Cooking pasta with chicken mushrooms and cheese. Pasta with chicken fillet and mushrooms

Pasta with chicken and mushrooms has already become a classic dish, because it does not require special ingredients and a long time. This food came to us from Italian cuisine and won its adherents with an unusual taste. Creamy sauce gives the pasta softness and tenderness. Consider how to cook such an Italian dish, what proven recipes are available even for beginners, and what is the calorie content of this food?

• To prepare real Italian pasta, you need to take the appropriate pasta. It should be flour strips of any shape, but 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 take fresh, unfrozen chicken. It can be a fillet, crumb from the shins or backs.
• Pay special attention to the choice of mushrooms. Different varieties are suitable for cooking: champignons, chanterelles, white and even mushrooms.
• When cooking pasta, it should be slightly undercooked until completely softened. After getting rid of excess water, the pasta will have time to reach readiness under the influence of steam.
• In order for the pasta itself to have a delicate taste, you can add a little milk to the water during cooking. Such an ingredient will not only improve the taste, but also give an unusual light aroma.
• Some recipes use minced meat. This step of the cook is performed to break the fibers and make the product supple, soft. Hammering meat is recommended only if it has been in the freezer. Perform this processing quickly and without much effort.
• The final and sometimes essential step in making pasta is decorating and serving it. This point needs to be given great attention. To make the serving look original, use greens, salads, vegetables (tomatoes, peppers, cucumbers), sauces and seasonings.

Recipes for pasta with chicken and mushrooms in a creamy sauce

Italians use different ingredients in their cooking. They can add various sauces, broths, spices, herbs to food. It is better for novice cooks to cook the classic recipe for spaghetti with chicken and mushrooms first, and only then experiment with other types of pasta. Consider proven delicious options for such a dish.

Spaghetti with chicken and mushrooms in a creamy cheese sauce

Cheese is often added to Italian dishes, since this product is in abundance 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 be happy to support their combination with chicken and mushrooms. How to cook such a hearty and fragrant 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 in a creamy cheese tender sauce:

1. Wash and dry the chicken meat.
2. Cut it into small pieces, 2 * 1.5 cm in size.
3. We clean and wash the onions, cut them into thin half rings or slices. To keep the juice from getting into your eyes, soak the knife under cold water more often.
4. Wash and cut mushrooms. You should get thin and transparent plates, 1-2 mm wide.
5. In a preheated frying pan, lower: vegetable oil, mushrooms. Fry them for 5 minutes, then add the thinly sliced ​​onion, stirring, cook for another 5 minutes.
6. Then put the meat in the pan, fry until a little golden brown, pour in the cream, add spices, salt and cook for 20 minutes. on a small fire.
7. Boil about 3 liters of spring water, add salt and spaghetti to it. In the process of boiling, lower 1 tablespoon of vegetable oil into the pan. Cook the pasta for about 8-10 minutes as directed in the instructions. In order for the paste to sink evenly into the water, take a large container.
8. 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.
9. In the meantime, we recline the spaghetti in a colander or drain the water from them using a special lid for the pan.
10. Add pasta to skillet, stir and serve.
11. You can decorate the dish with any herbs, tomatoes, ketchup or sauces. Bon appetit!

Tagliatelle with spinach, chicken and mushrooms in a creamy sauce

Originally from Bologna, tagliatelle is often served with bolognese sauce, but there are also simpler recipes. These small thin strips of egg dough, twisted into a small ball, look very original. These pasta are sold in portions, so you do not need to think about how to divide them among themselves. Consider a simple and unusual recipe for tagliatelle with spinach and cream sauce.

Ingredients:

• original tagliatelle - 300 g;
• spinach fresh, young - 300-350 g;
• chicken meat, fillet - 300 g;
• frozen or fresh porcini mushrooms - 250-300 g;
• onion, garlic - according to taste preferences (but at least 1 pc.);
• 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.

Tagliatelle recipe in cream sauce with chicken, spinach - step by step:

1. Wash mushrooms, clean if necessary. If there are large ones, cut them a little into pieces 3-4 cm in size.
2. We wash the meat, also chop coarsely on a wooden board.
3. We clean the onion, garlic. My, cut them into small cubes.
4. We wash the spinach thoroughly under running water, chop it into large pieces.
5. We put all the ingredients in turn in a heated pan, fry for several minutes.
6. Add cream, simmer covered for about 20 minutes.
7. Meanwhile, cook the tagliatelle in salted water according to package instructions (they may take 5 to 15 minutes to cook, depending on the manufacturer).
8. Pour the finished pasta into a pan with meat, mushrooms and spinach, mix.
9. When serving, sprinkle each serving of tagliatelle with grated or finely chopped parmesan, put a small leaf of green spinach. Bon appetit!

Pasta recipe with chicken, champignons 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 purchased ketchup or tomato juice with such a vegetable, improving the naturalness of pasta sauce. Try a homemade version of chicken pasta that has tomatoes, sour cream and everyone's favorite champignon mushrooms.

