White Chicken Mushroom Spaghetti Recipes

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CHICKEN MUSHROOM SPAGHETTI IN WHITE SAUCE RECIPE BY TASTY



Chicken Mushroom Spaghetti In White Sauce Recipe by Tasty image

Here's what you need: spaghetti, mushroom, chicken breast, salt, fresh parsley, garlic powder, pepper, oil, onion, refined flour, butter, milk, grated cheese, breadcrumb

Provided by Anushua Bag

Yield 2 servings

Number Of Ingredients 14

3 cups spaghetti, cooked
2 cups mushroom, cooked
1 chicken breast, cooked, cut into cubes
1 teaspoon salt
½ tablespoon fresh parsley, chopped
1 teaspoon garlic powder
½ teaspoon pepper
oil
½ onion, chopped
3 teaspoons refined flour
5 tablespoons butter
2 cups milk
5 tablespoons grated cheese
5 teaspoons breadcrumb

Steps:

  • Heat oil in a frying pan. Add onion and saute until translucent and fragrant. Add cooked chicken and cook until tender.
  • Add 2 tbsp butter, then add flour and stir thoroughly, then add milk. Continue stirring over low heat until the mixture thickens.
  • Add garlic, salt, pepper, and parsley. Then add mushrooms and continue to cook.
  • Add the spaghetti and mix well.
  • Transfer to a baking dish and top with grated cheese and a layer of breadcrumbs. Add remaining butter on top.
  • Bake for 2-5 minutes until the top is slightly browned and cheese is melted. Enjoy!

Nutrition Facts : Calories 1977 calories, Carbohydrate 271 grams, Fat 61 grams, Fiber 12 grams, Protein 81 grams, Sugar 25 grams

CHICKEN MUSHROOM PASTA



Chicken Mushroom Pasta image

Creamy Mushroom Chicken Pasta is an easy weeknight meal that is ready in less than 30 minutes! A delicious, creamy white wine sauce loaded with mushrooms and tender chicken.

Provided by Julia Foerster

Categories     Main Course

Time 30m

Number Of Ingredients 13

2-3 boneless chicken breasts (thinly sliced)
1/2 cup white onion (chopped)
3 cups sliced mushrooms ((8 oz))
1 Tbsp butter
2 Tbsp olive oil (divided)
salt
pepper
1/2 cup white wine
1/2 cup chicken stock
1/2 cup heavy cream
1 tsp corn starch
1 Tbsp water
1 Tbsp chopped fresh or frozen parsley

Steps:

  • In a large skillet heat 1 tbsp oil and 1 tbsp butter together at medium-high temperature. Season the thinly sliced chicken with salt and pepper. When the pan is hot and the butter melted fry chicken until browned and cooked through about 2 minutes each side. Take cooked chicken out of the pan and set aside.
  • In the same pan add 1 tbsp oil and cook the onion until lightly browned, about 2-3 minutes. Add the sliced mushrooms and cook until tender, about 2 minutes.
  • Add white wine to the pan and let simmer until reduced by half.
  • Add chicken stock and cream. In a small bowl combine corn starch and water. Stir until starch is completely dissolved then add to the sauce. Bring to a boil and let simmer without a lid at high heat for about 2-3 minutes to reduce and thicken.
  • Add the cooked chicken back to the pan and cook for 30 more seconds.
  • Stir in parsley and season to taste with salt and pepper.
  • Serve over pasta.

Nutrition Facts : Calories 348 kcal, Carbohydrate 7 g, Protein 15 g, Fat 26 g, SaturatedFat 11 g, Cholesterol 85 mg, Sodium 121 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

CREAMY MUSHROOM CHICKEN PASTA (ONE POT)



Creamy Mushroom Chicken Pasta (One Pot) image

Seared chicken strips are mixed through this Creamy Mushroom Chicken Pasta all done in one pot with garlic, mushrooms AND parmesan cheese! ORIGINAL CAFE DELITES RECIPE

