Italian cuisine is very popular all over the world. Despite the fact that it is simpler and more artful than many national cuisines of European countries, there is a special charm and appeal in it. The basis of the foundations of Italian cuisine is pasta. Quick to prepare, complemented by meat, mushrooms, poultry, seafood, vegetables, various sauces and seasonings, pasta is an ideal solution for family dinners, friendly get-togethers and romantic dinners.

List of recipes in the article:

Chicken and Mushroom Pasta: Italian Recipe

How to make italian chicken pasta

The main ingredients of this delicious dish are pasta, chicken, mushrooms and cream. This dish is perfect for dinner.

For pasta with chicken in a creamy sauce, you will need the following ingredients:

• 100 g of pasta
• 300 g chicken fillet
• 150 g champignons
• 1 small onion
• 50 ml cream (preferably 35% fat)
• 3 tbsp olive oil
• 40 g fresh herbs (dill and parsley)
• pepper
• any seasonings to taste

First of all, you need to boil the pasta. To do this, put dry pasta in boiling salted water. For 100 g of pasta, you need to take 1 liter of water and ½ teaspoon of salt. Depending on the variety and type of pasta, it is boiled for 10 to 30 minutes. Cooking times are usually indicated on the packaging. But to make the pasta in Italian style, they should be removed from the heat a little earlier. Spaghetti should be a little undercooked, which is how it is cooked in Italy. Then the pasta must be discarded in a sieve or colander.

To prevent the finished pasta from sticking together, they must be lightly sprinkled with olive oil.

Mushroom and Chicken Sauce

Fillets and champignons should be washed, dried and cut into small cubes together with onions. Then you need to pour olive oil into the pan, add the chicken and fry for literally 1-2 minutes. Then put mushrooms and onions to the chicken and continue to fry until golden brown, then pour in the preheated cream. They must be warm, otherwise they may curl up. Stir everything well, bring to a boil, reduce heat to low and continue simmering the sauce for another 15 minutes, stirring occasionally.

Instead of creamy sauce, you can make chicken with mushrooms in sour cream sauce. It will be just as tasty. To prepare it, you need to replace the cream with fat sour cream.

Calorie content: Not specified
Time for preparing: Not indicated

Pasta with chicken and mushrooms in sour cream sauce, a recipe with a photo of which we offer, is ideal for dinner. Sour cream sauce is loved for its pleasant rich taste, ease of preparation and versatility of use. It goes well with almost any dishes of minced meat, meat, chicken and fish, you can stew and bake potatoes, mushrooms, cauliflower, zucchini and eggplant in it. The sauce is especially tasty when combined with fried mushrooms and tender chicken fillet. It is prepared quickly and easily, it can be served with any side dish - which is not an option for a hearty family dinner.

The easiest side dish to prepare is pasta or durum wheat pasta. We read the instructions on the package and distribute the cooking stages so that both the side dish and the chicken fillet with mushrooms in sour cream sauce are ready at the same time. At the first stage, we will cut and fry everything. Then we put the pasta to cook. While the pasta is boiling (usually 8-10 minutes), prepare the sour cream sauce and season the fried mushrooms with chicken. It may seem that the process is prolonged, but in fact, everything is prepared very quickly - in 25-30 minutes a delicious dinner will be on the table.

Ingredients:

- chicken fillet - 250-300 gr;
- onions - 2 pcs;
- champignons - 150 gr;
- sour cream - 150 ml;
- flour - 1 tbsp. l;
- water - 0.5 cups (or more - to the desired thickness of the sauce);
- salt - to taste;
- vegetable oil - 3-4 tbsp. l;
- red and black pepper, basil - to taste;
- pasta - 100 gr. per serving.

How to cook from a photo step by step

We put a saucepan with a lot of water over medium heat. While the water for the pasta is boiling, prepare all the products. Sprinkle the chicken fillet with water, dry and cut into medium-sized cubes, counting on one bite.




Chop two small onions into small cubes. In general, you can put more onions - it thickens the sauce and gives it its own taste.




We take any champignons - ordinary or royal (they are darker). Cut finely - into cubes or plates, if the mushrooms are small.






Heat the oil, pour the onion and bring it to a light golden color over medium heat. As soon as it begins to brown, the onion is ready, we do not fry it longer so as not to dry it out.




We spread the chicken fillet to the onion, mix. Fry for a few minutes, until the pieces lighten on all sides.




