One-Pot Chicken And Mushroom Pasta


one-pot creamy mushroom chicken pasta is lightened up and a carb lovers dream! all cooked in one pot with no heavy cream and half the fat of regular creamy pastas!

Seared chicken strips are mixed through a super creamy pasta, cooked in the one pot with white wine, garlic, mushrooms AND parmesan cheese! The entire family will LOVE this One-Pot Creamy Mushroom Chicken Pasta!

chicken pasta recipe

This recipe has been tried and tested FOUR times before posting it for you all! The perfect creamy sauce > pasta > flavour ratio! Lightening it up just enough without sacrificing flavour and jean sizes.

My entire family were shocked this pasta came out of my kitchen without using any heavy cream, because it is perfectly decadent and rich, thanks to an age-old secret diet ingredient used in kitchens all over the world.

low fat recipe
You guys loved this Slow Cooker Creamy Tortellini Soup so much, messaging me your appreciation of all the creaminess in that soup with half the fat, that I had to make THIS recipe right here using the same ingredient! So, what is it?

Evaporated milk. Yep. That’s it. No secret, really, but getting the quantity of broth, evaporated milk and pasta right is THE biggest deal for a one pot recipe like this one!

chicken mushroom pasta
After sharing this Skinny One Pot Chicken Bacon Fettuccine Alfredo, many of you have been writing in asking if you could use evaporated milk in that recipe. With some testing, and some more testing, I wanted to go with these flavours instead. Creamy chicken and mushroom based sauces are a family favourite in this house, and I usually make this recipe every week for my kids with thickened cream. I’m so glad I can give them something different with less fat.

Also, YOU will be blown away by how good this is!

some tips:
Using evaporated milk ensures a creamy result with half of the fat of normal creamy pasta recipes. You can substitute with half and half or a reduced fat cooking cream if you wish! If calories are not an issue, you can use heavy cream or thickened cream.
I sear the chicken thighs first to enjoy the crispy texture through the creamy pasta. You’re more than welcome to leave the chicken thighs in the pot, and continue cooking on from Step 2.
Using freshly grated parmesan cheese enhances the flavour in the sauce.
watch us make it right here!

INGREDIENTS

for 4 servings

  • 3 tablespoons  olive oil
  • 1 ½ lb  chicken breast, cubed (750 g)
  • ½ yellow onion, diced
  • salt, to taste
  • pepper, to taste
  • 2 cups  cremini mushroom (150 g)
  • 3 cloves garlic, minced
  • 1 teaspoon  dried thyme
  • 2 teaspoons  paprika
  • 4 cups  chicken broth (944 mL)
  • 1 cup  heavy cream (236 mL)
  • 1 lb  farfalle pasta (500 g)
  • 5 oz  spinach (150 g)
  • 1 cup  parmesan cheese (110 g)

INSTRUCTIONS

  1. Heat 2 tablespoons olive oil in a large pot on medium heat. Add chicken, salt and pepper, and brown - make sure to cook through. Set chicken aside.
  2. Add 1 tablespoon olive oil and the onion into the pot and stir. Cook down for 1-2 minutes.
  3. Add mushrooms and garlic, and stir to incorporate with the onion. Season with salt and pepper to taste as well as thyme and paprika. Stir to evenly season.
  4. Add chicken broth and heavy cream to the pot and stir. Bring to a boil, then add the farfalle pasta.
  5. Cook according to package instructions, being sure to stir every 1-2 minutes to keep the pasta from clumping together. (Cook time may be a little longer in this recipe than when the pasta is boiled in water.)
  6. When the farfalle pasta is al dente, add the spinach and chicken and stir until the spinach cooks down and incorporates.
  7. Add parmesan and stir until it’s well-incorporated and you’re left with a smooth sauce.
  8. Top off with extra parmesan and serve.
  9. Enjoy!

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