Ingredients:

• chicken meat, wings or drumsticks - 300-400 g;
• champignons, peeled, fresh - 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 cook pasta with chicken, tomatoes and mushrooms:

1. Meat, champignons, tomatoes wash under running water.
2. We separate the fillet from the bones (if wings are taken for the recipe, then we omit this item). Cut the meat into small pieces, 2-4 cm in size.
3. Cut mushrooms into thin strips.
4. Cut the tomatoes into cubes 1-1.5 cm wide.
5. We put the meat on a preheated pan with oil, fry it for 1-2 minutes, add the mushrooms.
6. When these ingredients have been in the pan for 5-7 minutes, put the tomatoes to them, salt, pepper and mix everything well.
7. After 10 minutes of stewing over low heat, add sour cream there.
8. In the meantime, dip the pasta into boiling water, cook it according to the instructions on the pack. Drain the water with a colander, put on several plates.
9. Put prepared meat with mushrooms and tomatoes on each serving of pasta. Pour everything with the sauce that formed in the pan.
10. Garnish with a few leaves of parsley, dill and basil, serve.

A simple recipe for pasta with porcini mushrooms and chicken with cream

Cooking beginners should definitely try their hand at cooking pasta, as this dish takes very little time. But, despite the speed of execution, the taste of such pasta can be on top. Let's take a step-by-step look at how to make pasta with porcini mushrooms, chicken and cream is simple, but tastes 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 of cooking pasta with porcini mushrooms, cream and chicken meat:

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

Fettuccine with mushrooms and chicken breast in a creamy garlic sauce

Fettuccine pasta is considered one of the most vitamin types of pasta from Italy. It includes calcium, magnesium, choline, beta-carotene, zinc, selenium, copper and many elements of group B. This paste looks like a classic: thin strips cut with a sharp knife, 7 mm wide. Fettuccine is very often prepared with a creamy sauce, as it adds tenderness to the taste. 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.

How to prepare fettuccine with garlic and cream:

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

Creamy pasta with champignons and minced chicken in a slow cooker

The slow cooker has long been an integral part of kitchen equipment, since it is easy to make any dish with its help. To prepare pasta with sauce in one device, you must have an additional container that is installed above the main bowl. Such dishes often come with the basic tools of a multicooker. Let's prepare the 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, mushrooms, chicken in a slow cooker:

1. In a large multicooker bowl, add finely chopped champignons, minced chicken, cream (or full-fat milk).
2. All this salt, pepper, mix thoroughly.
3. On top of the bowl, place an additional deep container with holes, which is designed for steaming.
4. Put the Italian pasta in it and put a few pieces of butter on top.
5. Set the “Steam cooking” mode on the electronic screen of the multicooker, the cooking time is 20-30 minutes.
6. When the timer has passed 15 minutes, open the slow cooker, transfer the pasta down to the sauce and mix everything. In the 5-10 minutes left on the board, the pasta will soak up the moisture from the sauce and will have an unsurpassed taste.
7. Serve with a few fresh green lettuce leaves.

Carbonara with chicken, mushrooms and ham with cream sauce

Pasta Carbonara is an unusual spaghetti that has added very small pieces of guanciale (pork cheek), eggs, parmesan and spices. Such a 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;
• egg yolks - 4 pcs. medium size;
• cream - 220-250 ml;
• salt, ground pepper - according to taste preferences.

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

1. Cut the ham into small strips.
2. Rinse chicken meat, dry, cut into small long pieces.
3. Peel the mushrooms, rinse under running water, cut into small strips.
4. Put ham with meat in a deep frying pan or saucepan, pour over sunflower oil, fry over high heat for up to 5 minutes.
5. After that, add mushrooms to the container and cook on low heat for 5-7 minutes.
6. In a separate bowl, mix the cream with the yolks, salt, pepper and grated Parmesan (add half the original cheese).
7. In a separate large saucepan, boil the Italian pasta until half cooked (let them be undercooked 1 minute before the end).
8. Drain excess water from the pasta, add them to the meat with mushrooms, pour in the creamy mass.
9. On low heat, stir the whole dish for 1 minute, remove from the stove and serve, topping each serving with grated parmesan.

Calorie content of pasta with chicken and mushrooms in a creamy sauce

What is the calorie content of one serving of pasta (200 g), which includes chicken, mushrooms, cream 10%? We will 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 pasta with cream variations will vary depending on the ingredients used to make it.

Video recipes: delicious pasta with mushrooms and chicken with cream

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

Spaghetti with chicken in a creamy mushroom sauce

Pasta recipe from Yulia Vysotskaya

Calories: Not specified
Cooking time: Not indicated

Pasta with chicken and mushrooms in sour cream sauce, the recipe with a photo of which we offer, is ideal for dinner. Sour cream sauce is loved for its pleasant rich taste, ease of preparation and versatility of use. It is suitable for almost any dish of minced meat, meat, chicken and fish, it can stew and bake potatoes, mushrooms, cauliflower, zucchini and eggplant. Especially tasty sauce is obtained in combination with fried mushrooms and tender chicken fillet. It is prepared quickly and simply, can be served with any side dish - which is not an option for a hearty family dinner.

