Mushroom chicken creamy pasta

Photo credit Google

Chicken breast - 500 gm (Dice 1.5cm )

Pasta - 300 gm 

Mushroom - 250 gm ( chop thin cut)

Thicken cream - 300 ml

Cheese (grate) - 200 gm

Black pepper (ground) - 1 tea spoon

Dice chicken breast 1.5cm  

Garlic 5 clove - chop tiny sizes

Ingredients

• Pasta – enough for 2–3 servings

• 1 cup mushrooms, sliced

• 1–2 cups diced chicken

• 2 tsp olive oil

• 2 cloves garlic, chopped

• 2 tbsp salt (for boiling pasta)

• ½–1 cup thickened cream

• ½ cup grated cheese (parmesan or mozzarella)

• Black pepper, garlic powder, onion powder – to taste

---

Instructions

1. Cook the pasta

   • Boil 3 liters of water in a pot.

   • Add 2 tablespoons of salt and the pasta.

   • Cook over medium heat until al dente.

2. Cook the mushrooms

   • In a non-stick pan over medium heat, add the mushrooms.

   • Stir occasionally until the mushrooms are cooked and all the liquid has evaporated.

3. Add the chicken

   • Add 2 teaspoons of olive oil and the chopped garlic to the mushrooms.

   • Stir for a few seconds, then add the diced chicken.

   • Cook until the chicken is no longer pink.

4. Add liquid and cream

   • Pour in some of the boiling water from the pasta pot—just enough to cover the chicken.

   • Add the thickened cream and cheese. Stir well until the sauce becomes creamy.

5. Combine and season

   • Add the cooked pasta to the sauce and stir gently to combine.

   • Season with black pepper, garlic powder, onion powder, and any other seasonings you like.

   • Cook until the sauce thickens to your preferred consistency.

6. Serve

   • Once the sauce is thick and creamy, serve hot and enjoy!