Creamy chicken pasta with mushrooms

Creamy chicken pasta with mushrooms

Cooking Time

Preparation Time : 23

Cook Time : 10

Total Time : 33


Serves 2

  • Dried spaghetti 6 ounces

  • Unsalted butter 4 tbsp

  • Fresh Thyme Sprigs 10 nos

  • Sliced Mushrooms 10 ounces

  • Freshly Ground Black Pepper 1 tsp

  • Salt 1 tsp

  • Small Chicken Breasts 2 nos

  • Oilve Oil 2 tsp

  • Dry White Wine 1/2 cups

  • Cream Cheese,softened 4 ounces


  • 01

    In a large pot, bring salted water to a boil, and cook the spaghetti noodles.

  • 02

    In a large not non-stick skillet, melt the butter and thyme over medium heat. Add the sliced mushrooms to the skillet, and stir to coat in butter. Leave them to cook for a few minutes until a nice crust forms and turn golden brown.

  • 03

    Remove the mushrooms alone from the pan and add oil to the butter and thyme mixture in the pan.

  • 04

    Salt and pepper both sides of the chicken breasts.

  • 05

    Turn the heat up to medium-high, and sear the chicken breasts on both sides in the same pan that the mushrooms were in. Cook until so that a good crust forms. Remove the chicken from the pan, and cover to keep warm.

  • 06

    Turn the heat down to low and add all of the wine. Allow the wine to cook just a bit and make sure you scrape any food stuck to the pan.

  • 07

    Dice the cream cheese and place in a large bowl. Discard the thyme sprigs from the pan, and then pour the hot wine over the cream cheese and stir until it melts.

  • 08

    When the pasta is done, drain it, and immediately pour it over the wine-cream cheese mixture. Toss the noodles to melt and evenly distribute the cream cheese sauce.Stir the mushrooms into the pasta bowl.

  • 09

    Slice the chicken and garnish on top. Serve warm.



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