Pasta with chicken and mushrooms in creamy sauce. Pasta with chicken and mushrooms in creamy sauce recipe with photo Spaghetti with chicken and mushrooms in cream

20.01.2024

On a note, hospitable hosts always have several recipes for quick, interesting and very tasty dishes for the arrival of unexpected guests. Pasta with chicken and mushrooms is an Italian version of one of the five-minute recipes that is exquisite in French and delicious in our opinion. Any cook can prepare such a dish for dinner or lunch on his own with our recipes, even those who stand at the chef’s “bench” for the first time.

Pasta with chicken and mushroom sauce in a frying pan

Ingredients

— 0.2 kg + -
— 0.2 kg + -
— 1 pc. + -
- 1 tbsp. + -
— 50 g + -
Universal seasoning- 1/2-1 tbsp. + -

How to make pasta with chicken fillet and mushrooms

Traditionally, pasta is served with some kind of gravy, often made from beef and sautéed vegetables. Today we will prepare with our own hands, perhaps, the best and most delicious version of chicken and mushroom sauce for spaghetti.

The minced meat for our sauce should be very fine, so it is best to grind the breast fillet with a blender. Also, separately from the meat, grind the mushrooms in a blender until they form a finely divided mass.
Place a frying pan over medium heat and add a piece of butter into it.
As soon as the butter melts and sizzles, pour the chopped onion into it and fry it until soft for 4-5 minutes.
Then put the minced meat (chicken) into the frying pan and pour in a glass or two of cold water.
Using a wooden spatula, stir the minced meat with water very thoroughly and simmer until cooked for about 5 minutes.
After the chicken mass turns white, add the mushroom mince to it and mix everything thoroughly.
Cover and simmer everything together for 10 minutes, stirring occasionally with a wooden spatula. The cooking temperature can be reduced slightly.
After 10 minutes, when the excess moisture from the pan has evaporated, pour cream into the chicken-mushroom mixture, add seasoning, mix everything and bring to a boil. Taste the sauce to taste, and if the salt from the seasoning is not enough for you, you can separately add salt to the gravy to taste.
Cook the sauce for a couple more minutes and turn off.

You can serve absolutely any type of pasta with this sauce, even stuffed ones, which will be discussed in the next recipe.

Stuffed pasta with chicken and mushrooms in the oven

In Italy, there is an incredible variety of delicious traditional pasta dishes, among which the most original are stuffed shells - conciglioni, lumaconi cones or giant cannelloni tubes. For our recipe, you can choose any of the listed types of pasta.

Ingredients

Chicken fillet – 160 g;
Stuffing paste – 200 g;
Salt - to taste;
Fresh mushrooms – 130 g;
Hard cheese – 0.1 kg;
Onion head – 1 pc.;
Sunflower oil - 30-40 ml;
Pepper seasoning – ½ tsp;
Sandwich butter 82.5% - 1/3 briquette;
High-grade white flour - 40 g;
Milk – 450 ml;
Dill greens – 15 g.

How to cook pasta with chicken and mushrooms

Preparing the pasta filling

Cut chicken fillet, mushrooms and onions into small cubes.
Pour oil into a well-heated frying pan and add onions. Over medium heat, fry the vegetable for 3-4 minutes until translucent.
Next, fry the chicken with the onions and cook for 5 minutes, stirring occasionally. The fillet should turn white, which will indicate its readiness.
After 5 minutes, transfer the mushrooms into the container and fry all the pasta filling until the liquid released by the mushrooms evaporates, and then another 2-3 minutes until browned.
At the end of cooking, the finished filling should be salted and sprinkled with pepper to taste, then remove the pan from the heat.

The pasta should be boiled in advance for 10 minutes in actively boiling water with salt, and then placed on a sieve and sprinkled with oil.

