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Chicken and Mushroom Pasta

Chicken and Mushroom Pasta

Make Chicken and Mushroom Pasta for dinner tonight! So easy to make, this recipes uses milk and cream, lower in fat than traditional Alfredo, but you'd never know it! Chicken, caramelized onions, mushrooms and pasta, the perfect comfort food!

Course Dinner, Main Course
Cuisine Italian
Keyword Chicken and Mushroom Pasta
Total Time 30 minutes
Servings 4 people
Author Peter's Food Adventures


  • 1 lb /500g pasta noodles
  • 1 onion diced
  • 1 lb /500g mushrooms sliced
  • 2 lbs /1kg chicken breast
  • 3 cloves garlic
  • 2 tablespoons butter
  • 2 tablespoons oil
  • 1 cup milk
  • 1 cup chicken stock
  • 1 cup whipping cream
  • 2 tablespoons flour
  • ½ cup water
  • salt and pepper to taste
  • grated parmesan cheese
  • garnish with freshly chopped parsley


  1. Cook the pasta in salted water according to instructions. Drain and set aside.

  2. In a pan, add 1 tablespoon butter and 1 tablespoon of oil, and fry the diced onion until it becomes translucent. Add the mushrooms and sauté until it's all caramelized. Set aside.
  3. In the same pan, melt the remaining butter and oil and fry the chicken. Add the garlic to the chicken after about 5 minutes of frying the chicken. Fry the chicken until cooked.
  4. Return to the pan the caramelized onions and mushrooms, Add milk, chicken stock and whipping cream. Heat to a simmer.
  5. In a small glass, make a slurry with ½ cup water and the flour, mixing so there are no lumps. Add this flour slurry to the chicken and mushroom pasta, allowing to simmer on low until it thickens (about 5 minutes). Optional (add ½ cup grated parmesan to the sauce)

  6. Finish by adding salt and pepper to taste. Garnish with fresh chopped parsley and parmesan.

Recipe Notes

I alway use 1 teaspoon of Vegeta Chicken Stock powder for a cup of water, but you can double the stock powder to add more flavor to your recipe.