Wasfetna

Mushroom pasta

Pasta in a creamy sauce with chicken strips, browned mushrooms and thyme.

Pasta with chicken and mushrooms
Cooking time
45 min
Hands-on time
45 min
Difficulty
Easy
Cuisine
Italian
Calories
900
Contains
Gluten, Dairy

The mushrooms are seared over high heat with no salt until golden and their water has cooked off, because early salt draws out their water so they stew instead of browning. After that, the cream brings the chicken and mushrooms together in one sauce.

Before you start

  • Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
  • Timing the servingPrepare what you can in advance and leave the final touches until serving time to maintain the texture.

Ingredients

4people

Amounts follow the number of people

For the pasta

For the sauce

When doubling the quantity, use a wider container, and gradually increase the salt and seasoning after tasting.

Shopping list

Equipment

  • Large pot for boiling — Salted water, keeping a cup of it back.
  • Wide frying pan — Mushrooms need space and high heat so their water evaporates instead of stewing them.

Method

  1. Boil plenty of water and salt it well until it becomes as salty as seawater.

    8 min
    You’ll know it’s ready when

    The water is at a rolling boil and the salt has dissolved.

    Tip: One tablespoon of salt per liter — this is the only time you season the pasta itself.

  2. Brown the chicken in butter over high heat and remove it.

    8 min
    You’ll know it’s ready when

    The slices are browned.

  3. Sear the mushrooms over high heat without salt until golden and their water has cooked off.

    8 min
    You’ll know it’s ready when

    The mushrooms are golden and the pan is dry.

    Tip: Salting early draws out the mushrooms' water and stews them — salt after browning.

  4. Add the onions, garlic, and thyme, then the cream and chicken.

    7 min
    You’ll know it’s ready when

    The sauce is creamy and the chicken is hot.

  5. Boil the pasta until it is tender with slight resistance in the center, and reserve a cup of the cooking water.

    10 min
    You’ll know it’s ready when

    A piece has a slight bite in the middle.

    Tip: The starchy cooking water is what binds the sauce to the pasta — don't throw it away.

  6. Stir the pasta into the sauce along with the cooking water and serve.

    4 min
    You’ll know it’s ready when

    The sauce coats the pasta.

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