Making pasta sauce

We prepare a simple sauce based on classic bechamel. Melt the butter in a saucepan, mix it with flour until smooth and pour milk into the resulting mass.
Actively whisk the sauce to break up all the lumps and achieve a homogeneous structure, then bring it to a boil, then remove the saucepan from the stove.
Now the sauce can be salted and flavored with finely chopped dill, and if desired, also add pepper.

Stuff the pasta and bake in the oven until done

Place the filling into each shell, cone or tube (depending on what type of pasta you choose) and distribute the stuffed pasta into a greased refractory pan.

When the form is filled with filled pasta, pour the sauce on top and put the container in the oven, preheated to 200°C.
After 20 minutes, remove the pan from the oven, sprinkle the stuffed pasta with cheese and put it back into the oven for another 5 minutes until the cheese melts.

Pasta with chicken and mushrooms in a frying pan

At home, conquering culinary heights is not at all difficult if you have the necessary kitchen utensils, a competent and detailed step-by-step recipe, the necessary products, and seasoning for pasta with chicken and maggi or knorr mushrooms on hand. With such a set, the dish is guaranteed to turn out beyond all praise.

Ingredients

Chicken (fillet) – 1 whole breast;
Mushrooms (forest or champignons) – 0.2 kg;
Pasta “horns” – 1/3 pack;
Maggi seasoning for pasta with chicken and mushrooms – 1 pack;
Milk of any fat content - 0.5 l;
Butter (ghee) – 2 tbsp;
Refined sunflower oil – 2-3 tbsp;
Onion – 1 head;
Garlic – 2 cloves;
Dill – 1-2 tbsp.

How to cook pasta with mushrooms and chicken

Pasta should be pre-cooked until tender in boiling salted water for 15 minutes. Then we place the finished pasta in a colander and start preparing the sauce.
Let's prepare all the ingredients: cut the chicken and mushrooms into small cubes, chop the onion into thin and fine cubes, then place the frying pan over medium heat to heat up.
As soon as the frying pan is thoroughly warmed up, add melted (1 tbsp) butter into it, and when it melts, mix it with vegetable oil. Place the chopped chicken in boiling oil, fry the meat, stirring, for 7 minutes until golden brown.
Next, add the onion to the chicken, fry everything together for 3-4 minutes and transfer the mushrooms into a container (add melted butter if required).

The time for frying the components is not standardized, so we determine the cooking according to the degree of mushrooms.

When the liquid from the mushrooms has evaporated and they themselves are covered with a yellowish-brownish crust, it means it’s time to add maggi seasoning.
Mix everything thoroughly so that the maggi mixture is evenly distributed, then pour the milk into the sauce, while actively stirring the composition.
We taste the gravy, and if there is not enough salt, you can add it. We also add grated garlic and finely chopped herbs to the sauce. And as soon as the gravy boils, add the pasta to it, mix everything, simmer for 1 minute and turn off.

Pasta with chicken and mushrooms according to any of the proposed recipes turns out so tasty that you will definitely cook pasta in its different variations much more often.

Pasta with chicken and mushrooms has already become a classic dish because it does not require special ingredients or a long time. This food came to us from Italian cuisine and won its fans with its unusual taste. The creamy sauce makes the pasta soft and tender. Let's consider how to properly prepare such an Italian dish, what proven recipes are available even to beginners, and what is the calorie content of this food?

To prepare real Italian pasta, you need to take the appropriate pasta. These should be flour strips of any shape, but made from durum wheat. Multi-colored types of pastes with different additions are also suitable.
To keep the meat in the dish soft and juicy, it is recommended to use fresh, unfrozen chicken. This can be fillet, crumb from the legs or back.
Pay special attention to the choice of mushrooms. Different varieties are suitable for cooking: champignons, chanterelles, white mushrooms and even honey mushrooms.
When preparing pasta, it should be slightly undercooked until completely softened. After getting rid of excess water, the pasta will have time to cook under the influence of steam.
To ensure that the pasta itself has a delicate taste, you can add a little milk to the water during cooking. This ingredient will not only improve the taste, but also give an unusual light aroma.
Some recipes use pounded meat. Cooks perform this step to break down the fibers and make the product pliable and soft. It is recommended to beat meat with a hammer only if it has been in the freezer. Perform this processing quickly and without much effort.
The last and sometimes most important step in making pasta is decorating and serving it. This point needs to be given great attention. To make the serving look original, use herbs, salads, vegetables (tomatoes, peppers, cucumbers), sauces and seasonings.

