Name: Creamy Chicken & Mushroom Pasta
Ingredients: 500 gm spaghetti/pasta (any shape that you like); 250 gm boneless chicken breast or thighs (cut into small chunks (seasoned with a quarter tsp each of salt, pepper and cumin powder)); 1 medium onion (finely diced); 4-6 mushrooms (sliced thinly); 3 tbsp butter; 1 tbsp oil; 3 tbsp plain flour; 600 ml whole milk; 1 tsp garlic paste; 1 tsp black pepper powder; 1-2 tsp red chilli flakes (optional for extra heat); 2-4 tbsp chopped fresh coriander; salt to taste; 1 tsp lemon juice (optional)

Creamy Chicken & Mushroom Pasta

Chicken goes superbly with mushrooms, and when it is all tossed together in a decadent yet super easy creamy pasta, the results are truly finger-licking. You can omit the mushrooms if you like, or substitute them with green peas, spinach or sun-dried tomatoes for an added pop of colour.

Print Recipe

Servings 5 people

Ingredients

500 gm spaghetti/pasta any shape that you like
250 gm boneless chicken breast or thighs cut into small chunks (seasoned with a quarter tsp each of salt, pepper and cumin powder)
1 medium onion finely diced
4-6 mushrooms sliced thinly
3 tbsp butter
1 tbsp oil
3 tbsp plain flour
600 ml whole milk
1 tsp garlic paste
1 tsp black pepper powder
1-2 tsp red chilli flakes optional for extra heat
2-4 tbsp chopped fresh coriander
salt to taste
1 tsp lemon juice optional

Instructions

Cook pasta in salted boiling water as per packet directions, drain (reserving about half a cup of the pasta water) and set aside.
Heat 1 tbsp of oil plus 1 tbsp from the butter in a large or wide pan, add the chicken pieces and cook over high heat for a total of 4-5 minutes or until the chicken pieces take some colour and are almost fully cooked, then remove them on to a plate and set aside.
Add the sliced mushrooms and the diced onions to the same pan (do not clean the pan out as any stuck bits from cooking the chicken will further enhance the flavour of the dish). Saute until the onions and mushrooms are nicely browned. Add the garlic paste and chilli flakes, stir them in for a few seconds to release their aroma.
Then add the remaining 2 tbsp of butter into the pan and allow it to melt. Next add the flour and stir it in, allow it to cook for about a minute or two or until the raw flour smell changes. Now gradually add the milk whilst stirring to avoid clumps. Season with salt and pepper.
Add the cooked chicken back in. Lower the heat and let the sauce simmer gently to thicken the sauce slightly and to ensure the chicken is fully cooked through.
Finally, add in the cooked pasta and mix it in. You may need to add some of the reserved pasta water if you find the sauce is drying up too much. Taste and adjust seasoning. You may want to add a bit of lemon juice for some extra tangy freshness.
Sprinkle in the chopped fresh coriander and serve.
Enjoy!

Creamy Chicken & Mushroom Pasta