Spaghetti with chicken and mushrooms in cream. Pasta with chicken and mushrooms in a creamy sauce

Sometimes you need to feed your family tasty, satisfying and very fast. This recipe is from the 20 Minutes Dinner Series. Pasta is boiled for 7-10 minutes, and at this time a delicious mushroom sauce with chicken fillet is being prepared.

To make pasta with mushrooms and chicken, take the food listed. Peel the onions and garlic, peel the mushrooms with the hard side of a clean dishwashing sponge.

Boil the pasta according to the instructions, rinse under running water.

Chop the onion and garlic, lightly fry in vegetable oil.

Add mushrooms, and fry for a few minutes until golden brown.

Cut the chicken fillet into small cubes, add to the vegetables in the pan.

Fry quickly on both sides, add fresh thyme or a pinch of dried thyme. The fillet is prepared very quickly, the main thing is not to dry it out.

Pour in half a glass of water, broth or low-fat cream (if you are not afraid of extra calories). Season with salt and pepper, cook for 5-7 minutes. If you want the sauce to be thick, add a little flour (you don't need to add it to the cream version).

Put pre-boiled pasta in the prepared sauce.

Stir well so that all the pasta is completely covered in the sauce. Sprinkle with your favorite herbs before serving.

Pasta with chicken and mushrooms are ready. Serve immediately. Enjoy it.

Italian cuisine is loved all over the world for its mouth-watering, tasty, but simple and quick dishes. Pasta is one such dish. In cooking, there are more than a dozen types of this pasta, and there are even more sauces that go with it.

Pasta with mushrooms and chicken in a creamy sauce is a wonderful solution for an everyday dinner when you want something special, while not spending a lot of time and effort standing at the stove.

Taste Info Pasta and pasta

Ingredients

• Durum wheat spaghetti - 200 g;
• Chicken fillet - 200 g;
• Fresh oyster mushrooms - 150 g;
• Cream - 200 ml;
• Bulb onions - 0.5 pcs;
• Hard cheese - 50 g;
• Vegetable oil - 4 tbsp. l;
• Salt and pepper to taste;
• Fresh herbs for decoration.

How to make chicken and mushroom pasta in a creamy sauce

Let's start by making a creamy chicken and mushroom sauce. In warmed butter or vegetable oil (refined sunflower oil is ideal, since it has a little less calories than butter), fry the mushrooms cut into small pieces.

As soon as the mushrooms evaporate moisture and brown, add finely chopped onions to them.

When the onion is soft and begins to become transparent, add the chicken fillet, cut into small cubes, to the pan. It is better to take chicken fillet fresh, chilled, not thawed, so the meat will retain more juice, and the chicken in the sauce will not be dry. Cook the ingredients together for about 8 minutes until the chicken is done, stirring occasionally with a wooden spatula.

It's time to boil the spaghetti. Add the amount of water to the pot as indicated on the package directions. Usually it is 1 liter. for 80 g of dry pasta and 1 tbsp. salt. It is recommended to add 2 tablespoons to boiling water. olive oil or sunflower oil to keep the spaghetti from sticking together.

Cook the spaghetti until it is al dente - slightly undercooked. It is not only tastier, but also healthy, and the hot sauce will bring them to readiness already on the plate.

Meanwhile, add the cream to the skillet. Remove the cream from the refrigerator an hour before cooking so that it is at room temperature and does not curl in the pan. Bring to a boil and cook until the sauce thickens slightly, about 5 minutes.

Once the sauce is ready, add the finely grated hard cheese and stir in thoroughly.

Remove the finished spaghetti from heat and drain.

At this time, the sauce was finally cooked and became more viscous in its consistency, since the cheese was completely melted in hot cream.

Start serving the creamy chicken and mushroom pasta: place a serving of spaghetti on a heated plate, making a small indentation in the center.

Fill this groove with a few tablespoons of butter sauce.

Sprinkle grated cheese and finely chopped fresh herbs over the dish.

Cooking tips:

• This dish should be served immediately after cooking, as the pasta can cool down and even stick together while the sauce is being prepared. Therefore, it is better to put all the ingredients on the table in advance so as not to waste time looking for the right product in the refrigerator.
• It is best to cook pasta in a creamy mushroom and chicken sauce using oyster mushrooms. But you can replace them with mushrooms, the cooking process will be the same. If you decide to use forest mushrooms, then you must first boil them.
• Ready-made spaghetti can be added directly to the pan with the sauce, stir and put on the plates as it is. This will make the pasta juicier, but the dish will be served more homely.

On a note, hospitable hosts always have several recipes for quick, interesting and very tasty dishes for the arrival of unexpected guests. Pasta with chicken and mushrooms is the Italian version of one of the five-minute recipes, which are exquisite in French and delicious in our way. Preparing such a dish for dinner or lunch on your own with our recipes is within the power of any chef, even those who are standing at the chef's "machine" for the first time.

Pasta with chicken and mushroom sauce in a pan

Ingredients

• - 0.2 kg + -
• - 0.2 kg + -
• - 1 PC. + -
• - 1 tbsp. + -
• - 50 g + -
• Universal seasoning - 1 / 2-1 tbsp. + -

How to make pasta with chicken fillet and mushrooms

Traditionally, some kind of gravy is served for pasta, more often from beef and vegetable sauté. Today we will cook with our own hands, perhaps, the best and most delicious version of chicken and mushroom sauce for spaghetti.

