Name: Chicken And Mushroom Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Fusion
Ingredients: 250 g boneless chicken breast, cubed; ¼ tsp paprika; ½ tsp garlic powder; ⅛ tsp cayenne pepper; ⅛ tsp red chili powder; ⅛ tsp salt; 1 tsp white vinegar; 1 tsp dark soy sauce; 1 tsp hot sauce; 1 Tbsp oil (for cooking chicken); 45 ml water; 220 g dry pasta; ½ Tbsp oil; 20 g unsalted butter; 60 g onion, chopped; 5 cloves garlic, minced; 120 g mushrooms, sliced; 1 small green bell pepper, sliced; 6 g all-purpose flour; 315 ml whole milk; 50 ml heavy cream; 50 g cream cheese; ¼ tsp mixed herbs; ¼ tsp black pepper; 2 pinches red chili flakes; 1 tsp garlic powder; 1 tsp onion powder; ½ chicken stock cube; 50 g cheddar cheese; 10 g grated parmesan

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Short Description

Tender cubes of marinated chicken paired with sautéed mushrooms, onions, and bell pepper, all combined in a creamy, cheesy sauce and tossed with pasta for a comforting, flavorful meal.

Why You’ll Love This Recipe

Juicy chicken seasoned with a spicy hot-sauce and soy marinade
Creamy sauce made silky with cream cheese, butter, and dairy
Mushrooms and bell peppers add a fresh, earthy crunch
Quick to make and perfect for weeknight dinners

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chicken

250 g boneless chicken breast, cubed (≈8.8 oz)
¼ tsp paprika
½ tsp garlic powder
⅛ tsp cayenne pepper
⅛ tsp red chili powder
⅛ tsp salt
1 tsp white vinegar
1 tsp dark soy sauce
1 tsp hot sauce
1 Tbsp oil (for cooking chicken)
45 ml water (3 Tbsp)

For the Pasta And Sauce

220 g dry pasta (≈7.8 oz)
½ Tbsp oil
20 g unsalted butter (≈1 Tbsp + 1 tsp)
60 g onion, chopped (≈½ small onion or ½ cup)
5 cloves garlic, minced
120 g mushrooms, sliced (≈4.2 oz or 1½ cups)
1 small green bell pepper, sliced
6 g all‑purpose flour (≈2 tsp)
315 ml whole milk (1 cup + ¼ cup + 1 Tbsp)
50 ml heavy cream (≈3 Tbsp + 1 tsp)
50 g cream cheese (≈3 Tbsp + 1 tsp)
¼ tsp mixed herbs
¼ tsp black pepper
2 pinches red chili flakes
1 tsp garlic powder
1 tsp onion powder
½ chicken stock cube
50 g cheddar cheese (≈½ cup)
10 g freshly grated parmesan cheese (≈⅛ cup)
Extra parmesan for serving
100 ml reserved pasta water (≈¼ cup + 3 Tbsp)

Directions

Season and Cook the Chicken

In a bowl, combine chicken cubes with paprika, cayenne, garlic powder, chili powder, and salt. Add vinegar, soy sauce, and hot sauce; toss until evenly coated—let sit.
Cook pasta in salted water until slightly underdone. Drain, rinse with cold water, and reserve about 100 ml pasta water.
Heat oil in a pan, add the chicken, and cook over medium-high heat for ~3 minutes.
Add 45 ml water, cover, and simmer on low-medium for 3–4 minutes until water evaporates. Transfer chicken to a bowl and set aside.

Make the Cream Sauce

In the same pan, heat oil and butter over medium heat. Add onion and garlic; sauté ~1.5 minutes until light golden.
Add mushrooms and bell pepper; cook ~1 minute.
Sprinkle flour into the pan and stir for 30 seconds to cook off the raw taste.
Gradually whisk in milk, gently simmering until sauce thickens.
Add heavy cream, cream cheese, black pepper, mixed herbs, garlic powder, onion powder, chili flakes, and chicken stock cube. Continue simmering until sauce bubbles and thickens slightly.

