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A large pan full of cream pasta shells topped with mushrooms and herbs with a metal spoon in the pan.
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5 from 5 votes

Creamy Chicken and Mushroom Pasta (under 30 minutes)

This chicken and mushroom pasta recipe is flavorful, simple, and yummy! This recipe includes step-by-step directions, so it's easy to make at home.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: mains, meal prep
Cuisine: Italian
Servings: 5
Calories: 649kcal
Author: Mimi Harrison
Cost: £1.40

Ingredients

  • 250 g chestnut mushrooms, thinly sliced (£1.00)
  • 350 g chicken breast, thinly sliced into chunks (£3.00)
  • 1 onion, finely diced (£0.15)
  • 3 cloves of garlic, finely chopped (£0.39/3)=(£0.13)
  • 1 tbsp fresh rosemary, removed from sprigs and finely chopped (£0.60/2)=(£0.30)
  • 500 g pasta shells/conchiglie (£0.75)
  • 200/ 300 ml single cream (£1.20/2)=(£0.60)
  • 500 g frozen green beans, defrosted (£1.05)

Cupboard Essentials

  • 1 tbsp rapeseed oil
  • 300 ml chicken stock
  • 2 tbsp cornflour + 3 tbsp cold water
  • Salt and pepper
  • ½ tbsp worcester sauce
  • Salt & Pepper
Metric - US Standard

Instructions

  • Start by adding half of the oil into a non-stick frying pan. Increase the heat to high and add the mushrooms into the pan. Distribute across the pan, then leave to brown for 5 minutes.
  • Once the mushrooms have taken on some colour, stir and continue to cook for around 2 minutes.
  • Remove the mushrooms from the pan and set aside. Reduce the heat to low/medium and add the remaining oil. Add the onion and chicken to the pan and season with salt and pepper. During this time, add your pasta shells to heavily salted boiling water, setting your timer to the packet time minus 2 minutes.
  • Fry for around 4 minutes, then add the garlic and rosemary. Continue to fry for around 3 minutes, then add the cream into the pan.
  • Once the cream is up to room temperature, slowly pour the stock into the pan, along with the cornflour slurry (water & cornflour), Worcester sauce and half of the mushrooms. Continue to cook until thickened and season with salt and pepper.
  • Reserve a mug full of pasta water, drain the pasta and add to the pan. Stir the pasta until fully coated in the creamy sauce, loosening with pasta water to form a glossy, creamy sauce.
  • Top with the reserved mushrooms and a crack of black pepper.

Notes

  • Avoid overcrowding the pan to achieve golden-brown mushrooms; cook in batches if needed.
  • Careful with chicken cooking time to prevent overcooking and ensure it stays moist for a flavourful dish.
  • Creating a rich, thick sauce is crucial; reduce it and consider adding a cornstarch slurry for a non-runny consistency.
  • Keep some pasta water on hand to bind the sauce; if unavailable, use a small amount of chicken broth with reduced salt.

Nutrition

Calories: 649kcal | Carbohydrates: 92g | Protein: 34g | Fat: 14g