Creamy Chicken Mushroom Pasta

Ingredients

• 1 smallbrown onion, diced
• 3shallots, finely chopped
• 6 clovesgarlic, crushed
• 1 kgchicken tenderloins, cut as preferred
• 300 gmushrooms, sliced
• 1 sachetMaggi roast chicken gravy mix
• 1 sachetContinental cream of mushroom soup mix
• ⅓ tspblack pepper
• ⅓ tspwhite pepper
• 1 tspchicken spices
• 1 tspall-purpose seasoning
• 2Maggi cubes
• 2 tbsp (30 ml)sour cream
• 2 bottlesthickened cream
• to tastegrated Parmesan (optional)
• as neededfettuccine or another pasta of your choice
• as neededolive oil or butter

Instructions

1. 1

   Sear the chicken

   Heat olive oil or butter in a pot and sear the chicken until golden.

2. 2

   Cook the onion

   Add the onion and shallots to the same pot and cook for 2 minutes.

3. 3

   Add garlic and mushrooms

   Stir in the garlic and cook for another 2 minutes. Add the mushrooms and sauté for 2 minutes, until golden.

4. 4

   Season the mixture

   Add the black and white pepper, chicken spices and all-purpose seasoning, then stir well.

5. 5

   Add gravy mix

   Add the Maggi cubes and roast chicken gravy mix.

6. 6

   Make the cream sauce

   Mix until the gravy mix dissolves. Stir in the sour cream until it melts into the sauce, then add the thickened cream.

7. 7

   Simmer with pasta

   Add a little pasta water and bring the sauce to a boil. Taste and adjust if needed, then add the pasta and simmer it in the sauce for 2 minutes. Do not add salt; the seasoning and gravy mixes are already salty. Grate Parmesan over the pasta if using, and garnish with shallots.

What is creamy chicken mushroom pasta?

This is a creamy pasta dish built around chicken, mushrooms and a seasoned cream sauce. Its flavours draw on familiar savoury pantry mixes rather than a specific regional tradition.

Chicken tenderloins make a quick-cooking centrepiece, while mushrooms add savoury depth. The gravy and soup sachets provide the sauce’s seasoning and body, and pasta water helps it coat the pasta.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1100 calories, 57g protein, 76g carbs, 60g fat.

Chicken supplies most of the protein, while the pasta provides most of the carbohydrates. Thickened cream, sour cream and any oil or butter contribute much of the fat; the seasoning mixes and Maggi cubes are also likely to contribute substantial sodium. Serve with a generous portion of vegetables or salad to balance the rich pasta.

Choosing the chicken and mushrooms

Chicken tenderloins: cut them into pieces to suit your preferred bite, keeping them fairly even so they cook at a similar rate. Sear until golden as directed before adding the vegetables.

Mushrooms: slice them evenly and give them the stated 2 minutes in the pot. They should take on some colour before the spices and cream go in.

Building the sauce

Gravy mix: stir it in with the Maggi cubes, then mix until the gravy dissolves. The recipe also calls for cream of mushroom mix, which is included with the seasonings.

Cream: stir in the sour cream until it melts into the mixture before adding the thickened cream. Add a little pasta water to help loosen the sauce and bring the components together.

Getting the seasoning right

Salt: leave it out of both the sauce and the pasta water, as the recipe warns that the cubes and gravy mix are already salty. Taste the sauce before adding the pasta and decide whether it needs anything else.

Pepper and seasoning: add the measured black pepper, white pepper, chicken spices and all-purpose seasoning together, then stir well so they are distributed through the pot.

Timing and texture cues

The method gives a 2-minute cooking time for the onion and shallots, another 2 minutes for the garlic, and 2 minutes for the mushrooms. Keep to those stages, watching for the mushrooms to turn golden.

Once the sauce comes to a boil, add the pasta and simmer it in the sauce for 2 minutes. The recipe does not specify a pasta cooking time, so cook it according to its packet directions before combining.

Serving the pasta

Fettuccine suits the thick, creamy sauce, though the recipe allows any pasta shape. Reserve some pasta water before draining so you can add a little to the sauce.

Finish with grated Parmesan if you like and garnish with shallots. A green salad or simply cooked vegetables make a fresh contrast to the rich sauce.

Recipe notes & tips

• Cut the chicken into evenly sized pieces so it sears consistently.
• Have the onion, shallots, garlic and mushrooms prepared before you start cooking.
• Cook the pasta separately according to its packet directions, then reserve a little pasta water.
• Add pasta water gradually; the sauce needs only a little to loosen it.
• Taste the sauce before serving, but do not add salt automatically.
• Keep some chopped shallots aside for the garnish.

Variations

• Change the pasta: use another shape that holds the creamy sauce.
• Add Parmesan: grate it over the finished pasta for extra savoury flavour.
• Use butter: sear the chicken in butter instead of olive oil.
• Adjust the mushrooms: slice them a little thicker for a more substantial bite.
• Add extra shallots: reserve more for a fresh garnish.

Common mistakes to avoid

• Adding salt by habit: the gravy mix and Maggi cubes are already salty, so taste before considering any extra seasoning.
• Skipping the pasta water: add a little to help the sauce coat the pasta.
• Adding the cream too soon: dissolve the gravy mix and stir in the sour cream first, as directed.
• Crowding the mushrooms: if they cannot make contact with the pot, cook them in batches so they can brown.
• Overcooking the pasta in the sauce: simmer it there for the stated 2 minutes, then serve.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a saucepan or microwave, stirring as it warms; add a splash of water or milk if the sauce has thickened. Cool and refrigerate promptly after serving.

Frequently asked questions