Pasta with chicken and mushroom cream sauce

    40 min

    Straightforward recipe that is always guaranteed to please!

    45 people made this

    Serves: 4 

    • 450g farfalle (bow tie) pasta
    • 1 tablespoon butter
    • 4 chicken breast fillets
    • 1/2 onion, diced
    • 12 shiitake mushrooms
    • 250ml double cream
    • 1 teaspoon salt to taste
    • 1 tablespoon coarsely ground black pepper

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

    1. 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.
    2. Melt butter in a large frying pan over medium heat. Cook chicken breasts until no longer pink, and juices run clear. Transfer chicken to a cutting board, and thinly slice; set aside. Fry onion until soft. Add mushrooms, and gradually stir in cream. Cook, stirring constantly, for 7 to 10 minutes, or until sauce is thickened. Stir in chicken, and season with salt and pepper. Cook 5 minutes, or until heated through. Toss with cooked pasta until evenly coated.

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    Reviews & ratings
    Average global rating:

    Reviews in English (41)


    Thsi first time I made this i followed the recipe, however it turned out a little tasetless. The next time while cooking the chicken i added some balsamic vinegar. I added italian spices and crushed red pepper to the sauce which made it much more flavourful. Oh and to make it low fat I used milk instead of cream and it turned out great!  -  11 Dec 2006  (Review from Allrecipes US | Canada)


    Great flavor! I did season the chicken before sauteing -- and I substituted portobella mushroom slices for the shitake. Next time I will use more mushrooms and more sauce. It needed a little more of both. Both my husband and son said this was a definite "thumbs up". This would also be good with a little broccoli tossed in ...  -  26 Sep 2003  (Review from Allrecipes US | Canada)


    thought this was a great recipe. i added garlic and more coarse black pepper. the shiitake and onions flavored the sauce nicely, served it with crusty garlic bread. would recommend.  -  23 Jan 2006  (Review from Allrecipes US | Canada)