Creamy Chicken and Pasta Recipe
- 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
- 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.
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.
Reviews for Creamy Chicken and Pasta
"I rarely comment on recipes but I had to this time. The capers completely ruined this for me! Unless you know for sure that you LOVE them....dont do it! I made it a second time because I had all the stuff....and it was delish. I threw in a few handfuls of dried cranberries and pumpkin pie spice and it was amazing!"
"The best pasta i ever made"
"Great recipe! I added peas and carrots to make it more kid friendly."
""Delicious!" said by my daughter and husband. Very simple and awesome recipe! Must try!"
"I saw many other,Creamy Chicken Pasta recipe website but your explanation and the presentation is the best, the other day i made this recipe by seeing your blog ,it came out very well and very tasty also...After made this i plain to publish this.so everybody it was my humble request to u all please,please,please try this and gave your feedback so i ill come to know how i make..http://allyummydish.blogspot.in/2015/01/creamy-chicken-pasta.html"
"This recipe was the best pasta dish I've ever made and I've made a lot over the years. I embellished a little and garnished with a few finely chopped chives, delicious."
"Excellent flavor!!! I used shrimp instead of chix. Will try using chix next time. Would've liked more sauce for the pasta"
"Very tasty pasta dish! I'm glad I doubled the recipe because everybody wanted seconds!!"
"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."
"This pasta was so delicious. My husband loved it and he is a very picky eater."
"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."
"This recipe was easy, fast and delicious! I didn't use the capers and at the end I added more chicken broth and cream to make it creamier and I added about half of af container of shredded parmesan and mixed it in! My whole family LOVED it!"
"Since I didn't have heavy cream I just used milk and stirred in 2 oz of leftover cream cheese to make it richer. I added a sprinkle of red pepper flakes near the end when I thought the sauce needed a little punch. Overall, it's an easy 30-minute dinner."
"This is a really good recipe - great comfort food! I didn't use the capers because I forgot to put them in but it was great anyways. Good thing to make when you realize you have white wine in your fridge you forgot about and it's too old to drink. Definitely needs more seasonings - I added thyme and rosemary as well as more salt & pepper and also I think lots of the steps in making the sauce could probably be omitted - I think next time I will try just mixing everything together for the sauce and then cooking/simmering for a while."
"This could use a tad more spices but it's definitely worth trying."
"I can't eat mushrooms, so I added a few cherry tomatoes and artichokes. The whole family really liked it - a very unusual accomplishment in our family."
"Recipe was wonderful. I did omit capers, as I did not have any on hand. And for the chicken I used a lemon-oregano chicken recipe I found on this site as well. Gave levels of flavor to everthing. My kids ate it with no complaints; and that's saying a lot! Great job with this one!"
"Delicious blend of ingredients! Even my seven year old son begged for seconds. I ended up having to add a lot more cream to the end product to get enough sauce to evenly coat the mixture, but that was the only alteration."
"I made this for a Valentine's Day party and it was a hit! Leftovers are just as tasty!"
"Have made this recipe twice and each time I add additional ingredients. I always tweak recipes, so... First time I sauteed chopped asparagus with the green onion/mushrooms. I also added 1/2 cup homemade alfredo sauce to the cream mixture. Second time I sauteed par-boiled broccoli & sun-dried tomatoes with the green. onions/mushrooms. In place of the whipping cream I used a 16 oz jar of alfredo sauce."
"I just tried this and it was wonderful! It will be a "do over" for sure at our house.Mommaterk"
"My husband really enjoy's this recipe. There are hardly any leftovers. I omit the capers and it is still delicious. I try to prepare it at least once a month."
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.