Creamy Chicken and Pasta Recipe
Creamy Chicken and Pasta Recipe photo by Taste of Home

Creamy Chicken and Pasta Recipe

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Rich, creamy and laced with wine, this chicken-and-pasta main dish is a favorite with Elaine Moser’s family in Spokane, Washington. Who’d guess it’s so quick and easy? COOKING CAPERS. Capers are the small, green flower buds of a bush that grows all over the Mediterranean area. Pickled in wine, vinegar or brine, capers lend a salty, lemony flavor to sauces, salads, veggies and main dishes. They can be found on grocery store shelves with olives and pickles.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:5 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 5 servings


  • 2 cups uncooked penne pasta
  • 2 cups sliced fresh mushrooms
  • 1 cup sliced green onions
  • 2 tablespoons butter
  • 1/2 cup white wine or chicken broth
  • 1 teaspoon minced garlic
  • 1 tablespoon all-purpose flour
  • 1/3 cup water
  • 1 cup heavy whipping cream
  • 2 cups cubed cooked chicken
  • 2 tablespoons capers, drained
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Shredded Parmesan cheese

Nutritional Facts

1 serving (1 cup) equals 431 calories, 25 g fat (14 g saturated fat), 121 mg cholesterol, 420 mg sodium, 27 g carbohydrate, 2 g fiber, 23 g protein.


  1. Cook pasta according to package directions. Meanwhile, in a large skillet, saute mushrooms and onions in butter for 4-5 minutes or until tender. Add wine or broth and garlic. Bring to a boil; cook until liquid is reduced by half, about 5 minutes.
  2. Combine flour and water until smooth; gradually add to mushroom mixture. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Stir in cream. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through.
  3. Drain pasta. Add the pasta, chicken, capers, salt and pepper to cream sauce. Cook for 3-4 minutes or until heated through. Sprinkle with Parmesan cheese. Yield: 5 servings.
Originally published as Creamy Chicken and Pasta in Simple & Delicious March/April 2006, p29

Nutritional Facts

1 serving (1 cup) equals 431 calories, 25 g fat (14 g saturated fat), 121 mg cholesterol, 420 mg sodium, 27 g carbohydrate, 2 g fiber, 23 g protein.

This recipe pairs well with a full-bodied white wine.

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Reviewed Apr. 25, 2014

Excellent flavor!!! I used shrimp instead of chix. Will try using chix next time. Would've liked more sauce for the pasta

Reviewed Apr. 4, 2014

Very tasty pasta dish! I'm glad I doubled the recipe because everybody wanted seconds!!

Reviewed Feb. 23, 2014

This was fantastic. I used wine instead of chicken broth (which I believe makes all the different) and added 1/4th of a diced red bell pepper and 2 ribs of celery but at a slant for crunch. The capers I feel were necessary and great. I steamed 2 1/2 chicken breasts for this. Seasoned them first and steamed for 20 minutes. I used the broth from the steaming as the 1/3 C. of water. Simple, easy and raves from my guests. Tastiest pasta dish I've had in a long time.

Reviewed Jan. 10, 2013

This pasta was so delicious. My husband loved it and he is a very picky eater.

Reviewed Feb. 12, 2012

This is one of the few recipes I've tried recently that I can't wait to make again. It was the first time I've had capers, and I'm intrigued by them but haven't decided whether I like them or not. My husband said they added a little "surprise" while you're eating it, which he liked. I added more garlic then called for since we both love garlic, used chicken broth instead of wine, and broccoli in place of mushrooms. I also added extra chicken broth because there didn't seem to be enough. Overall it seems to be a great and versatile recipe.

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