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Home » Main Meals » Creamy Garlic Mushroom Chicken – an easy pasta dish

Creamy Garlic Mushroom Chicken – an easy pasta dish

Date : April 2019 VJ Be the first to comment!

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This recipe for creamy garlic mushroom chicken was invented by my daughter when her boys were small, as a way of getting them to eat mushrooms. 

A dish of garlic mushroom chicken pasta next to a glass of red wine.

Creamy Garlic Mushroom Chicken

Creamy garlic mushroom chicken is made of tender chunks of chicken, cooked in a creamy garlic and mushroom sauce. Served on a bed of pasta, with a fresh green side salad and a slice of crispy garlic bread, it makes a quick and easy family supper.

Mushrooms in any shape or form have always been a family favourite, so it was a sad day when not one, but both her boys refused to eat them. Luckily she came up with the idea of pulversing the mushrooms in a food processor to get rid of the texture, and to disguise the flavour by adding copious amounts of cream and garlic. They loved it! Crisis averted!

There is an ENTIRE punnet of chopped up mushrooms in the sauce. The mushrooms are pulsed very finely in a food processor before being added to the sauce, so this is an ideal way of disguising mushrooms for those who don’t like the texture of whole mushrooms.

For the chicken we use chicken breasts which are chopped into bite-sized chunks and then marinated for half an hour in a mixture of soy sauce and cornflour (cornstarch). This has the effect of both tenderising the chicken and adding additional flavour.

Once this prep has been done, it is super simple to throw together and can be on the table in half an hour, making it an ideal mid-week supper.  We like to serve it over tagliatelli, but you could use any pasta.  It is equally delicious served over a bed of fluffy rice.

You can use any type of mushroom for this recipe, but I like to use either button mushrooms or chestnut mushrooms.  I find that the darker open Portobello mushrooms tend to make the sauce turn a darker colour.

Mushroom facts

Did you know that mushrooms are packed with nutritional value? They’re low in calories, are great sources of fibre and protein. They also provide many important nutrients, including B vitamins, selenium, potassium, copper, and (particularly when exposed to the sun) vitamin D.  They have the additional benefit of being fat and cholesterol free.

Ingredients for creamy garlic mushroom chicken

You can get the complete list of ingredients and full instructions on how to make this garlic mushroom chicken recipe on the printable recipe card below.

There are only two main ingredients in this creamy garlic mushroom chicken. They are chicken and mushrooms. 

Of course, there are a few additional ingredients for flavour. The full list is below.

  • Chicken breasts cubed. You should allow one breast (about 150g) per person
  • A punnet of Mushrooms either finely chopped or pulverised in a food processor
  • Soy sauce and cornflour which are used as a marinade
  • Cream and milk to make the sauce
  • Garlic as much or as little as you like
  • Olive Oil and a knob of butter for frying the chicken. Salt and finely ground black pepper to taste.

How to make creamy garlic mushroom chicken

A collage of three images showing steps for making the creamy chicken and mushroom pasta.

This is a very simple recipe to make.

  • Cut the chicken into bite-sized pieces and marinate in a mixture of soy and cornflour to tenderise it.
  • Chop the mushrooms in a food processor and sweat them in a pan with the garlic until the moisture has evaporated. Remove from the pan and set aside.
  • Fry the chicken gently in oil an butter until it turns golden brown, then add the milk, cover and simmer gently for 20 minutes. Thicken with cornflour and stir in the cream.
  • Serve with your favourite pasta, a leafy green salad and a slice of garlic bread

You may also like these other pasta recipes ….

  • Pasta pescatore – fisherman’s pasta
  • One pan pasta – a delicious cheesy noodle dish
  • Ham and mushroom tagliatelle – in a creamy sauce
  • Creamy seafood linguine – with prawns and lobster
  • Homemade chilli bolognese – classic comfort food

Or if you are more interested in chicken and mushrooms, here are some recipes for those too:

  • Chicken and mushroom quiche – a classic quiche in a rich shortcrust shell.
  • Chicken and mushroom puff pie – an easy midweek supper made with a cheesy choux pastry and filled with creamy chicken and mushrooms.
  • Ham and cheese stuffed mushrooms – perfect as an appetiser or an accompaniment to a barbeque.