We add some salt, season the chicken with spices (you can take the ones indicated in the recipe or choose to your taste). Cover and leave to simmer for ten minutes.






At this time, the water boiled, we throw in the pasta at the rate of one hundred grams of dry pasta per serving (or as much as you see fit). Salt the water. Cooking times are usually indicated on the packaging - follow these recommendations. In the meantime, the chicken is almost ready, you can add mushrooms. Stir, make the fire stronger and evaporate the mushroom juice.




While the mushrooms are fried, make a sour cream sauce. Combine sour cream with flour, salt and pepper.




You need to grind everything thoroughly so that there are no lumps. The mass must be absolutely homogeneous, otherwise then the lumps of flour will be brewed, and it will no longer be possible to knead them.




Put the sauce in a skillet with chicken and mushrooms. Mix, the sauce will immediately begin to thicken.






Pour in half a glass or more water (you can take water from the pasta), stirring constantly so that the sauce does not gather in lumps. Bring to a boil and cook for five minutes.




The pasta is cooked. We put it in a colander. We leave a little broth in order to dilute the sauce if necessary. Transfer to a bowl, add a little oil and keep warm.




We bring the sauce to the desired thickness by adding the broth from the pasta. We warm up. Put the pasta on a plate, pieces of chicken and mushrooms on top and pour with sour cream sauce. Or immediately add the pasta to the sauce, mix everything and lay out on plates. When serving, the finished dish can be sprinkled with grated cheese or herbs.




Bon Appetit!
Also try

Greetings to our dear readers! Today's article will tell you a recipe for pasta with chicken and mushrooms in a creamy sauce. This dish has the main feature - it is prepared very quickly, but it turns out to be quite hearty and tasty lunch. If you do not want to stand at the stove for a long time, or a little time, but your family already want to eat, this pasta will come in handy.

Be warned that we will be using a wok. For those who are not familiar with such a miracle, this is a concave dish invented in China. As you may have noticed, in many Asian countries, it is still used today, because extremely convenient for preparing quick meals. In addition, everything from ordinary vegetables to desserts can be cooked in the wok. All these advantages of a seemingly simple, at first glance, frying pans are achieved thanks to the thin walls and shape - the fire is on all sides. Therefore, if such a kitchen attribute is not available, try a regular, but deep frying pan. Let's start cooking.

Ingredients:

1. Pasta - 300 g

2. Chicken breast - 550 g

3. Mushrooms - 150 g

4. Onion - 1 piece

5. Garlic - 1 piece

6. Cream - 230 g

7. Cheese - 125 g

8. Spices - to taste

Cooking method:

Immediately, we note that we used two types of cheese at once - mozzarella and parmesan. You can experiment and try other neutral flavors. We will also be using olive oil. If it is difficult to get it, use any other vegetable - the taste will definitely not deteriorate from this. And, as for pasta, fettuccine or spaghetti are fine for today's dish.

1. Heat the wok and add some oil and chop the garlic. We need two or three cloves. Chop it finely after crushing it with a knife.

This ingredient is optional, it is needed to create a pleasant aroma in the dish - and you can add it to taste.

2. Send the chopped garlic to the pan and chop the onion. Cut it into small cubes and add it to the garlic too. Remember to stir.

3. While the two foods are roasting, cut the mushrooms into small cubes. Also, add one champignon, but it is better to cut it into strips. We send both types to the pan.

4. Slice the chicken breast as you like - be it strips or cubes. It is clear that the cubes will fry faster, and the speed of cooking is one of the main features of our dish.

5. Add chicken meat to the already fried ingredients, mix and continue frying until the fillet changes its color.

By the way, use a high heat and do not forget to stir so that the food does not burn.

6. Season with salt and pepper to taste. You can add your own spices, we used dried basil and oregano - a teaspoon of each ingredient. Stir again. You can also rub a pinch of nutmeg for an incredible flavor.

7. When the chicken is fried, add 33% cream and pour in about 350 milliliters of water. By the way, you can use broth instead. Stir everything again until the sauce comes to a boil. Taste, and salt if necessary.

Cooking pasta:

8. The pasta can now be tossed in. See in advance how much this or that variety should be cooked. The fettuccine takes about six minutes to cook, but taking into account the creamy sauce, you need to add a couple more minutes. Best viewed when ready.

