Creamy Chicken and Pasta

Here’s another great comfort dish. This pasta has a creamy mushroom sauce and chicken throughout. Add a tossed salad and you have a great meal you could entertain with. Enjoy!

Creamy Chicken and Pasta2 C. uncooked penne or medium tube pasta
2 C. sliced fresh mushrooms
1 C. sliced fresh green onions
2 Tbsp. butter
1/2 C. white wine or chicken stock
1 tsp. minced garlic
1 Tbsp. all-purpose flour
1/3 C. water
1 C. heavy whipping cream
2 C. cooked cubed chicken
2 Tbsp. capers, drained
1/2 tsp. salt
1/4 tsp. pepper
Shredded Parmesan cheese

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.

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.

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. Taste, and if needed add more salt and pepper.

Yields: 5 servings

1 comment

    • Judy on July 7, 2014 at 8:04 pm

    This was a very good dish. I used half and half instead of cream. I also used shells. It was still so rich and good. I’d make this again–for sure.

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