Cheesy chicken and mushroom pasta

    40 min

    This delicious dish is easy to make and everyone will love it. Pasta is topped with chicken and mushrooms in a creamy cheese sauce. Serve with a side salad, if desired.

    64 people made this

    Serves: 4 - 6

    • 15g butter
    • 1 onion, chopped
    • 450g fresh mushrooms, sliced
    • 5 cloves garlic, finely chopped
    • 450g small pasta shells
    • 1 (295g) tin condensed cream of mushroom soup
    • 2 tablespoons double cream
    • 5 teaspoons ground black pepper or to taste
    • 2 tablespoons paprika
    • 1 pinch salt
    • 340g grated medium Cheddar cheese
    • 280g chicken breasts, cooked and chopped

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. In a large frying pan, melt butter over medium heat and add onion, mushrooms and garlic; saute until golden brown.
    2. Bring a large pot of lightly salted water to the boil; add pasta and cook for 8 to 10 minutes or until al dente; drain.
    3. In a large saucepan over medium-low heat, combine soup, cream, ground black pepper, paprika and salt; heat until sauce thickens.
    4. Add mushroom mixture to sauce and bring to a slow boil over medium heat; stir in cheese and chopped chicken.
    5. Pour sauce onto pasta; serve.

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    Reviews in English (41)


    Great recipe! It was pretty quick and easy and very good. There were a couple major adjustments however that I made. I ended up using about 1/2 cup half and half, since I didnt have heavy cream on hand. Either way 1/8 would not have been enough. Also 1 pound of mushrooms seemed like a bit much, I ended up using 2 small cans of mushrooms instead. I just didnt saute them. Thirdly 5 teaspoons seemed a bit outrageous, and this is from someone who loves pepper. I used about 1 1/2 teaspoons of pepper instead. Fourthly, insyead of using 2 tablespoons of Paprika, I started with one teaspoon and from there added a little more to taste. And lastly, had I added 3 cups of cheddar cheese, we may as well have had nachos, so I just added about 1 1/2 cups. It turned out great!  -  06 Oct 2007  (Review from Allrecipes US | Canada)


    I hadn't read any of the reviews before I made this dish and found it to be absolutely amazing that people would actually use 5 tsps. of pepper and then complain that there was too much pepper in this recipe! I used about 3/4 of a tsp. and it was delicious. Thanks shadowhawk!  -  24 Sep 2001  (Review from Allrecipes US | Canada)


    Delicious! I added a bit more soup than it called for and to cut down on the calories and fat I used a fat free mushroom soup and instead of cream I used 1% milk. It was really good and I WILL make it again!  -  17 Apr 2006  (Review from Allrecipes US | Canada)