Or why not just have a browse through my section on main meals for a bit of inspiration for your next supper.

Can I freeze creamy garlic mushroom pasta?

Absolutely, this dish freezes really well. Pack the cooked chicken and sauce into rigid plastic containers (tupperware is ideal) and store it in the freezer for up to 6 months.

Allow to defrost in the fridge and then rehead gently in a large saucepan until piping hot.

If you find that it splits when defrosted just stir in a small amount of cornflour mixed with milk and simmer gently for a few minutes.  It should come back together nicely.

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Convert grams to cups

To help you convert your recipe measurements, I have created a handy Cookery Conversion Calculator which will convert ingredients between grams, ounces, tablespoons, cups and millilitres. I hope you will find it useful.

If you live at a high altitude you may find you need to adjust your baking recipes to compensate for this. You can read about how to do this in this post on baking at high altitudes.

Pin for later

Why not pin this recipe for creamy garlic mushroom chicken to your pinterest board so you can make it later. Just click the image below.

Recipe – Creamy Garlic Mushroom Chicken

A dish of garlic mushroom chicken pasta next to a glass of red wine.

Creamy Garlic Mushroom Chicken

Creamy garlic mushroom chicken – crammed with mushrooms and oozing with flavour. Ideal for a quick midweek supper
Recipe by: Veronica

(Click the stars to rate this recipe)

0 from 0 votes
Easy, Main Course
Any
Prep 10 minutes
Cook 20 minutes
Total Time 30 minutes
Print recipe Pin me for later Leave a comment
Adjustable servings – hover to scale: 4 people

Equipment

  • Food processor
  • Sharp Knife
  • Chopping Board
  • Mixing bowl
  • Wok or frying pan

Ingredients

  • 4 large chicken breasts cubed
  • 25 ml soy sauce
  • 12.5 ml cornflour
  • 250 g mushrooms finely chopped
  • 125 ml cream
  • 400 ml milk
  • 2 cloves garlic finely minced
  • Olive Oil and a knob of butter for frying
  • Salt to taste
  • Ground black pepper

Instructions

  • Cut the chicken into bite-size pieces.
  • Mix the chicken with the soy sauce and cornflour and set aside to marinade
  • Finely chop the mushrooms in a food processor
  • Put the mushrooms with the garlic into a frying pan with a little olive oil and fry gently until the moisture has evaporated.
  • Remove the mushrooms from the pan and set aside.
  • Add the chicken to the pan with a little more olive oil and a knob of butter and fry gently until golden brown
  • Add the mushrooms back into the chicken and add the milk.
  • Stir gently to combine and then simmer, covered, for approximately 20 minutes until thickened.
  • Add the cream and stir through.
  • If the sauce is too thin mix a teaspoon of cornflour with 2 tablespoons of milk and gradually add to the sauce, simmering and stirring until the desired consistency is obtained. Do not allow to boil.
  • Season with salt to taste
  • Serve over your pasta of choice, and sprinkle with ground black pepper

Notes

The mushrooms must be very finely chopped.  Don’t leave any large lumps in them.
I normally serve this dish over tagliatelle pasta, but it is equally good served over rice.
Calories have been calculated without taking the pasta or rice into account.
 

Nutrition

Calories – 364kcal

I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.

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If you made this recipe and enjoyed it, please don’t forget to give me a star rating in the comments below. And if you’d like to get in touch, you can email me on foodleclub1@gmail.com. I’d love to hear from you. And don’t forget to subscribe to my mailing list so you can grab yourself a copy of my FREE COOKBOOK!

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Filed Under: All Recipes, Main Meals

About VJ

In my previous life, I was an IT Consultant. Now that I've swapped an office for a kitchen I have a lot more time to spend on things that interest me such as trying out new recipes. Most of my cooking is based around quick and easy meals, and you'll probably find a little South African influence creeping in due to the many years I spent there.

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In my previous life, I was an IT Consultant. Now that I've swapped an office for a kitchen I have a lot more time to spend on things that interest me such as trying out new recipes. Most of my cooking is based around quick and easy meals, and you'll probably find a little South African influence creeping in due to the many years I spent there.

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