9. Stir all ingredients again and reduce heat. Cover the pan with a lid. But there is no need to go away, because you will have to stir the contents several times.

10. While the pasta is cooking, you can chop the parsley. All in all, our lunch is almost ready.

11. Try not to overcook the pasta, otherwise the taste of the whole dish will deteriorate. When done, add the grated mozzarella and parmesan to the skillet and stir again.

By the way, we used approximately the same proportions - 100 grams of mozzarella and 25 parmesan. You can get by with others or just one variety, as we have previously discussed.

12. Turn off heat and add prepared herbs. Yes, you guessed it, you need to stir again. Our quick lunch is ready in 15-20 minutes and can be sent to the table. We wish you and your family a bon appetite!

Do not forget that it is best to serve such a dish directly from the heat of the heat. If you wish, you can sprinkle some more Parmesan directly onto the plate. Here, using a well-known saying and altering it a little, we add that you can't spoil the pasta with cheese.

So, using this recipe, and preparing a dish, you solve several problems at once. First, you get a very quick lunch that you can feed your family and don't have to stand near the stove for a long time. Second, you diversify classic pasta with delicious creamy sauce and cheese. Therefore, try and experiment.

Pasta with chicken and mushrooms in a creamy sauce

Another simple idea for a quick dinner from sunny Italy is pasta with chicken and mushrooms in a creamy sauce, a recipe, as always, with step-by-step photos. Traditionally, in Italian cuisine it is customary to use fresh champignons - they have a neutral taste and go well with various components of sauces. But in modern cooking, you can replace them with oyster mushrooms or forest mushrooms. It is advisable to take a curly pasta: bows, horns, spirals, so that the sauce lingers on it or gets inside. Then the finished dish will have a very delicate, juicy taste.

I add a little spice to the pasta recipe with chicken, mushrooms and creamy sauce, but here it is important not to overdo it, so as not to overpower the taste of the cream. A couple of pinches of black pepper, paprika, or Provencal herbs will suffice.

Ingredients

To prepare pasta with mushrooms, chicken and creamy sauce, you will need:

• chicken breast fillet - 300-350 g;
• hard pasta - 300 g;
• mushrooms - 150 g;
• onions - 2 heads;
• cream 10-15% - 200 ml;
• sunflower oil - 3 tbsp. l;
• salt to taste;
• black pepper, paprika, a mixture of Provencal herbs - 2-3 pinches each.

How to make pasta with chicken and mushrooms in a creamy sauce. Recipe

The first step is to prepare everything you need. I put a pot of water over medium heat for the pasta. I add some salt. While it is boiling, I cut the products for the sauce. I cut the onion into small cubes.

I wash the mushrooms, cut the legs, clean off all the dirt from the caps. Cut into slices. If cooking with wild mushrooms, boil them first. It is not necessary to cook oyster mushrooms, but it is better to cut the slices in small pieces. Frozen should not be defrosted, they are immediately sent from the package to the frying pan.

Moving on to the chicken. With fillets, everything is simple: I cut into pieces the size of one bite. You can replace the fillet with another meat by cutting the flesh from the thighs or thighs. But in this case, you will have to fry a little longer.

Sprinkle the chicken with pepper and paprika for aroma and taste. But you can leave it that way, and add spices along with salt.

I pour oil into a frying pan, heat it up. I pour out the onions, sauté over low heat until translucent or brown a little until a golden edge appears along the edges of the cubes.

Loading mushrooms. I increase the heat to high to quickly evaporate the mushroom juice.

As soon as the liquid evaporates, I reduce the heat. While stirring, lightly fry the mushrooms with onions.

I add the chicken fillet. I also evaporate the emerging juice, leave it to simmer over low heat until the fillet cubes become whitish.

I add some salt to taste, season with a couple of pinches of Provencal herbs (or thyme, basil). After that, I cover it with a lid, bring the chicken to readiness.

The water boiled. I pour the pasta into salted boiling water, then stir it vigorously so that the spirals do not stick to the bottom. When the boil starts, I turn the fire down to the quietest one. With a little heat, the boil will be weak, the pasta will cook evenly. See the cooking time on the packaging, each manufacturer has its own recommendations. You can boil aldente, when the top layer is soft, the paste is denser inside. Or cook until soft - whoever likes it.

Meanwhile, the chicken, mushrooms and onions are almost done. I take out one piece, cut it - inside the meat will be of an even whitish color, soft.