The easiest side dish to prepare is pasta or durum wheat pasta. We read the instructions on the package and distribute the cooking stages so that both the side dish and chicken fillet with mushrooms in sour cream sauce are ready at the same time. At the first stage, we will cut and fry everything. Then let's cook the pasta. While the pasta is cooking (usually 8-10 minutes), prepare the sour cream sauce and season the fried mushrooms with chicken. It may seem that the process is stretched, but in fact everything is prepared very quickly - in 25-30 minutes a delicious dinner will be on the table.

Ingredients:

- chicken fillet - 250-300 gr;
- onions - 2 pcs;
- champignons - 150 gr;
- sour cream - 150 ml;
- flour - 1 tbsp. l;
- water - 0.5 cups (or more - to the desired density of the sauce);
- salt - to taste;
- vegetable oil - 3-4 tbsp. l;
- red and black pepper, basil - to taste;
- pasta - 100 gr. per serving.

How to cook with a photo step by step

Place a saucepan with plenty of water over medium heat. While the pasta water is boiling, prepare all the ingredients. Pour the chicken fillet with water, dry it and cut into cubes of medium size, with the expectation of one bite.




Chop two small onions into small cubes. In general, you can put more onions - it will thicken the sauce and give its taste.




We take any mushrooms - ordinary or royal (they are darker). We cut finely - a cube or plates, if the mushrooms are small.






Heat the oil, add the onion and cook over medium heat until golden brown. As soon as it begins to brown - the onion is ready, do not fry longer, so as not to overdry.




Put the chicken fillet to the onion, mix. Fry for a few minutes until the pieces lighten on all sides.




Salt, season the chicken with spices (you can take those indicated in the recipe or pick up to your taste). Cover and let simmer for ten minutes.






At this time, the water boils, we pour the pasta at the rate of one hundred grams of dry pasta per serving (or as you see fit). We salt the water. The cooking time is usually indicated on the packaging - follow these recommendations. In the meantime, the chicken is almost ready, you can add mushrooms. Stir, make the fire stronger and evaporate the mushroom juice.




While the mushrooms are fried, make the sour cream sauce. Combine sour cream with flour, salt and pepper.




You need to grind everything well so that there are no lumps. The mass must be absolutely homogeneous, otherwise then the lumps of flour will boil, and it will not be possible to knead them.




Put the sauce in a pan with chicken and mushrooms. Stir until the sauce starts to thicken.






Pour half a glass or more of water (you can take water from pasta), stirring constantly so that the sauce does not gather in lumps. Bring to a boil and cook for five minutes.




The pasta is cooked. We throw it away in a colander. We leave a little broth to dilute the sauce if necessary. Transfer to a bowl, add a little oil and keep warm.




We bring the sauce to the desired density, adding a decoction of pasta. We warm up. Put the pasta on a plate, top with pieces of chicken and mushrooms and pour over with sour cream sauce. Or immediately add the pasta to the sauce, mix everything and arrange on plates. When serving, the finished dish can be sprinkled with grated cheese or herbs.




Bon appetit!
Also try

Pasta is a traditional dish that was invented in Italy. Although today this expression refers to various pasta made from exclusively durum wheat: for example, spaghetti, tagliatelle, spiral, capellini, fettuccine and others. However, no matter what they say, but for the majority this phrase evokes images of a fragrant Italian dish. Many are accustomed to believing that you can taste it only in specialized restaurants and cafes - this is an erroneous opinion. We invite you to make delicious pasta with chicken and fresh mushrooms with your own hands. You will see how easy it is.

Chicken pasta with cream and mushrooms

Pasta with chicken and mushrooms is ideal for a romantic dinner or a friendly feast. You can cook it in just half an hour, which, you see, is very convenient, given the modern pace of life. Another plus: the recipe involves the use of products that are in every refrigerator.

Ingredients:

• one small onion
• black pepper (optional)
• 100 grams of dry pasta
• 300 grams of fresh chicken fillet
• salt of your choice
• 50 milliliters of heavy cream (take 35%)
• 40 grams freshly cut parsley or dill
• 3 tablespoons (tablespoons) olive oil
• 150 grams of fresh (or dried) mushrooms

Cooking method:

Cut the fillet into medium pieces, and the mushrooms and onion into small cubes. Now pour olive oil into an already heated frying pan (it is better to take refined, it does not add bitterness) and fry chicken meat for two to three minutes, then add vegetables and hold on fire until a characteristic golden color appears. After that, pour in the amount of cream indicated in the recipe, let it boil, remove the fire a little and simmer the sauce for another ¼ hour.

Now you need to prepare the pasta - cook the pasta according to package directions. However, remove them from the stove a few minutes before the time recommended by the manufacturer. They should come out slightly undercooked - that's how they do it in Italy.

Combine the pasta and sauce directly in the pan and mix well with a spoon. Finely chop the parsley (you can replace it with dill) and, putting the pasta with chicken and fresh mushrooms on a beautiful plate, sprinkle with herbs.

You can diversify the recipe by adding, for example, grated cheese (Parmesan is suitable for this). Pine or walnuts will give an unusual taste to the dish (pre-crush them).

