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Creamy Chicken and Mushroom pasta

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Total Time:
30-45 minutes
Rated 5 based on 100 votes
Course: Main Recipe
Technique: Saute Recipe
Difficulty: Medium

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  • Boneless Chicken - 1/2 kg
  • 1 - onion, chopped thinly
  • 1 tbsp - garlic, minced
  • 1 tbsp - ginger, minced
  • Mushroom - 6, chopped
  • Pepper - freshly crushed
  • Salt as per taste
  • 250 g - boiled penne Pasta
  • 2 tbsp - Olive oil
  • For the bechamel sauce.
  • 1 tbsp - Butter
  • 1 tbsp - all-purpose flour
  • 200 ml - Milk
  • paprika or chilli flakes
  • Pepper, freshly crushed
  • Oregano
  • Cheese

How to Make

  • Heat olive oil in a pan, fry the ginger and garlic for a minute
  • Add the onion and saute until they turn translucent
  • Add the chicken, fry and cook until done.
  • Add the mushroom, stir once, cover and cook for 2 mins
  • Season with salt and pepper. Stir for 5 more mins and then turn off the heat
  • Transfer the chicken and mushrooms to a plate
  • In the same pan add 1 tbsp oil and cook the pasta in the stock.
  • For Preparing Bechamel sauce:
  • Heat butter in a pan.
  • Add all-purpose flour, fry for a minute.
  • Add paprika and pepper.
  • Add milk and boil
  • Now add the cheese and in low flame stir until the sauce thickens.
  • Finally add oregano and salt, turn off the heat
  • Add the chicken and mushroom to the sauce, mix well and serve.
  • Recipe Courtesy: Wah Sush Kitchen