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Spaghetti with chicken and mushrooms in cream sauce

Creamy Chicken and Mushroom Spaghetti

A delicious, tender, aromatic, and filling dish! Creamy chicken and mushroom spaghetti is a great choice for an everyday lunch or dinner, or as a hot main for a special occasion. It's genuinely easy to make, the ingredients are easy to find, and it all comes together quickly — which is exactly why it's so popular.

Snezhana

Recipe author

Spaghetti with chicken and mushrooms in cream sauce

Composition / ingredients

Servings:

Spaghetti

300

Chicken breast

300

Mushrooms

300

Onion

Cream (light, 10%)

Hard cheese

Vegetable oil

Ground black pepper

Salt

Basil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 28 % 10 g

Fats 22 % 8 g

Carbohydrates 50 % 18 g

194 kcal

GI: 11 / 89 / 0

Cooking method

Cooking time: 40 min

Step 1:

Gather your ingredients. Feel free to swap things around — for the mushrooms, you could use button mushrooms or wild mushrooms; the wild ones, of course, make the dish tastier and more aromatic. Rinse the chicken breast, cut it into cubes, rinse once more, and pat dry with paper towels.
Step 2:

Clean the mushrooms; if they're large, cut the caps into a few pieces or dice them. Fresh wild mushrooms should be boiled in salted water for about 30 minutes first. I used frozen, pre-boiled wild saffron milk caps. Peel the onion and cut it into cubes or half-moons.
Step 3:

Pour the vegetable oil into a skillet. Turn on the heat and warm the oil. Add the onion and mushrooms. Sauté over medium heat for about 10 minutes, stirring occasionally, until the onion turns translucent.
Step 4:

Add the chicken to the skillet with the mushrooms and onion. Season to taste with salt and ground black pepper. Stir and cook everything together another 10 minutes.
Step 5:

Meanwhile, bring a pot of water to a boil and add a pinch of salt. Add the spaghetti and cook until al dente — usually about 8 minutes from when the water returns to a boil. Drain the spaghetti in a colander.
Step 6:

Pour the cream into the skillet (you can substitute sour cream thinned with a little water), stir everything together, and simmer a couple more minutes.
Step 7:

Then add the spaghetti. Stir and keep it over the heat another five minutes; the sauce should thicken slightly. Grate the hard cheese. Stir half of it into the skillet with the spaghetti, chicken, and mushrooms, mix quickly, and turn off the heat so the cheese melts in.
Step 8:

Divide the dish among plates. Sprinkle the rest of the grated cheese over the top and garnish with basil leaves. Enjoy!