Spaghetti with cheese-mushroom sauce and chicken

This recipe is especially useful in those moments when the stomach requires food, and there is catastrophically little time to cook it. This pasta with chicken and mushrooms turns out to be very satisfying, it can be served with vegetable juice or with alcoholic drinks. A delicate creamy taste of the dish gives melted cheese.

Ingredients:

• one pack (about 400 grams) of spaghetti
• 400 grams of any mushrooms (canned, fresh or dried)
• 200 grams of delicious processed cheese
• 350 grams of chicken (we used fillets)
• table (or sea) salt - the amount of your choice
• spices as desired
• 3-4 tablespoons of olive oil

Cooking method:

At the initial stage, boil some spaghetti in a sufficient amount of salted water. Then drain the remaining liquid (to do this, throw them in a colander). Cover the pasta with a thick towel to keep it warm.

Now you need to prepare the sauce. To do this, cut the meat and mushrooms into small cubes. We took fresh ones, but you can safely change the recipe to your liking, using canned or dried ones. So, put the chicken in a pan (preheat it) with olive oil, add a pinch of table salt, fry a little on all sides, then add vegetables. When the mushrooms release their juice, keep the dressing on low heat, stirring constantly with a spoon, for about ten more minutes. Now grate the cheese on a medium-sized grater and combine it with the rest of the ingredients, wait until it melts. Drizzle spaghetti with prepared sauce and serve hot. If you want to "decorate" the dish, use fresh herbs as a decoration.

To “revive” such pasta with chicken and mushrooms a little, you can add a small amount of sour cream to the sauce, as well as Italian seasonings. This product will not become worse, but, on the contrary, will only benefit! Try it!

Pasta specially for mushroom pickers

If your family has avid mushroom pickers, then this recipe will definitely come in handy for you. Do you really think that the gifts of the forest can only be dried and preserved? From them you can cook any dish. Today we propose to make fragrant pasta, where chicken and porcini mushrooms are part of the sauce.

Ingredients:

• two tablespoons (tablespoons) of olive oil
• onion - one piece
• 500 grams of fresh chicken fillet
• 200 grams of any pasta (we used spaghetti)
• soy sauce - two large spoons
• 250 grams of white mushrooms
• herbs and spices - optional
• 100 grams of heavy cream or sour cream
• table salt - at your discretion
• 70 grams of cheese (hard)

Cooking method:

This recipe is very simple. First, boil the chicken meat, let it cool, and then cut it into small strips with a knife or sort it into fibers with your hands.

Now cook the spaghetti (or other pasta, whichever you choose), let it drain. The main rule to make the pasta with chicken and mushrooms look like a real Italian one is to remove it from the stove slightly undercooked, that is, as the chefs say, “al dente”. Drizzle with a few drops of olive oil to keep pasta from sticking together.

Make a fragrant sauce: to do this, cut the porcini mushrooms into cubes, the onion into medium half rings and fry them in a preheated pan with oil (take olive oil). When the vegetables start to juice, lay out the chicken, stir for a few seconds and pour in medium-fat cream or sour cream. To prevent dairy products from curdling during cooking, warm them up a little in advance. Now salt and pepper (you can sprinkle with spices or Provence herbs) all the ingredients and simmer them over low heat. The mixture should thicken a little. Pour in soy sauce. Not everyone prefers this product, so if you don't really like it, just don't use it.

Appetizing pasta with chicken and porcini mushrooms is served on beautiful large plates, drizzled with sauce and topped with fresh colorful herbs and grated cheese. Far from cheap Parmesan is considered the most suitable, so you can replace it with another variety. We hope that this recipe will become an indispensable tool for you in preparing delicious dishes!

Pasta "Wine-mushroom" with chicken fillet

An unusually tasty pasta with chicken and mushrooms is obtained if you cook it with wine sauce. Want to try? Then read the recipe, buy products and go for it!

Ingredients:

• 250 grams dry pasta (we used fettuccine)
• 100 grams of spicy sausages
• 60 ml olive oil (preferably refined)
• two small garlic cloves
• 0.5 kilograms of fresh champignons
• 1/2 cup dry wine (ideally white)
• some fresh parsley
• 250 milliliters of heavy cream
• 30 grams of elite Parmesan

Cooking method:

Salt the water and boil the fettuccine in it until “al dente”, that is, they should turn out a little raw. To do this, remove them from the heat a few minutes earlier than the instructions say, then fold them back and let them drain.

In a deep saucepan, heat the oil and fry the sausages until a crust forms (you can replace with sausages). Cut the mushrooms into medium cubes and combine with the previous product, along with pre-chopped garlic cloves. Now pour in the wine, stir regularly with a spoon, and cook until most of the liquid has evaporated. Lightly heat heavy cream so that it does not curdle, and, stirring, send to the sauce. Put the pasta on a large dish, sprinkle with Parmesan and herbs.

Tagliatelle with chicken and honey mushroom sauce

Despite the fact that the warm season is noticeably coming to an end, no one has canceled the rest. Start your day off with a delicious Italian dish. You can cook it all in just half an hour, and then go with your family for a walk in the country. The recipe is for two large servings.

