How to make this easy, one-pan creamy chicken and mushroom pasta.
This is yet another easy, one-pan/one-pot recipe! This time round we’re making a one-pan creamy chicken and mushroom pasta, that will get you a full meal in less than 30 minutes – and with less dishes!
During Ramadan, these easy, fulfilling one-pot dishes makes a lot of appearances. Unlike most Malay families, I grew up eating special, fun dishes. While most would have your traditional Malay dishes – which I have plenty of recipes for – my family would have dishes that we don’t usually eat everyday!
What Type of Pasta to Use for One-Pan Creamy Chicken Mushroom Pasta?
Any pasta of your choice will work, but I am using linguine today, simply because it can fit my 28-cm pan! If you have a smaller pan, then either break your long pastas (nooo!) or wait for the bottom half to soften in the hot liquid before working the rest in the pan.
An even better alternative? Use short pasta noodles! In fact, those are my go-tos. Macaroni, farfalle and conchigliette are some classic favourites. Different pasta types have different cook times, so adjust accordingly. Generally, the directions and timings on the packet are true to the one-pan cooking times.
However, the size of your pan and its heat-retention properties play a part too. A good measure would be to taste test your pasta. If it’s al dente, it’s good to go. If it’s still hard, let it cook for a minute more before giving it another taste test.
Check your pastas by giving it a taste test and adjust accordingly.
How to Get a Creamy Pan of One-Pot Pasta with No Cream?
I love this recipe because it does not require any cream at all. It’s in fact, my go-to technique for all my one-pot pastas! I simply add milk! The milk when cooked with the pasta starchiness, and combined with the cheese will result in a nice creamy coating on the noodles.
I added stock here, which results in a lighter coating of cream, which is what I prefer. If you want a thicker cream, then up your milk ratio. To make pure mac and cheese for example, I would not add stock at all, and instead use all milk!
Do note that even with more stock, the pasta cream will thicken even more as it cools down, resulting in a creamy plate. Since I prefer mine with a light cream, this is best served immediately.
More Recipes Like This
One-Pan Creamy Chicken & Mushroom PastaCourse: Recipes
2 Servings or 200g Linguine Pasta
1 cup or 100g Shiitake Mushrooms
200g Chicken, sliced
1/2 tsp Dried Oregano (or herb of choice)
1/2 tsp Salt
1/2 Black Pepper
2 cloves Garlic, minced
1 tbsp Butter
1 tsp Oil
2 cups Chicken Stock, with extra on the side
250ml or 1 cup Milk
1 cup Parmesan Cheese
A handful Parsley, chopped
- Marinate chicken with dried oregano, salt and black pepper.
- Pan fry the chicken until cooked, and remove from pan.
- In same pan, add oil and melt butter. Toss in mushrooms. Allow mushrooms to cook and soften before adding garlic. Season with salt and pepper.
- Add pasta of choice next, and pour in milk and stock. Season with salt, if needed.
Allow to come to a boil, before lowering heat to allow it to simmer. Let pasta cook to al dente. Occasionally return to stir. If too much liquid is cooking off before pasta is cooked, simply add more stock or milk.
- Once pasta is cooked, add back the chicken and add parmesan cheese. Toss to combine. As cheese melts, a light cream should start to form.
- Turn off the heat, and add parsley (or herb of choice) next and toss.
- Give a final garnishing of parsley, parmesan and black pepper and SERVE!