Chicken And Mushroom Pasta In Rose Sauce

Ingredients

• 500 gchicken breast, thinly sliced or diced
• To tastemushrooms, sliced
• 1onion, diced
• 5 clovesgarlic, crushed
• 500 gpasta of choice
• 1 jarpassata with Italian herbs
• 600 mlthickened cream
• 2 tsptomato paste
• ½ tspchilli flakes
• 1 tspchicken spices
• ½ tspwhite pepper
• ½ tspblack pepper
• 1Maggi cube
• 1 tspVegeta
• 1 tspItalian seasoning
• 3shallots, chopped, for garnish
• 120 ml (½ cup)pasta water
• To taste, optionalKalamata olives
• ¼ (quantity unit not specified)Parmesan cheese
• A splasholive oil
• To tastesalt, for the pasta water

Instructions

1. 1

   Boil water

   Bring a pot of salted water to the boil so it is ready when you cook the pasta.

2. 2

   Brown chicken

   Warm a splash of olive oil in a wide saucepan or pot. Sauté the onion and garlic until translucent, then add the chicken and cook until golden brown.

3. 3

   Soften mushrooms

   Add the sliced mushrooms and sauté until soft.

4. 4

   Season the sauce

   Stir in the chilli flakes, chicken spices, white pepper, black pepper, Maggi cube, Vegeta and Italian seasoning.

5. 5

   Add tomato

   Mix in the tomato paste, then pour in the passata.

6. 6

   Pour in cream

   Add the thickened cream. The recipe uses about 400 ml, or you can use the full 600 ml for a creamier sauce.

7. 7

   Simmer sauce

   Stir in the chopped shallots and leave the sauce to simmer.

8. 8

   Cook pasta

   Cook the pasta in the boiling water according to the packet instructions.

9. 9

   Reserve pasta water

   Measure out 120 ml (½ cup) of the pasta water for the sauce.

10. 10

    Combine pasta

    Drain the pasta and add it to the sauce. Mix until coated all over, adding the olives if using.

11. 11

    Finish and serve

    Mix in the Parmesan, then serve.

What is chicken and mushroom pasta in rose sauce?

Rose sauce is a tomato-and-cream sauce, named for its pink colour. This version combines it with chicken, mushrooms and pasta for a filling, one-pan-style sauce served over a separate pot of pasta.

The recipe draws on familiar Italian-inspired ingredients, including passata, pasta and Parmesan, while adding seasonings such as Vegeta and a Maggi cube. Cooking the chicken and mushrooms in the sauce base gives the cream and tomato plenty of savoury flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1050 calories, 55g protein, 97g carbs, 46g fat.

The pasta supplies most of the carbohydrates, while the chicken contributes much of the protein. Cream and olive oil are the main sources of fat, with additional fat and protein from Parmesan; a side salad or vegetables can balance the rich sauce. Nutrition is an estimate because the mushroom amount, passata jar size, cream quantity and Parmesan unit are not fully specified.

Build flavour in the pan

Onion and garlic: sauté them in olive oil until translucent before adding the chicken. This softens their sharpness and gives the sauce a flavourful starting point.

Chicken and mushrooms: brown the chicken, then cook the mushrooms until soft. The recipe gives no fixed amount for mushrooms, so add as much as suits your preference.

Balance the rose sauce

Tomato and cream: tomato paste and passata bring the tomato flavour, while thickened cream softens it into a richer sauce. The method suggests about 400 ml cream, with the full 600 ml available for a creamier result.

Seasonings: the chilli flakes add a little heat, and the peppers, Italian seasoning, chicken spices, Maggi cube and Vegeta provide savoury seasoning. Since the cube and Vegeta can be salty, taste the sauce before adding extra salt.

Cook the pasta to suit

Pasta shape: casarecce is the recipe author's choice, but the ingredients allow any pasta shape. Short shapes with ridges or curves are handy for catching pieces of chicken and sauce.

Doneness: follow the packet instructions and check the pasta before draining. Keep the reserved pasta water separate so it is ready to loosen the sauce.

Use pasta water well

Reserved water: measure 120 ml (½ cup) before draining. The method adds it to the sauce, then tosses the pasta through until it is coated.

Texture: the sauce should cling to the pasta rather than sit apart from it. Mix thoroughly after adding the pasta water, olives if using, and Parmesan.

Make it a meal

The recipe suggests serving the pasta with garlic bread, bruschetta or even pizza. For a simpler plate, pair it with a green salad or lightly cooked vegetables to add freshness alongside the creamy sauce.

Recipe notes & tips

• Slice or dice the chicken evenly so the pieces cook at a similar pace.
• Have the pasta water boiling before you start cooking the pasta.
• Reserve the measured pasta water before draining.
• Use about 400 ml cream for the method's suggested amount, or up to 600 ml for a creamier sauce.
• Taste the sauce before adding extra salt, as the Maggi cube and Vegeta are seasoned.
• Add the olives only if you want their briny flavour in the finished pasta.

Variations

• Choose another pasta: use any shape you have in place of casarecce.
• Make it creamier: use the full 600 ml of thickened cream.
• Adjust the heat: use less chilli for a milder sauce or more for extra warmth.
• Add olives: stir in Kalamata olives with the pasta for a briny note.
• Add mushrooms generously: increase the amount to make them a more prominent part of the dish.

Common mistakes to avoid

• Adding pasta without reserving water: measure out 120 ml (½ cup) before draining.
• Overcooking the pasta: check it against the packet instructions and drain when ready.
• Leaving the chicken in large uneven pieces: cut it thinly or into even-sized dice so it cooks consistently.
• Making the sauce too rich: start with about 400 ml cream rather than using the whole 600 ml.
• Oversalting the sauce: taste after adding the Maggi cube and Vegeta before seasoning further.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a pan or microwave until piping hot, stirring in a splash of water if the sauce has thickened.

Frequently asked questions