Recipes for pasta with chicken and mushrooms in creamy sauce

Italians use different ingredients when preparing dishes. They can add various sauces, broths, spices, and herbs to food. Beginner cooks should first prepare a classic recipe for spaghetti with chicken and mushrooms, and only then experiment with other types of pasta. Let's look at proven delicious options for this dish.

Spaghetti with chicken and mushrooms in cream cheese sauce

Cheese is often added to Italian dishes, since this product is abundant in this country. But such an element adds unusual taste and appearance. Spaghetti is a long, thin pasta that both adults and children love to eat, and all family members will readily support its combination with chicken and mushrooms. How to cook such a hearty and flavorful dish at home?

Ingredients:

peeled fresh champignons – 300 g;
fresh, not frozen chicken meat – 400 g;
onion, peeled – 1 head;
cream with a fat content of 20% or more - 200-250 g;
sunflower or olive oil - 3 tablespoons;
hard cheese, without mold – 100-150 g;
durum wheat spaghetti – 400-500 g;
salt, black and allspice pepper, basil, other seasonings - according to taste preferences.

Step-by-step recipe for spaghetti with chicken and mushrooms with creamy cheese sauce:

Wash and dry the chicken meat.
Cut it into small pieces, 2*1.5 cm in size.
We clean and wash the onions, cut them into thin half rings or slices. To prevent juice from getting into your eyes, wet the knife often under cold water.
We wash and cut the mushrooms. You should get thin and transparent plates, 1-2 mm wide.
Place in a preheated frying pan: vegetable oil, mushrooms. Fry them for 5 minutes, then add thinly sliced onion, stirring, cook for another 5 minutes.
Then put the meat in a frying pan, fry until slightly golden brown, pour in the cream, add spices, salt and cook for 20 minutes. on low heat.
Boil about 3 liters of spring water, add salt and spaghetti to it. While boiling, add 1 tablespoon of vegetable oil to the pan. Cook the pasta for about 8-10 minutes, as indicated in the instructions. To ensure that the paste falls into the water evenly, take a large container.
Three cheese without mold on a coarse grater or cut it into small pieces and add to the meat. After stirring, cook the dish for a few more minutes.
Meanwhile, drain the spaghetti in a colander or drain the water using a special pan lid.
Add the pasta to the pan, stir and serve.
You can decorate the dish with any herbs, tomatoes, ketchup or sauces. Bon appetit!

Tagliatelle with spinach, chicken and mushrooms in creamy sauce

Originally from Bologna, tagliatelle is often served with Bolognese sauce, but there are simpler recipes as well. These small thin strips of egg dough, rolled into a small ball, look very original. This pasta is sold in portions, so you don’t have to think about how to divide it among each other. Consider a simple and unusual recipe for tagliatelle with spinach and cream sauce.

Ingredients:

original tagliatelle – 300 g;
fresh, young spinach – 300-350 g;
chicken meat, fillet – 300 g;
frozen or fresh porcini mushrooms – 250-300 g;
onions, garlic - according to taste preferences (but at least 1 piece each);
natural cream 20-40% - 200 ml;
grated Parmesan cheese – about 70-100 g for serving;
salt, ground pepper - according to taste preferences.
Sunflower oil - about 50 g for frying.

