Quick Mushroom and Chicken Pasta

Quick Mushroom and Chicken Pasta


64 people made this

About this recipe: In this dead easy chicken pasta dish, mushrooms and chicken breast pieces are cooked with garlic and onion in butter, then combined with chicken stock and soured cream to finish. The whole lot is tossed with linguine, though any other pasta shape works a treat.


Serves: 6 

  • 175g sliced fresh mushrooms
  • 1 onion, chopped
  • 50g butter
  • 900g skinless chicken breast fillets, cut into 2.5cm pieces
  • 4 tablespoons plain flour
  • 1 teaspoon salt
  • 475ml chicken stock
  • 250ml soured cream
  • 340g linguine pasta
  • 1 clove garlic, minced
  • ground black pepper to taste

Prep:10min  ›  Cook:20min  ›  Ready in:30min 

  1. Bring a large pot of lightly salted water to the boil. Add linguine, and cook until al dente, about 8 minutes. Drain.
  2. Meanwhile, melt butter in a large frying pan over medium heat. Add onion and mushrooms, and cook until tender. Remove the onions and mushrooms from the frying pan with a slotted spoon; set aside.
  3. Add chicken pieces to the pan, and sprinkle with garlic. Cook and stir until evenly browned, and cooked through.
  4. Whisk the flour and salt into the pan drippings until smooth. Gradually whisk in the chicken stock, and simmer over low heat until slightly thickened. Return the mushrooms and garlic to the pan, and stir in soured cream. Cook until heated through, but do not boil. Serve over linguine pasta.

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