How do I make creamy chicken and mushroom pasta like Jamie Oliver?

To make a chicken and mushroom pasta Jamie Oliver-style , focus on rustic flavors. Use fresh herbs like thyme, sauté the mushrooms until deeply golden, and finish with a splash of lemon juice or quality olive oil. Jamie's approach often leans on natural flavors—skip store-bought sauces and focus on real ingredients for a homestyle taste with a gourmet edge.

Can I make a healthy chicken and mushroom pasta in creamy sauce?

Yes! You can create a lighter version by replacing heavy cream with reduced-fat milk or Greek yogurt, using whole wheat pasta, and adding extra vegetables like spinach or zucchini. Reducing the butter and using lean chicken breast also helps. This version is perfect for those looking for a healthy chicken and mushroom pasta in creamy sauce without losing the comfort-food vibe.

What is the easiest way to make chicken and mushroom pasta in creamy sauce?

The easiest method is to cook your pasta separately, pan-sear thin chicken slices with oil and butter, then sauté onions and mushrooms in the same skillet. Add white wine, chicken broth, and cream to create the sauce, then toss in your cooked pasta. In under 30 minutes, you’ll have a rich, flavorful easy chicken and mushroom pasta in creamy sauce that tastes like a restaurant dish with half the effort.

Chicken and Mushroom Pasta in Creamy Sauce

Chicken and Mushroom Pasta in Creamy Sauce – The Ultimate Comfort Recipe

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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Stovetop
Cuisine: American
Diet: Halal

Description

Creamy Chicken Mushroom Pasta is a cozy and flavorful dish made with tender chicken, earthy mushrooms, and a rich white wine cream sauce. Perfect for weeknight dinners or when you’re craving something hearty and comforting. #CreamyPasta #ChickenMushroom #WeeknightDinner #ComfortFood

Ingredients

Units Scale

10 oz dried pasta
2–3 boneless chicken breasts, thinly sliced
1/2 cup white onion, chopped
3 cups sliced mushrooms (8 oz)
1 Tbsp unsalted butter
2 Tbsp olive oil, divided
Salt, to taste
Pepper, to taste
1/2 cup white wine
1/2 cup chicken stock (or more if needed)
1/2 cup heavy cream
1 tsp corn starch
1 Tbsp water
1 Tbsp chopped fresh or frozen parsley

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Instructions

Cook the pasta according to the package instructions until al dente. Reserve about 1/2 cup of pasta water, then drain and set aside.
In a large skillet, heat 1 tbsp oil and 1 tbsp butter over medium-high heat. Season the sliced chicken with salt and pepper.
When the pan is hot and butter melted, cook the chicken until browned and cooked through, about 2 minutes on each side. Remove from the pan and set aside.
In the same pan, add 1 tbsp oil and sauté the chopped onion until lightly browned, about 2–3 minutes.
Add the sliced mushrooms and cook until tender, about 2 minutes more.
Pour in the white wine and simmer until reduced by half.
Add the chicken stock and heavy cream. In a small bowl, mix cornstarch and water until dissolved, remove the pan from heat and stir in the cornstarch mixture.
Return the pan to high heat and bring to a boil. Simmer uncovered for 2–3 minutes to reduce and thicken.
Add the cooked chicken back into the pan and cook for an additional 30 seconds.
Add reserved pasta water if needed to loosen the sauce. Stir in chopped parsley and season with salt and pepper to taste.
Serve the creamy chicken mushroom sauce over the cooked pasta.

Notes

Use any pasta shape you prefer such as fettuccine, penne, or linguine.
If you prefer a thicker sauce, add more cornstarch mixture as needed.
Substitute chicken stock with vegetable stock for a milder flavor.
Fresh herbs can be added for extra aroma and brightness.

Nutrition

Serving Size: 1 bowl
Calories: 620
Sugar: 4g
Sodium: 780mg
Fat: 32g
Saturated Fat: 14g
Unsaturated Fat: 16g
Trans Fat: 0.5g
Carbohydrates: 48g
Fiber: 3g
Protein: 37g
Cholesterol: 115mg

Find it online: https://www.cookingflash.com/chicken-mushroom-pasta-creamy-sauce/