I pour in the cream. I took low-fat ones, they thicken when boiling, but not so much that it was required to dilute with something. If the fat content is high, then it makes sense to add a little broth from the pasta to the sauce or dilute with broth and water.

After adding the cream, I let the sauce boil, add some salt, if necessary. I do not cover with a lid so that the cream does not exfoliate.

After about five minutes, the sauce will be ready. To improve the taste, you can grate a small piece of cheese and wait for the cheese to melt.

I discard the pasta in a colander, strain the broth. I leave a little, perhaps it will come in handy to give the sauce the desired consistency.

Then there are two options for serving: put the pasta in a skillet with sauce and stir. Or stir it on the plate. If you choose the first option, then do not make the sauce thick. Dilute it first, and then spread the paste. And let it warm up well.

We usually serve pasta with sauce on large plates so that it is convenient to mix everything. I spread the pasta in a slide, make a depression in the center. I put two or three tablespoons of creamy sauce with pieces of chicken and mushrooms there, sprinkle with herbs. Well, then everyone decides for himself how it will be tastier: mix or dip the pasta in the sauce. Bon appetit, everyone! Your Plyushkin.

A detailed cooking recipe can be viewed in video format

Italian cuisine is loved all over the world for its mouth-watering, tasty, but simple and quick-to-prepare dishes. Pasta is one such dish. In cooking, there are more than a dozen types of this pasta, and there are even more sauces that go with it.

Pasta with mushrooms and chicken in a creamy sauce is a wonderful solution for an everyday dinner when you want something special, while not spending a lot of time and effort standing at the stove.

Taste Info Pasta and pasta

Ingredients

• Durum wheat spaghetti - 200 g;
• Chicken fillet - 200 g;
• Fresh oyster mushrooms - 150 g;
• Cream - 200 ml;
• Bulb onions - 0.5 pcs;
• Hard cheese - 50 g;
• Vegetable oil - 4 tbsp. l;
• Salt and pepper to taste;
• Fresh herbs for decoration.

How to make chicken and mushroom pasta in a creamy sauce

Let's start by making a creamy chicken and mushroom sauce. In warmed butter or vegetable oil (refined sunflower oil is ideal, since it has a little less calories than butter), fry the mushrooms cut into small pieces.

As soon as the mushrooms evaporate moisture and brown, add finely chopped onions to them.

When the onions are soft and begin to become translucent, add the chicken fillet, cut into small cubes, to the pan. It is better to take chicken fillet fresh, chilled, not thawed, so the meat will retain more juice, and the chicken in the sauce will not be dry. Cook the ingredients together for about 8 minutes until the chicken is done, stirring occasionally with a wooden spatula.

It's time to boil the spaghetti. Add the amount of water to the pot as indicated on the instructions on the package. Usually it is 1 liter. for 80 g of dry pasta and 1 tbsp. salt. It is recommended to add 2 tablespoons to boiling water. olive oil or sunflower oil to keep the spaghetti from sticking together.

Cook the spaghetti until "al dente" - slightly undercooked. It is not only tastier, but also healthy, and the hot sauce will bring them to readiness already on the plate.

Meanwhile, add the cream to the skillet. Remove the cream from the refrigerator an hour before cooking so that it is at room temperature and does not curl in the pan. Bring to a boil and cook until the sauce thickens slightly, about 5 minutes.

Once the sauce is ready, add the finely grated hard cheese and stir in thoroughly.

Remove the finished spaghetti from heat and drain.

At this time, the sauce was finally cooked and became more viscous in its consistency, since the cheese was completely melted in hot cream.

Start serving the chicken and mushroom creamy pasta: place a serving of spaghetti on a heated plate, making a small indentation in the center.

Fill this well with a few tablespoons of butter sauce.

Sprinkle grated cheese and finely chopped fresh herbs over the dish.

Cooking tips:

• This dish should be served immediately after cooking, as the pasta can cool down and even stick together while the sauce is being prepared. Therefore, it is better to put all the ingredients on the table in advance so as not to waste time looking for the right product in the refrigerator.
• It is best to cook pasta in a creamy mushroom and chicken sauce using oyster mushrooms. But you can replace them with mushrooms, the cooking process will be the same. If you decide to use forest mushrooms, then you must first boil them.
• Ready-made spaghetti can be added directly to the pan with the sauce, stir and put on plates already in this form. This will make the pasta juicier, but the dish will be served more homely.