Provided by Karina

Categories     Dinner

Time 1h

Number Of Ingredients 15

4 chicken thigh fillets, (boneless skinless)
1 teaspoon dried basil
Salt and pepper, (to season)
1 tablespoon olive oil, (divided)
1 medium yellow onion, (chopped)
4 cloves garlic, (minced (or 1 tablespoon minced garlic))
1/3 cup dry white wine, ((or chicken stock/broth))
8 ounces (250 g) brown or Cremini mushrooms, (sliced)
1 quart (1 litre) chicken broth, ((or stock))
12 ounce (375 ml) can evaporated milk*
1/3 cup milk
Extra salt and pepper, (to taste)
10 ounces (300 g) uncooked penne pasta ((just over 4 cups))
1 cup fresh grated parmesan cheese
A handful of fresh parsley, (chopped)

Steps:

  • Season chicken thighs with dried basil, salt and pepper. Heat 2 teaspoons of oil in a large saucepan or pot over medium-high heat. Add the chicken thighs and sear on both sides until golden brown, cooked through and no longer pink. Remove and set aside.
  • Add the remaining oil to the pot. Fry the onion and garlic until the onion becomes transparent, stirring occasionally (about 2 minutes). Pour in the white wine and allow to simmer for 5 minutes, or until beginning to reduce down.
  • Add the mushrooms and cook for a further 3 minutes, while stirring occasionally. Then, add the broth, milks (or cream if using), salt and pepper, and bring to a gentle simmer. Add the pasta and simmer until pasta is al dente, about 15 minutes, while stirring occasionally.
  • Stir in the parmesan cheese until it melts through the sauce. Remove from heat and allow to sit for 5 minutes to allow the sauce to thicken. Slice the chicken into strips and stir through the pasta.
  • Garnish with fresh parsley and extra parmesan, if desired
  • Enjoy!

Nutrition Facts : Calories 479 kcal, Carbohydrate 41 g, Protein 27 g, Fat 21 g, SaturatedFat 7 g, Cholesterol 89 mg, Sodium 903 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

WHITE CHICKEN MUSHROOM SPAGHETTI



White Chicken Mushroom Spaghetti image

When I help out with fundraisers for some of my kids sporting events, I always make a huge pot of spaghetti, but some people don't like red meat so I make a batch of this chicken spaghetti and it goes so fast it's gone in minutes! My kids hate mushrooms, so I cut up the 'shrooms real small to avoid their complaints, but I think they really make this recipe great - feel free to cut the mushrooms up large or small as you like. :) This recipe reminds me of Stroganov but it's the chicken version.

Provided by SpchTeachCooks

Categories     Chicken Breast

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 12

1 1/2-2 lbs boneless skinless chicken breasts (cut into small strips)
2 -3 tablespoons oil (I like to use garlic olive oil)
8 ounces mushrooms (sliced or chopped, your choice)
1 -2 garlic clove, chopped finely
1 -2 small shallot (or you can use a small onion or green onion as you like)
1 -2 tablespoon butter (or margarine if you prefer)
2 tablespoons white wine
1 -2 teaspoon lemon juice (depends on your taste)
1 (10 1/2 ounce) can cream of mushroom soup (can sub cream of chicken soup)
1 cup sour cream (can use low fat if you like)
1/2 cup parmesan cheese, grated (split into two 1/4 cups)
8 ounces spaghetti noodles (you can use other types of noodles as you like)

Steps:

  • Preheat oven to 350 degrees. Butter a casserole dish.
  • First slice or chop your mushrooms and onions, melt butter in saute or fry pan; add mushrooms and onion, get them cooking for a few minutes, uncovered, until they give up some of their juices, then add garlic, lemon juice, wine and let cook down a bit till barely moist and most juices evaporated. This will deepen their flavor.
  • Remove veggies from pan and set them aside in a big mixing bowl.
  • Add oil to the same pan, and throw in chicken, brown both sides; this should take about 5-10 minutes depending on your stove and the size of the pieces.
  • Throw browned chicken pieces on top of mushrooms and onions in the big mixing bowl; add a can of cream of mushroom soup (you can sub with cream of chicken if you like); add sour cream on top.
  • In the meantime, you will want to have boiled noodles per package instructions, and drain them (save 1/2-1 cup pasta water).
  • Add noodles and 1/4 cup parmesan on top of everything else in the mixing bowl and gently mix it all together. If it is really thick, add a little of the pasta water to thin just a bit.
  • After mixing it all, put it in a buttered casserole dish (I usually use just a 9x12 rectangle),sprinkle 1/4 cup more of parmesan on top of it all, and cover tightly with alum. foil. Bake it in the oven covered for about 35-45 minutes depending on how thick your chicken slices were and the shape of your dish (deeper dishes need time).
  • Tear foil off for last 5-10 minutes to crisp up the top. Once out of oven, let it cool a few minutes before cutting it into serving portions.

