Creamy Chicken Pasta with Mushrooms

Name: Creamy Chicken Pasta with Mushrooms
Total time: 25 min
Yield: 1 serving
Cuisine: Home cooking
Ingredients: Chicken breast fillet — 120 g; Pasta — 90 g; Cream 10% — 80 ml; Button mushrooms — 60 g; Garlic — 3 g; Hard cheese — 20 g; Sunflower oil — 8 ml; Salt — 2 g; Ground black pepper — 0.5 g

Tender pasta with chicken fillet and mushrooms in a creamy sauce with melted cheese. Quick and tasty for any occasion.

Time: 25 min
Serving: 711 kcal
Ingredients: ≈ $2.50
Protein: 50 g

High protein

Ingredients

1 Chicken breast filletpack 800 g ≈ $7.36 120 g
2 Pastapack 450 g ≈ $1.36 90 g
3 Cream 10%pack 500 ml ≈ $2.40 80 ml
4 Button mushrooms≈ $7.50 per kg 60 g
5 Garlic≈ $10.00 per kg 3 g
6 Hard cheesepack 200 g ≈ $2.64 20 g
7 Sunflower oil 8 ml
8 Salt 2 g
9 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

Wash the chicken¹ fillet and mushrooms, pat dry; cut the chicken fillet into portions and slice the mushrooms; cook the pasta² in salted water until al dente, reserve half a cup of the cooking water; heat a large skillet over medium heat.
Sauté: place the chicken¹ fillet in the skillet and fry over medium heat for about 7 minutes until lightly crisp, turning as needed.
Add garlic⁵ and mushrooms: add minced garlic and mushrooms to the chicken¹; continue frying over medium heat until golden and moisture evaporates, about 3–4 minutes.
Sauce: pour in the cream³, salt and pepper to taste, heat over medium heat for about 2 minutes until slightly thickened.
Combine: in a few minutes add the cooked pasta² to the skillet, pour in a little of the cooking water if needed, mix until smooth.
Cheese and finish: add grated cheese and stir until it melts, simmer over low heat until the sauce thickens and has a smooth texture.
Serve: remove from heat, let stand for 1–2 minutes, serve hot with extra cheese if desired and herbs.

Tips

Why it works: Pat the chicken dry before frying to prevent splattering and ensure even browning; wet skin causes uneven cooking and a steamed texture.
Substitutions: Use 60g oyster mushrooms instead of champignons. They’re meatier and absorb sauce better. Replace cream with 80g Greek yogurt for a tangier, lighter sauce.
Common mistakes: Overcooking the pasta turns it mushy; check by tasting 1 minute before the package’s suggested time. Sauce may split if added too fast. Stir constantly.
Storing and reheating: Keeps 3 days in the fridge; reheat in a skillet with 10ml water over medium heat, stirring until creamy. Freeze without cheese for up to 2 months.
Serve with: Pair with a simple arugula salad dressed in lemon juice and olive oil to cut the richness. Serve at weeknight dinners when you need a hearty, one-pan meal.

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Nutrition

Per serving and share of 2000 kcal

Calories	711 kcal	36%
Protein	50 g	66%
Fat	26 g	37%
Carbs	69 g	26%
Per 100 g	186 kcal

Cost

≈ $2.50per serving

Average supermarket prices, BLS (U.S. Bureau of Labor Statistics), August 2026. Your store will differ: products come in packs and each chain sets its own prices. The priciest item here is chicken breast fillet.