Wasfetna

Creamy pasta

Pasta in a cream and parmesan sauce with browned chicken cubes and mushrooms.

Creamy chicken pasta
Cooking time
45 min
Hands-on time
44 min
Difficulty
Easy
Cuisine
Italian
Calories
900
Contains
Gluten, Dairy

A weeknight supper in under an hour. The mushrooms release their water first, and it's left to evaporate before going on, then the cream heats with the chicken without boiling, and the pasta water binds the sauce to the pasta.

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 — The chicken browns and comes out, then the sauce is built in its fat.

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 over high heat until golden, then set aside.

    8 min
    You’ll know it’s ready when

    The cubes are brown on the outside.

  3. Sauté the onions, mushrooms, and garlic until they wilt and the mushroom water has evaporated.

    8 min
    You’ll know it’s ready when

    There is no liquid in the pan and the mushrooms are golden.

    Tip: The mushroom releases its water first — wait for it to evaporate before proceeding.

  4. Add the cream and chicken and let it heat up without boiling.

    6 min
    You’ll know it’s ready when

    The sauce has thickened 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 Parmesan and the cooking water.

    4 min
    You’ll know it’s ready when

    The sauce coats the pasta.

On the same table

Dishes that belong beside this one.

What this teaches

More from Pasta