Ingredients:

• 300 grams of tagliatelle
• 200 grams of dried oil
• 2 tablespoons (tablespoons) soy sauce
• olive oil
• one large fillet
• 2 large spoons of fragrant golden honey
• a couple of pinches of sea salt
• 50 grams fresh butter

Cooking method:

Soak the butternuts for 15-20 minutes to prevent them from getting tough. Then cut the fillets and mushrooms into small pieces. Put the butter in a heated saucepan, after - the above products. When they acquire a golden hue and a characteristic aroma, salt and add a little soy sauce, honey and hold it all on the stove for about five more minutes. While the dressing is cooking, boil the tagliatelle. Then put them on a large plate, pour honey-mushroom sauce with chicken. If you want to give the pasta a more beautiful "restaurant" look, sprinkle with grated hard cheese and fresh herbs. Does the recipe seem boring to you? In this case, introduce more exotic ingredients - pine nuts or pieces of prunes.

You can prepare a delicious and fragrant pasta from a variety of products that are in your refrigerator. The main thing is that the mood is excellent - then any dish will come out well!

Pasta, also known as pasta, is a universal product that everyone can find at home. It is easy to prepare, and most importantly, easy to combine with a large number of products and sauces. You can use for cooking not only long varieties, but also short ones. It turns out very tasty pasta with chicken and mushrooms.

Fettuccine with mushrooms - general principles of preparation

Mushrooms are usually used for dishes, as they are affordable, safe, and inexpensive. Mushrooms can be fried immediately without pre-cooking. Often they are cooked with different sauces.

One popular option is cream sauce. Vegetables, garlic, greens, sometimes a little flour are added to it. The final touch is grated parmesan. They sprinkle the finished dish. Greens, olives, cherry tomatoes are also used for decoration.

A classic fettuccine pasta recipe with mushrooms and aromatic creamy sauce. For him, we take the simplest champignons.

Ingredients

• 200 g fettuccine paste;
• 200 g of champignons;
• 2 tablespoons of olive oil;
• 0.5 tablespoons of flour;
• 200 ml cream of any fat content;
• salt pepper;
• a couple of cloves of garlic;
• some fresh dill;
• 3 tablespoons grated Parmesan.

Cooking

1. In salted water, cook the pasta, the cooking time is indicated on the package of dry pasta.
2. Pour two tablespoons of olive oil into the pan, put on the stove.
3. Cut mushrooms into thin slices, put in a pan, fry in oil until tender.
4. Mix flour, chopped garlic and cream, salt and pepper, pour into a pan with mushrooms.
5. Warm everything together for three minutes, then turn it off, sprinkle with chopped fresh dill or dried herbs.
6. Arrange the fettuccine in portions, put the mushrooms with a creamy sauce on top.
7. Sprinkle with grated Parmesan cheese and serve.

Fettuccine with mushrooms and chicken

For this dish of fettuccine pasta with mushrooms, chicken fillet is used, one breast is enough. But you can take a turkey, trimmings from the thigh.

Ingredients

• 1 chicken breast;
• 200 g of champignons;
• 160 g sour cream;
• 40 ml soy sauce;
• 1 onion;
• 40 g of oil;
• greens, salt;
• 300 g fettuccine.

Cooking

1. Heat the oil in a frying pan, add the chopped onion, fry for a minute.
2. Now cut the mushrooms into pieces, put in a pan. Cook over high heat until all the moisture has evaporated from the mushrooms.
3. We wash the chicken breast, cut it into small cubes or sticks, put it on mushrooms, fry for about five minutes with mushrooms and onions over medium heat.
4. We combine sour cream with soy sauce, add 100 ml of water to it, mix thoroughly. If the sauce is not salty enough, you can add salt.
5. Pour the mushrooms with sour cream, stir and simmer over low heat until the chicken is cooked.
6. Cooking fettuccine or other similar products. Nests are great with this dish.
7. We spread the pasta, chicken with mushrooms on it, pour sour cream sauce. To taste, add greens to the dish, sprinkle with grated parmesan or any other cheese.

Fettuccine with mushrooms in creamy sauce (with ham)

For this Italian fettuccine pasta dish with mushrooms and cream sauce. Ham for him, you can use any fatty or dietary varieties.

Ingredients

• 150 g mushrooms (raw champignons);
• 150 g of ham;
• 200 g fettuccine paste;
• 150 ml cream;
• 1 tsp flour;
• 2 cloves of garlic;
• spices, herbs;
• 30 g parmesan.

Cooking

1. Prepare pasta.
2. Rinse the mushrooms, remove all excess, cut into slices or plastics, as you like.
3. Fry the mushrooms in olive oil or any other oil until golden brown.
4. Cut the ham into cubes, add to the fried mushrooms, cook together for a minute.
5. Add chopped garlic, salt, mix.
6. Pour in the cream mixed with a teaspoon of flour, heat the dish for several minutes so that the flavors combine and the sauce thickens.
7. Put the mushrooms on the pasta, sprinkle with grated Parmesan cheese, decorate with fresh herbs.

