Creamy chicken and mushroom pasta with garlic
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Creamy Garlic Mushroom Chicken

Creamy garlic mushroom chicken - crammed with mushrooms and oozing with flavour. Ideal for a quick midweek supper
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Easy, Main Course
Cuisine: Any
Servings: 4 people
Calories: 364kcal
Author: VJ


  • 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


  • 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 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


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