Recipe for tagliatelle in creamy sauce with chicken and spinach - step by step:

Wash the mushrooms and clean them if necessary. If there are large ones, cut them a little into pieces measuring 3-4 cm.
We wash the meat and chop it coarsely on a wooden board.
Peel the onion and garlic. Wash and cut them into small cubes.
Wash the spinach thoroughly under running water and chop it into large pieces.
Place all the ingredients one by one in a heated frying pan and fry for several minutes.
Add cream, simmer under closed lid for about 20 minutes.
Meanwhile, cook the tagliatelle in salted water according to the instructions on the package (they can cook from 5 to 15 minutes, depending on the manufacturer).
Place the finished pasta in a frying pan with meat, mushrooms and spinach and mix.
When serving, sprinkle each portion of tagliatelle with grated or finely chopped Parmesan and add a small leaf of green spinach. Bon appetit!

Recipe for pasta with chicken, mushrooms and tomatoes with sour cream

Tomatoes are not often added to true Italian dishes, but in Russian cuisine this addition is much more common. Housewives replace store-bought ketchup or tomato juice with this vegetable, improving the naturalness of the pasta sauce. Try a homemade version of chicken pasta, which contains tomatoes, sour cream and everyone's favorite champignon mushrooms.

Ingredients:

chicken meat, wings or drumsticks – 300-400 g;
peeled, fresh champignons – 200 g;
red tomatoes, ripe – 350-400 g;
sour cream of any fat content – 200 g;
pasta of any format from durum wheat – 300-400 g;
salt, oil, seasonings - according to taste preferences.

How to properly cook pasta with chicken, tomatoes and mushrooms:

Wash the meat, champignons, and tomatoes under running water.
Separate the fillet from the bones (if wings are used for the recipe, then we omit this point). Cut the meat into small pieces, 2-4 cm in size.
Chop the champignons into thin strips.
Cut the tomatoes into cubes 1-1.5 cm wide.
Place the meat in a heated frying pan with oil, fry it for 1-2 minutes, add the champignons.
When these ingredients have been in the pan for 5-7 minutes, add tomatoes to them, add salt and pepper and mix everything well.
After 10 minutes of simmering over low heat, add sour cream.
Meanwhile, place the pasta in boiling water and cook it according to the instructions on the package. Drain the water using a colander and place on several plates.
For each serving of pasta we place prepared meat with mushrooms and tomatoes. Pour everything with the sauce that formed in the frying pan.
Garnish with a few leaves of parsley, dill and basil and serve.

A simple recipe for pasta with porcini mushrooms and creamy chicken

Cooking beginners should definitely try their hand at making pasta, as this dish takes very little time. But, despite the speed of execution, the taste of such pasta can be excellent. Let's take a step-by-step look at how to make pasta with porcini mushrooms, chicken and cream, simply, but the taste is no worse than that of famous Italian chefs.

Ingredients:

classic pasta – 400 g;
fresh porcini mushrooms – 300 g;
chicken meat, fillet – 250-300 g;
natural cream 20% or sour cream – 200 g;
peeled onion – 1 pc.;
a few cloves of garlic.

Step-by-step process for preparing pasta with porcini mushrooms, cream and chicken:

Porcini mushrooms need to be thoroughly cleaned and washed under running water. Let them cook for 15 minutes in plenty of water. If the mushrooms were previously frozen, you can omit this point.
Pour the drained boiled mushrooms into a heated frying pan with sunflower oil and fry them for 5 minutes over medium heat.
Peel the onion, garlic. Cut them into small cubes. Add to mushrooms.
Rinse the meat well, cut it into pieces of 2*1.5 cm, add to the frying pan.
Place the pasta in boiling salted water and cook for 7-9 minutes.
Add boiled pasta and cream to the pan. Add salt and spices according to taste and mix.
After 2-3 minutes of stewing, the dish will be ready to serve. Bon appetit!

Fettuccine with mushrooms and chicken breast in creamy garlic sauce

Fettuccine pasta is considered one of the most vitamin-rich types of pasta from Italy. It includes calcium, magnesium, choline, beta-carotene, zinc, selenium, copper and many elements of group B. This paste looks classic: thin strips, cut with a sharp knife, 7 mm wide. Fettuccine is often prepared with a creamy sauce as it adds a delicate flavor. Consider an unusual recipe with mushrooms and garlic.