A variant of a very tasty fettuccine pasta dish with mushrooms and tomatoes, which must certainly be ripe and fleshy. From sour and watery tomatoes, the sauce is not very tasty.

Ingredients

• 300 g of paste;
• 250 g of champignons;
• 10-15 olives;
• 400 g of tomatoes;
• 1 head of onion;
• 1 clove of garlic;
• 30 ml of oil;
• spices;
• 1 bell pepper.

Cooking

1. Rinse the mushrooms, cut into large pieces. Pour into hot skillet with oil. Cooking 10 minutes.
2. Separately, in a saucepan, prepare the pasta.
3. Cut the onion into thin strips, add to the mushrooms, fry for a couple of minutes.
4. Cut the pepper into strips, spread to the mushrooms, fry for another minute.
5. We make small cuts on the tomatoes, dip them in boiling water, then in cold water and remove the skin. Cut the peeled tomatoes into small pieces or interrupt with a blender.
6. Pour mushrooms with vegetables with tomato, salt, pepper.
7. We cut the olives in circles. Add to mushrooms. Stir, cover, simmer over low heat for two to three minutes.
8. Serve fettuccine pasta, pouring tomato sauce with vegetables and pieces of mushrooms.

Fettuccine with mushrooms and broccoli in a creamy sauce

You can use fresh or frozen broccoli florets to make this dish. Similarly, fettuccine with mushrooms and cauliflower is prepared, but it needs to be boiled longer in boiling water. You can take any soft cheese.

Ingredients

• 6-7 large champignons;
• 400 g of broccoli inflorescences;
• 320 ml cream;
• 2 cloves of garlic;
• 350 g of fettuccine paste;
• 3 tablespoons of oil;
• 120 g soft cream cheese;
• 1 tsp wheat flour;
• spices.

Cooking

1. Boil salted water. Break the broccoli florets, put in a saucepan and boil for 2 minutes. Drain into a colander.
2. Prepare the fettuccine pasta according to the recipe.
3. Put the oil in a frying pan, heat up, add the chopped champignons. Fry until almost done over medium heat.
4. Add boiled broccoli florets, cook further.
5. We combine the cream with soft cheese, add a teaspoon of flour to them, carefully rub everything until smooth. The sauce should be immediately salted, to taste pepper, Provence herbs.
6. Pour sauce over mushrooms with broccoli, simmer over low heat for a couple of minutes. Be sure to stir with a spatula. The sauce warms up and thickens evenly.
7. We spread boiled pasta on plates, on top of broccoli with mushrooms in a fragrant sauce. Sprinkle with herbs.

Fettuccine with mushrooms and bacon

To prepare such a pasta, you can take any bacon, but the more meat layers, the tastier it will turn out. Instead of cherry tomatoes, two large tomatoes can be used, but they should not be loose.

Ingredients

• 200 g bacon;
• 250 g of champignons;
• 300 g of paste;
• 2 onion heads;
• 10 cherry tomatoes;
• spices, parmesan.

Cooking

1. Cut the bacon into squares, put in a pan, fry on both sides until golden brown. Take out.
2. Cut the champignons, pour into a pan with fat after the mushrooms. Fry until almost done.
3. Cut the onion, put in a pan with mushrooms. Fry together, salt, pepper.
4. Return the fried bacon to the skillet.
5. Cut the cherry tomatoes in half, add to the pan with the rest of the product, cover and warm up a little.
6. Boil fettuccine or other pasta, drain water.
7. Pour the contents of the skillet over the pasta. Stir, heat for a minute.
8. Arrange in portions and immediately, while the dish is hot, sprinkle with grated parmesan.

To prepare fettuccine pasta in a creamy sauce, you can use not only champignons, but also any, including dry mushrooms. As an example, a recipe with porcini mushrooms.

Ingredients

• 40 g of dry porcini mushrooms;
• 250 ml cream;
• 1 spoon of plums. oils;
• 1 head of onion;
• 300 g of paste;
• spices, cheese for decoration, garlic.

Cooking

1. Porcini mushrooms pour cold reins in advance, soak for at least three hours. Can be prepared the day before.
2. Boil mushrooms for 25 minutes in boiling water. Take out. After cooling, cut into small pieces.
3. Fry the onion cut into small cubes in oil, add mushrooms to it and also brown a little.
4. Squeeze 12 cloves of garlic to the cream, add salt and pepper, pour the mushrooms with the cream. Cover, sweat for five minutes.
5. Prepare pasta, drain water, arrange hot products on plates.
6. Pour plenty of cream sauce with mushrooms on top, sprinkle with grated parmesan or other similar cheese.

With the addition of tomatoes

This dish is delicious to cook with pasta snails. An interesting shape holds the sauce, which, once inside, is preserved in its original form and helps to enjoy the taste of all components. According to this recipe with tomatoes, a very tasty baked dish with a creamy sauce is obtained.

Ingredients:

• champignons - 550 g;
• cream - 550 ml;
• salt;
• chicken fillet - 550 g;
• egg - 2 pcs.;
• garlic - 2 cloves;
• pepper;
• piperigate paste - 520 g;
• butter - 1 tbsp. spoon;
• tomatoes - 4 pcs.;
• onion - 0.5 pcs.;
• cheese - 110 g;
• green onions - 25 g.

