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Chicken Mushroom Pasta

Falak
5 from 1 vote
Print Recipe
Course Main Course
Cuisine American
Servings 6 people

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.