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:

Lasagna

Singaporean Rice

Okra Curry