Chicken Mushroom Pasta
This chicken mushroom pasta is a simple delicious meal with no fancy ingredients.
Mushrooms and chicken just go so well together, and the sauce is the star of the show. It is very easy, quick to make and light since no heavy cream is used.
Chicken:
- I have used chicken breasts which can be large and uneven in thickness.
- Carefully slice the chicken breast horizontally splitting it into two even, thinner pieces.
- I tenderize each piece with a mallet.
- Make sure to pat the pieces well, this will allow the spices to stick on to it.
- I have made it on the stove top and in the air fryer – both have been great.
- Make sure not to overcook it or it will become dry and chewy. Chicken is safe to eat when its internal temperature reaches 165 F (make sure to insert the thermometer in the thickest part). Keep in mind that chicken will continue to cook a little when it is removed from the heat.
- If you don’t have chicken breasts on hand, you can use chicken thighs. Since thighs are smaller than breasts you do not need to slice them into halves, but they do take longer to cook than chicken breasts.
Mushrooms:
- You can use any of your favorite mushrooms such as cremini mushrooms, white button mushrooms, oyster mushrooms, shiitake mushrooms, or portobellos.
- I do not recommend using canned mushrooms.
- The best way to clean mushrooms is by wiping them with a wet paper towel to remove the dirt. I avoid rinsing them in water because they soak up the water.
Leftovers and storage
- Store leftovers in the fridge for 3-4 days in a covered container.
- I would not recommend freezing.
Reheating tips
- The best way to reheat your chicken mushroom pasta is on the stovetop over medium heat. You may need to add in a bit more chicken broth/ water, so you have more liquid to help warm the chicken through.
- Alternatively, it can be heated in the microwave too.
Check out my other meal ideas:
Chicken Mushroom Pasta
Ingredients
Chicken Marination Ingredients
- 3 chicken breasts
- 1/4 cup yogurt
- 1 teaspoon dijon mustard
- 1/2 teaspoon salt
- 1/2 tablespoon ginger-garlic paste
- 1/2 teaspoon red chili flakes
- 1 teaspoon black pepper powder
- 2 tablespoons vinegar
- 1 tablespoon cajun seasoning (optional)
Mushroom Sauce Ingredients
- 1 tablespoon oil
- 2 tablespoon butter
- 1 medium onions (finely chopped)
- 2 teaspoon ginger-garlic paste
- 400-500 grams mushrooms (diced)
- 2 tablespoon all purpose flour
- 1 cup milk
- 2 cups water
- 1 tablespoon worcestershire sauce
- 1/2 teaspoom black pepper powder
- 1/2 teaspoon salt
- 1 cube chicken bullion (or 1 tablespoon chicken flavoring)
Pasta
- 8 cups water
- 2-3 teaspoon salt
- 3 teaspoon oil
- 400-500 grams pasta (Fettuccine, Linguine or Spaghetti)
Instructions
Chicken Preparation
- Cut each breast piece horizontally as even as possible- you end up with 2 fillet from each breast piece of equal thickness.
- With a meat mallet or with anything heavy, pound the chicken gently (focusing on the thicker end) so that the chicken fillet is of equal thickness. This ensures even and quick cooking.
- Mix the ingredients mentioned under the marination heading- yogurt, dijon mustard, salt, ginger-garlic paste, red chili flakes, black pepper powder, cajun seasoning and vinegar.
- Place all the chicken fillets in the marinade and coat it well. Leave it to marinate for at least 30 minutes.
- Stovetop Cooking: In a non-stick frying pan on medium-high heat, add 2-3 tablespoons of oil. Add the fillets. Cook in batches, do not overcrowd it.
- Cover and cook for at least 5 minutes (it will help develop a nice golder crust). Then flip, cover and cook the other side for around 5 minutes. Depending on the thickness of the fillet, total cooking time will vary between 8-10 minutes per fillet.
- Air fryer method: Place fillet in the airfryer without overcrowding and air fry at 390F for total 10-12 minutes (6 minutes per side).
- Once done, remove the fillet, place in a bowl and cover immediately.
Mushroom Sauce Preparation
- In the frying pan on high heat, add oil and butter (no need to wash the frying pan after cooking the chicken fillet)
- Immediately add onions, mushrooms and ginger-garlic paste. Keep stirring and cook until the mushrooms soften, brown and no longer release water.
- Reduce the heat to medium and then add 2 tablespoons all purpose flour. Cook it for at least 1 minute or until there is no raw smell of the flour.
- Best to use a whisk now. Slowly add in the water followed by milk. Keep whisking while adding to prevent lumps from forming.
- Bring up the heat to medium-high and add the remaining ingredients- worcestershire sauce, salt, black pepper and chicken bullion cube.
- Let the mushroom sauce come to a boil and cook for 3-5 minutes. The sauce will still be runny.
- After 3-5 minutes, place the chicken fillet (along with any of its juices if any) in the mushroom sauce and let it cook in the sauce for 5-8 minutes. The sauce will slightly thicken.
- Reduce heat to simmer (to keep the sauce warm) while you get the pasta ready.
Pasta preparation
- In a large pot, bring 8 cups of water to a full boil. Add salt and oil and add the pasta.
- Cook pasta according to package directions. Do not over cook it.
Serving suggestion
- Place pasta on the place and top it with the mushroom sauce and a chicken fillet.Enjoy!
Notes
- Flattening the chicken fillet, adding vingar and yogurt all help to tenderize and keep the chicken soft.
- Cooking times for chicken varies based on its thickeness. Covering the chicken while it cooks, prevents it from drying out.
- All air fryers are different so time can vary.
- Sauting the mushrooms on high heat prevents too much water being released from them.
- If the sauce thickens too much, you can add some HOT water.
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