Cooking:

1. Boil pasta following instructions.
2. Chop the onion. Chop up a piece of meat. Send to the pan and fry. Salt and sprinkle with pepper.
3. Melt butter in a separate skillet. Place chopped mushrooms and chopped garlic cloves. Salt and sprinkle with pepper. Fry.
4. Grate cheese. Chop the green onion and cut the tomatoes into rings.
5. Sprinkle salt, pepper into the cream and pour in the eggs. Whisk.
6. Take a deep form. Lay out some of the pasta. Place the fillet, mushrooms, tomatoes, green onions and the remaining pasta. Pour in the buttercream. Sprinkle with cheese. Send to bake in a hot oven. It will take a quarter of an hour and a mode of 180 degrees.

In creamy sauce

According to this variation, pasta, chicken with mushrooms in a creamy sauce turns out to be exquisite in taste and will satisfy even the most demanding gourmet. Prepare this dish for the arrival of guests, and everyone will definitely be satisfied.

Ingredients:

• champignons - 320 g;
• spaghetti - 420 g;
• chicken fillet - 2 pcs.;
• dried basil;
• cheese - 160 g grated;
• onion - 1 pc.;
• ground black pepper - 0.5 tsp;
• cream - 210 ml;
• salt;
• vegetable oil - 35 ml.

Cooking:

1. Chop the washed and dried fillet. Make the pieces in portions. Boil spaghetti. Follow the instructions on the package.
2. Chop the onion. Mushrooms will need plates. Place in hot skillet with oil. Fry. Separately fry the chicken pieces. Sprinkle with salt and pepper. Mix. Pour in cream. Put out. It will take about half an hour.
3. Sprinkle with cheese shavings. Cook while stirring for five minutes. Sprinkle with basil.
4. Place fried and spaghetti in sauce with chicken. Mix.

It is necessary to mix the pasta with the sauce just before use. If you combine in advance, then the finished products will quickly become sour.

Ingredients:

• yolk - 2 pcs.;
• parsley - 12 g;
• mushrooms - 260 g;
• olive oil - 1 tbsp. spoon;
• cream - 210 ml;
• dry white wine - 110 ml;
• chicken fillet - 2 pcs.;
• spaghetti - 420 g;
• smoked bacon - 6 pieces.

Cooking:

1. Heat up the pan. Pour in oil and heat up. Cut chicken pieces into small pieces. Place chicken. Salt and fry. Remove to a plate.
2. Cut the bacon into smaller pieces and put it in the pan where the chicken was. Add chopped mushrooms. Fry for five minutes. Pour in cream and wine. Boil. Add chicken pieces. Darken eight minutes. Remove from fire. After two minutes, pour in the yolks and beat with a fork.
3. Boil the pasta according to the instructions and send to the pan. Mix.

Cooking in sour cream

A fragrant dish that can be prepared with any kind of mushrooms. If you cook from forest - boil in advance.

Ingredients:

• salt;
• chicken breast - 650 g;
• cheese - 170 g grated;
• oil;
• mushrooms - 320 g;
• spices;
• water - 180 ml;
• garlic - 3 cloves;
• sour cream - 420 ml;
• pasta - 320 g;
• pepper;
• onion - 1 pc.

Cooking:

1. In the form of small cubes, you will need a breast. Mushrooms - plates. Chop the garlic. Chop the onion.
2. Warm up the skillet. Pour in the oil and fry the onion pieces. Add garlic and simmer for three minutes. Throw in the chicken pieces. Roast for seven minutes. Place mushrooms. Cover with a lid and sweat for a quarter of an hour.
3. Pour sour cream with water. Mix and pour into a skillet. Sprinkle with salt. Sprinkle with pepper and spices. Soak for five minutes.
4. Boil pasta and add to skillet. Mix.
5. Sprinkle with cheese chips in portions on each plate.

Cheese Recipe

Ingredients:

• cheese - 220 g processed;
• pasta - 420 g;
• salt;
• vegetable oil - 1 tbsp. spoon;
• pepper;
• oil;
• champignons - 420 g;
• green onion - 35 g;
• chicken - 420 g fillet.

Cooking:

1. Fry the fillet cut into small pieces in a pan in oil. Add chopped mushroom pieces. Sweat until liquid evaporates. Sprinkle with salt and pepper. Mix.
2. Chop the cheese and toss to fry. Hold until completely dissolved.
3. Boil pasta. Send to the pan and sprinkle with chopped onions. Mix and heat.

The device helps to facilitate the cooking process. The dish turns out juicier and retains more vitamins.

Ingredients:

• chicken fillet - 2 pcs.;
• spices;
• cheese - 160 g grated;
• onion - 1 pc.;
• salt;
• champignons - 210 g;
• pasta - 5 nests.

Cooking:

1. Chop the meat and place in a bowl. Set the "Baking" mode. Timer - 45 minutes.
2. After a quarter of an hour, add chopped onion. Sprinkle with spices and salt. Mix. Add chopped mushrooms.
3. After the timer signal, throw in the boiled pasta. Sprinkle with cheese shavings. Set a timer for five minutes.

