

Calorie content.....................407 kcal

Squirrels.................................19 gr.

Fats.......................................16 gr.

Carbohydrates.......................46 gr.

Step-by-step instruction

Wash the chicken fillet and cut into small cubes. Heat vegetable oil in a frying pan and fry the fillet over medium heat until lightly browned, for 5-7 minutes. Add salt, pepper, stir and set aside for now.

Clean the champignons, rinse and cut into pieces. Fry them in a deep frying pan in butter over low heat, covered with a lid, for 5 minutes. Add the fried chicken meat to the mushrooms and simmer together for another 5 minutes.

Pour in fresh cream and season with saffron or curry if desired. Continue cooking for another 7 minutes. Add the Philadelphia cheese, stir and wait until the cheese has melted and the sauce has thickened. Add salt and pepper to taste.

Boil dry pasta in salted water according to package instructions until al dente. Strain the pasta, add to the hot sauce, stir and serve immediately. If desired, sprinkle the finished dish with finely chopped fresh parsley and Parmesan.

Adviсe

1. Adjust the thickness of the cream sauce to your preference, adding a little chicken broth or pasta water if the sauce is too thick.
2. For rich flavor, choose fresh mushrooms such as button mushrooms or portobello mushrooms. Clean and chop them thoroughly before adding to the dish.
3. Dry pasta can be anything: it can be long pasta, like spaghetti, triolli or fettuccine. From the short ones: farfalle, penne, fusilli, rigatoni, etc. For maximum flavor and texture in the Chicken and Mushroom Pasta in Creamy Sauce recipe, choose a medium-sized pasta such as penne or fettuccine, which hold the sauce well and ensure even distribution of flavor in each portions.
4. Fry the chicken fillet until golden brown over medium heat to maintain the juiciness of the meat. Cut the chicken into small pieces so that it is evenly distributed among the portions.
5. Enhance the flavor of the dish by adding fresh herbs such as parsley or basil at the end of cooking. This will add freshness and highlight the flavor of the creamy sauce and mushrooms.
6. To maintain optimal texture and flavor, it is recommended to store the pasta and creamy chicken and mushroom sauce separately. If stored together, the pasta may absorb too much sauce and become too soft. Store in airtight containers in the refrigerator and mix just before serving.
7. When reheating Chicken and Mushroom Pasta in Creamy Sauce, add a small amount of milk or chicken stock. This will help restore the creamy texture of the sauce and prevent it from drying out, keeping the dish tasty and appetizing.