Ingredients:

fettuccine paste – 400 g;
champignon mushrooms, peeled – 250 g;
chicken fillet – 1.5-2 breasts;
cream or natural sour cream – 200 ml;
garlic - 1 peeled head.

Method for preparing fettuccine with garlic and cream:

Rinse the champignons, meat, and garlic under running water. Place ingredients in a colander to drain excess water.
Cut all the washed ingredients into small narrow strips, 7 mm wide (like fettuccine format).
Place all this in a large frying pan, add sunflower oil and fry over low heat for 15-17 minutes.
Separately, boil the fettuccine pasta in salted water. For a spicy taste, add a few bay leaves.
Mix the prepared fettuccine with the sauce directly in the pan, add cream whipped with one clove of garlic.
Serve this dish with a few green leaves.

Creamy pasta with champignons and minced chicken in a slow cooker

The multicooker has long become an integral part of kitchen equipment, since it is easy to prepare any dish with its help. To prepare pasta with sauce in one device, you need to have an additional container that is installed above the main bowl. Such utensils often come complete with the main multicooker tools. Let's prepare a creamy paste in it.

Ingredients:

cream from 21% - 200 g or full-fat milk - 350 g;
Italian pasta – 300 g;
peeled champignons – 250 g;
minced chicken without onions – 250 g;
butter – 100 g;
salt, spices - according to taste preferences.

How to cook Italian pasta with minced meat, champignons, chicken in a slow cooker:

Place finely chopped champignons, minced chicken, cream (or full-fat milk) into a large multicooker bowl.
Salt and pepper all this, mix thoroughly.
Place an additional deep container with holes on the top of the bowl, which is intended for steaming.
Place Italian pasta in it and place a few pieces of butter on top.
Set the “Steam” mode on the electronic screen of the multicooker, cooking time – 20-30 minutes.
When 15 minutes have passed on the timer, open the slow cooker, transfer the pasta down to the sauce and stir everything together. In the 5-10 minutes that remain on the board, the pasta will absorb the moisture from the sauce and will have an unsurpassed taste.
Serve the dish with a few leaves of fresh green salad.

Carbonara with chicken, mushrooms and ham in cream sauce

Pasta Carbonara is an unusual spaghetti to which very small pieces of guanciale (pork cheek), eggs, Parmesan and spices are added. This dish is considered truly Italian because it has an unusual, strong taste. Guanciale in its composition is allowed to be replaced with other types of meat products that are similar in taste. Let's use the proven Carbonara recipe with chicken, ham, cream.

Ingredients:

Italian spaghetti – 300 g;
fresh chicken meat, not frozen – 200 g;
mushrooms (preferably champignons) – 200-300g;
fresh homemade ham – 200-250 g;
parmesan (original, Italian) – 100 g;
chicken egg yolks – 4 pcs. medium size;
cream – 220-250 ml;
salt, ground pepper - according to taste preferences.

How to cook step by step “Carbonara” with chicken, mushrooms, ham:

Cut the ham into small strips.
Wash the chicken meat, dry it, cut into small long pieces.
Peel the mushrooms, rinse under running water, cut into small strips.
Place the ham and meat in a deep frying pan or saucepan, pour in sunflower oil, and fry over high heat for up to 5 minutes.
After this, add the mushrooms to the container and cook over low heat for 5-7 minutes.
In a separate bowl, mix the cream with the yolks, salt, pepper and grated Parmesan (add half the original volume of cheese).
In a separate large saucepan, cook the Italian pasta until half cooked (let them undercook for 1 minute).
Drain excess water from the pasta, add it to the meat with mushrooms, pour in the creamy mixture.
Stir the entire dish over low heat for 1 minute, remove from heat and serve, topping each serving with grated Parmesan.

