Very good creamy pasta that is suitable for Friday night. This dish is also child-friendly as I use leeks instead of regular onions.
Fry chicken, mushrooms and onions, add cream, wine and chicken broth.
Cook pasta according to the instructions on the package.
Salt and pepper and the dish is ready!
It is important to always use some pasta water in the sauce as the starch from the pasta makes the sauce thicker.
🍷 Wine tips
Chardonnay (Burgundy) — Creamy pasta with chicken and mushrooms pairs naturally with Chardonnay — cream on cream. White Burgundy (Mâcon or Saint-Véran) is elegant and suitably delicate. An unoaked Australian Chardonnay is a great budget-friendly alternative.
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Ingredients
Method
- Put on water for pasta.
- Cut the chicken into suitable pieces.
- Fry the chicken in oil and set aside.
- Cut the leek into thin slices, finely chop or squeeze the garlic.
- Fry mushrooms in butter, add leeks and garlic.
- Add 2 dl chicken stock and 1 dl white wine, reduce to about half.
- Cook pasta.
- Put the chicken back in the sauce.
- Add cream and bring the sauce to a boil.
- Taste the sauce with salt and pepper.
- Add tarragon and a little pasta water to make the sauce thicker.
- Add pasta, stir and serve.
Nutrition
Tried this recipe?
Let us know how it was!Tips and variations
- Fry the chicken, mushrooms, and leek separately over high heat before combining — this gives a better sear and more flavour.
- Add the white wine and let it reduce almost completely before adding the cream — this gives depth without any alcohol flavour.
- Chicken stock intensifies the chicken flavour in the sauce — use homemade or a good ready-made stock.
- Button mushrooms can be swapped for wild mushrooms, shiitake, or a mixture for a more complex mushroom flavour.
- A handful of spinach stirred in at the end adds some vegetables and a fresh colour without affecting the flavour.
Frequently asked questions about creamy pasta with chicken and mushrooms
Tagliatelle or fettuccine – wide noodles hold the creamy sauce well. Penne or rigatoni also work if you prefer shorter shapes.
Creme fraiche gives a similar result with a slight tang. Avoid low-fat alternatives – they tend to split when heated.
Sear the chicken separately until golden but not fully cooked through, then let it finish cooking in the sauce for the last few minutes.