Creamy Mushroom and Chicken Pasta
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 4
  • Ingredients:
  • ½ lb pasta (corkscrews, penne, rigatoni, campanelle, etc)
  • 2 chicken breast halves
  • ½ Tablespoon oil
  • 1 oz dry porcini mushrooms, (about ½ cup)
  • ½ cup boiling water
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 3 thyme springs
  • 8 oz mushrooms (baby bella, button, etc.)
  • 1½ cups chicken broth
  • ¼ - ⅓ cup heavy cream
  • salt, pepper
  1. Place a large pot of salted water to boil for the pasta. Cook the pasta according to how you like it.
  2. While you're waiting, prep all your ingredients:
  3. Pour the boiling water over the dry porcini mushrooms and set aside to re hydrate for about 5 minutes or so. Slice the fresh mushrooms, chop the onion. Dry the chicken breast halves on a paper towel and season with salt and pepper on both sides. When the mushrooms have re hydrated, wash them to make sure there isn't any more dirt hiding in the mushrooms. Strain the water that was used re hydrate the mushrooms through a fine mesh sieve lined with a coffee filter. Save the liquid; we'll be using it in the sauce.
  4. Heat ½ Tablespoon of oil in a skillet on high heat. Add the chicken and cook until golden on both sides and the chicken is cooked through. (You can check for doneness with an instant read thermometer; the center of the chicken should be 165 degrees in the thickest part of the chicken).
  5. Take the chicken off the skillet, cover to keep warm. In the same skillet, add the butter, reduce the heat to medium. Add the onion, mushrooms, garlic and thyme. Season with salt and pepper. Cook for about 8 minutes. Add the strained mushroom liquid and the chicken broth. Cook for another 5 minutes. Add the heavy cream. Remove the thyme sprigs. Cut the chicken on the bias. Toss the pasta with sauce. Add the chicken and serve.
Recipe by Olga's Flavor Factory at