Calorie content of pasta with chicken and mushrooms with creamy sauce

What is the calorie content of one serving of pasta (200 g), which includes chicken, champignons, and 10% cream? Let's take into account that sunflower oil (10 g), spring water and white rock salt were used to prepare the dish. In this case, the energy value of the dish will be 209 kcal. The composition and calorie content of other creamy pasta options will vary depending on the ingredients used to prepare it.

Video recipes: delicious pasta with mushrooms and chicken with cream

There are many recipes for Italian classic or modified pasta on the Internet, so it is very difficult to choose the truly best ones. To protect yourself from incorrect examples, it is better to use video master classes with a visual demonstration of the cooking process. Look below for examples of such videos with the implementation of recipes for pasta with mushrooms, chicken and cream.

Spaghetti with chicken in creamy mushroom sauce

Pasta recipe from Yulia Vysotskaya

Sometimes you need to feed your family tasty, satisfying and very quickly. This recipe is from the “dinner in 20 minutes” series. The pasta is cooked for 7-10 minutes, and during this time a very tasty mushroom sauce with chicken fillet is prepared.

To prepare pasta with mushrooms and chicken, take the ingredients from the list. Peel the onions and garlic, scrub the mushrooms with the hard side of a clean dishwashing sponge.

Boil pasta according to instructions, rinse under running water.

Chop the onion and garlic and lightly fry in vegetable oil.

Add mushrooms and fry for a few minutes until golden brown.

Cut the chicken fillet into small cubes and add to the vegetables in the pan.

Quickly fry on both sides, add fresh thyme or a pinch of dried. The fillet cooks very quickly, the main thing is not to dry it out.

Pour in half a glass of water, broth or low-fat cream (if you are not afraid of extra calories). Add salt and pepper, cook for 5-7 minutes. If you want the sauce to be thicker, add a little flour (you don’t need to add it in the version with cream).

Place pre-boiled pasta into the prepared sauce.

Mix well so that all pasta is completely covered with sauce. Sprinkle with your favorite herbs before serving.

Pasta with chicken and mushrooms is ready. Serve immediately. Have a nice one.

It’s so good that it’s the 21st century, and the dense myths about nutrition that were deceived by our mothers have long been refuted! Take pasta, for example. You can still hear about their “harm”, but this information is hopelessly outdated.
What do modern nutritionists say about pasta? Let's figure it out, and at the same time prepare delicious pasta with chicken and mushrooms in a creamy sauce.

It is generally accepted that pasta contains a lot of simple carbohydrates, which satisfy hunger worse than their complex “colleagues” and contribute to weight gain. This is true, but only half: firstly, people get fat not from pasta, but from abusing it, and secondly, simple carbohydrates are not dangerous for everyone.

If everything is fine with your insulin, the “level of complexity” of carbohydrate foods does not matter to you in terms of your figure. But in terms of saturation - it does, and how! You'll eat less of a filling meal, and you'll last longer without snacking afterwards - a real benefit!

Nutritionists advise choosing pasta made from durum wheat. Such products contain less starch and more gluten (gluten). In other words, they generally have less “charcoal” and more protein – that’s already good. Such pasta retains its shape better when cooked because gluten helps starch maintain its crystalline structure. As a result, the pasta does not stick together, looks presentable and is pleasantly chewed, unlike cheap varieties.

Instead of fatty sauce and sausages, it is better to cook pasta with lean meat or mushrooms. It will turn out more dietary and healthier, and pasta with chicken and mushrooms in cream sauce is a great example of this.

How to cook pasta with chicken and mushrooms

Ingredients:

champignons - 300 gr.,
bell pepper - 1 pc.,
onions - ½ pcs.,
dill greens - to taste,
chicken (fillet) - 250 gr.,
olive oil - 2 tbsp.,
cream 10% - 250 ml.,
fusilli pasta - 200 gr.,
black pepper, salt - to taste

Preparation:

- cut chicken fillet and champignons into slices, bell peppers and onions into small cubes
- in a well-heated frying pan, greased with olive oil, lightly fry the onion and chicken fillet

- add mushrooms, bell peppers, herbs and favorite spices to the chicken

- pour in the cream and, stirring, simmer until the vegetables are ready

- Boil the fusilli in boiling salted water until al dente

- mix pasta with vegetables and chicken, add fresh herbs and serve. Don't forget about salad or chopped fresh vegetables

A simple, tasty and very satisfying dish is ready. It can be served for lunch or cooked for dinner. Bon appetit!