• Pasta will be tastier if you add a spoonful of natural olive oil to the pan during cooking. But not always it is at home, in this case, you can throw a piece of butter or add a spoonful of ghee.
• What spices to add to fettuccine? In fact, the paste is combined with all kinds of peppers, spices, herbs, but you do not need to lay them in large quantities so as not to interrupt the natural taste and aroma of mushrooms.
• To reduce the calorie content of Italian dishes, you can reduce the fat content of the cream in the sauce, and fry the products without oil in a non-stick pan. Read more:
• Fettuccine is a dish that needs to be eaten right away. But if it turned out a lot, then don’t worry, the pasta can be put into a mold, pour the remaining sauce, sprinkle with cheese and bake in the oven.

Another simple idea for a quick dinner from sunny Italy is pasta with chicken and mushrooms in a creamy sauce, the recipe, as always, with step-by-step photos. According to tradition, in Italian cuisine it is customary to use fresh champignons - their taste is neutral, it goes well with various components of sauces. But in modern cooking, you can replace them with oyster mushrooms or forest mushrooms. It is advisable to take a figured pasta: bows, horns, spirals, so that the sauce lingers on it or gets inside. Then the finished dish will have a very delicate, juicy taste.

In the recipe for pasta with chicken, mushrooms and cream sauce, I add a little spice, but here it is important not to overdo it so as not to interrupt the taste of the cream. A couple of pinches of black pepper, paprika, or herbes de Provence will suffice.

Ingredients

To prepare pasta with champignons, chicken and cream sauce, you will need:

• chicken breast fillet - 300-350 g;
• hard pasta - 300 g;
• mushrooms - 150 g;
• onion - 2 heads;
• cream 10-15% - 200 ml;
• sunflower oil - 3 tbsp. l;
• salt - to taste;
• black pepper, paprika, a mixture of Provence herbs - 2-3 pinches each.

How to cook pasta with chicken and mushrooms in a creamy sauce. Recipe

First of all, I prepare everything necessary. Place a pot of water over medium heat for the pasta. I add some salt. While boiling, I cut the ingredients for the sauce. I cut the onion into small cubes.

I wash the mushrooms, cut the legs, clean off all the dirt from the hats. I cut into slices. If cooking with forest mushrooms, they must first be boiled. It is not necessary to cook oyster mushrooms, but it is better to cut them into small pieces. Frozen ones should not be thawed, they are immediately sent from the package to the pan.

Let's move on to the chicken. With the fillet, everything is simple: I cut into pieces the size of one bite. You can replace the fillet with other meat by cutting the flesh from the thighs or legs. But in this case, you will have to fry longer.

Sprinkle the chicken with pepper and paprika for flavor and to improve the taste. But you can leave it like that, and add spices along with salt.

I pour oil into a frying pan and heat it up. I pour out the onion, sauté over low heat until translucent or brown a little until a golden edge appears along the edges of the cubes.

Loading mushrooms. I increase the heat to high to quickly evaporate the mushroom juice.

As soon as the liquid evaporates, reduce the heat. While stirring, lightly fry the champignons along with the onions.

I add chicken. I also evaporate the emerging juice, leave it to languish over low heat until the fillet cubes turn whitish.

I add salt to taste, season with a couple of pinches of Provence herbs (or thyme, basil). After that, cover with a lid, bring the chicken to readiness.

The water boiled. I pour the pasta into salted boiling water, immediately stir vigorously so that the spirals do not stick to the bottom. When it begins to boil, turn the fire down to the quietest. With a slight heating, the boil will be weak, the paste will boil evenly. See the cooking time on the package, each manufacturer has its own recommendations. You can cook al dente when the top layer is soft and the inside of the pasta is thicker. Or cook until soft - as you like.

Meanwhile, chicken, mushrooms and onions are almost ready. I take out one piece, cut it - inside the meat will be even, whitish in color, soft.

I add cream. I took low-fat ones, they thicken when boiled, but not so much that it needed to be diluted with something. If the fat content is high, then it makes sense to add a little pasta decoction to the sauce or dilute it with broth and water.

After adding the cream, I let the sauce boil, adding salt, if necessary. I do not cover with a lid so that the cream does not exfoliate.

In five minutes the sauce will be ready. To improve the taste, you can grate a small piece of cheese and wait until the cheese melts.

I throw the pasta into a colander, decanting the broth. I leave a little, perhaps it will come in handy to give the sauce the desired consistency.

Then there are two options for serving: put the pasta in a pan with sauce and mix. Or mix already in a bowl. If you choose the first option, then do not make the sauce thick. First dilute it, and then lay out the paste. And let it warm up.

We usually serve pasta with sauce on large plates so that it is convenient to mix everything. I spread the pasta in a slide, making a recess in the center. There I put two or three tablespoons of creamy sauce with pieces of chicken and mushrooms, sprinkle with herbs. Well, then everyone decides for himself how it will be tastier: mix or dip the pasta in the sauce. Bon appetit everyone! Your Plushkin.

A detailed recipe for cooking can be viewed in video format