How to Prepare Homemade creamy chicken and mushroom pasta

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We hope you got insight from reading it, now let’s go back to creamy chicken and mushroom pasta recipe. You can have creamy chicken and mushroom pasta using 15 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make creamy chicken and mushroom pasta:

  1. Provide 2 medium of boneless skinless chicken breasts.
  2. You need 1 box of pasta – your choice.
  3. You need 2 large of portabella mushrooms – sliced.
  4. You need 1 cup of chicken broth.
  5. Take 1 can of evaporated milk.
  6. You need 2 tbsp of heavy cream.
  7. Use 1 tbsp of minced garlic-or more depending on taste.
  8. Use 1 1/4 cup of finely chopped onion.
  9. You need 2 tbsp of corn starch – you can add a little more if you like a thicker sauce.
  10. Prepare 1 pinch of salt and pepper.
  11. Prepare 2 tbsp of lemon juice.
  12. You need 3 tbsp of olive oil.
  13. Take 2 tbsp of dried basil.
  14. Use 1/4 cup of shredded parmesan cheese.
  15. Use 1 cup of pasta water.

Instructions to make creamy chicken and mushroom pasta:

  1. first get a large spaghetti pot and fill 3/4 of the way full of warm water. add a pinch of salt. turn on high and heat to a boil. while waiting for the water to boil begin cooking the chicken. heat 2 tbsp. of olive oil in large skillet over medium high heat. add chicken breasts. season with lemon juice, salt and pepper to taste. cook completely through until there is no more pink. remove from heat. cut chicken into bite size pieces. set aside..
  2. check pasta water. once boiling add pasta and cook according to package. drain reserving 1 cup of the pasta water. set drained pasta aside. while waiting for the pasta to cook you can start the sauce..
  3. in clean large frying pan heat 1 tbsp of olive oil on medium low heat. sauté garlic, onion, and mushrooms approximately 5 mins or until onions become translucent. add chicken broth and basil. bring to a boil. simmer on medium heat 10 minutes. turn heat to low. slowly stir in the evaporated milk, whipping cream, and corn starch. add the cornstarch a little at a time and stir it in between adding more. this way you can stop when you achieve your desired sauce thickness. 2 tbsp is just what works for me but this can be adjusted to taste. also, use the cup of pasta water you set aside earlier to thin the sauce if it becomes to thick. adding a little at a time until sauce is to your liking. if you do not need to thin the sauce you can omit this ingredient..
  4. add cooked drained pasta and cooked chicken to the sauce. mix thoroughly. once all noodles and chicken are covered in sauce add parmesan. stir. enjoy!.

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