Instead of fusilli, you can use other types of pasta. For example, “spaghetti” goes well with chicken breast or vegetables.

If you are gluten intolerant, you can use buckwheat or rice noodles or other gluten-free alternatives in the recipe.

The fillet can be pre-marinated - this will make the pasta with chicken and mushrooms even juicier and tastier.

Italian cuisine is loved all over the world for its mouth-watering, tasty, yet simple and quick to prepare dishes. Pasta is one such dish. In cooking, there are more than a dozen types of this pasta, and there are even more sauces that go with it.

Pasta with mushrooms and chicken in creamy sauce is a wonderful solution for an everyday dinner, when you want something special, without spending a lot of time and effort standing at the stove.

Ingredients

Durum wheat spaghetti – 200 g;
Chicken fillet – 200 g;
Fresh oyster mushrooms – 150 g;
Cream – 200 ml;
Onions – ½ piece;
Hard cheese – 50 g;
Vegetable oil – 4 tbsp. l;
Salt, pepper to taste;
Fresh herbs for decoration.

How to cook pasta with chicken and mushrooms in creamy sauce

Let's start by making a creamy sauce with chicken and mushrooms. In heated butter or vegetable oil (refined sunflower oil is ideal, as it has slightly fewer calories than butter), fry the mushrooms cut into small pieces.

As soon as the mushrooms have evaporated the moisture and browned, add finely chopped onions to them.

When the onion becomes soft and begins to become translucent, add chicken fillet, cut into small cubes, into the pan. It is better to take fresh, chilled chicken fillet, not defrosted, so the meat will retain more juice and the chicken in the sauce will not be dry. Fry the ingredients together for about 8 minutes until the chicken is cooked through, stirring occasionally with a wooden spatula.

It's time to boil the spaghetti. Add water to the pan in the amount indicated in the instructions on the package. Usually it is 1 liter. for 80 g dry pasta and 1 tbsp. salt. It is recommended to add 2 tbsp to boiling water. olive or sunflower oil to prevent the spaghetti from sticking together.

Cook the spaghetti until al dente - slightly undercooked. This is not only more tasty, but also healthier, and the hot sauce will bring them to readiness already in the plate.

Meanwhile, add cream to the pan. An hour before cooking, remove the cream from the refrigerator so that it reaches room temperature and does not curdle in the pan. Bring to a boil and cook until the sauce thickens slightly, about 5 minutes.

As soon as the sauce is ready, add finely chopped hard cheese to it and mix it thoroughly.

Remove the finished spaghetti from the heat and drain the water.

At this time, the sauce was finally cooked and became more viscous in consistency, as the cheese was completely melted in the hot cream.

Start serving the Creamy Chicken and Mushroom Pasta by placing a portion of spaghetti on a warm plate, making a small well in the center.

Fill this cavity with a few spoons of cream sauce.

Sprinkle the dish with grated cheese and finely chopped fresh herbs.

Cooking tips:

This dish must be served immediately after cooking, as the pasta may cool and even stick together while the sauce is being prepared. Therefore, it is better to put all the ingredients on the table in advance so as not to waste time searching for the right product in the refrigerator.
It is best to cook pasta in a creamy sauce with mushrooms and chicken using oyster mushrooms. But you can replace them with champignons, the cooking process will be the same. If you decide to use wild mushrooms, you must first boil them.
Ready-made spaghetti can be added directly to the pan with the sauce, stirred and placed on plates in this form. This way the pasta will be juicier, but the presentation of the dish will be more homely.