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Chicken and Mushroom Pasta

  • 5reviews
  • 126saves
  • 30min

  • 19 people made this

About this recipe: This chicken pasta recipe is quick and easy to make and there won't be many leftovers. I took it to uni with me once and all of my friends couldn't resist! I think this dish is still open to variation and I usually don't measure the quantities... So I will do my best but feel free to play around with it! I prefer to use a fat dry egg fettucine. Fresh pastas don't seem to cook as well and sometimes go slimy.


Serves: 4 

  • 40g butter
  • 2 onions, sliced
  • 1 teaspoon crushed garlic
  • 400g mushrooms, diced
  • 1kg diced chicken breast
  • 400g fettuccine
  • 2 tablespoons flour
  • 500ml milk
  • 125g grated cheese, such as Cheddar or Gruyere
  • 150ml double cream
  • 100g baby spinach

Prep:5min  ›  Cook:25min  ›  Ready in:30min 

  1. Prepare a large pot with water and place over a high heat to boil for your pasta.
  2. In your frying pan: add the butter, onion, garlic and mushrooms on a medium heat. Allow this to sauté for about 10 minutes depending on how cooked you prefer your mushrooms.
  3. Add chicken pieces, leaving until just cooked.
  4. Around now your water should be boiling and you can add the pasta to the water.
  5. In the frying pan, move the chicken, onion and mushrooms to one side of the pan, and add flour to the butter already in the pan (you may need to add some additional butter), mixing flour with butter until it bubbles.
  6. Turn off heat and slowly add milk, stirring with the back of a spoon to combine flour and milk.
  7. Return to a low heat, stirring while sauce thickens. Add cheese and mix through, then add the cream and mix through.
  8. Add baby spinach leaves, and leave on a low heat for about 5 minutes to allow leaves to wilt, stirring occasionally.
  9. Test pasta to ensure it is cooked al dente, and drain.
  10. Serve your chicken and sauce over pasta. Enjoy =D

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Reviews (5)


This recipe is great! We all love it. I made a slight modification with the white-sauce part: have done it in a separate small pot as there are not enough space in the pan. Also add a bit of salt & pepper. Just something worth mentioning: this recipe can feed an army - very large quantities. Anyway - will go to my favourites to repeat in the future. - 02 Mar 2014


i made this twice, the first time i thought the double cream overpowered it and it was just too creamy. The second time i replaced the double cream with chicken and mushroom soup and then it was better - 27 May 2014


i think this recipe is beautiful. having an Italian boyfriend made the pressure a little bit harder on me too! I halved the quantities as there is only two of us, I also added basil to the chicken, mushrooms, onions and garlic as I fried it and used 60g of butter as apposed to 40g, I also added salt and pepper as written in one of the other reviews. I also diced the onion as I don't like big textures. as it was cooking it smelled divine. this is a stunning combination of food. i served it with garlic bread and new potatoes in garlic and herbs (I'd already tucked in on the picture)! i will definitely make again!! - 28 Mar 2015

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