Finish and Serve

Remove from heat; stir in cheddar and parmesan until melted and smooth.
Add pasta to the sauce and gently coat. Stir in reserved pasta water until desired consistency is reached.
Simmer over medium heat 1–2 minutes to integrate flavors.
Plate and top with cooked chicken. Sprinkle extra parmesan and serve while hot.

Servings And Timing

Serves 3–4, depending on appetite
Prep time: ~10 minutes
Cooking time: ~20 minutes
Total time: ~30 minutes

Variations

Use penne, fusilli, or fettuccine instead of elbow pasta.
SUBSTITUTE cream cheese with goat cheese or mascarpone for richer flavor.
ADD peas, spinach, or sun-dried tomatoes for extra color and nutrition.
MAKE it vegetarian by omitting chicken and adding roasted tofu or tempeh.
ADJUST heat by increasing or omitting chili flakes or cayenne.

Storage/Reheating

Storage: Refrigerate leftover pasta and chicken separately in airtight containers for up to 2 days.
Reheating: Warm pasta gently in a saucepan with a splash of milk or reserved pasta water to restore creaminess. Reheat chicken separately and combine before serving. Avoid microwaving assembled dish to preserve sauce texture.

FAQs

Can I use leftover cooked chicken instead of fresh?

Yes—just add it toward the end to warm through without overcooking.

How do I avoid a grainy sauce?

Whisk in liquids slowly and ensure flour is fully cooked before adding cream or cheese. Simmer gently and stir constantly.

Can I reduce the creaminess?

You can skip the heavy cream and use extra milk or broth for a lighter sauce—though texture will be thinner.

Is this recipe gluten‑free?

Use gluten‑free pasta and substitute flour with cornstarch or a gluten-free flour blend. Ensure the stock cube is gluten-free.

Can I make this dairy-free?

Yes—use dairy-free butter, milk, cream, cream cheese, and cheese alternatives. Taste and season accordingly.

What sides pair well with this dish?

Serve with garlic bread, a crisp side salad, or steamed broccoli for balance.

How spicy is this dish?

Moderately spicy—cayenne and chili flakes add warmth. Reduce quantities for milder flavor or omit entirely.

Should the pasta be fully cooked before mixing with sauce?

No—cook pasta a little under the al dente point so it finishes cooking in the sauce for better texture.

Can I assemble this in advance?

You can prepare sauce and chicken ahead, then combine with freshly boiled pasta and reheat just before serving.

How do I reheat leftovers without drying out?

Reheat over low heat with a little added milk or water and stir gently until creamy again.

Conclusion

This chicken and mushroom pasta is a comforting, flavorful dish combining juicy seasoned chicken with earthy mushrooms in a rich, creamy sauce. With plenty of cheesy goodness and a slight spice kick, it’s perfect for weeknight dinners or casual entertaining.

Chicken And Mushroom Pasta

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Author: Maggie
Total Time: 30 minutes
Yield: 3–4 servings
Diet: Halal

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Description

Tender marinated chicken cubes and sautéed mushrooms tossed in a creamy, cheesy sauce with pasta for a comforting and flavorful weeknight meal.

Instructions

Season chicken with paprika, garlic powder, cayenne, chili powder, salt, vinegar, soy sauce, and hot sauce. Toss and let sit.
Cook pasta in salted water until slightly underdone. Drain, rinse with cold water, and reserve 100 ml pasta water.
Heat oil in a pan, cook chicken over medium-high heat ~3 minutes. Add 45 ml water, cover and simmer 3–4 minutes until water evaporates. Set chicken aside.
In same pan, heat oil and butter. Sauté onion and garlic ~1.5 minutes until light golden.
Add mushrooms and bell pepper, cook ~1 minute.
Sprinkle flour, stir 30 seconds.
Gradually whisk in milk, simmer until sauce thickens.
Add cream, cream cheese, black pepper, mixed herbs, garlic powder, onion powder, chili flakes, and chicken stock cube. Simmer until bubbling and thickened.
Remove from heat, stir in cheddar and parmesan until smooth.
Add pasta, coat gently. Stir in reserved pasta water to desired consistency.
Simmer 1–2 minutes to integrate flavors.
Plate pasta, top with chicken, sprinkle extra parmesan, serve hot.