Nutrition Facts : Calories 373.6, Fat 16.4, SaturatedFat 7.1, Cholesterol 71.3, Sodium 419.9, Carbohydrate 26.8, Fiber 1.2, Sugar 1.7, Protein 28.2

CHICKEN AND MUSHROOM SPAGHETTI



Chicken and Mushroom Spaghetti image

This dish makes use of leftovers from our barley and whole-wheat Chicken Potpie recipe. Make the pot pie one night, and keep pasta and parsley on hand for a surprising second act.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 3

8 ounces whole-wheat spaghetti
2 cups Chicken Pot Pie filling
2 tablespoons chopped fresh parsley leaves

Steps:

  • Cook spaghetti according to package directions in generously salted boiling water. Reserve 1/2 cup pasta water. Toss pasta with chicken potpie mixture and parsley; add reserved water to adjust consistency.

Nutrition Facts : Calories 301 g, Cholesterol 15 g, Fat 4 g, Fiber 6 g, Protein 17 g, Sodium 69 g

CREAMY ONE-POT PASTA WITH CHICKEN AND MUSHROOMS



Creamy One-Pot Pasta With Chicken and Mushrooms image

Cooking pasta the way you would make risotto may sound new and hip. But it's at least old enough to have been demonstrated to me in Rome in 1976, and I imagine as old as pasta itself. In this method, the liquid is minimized: there's no need for a gallon per pound of pasta. The liquid is added gradually to the pasta, which absorbs it completely and thereby retains its starch. This makes the pasta creamy and rich; it also gains the flavor of the stock. You can use pretty much any pasta shape you like, but timing will vary depending on size. This approach may seem like more work than making pasta in the ordinary way. But as the making of the "sauce" is integrated into the pasta-cooking, it really becomes a one-dish meal - as interesting as risotto, and even a bit quicker. Here is a combination of gemelli with mushrooms and chicken to get you started.

Provided by Mark Bittman

Categories     dinner, one pot, pastas, main course

Time 45m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons olive oil, more as needed
1 shallot or small onion, chopped
1 tablespoon minced garlic
2 cups crimini, shiitake or button mushrooms, cleaned, trimmed and sliced
1/2 pound cut pasta like gemelli or penne, or long pasta broken into bits
Salt and freshly ground black pepper
1/2 cup dry white wine or water
3 to 4 cups chicken or vegetable stock
2 boneless chicken thighs, diced
Chopped fresh parsley, optional
Freshly grated Parmesan, optional

Steps:

  • Put 2 tablespoons olive oil in a large, deep skillet over medium heat. When hot, add shallot, garlic and mushrooms. Cook, stirring occasionally, until mushrooms soften and begin to brown on edges, about 10 minutes. Add pasta and cook, stirring occasionally, until it is glossy and coated with oil, 2 to 3 minutes. Add a little salt and pepper, then wine. Stir and let liquid bubble away.
  • Ladle stock into skillet 1/2 cup or so at a time, stirring after each addition and every minute or so. When liquid is just about evaporated, add more. Mixture should be neither soupy nor dry. Keep heat at medium and stir frequently.
  • Begin tasting pasta 10 minutes after you add it; you want it to be tender but with a tiny bit of crunch. When pasta is about 3 to 4 minutes away from being done, add chicken and stir to combine. Continue to cook until chicken is done - it will be white on inside when cut - and pasta is how you like it. Taste, adjust seasoning, garnish with parsley and Parmesan if using, and serve.

Nutrition Facts : @context http, Calories 558, UnsaturatedFat 16 grams, Carbohydrate 56 grams, Fat 23 grams, Fiber 3 grams, Protein 27 grams, SaturatedFat 5 grams, Sodium 999 milligrams, Sugar 7 grams, TransFat 0 grams

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