1. The minced meat for our sauce should be very small, so it is best to grind the breast fillets with a blender. Also, separately from meat, grind mushrooms in a blender, to a state of fine fractional mass.
2. On medium heat, put a frying pan to warm up and pour a piece of butter into it.
3. As soon as the butter melts and grinds, pour the chopped onion into it and fry it until soft for 4-5 minutes.
4. Then put the minced meat (chicken) into a frying pan and pour in a glass or two of cold water.
5. Stir the minced meat with water very thoroughly with a wooden spatula and simmer it until tender for 5 minutes.
6. After the chicken mass turns white, add the mushroom mince to it and mix everything well.
7. Simmer everything under the lid for 10 minutes, stirring occasionally with a wooden spatula. The cooking temperature can be lowered slightly.
8. After 10 minutes, when the excess moisture from the pan has evaporated, pour the cream into the chicken-mushroom composition, add the seasoning, mix everything and bring to a boil. Try the sauce to taste, and if you don't have enough salt from the seasoning, you can add salt to the gravy separately to taste.
9. Prepare the sauce for a couple of minutes and turn it off.

Absolutely any pasta can be served with such a sauce, even stuffed ones, which will be discussed in the next recipe.

Stuffed pasta with chicken and mushrooms in the oven

In Italy with pasta, there is an incredible variety of delicious traditional dishes, among which the most original are the stuffed shells - conciglioni, lumaconi horns or giant cannelloni tubes. For our recipe, you can choose any of the listed types of pasta.

Ingredients

• Chicken fillet - 160 g;
• Stuffing paste - 200 g;
• Salt to taste;
• Fresh mushrooms - 130 g;
• Hard cheese - 0.1 kg;
• Onion head - 1 pc.;
• Sunflower oil - 30-40 ml;
• Pepper seasoning - ½ tsp;
• Sandwich butter 82.5% - 1/3 of the briquette;
• High-grade white flour - 40 g;
• Milk - 450 ml;
• Dill greens - 15 g.

How to cook pasta with chicken fillet and mushrooms

Cooking the filling for the pasta

• Cut chicken fillet, mushrooms and onions into small cubes.
• Pour oil into a well-heated frying pan and add onion. Fry the vegetable on a medium flame for 3-4 minutes until transparent.
• Next, send the chicken for frying to the onion and cook it for 5 minutes, stirring occasionally. The fillet should turn white, which will indicate its readiness.
• After 5 minutes, transfer the mushrooms to the container and fry the entire filling for the pasta until the liquid that the mushrooms release evaporates, and then another 2-3 minutes until browning.
• At the end of cooking, season the finished filling with salt and pepper to taste, then remove the pan from heat.

The paste should be boiled in advance for 10 minutes in actively boiling water with salt, and then put on a sieve and sprinkle with oil.

Making pasta sauce

• Cooking a simple sauce based on the classic bechamel. In a saucepan, melt the butter, mix it with flour until smooth and pour milk into the resulting mass.
• Actively beat the sauce with a whisk to break up all the lumps and achieve a homogeneous structure, then bring it to a boil, and then remove the saucepan from the stove.
• Now the sauce can be salted and seasoned with finely chopped dill, and, if desired, pepper can also be added.

We start pasta and bake in the oven until cooked

• In each shell, horn or tube (depending on which type of pasta you have chosen) we put the filling and distribute the stuffed pasta in a greased refractory form.

• When the mold is filled with the filled pasta, pour the sauce on top and remove the container into the oven preheated to 200 ° C.
• After 20 minutes, remove the mold from the oven, sprinkle the stuffed pasta with cheese and put it back in the oven for another 5 minutes until the cheese melts.

Pasta with chicken and mushrooms in a pan

At home, conquering culinary heights is not difficult if you have the necessary kitchen appliances, a competent and detailed step-by-step recipe, the right products, as well as seasoning for pasta with chicken and maggi or knorr mushrooms. With such a set, the dish is guaranteed to turn out beyond praise.

Ingredients

• Chicken (fillet) - 1 whole breast;
• Mushrooms (forest or champignons) - 0.2 kg;
• Pasta "horns" - 1/3 of the package;
• Maggi seasoning for pasta with chicken and mushrooms - 1 pack;
• Milk of any fat content - 0.5 l;
• Butter (ghee) - 2 tablespoons;
• Refined sunflower oil - 2-3 tbsp;
• Onion - 1 head;
• Garlic - 2 cloves;
• Dill - 1-2 tablespoons

How to cook pasta with mushrooms and chicken

• Pasta should be boiled in boiling salted water in advance for 15 minutes until cooked. Then we discard the finished pasta in a colander and start making the sauce.
• Prepare all the ingredients: cut the chicken and mushrooms into small cubes, chop the onion finely and finely into cubes, and then put a frying pan on medium heat over medium heat.
• As soon as the pan is well warmed up, put ghee (1 tablespoon) into it, and when it melts, mix it with vegetable oil. Put the chopped chicken into boiling oil, fry the meat, stirring, for about 7 minutes until blush.
• Next, we send the onion to the chicken, fry everything together for 3-4 minutes and transfer the mushrooms to the container (if required, add ghee).

The roasting time of the components is not standardized, so we determine the cooking by the degree of mushrooms.

• When the liquid from the mushrooms evaporates, and they themselves are covered with a yellowish-brownish crust, it means that it's time to add maggi seasoning to the composition.
• We mix everything well so that the magga mixture is evenly distributed, then pour milk into the sauce, while actively mixing the composition.
• We taste the gravy, and if the salt is not enough, then you can add. We also add grated garlic and finely chopped herbs to the sauce. And as soon as the gravy boils, put the pasta into it, mix everything, simmer for 1 minute and turn it off.

Pasta with chicken and mushrooms according to any of the proposed recipes are so tasty that you will definitely become much more likely to cook pasta in its different variations.

It's so good that the 21st century is in the yard, and the dense myths about nutrition, with which our mothers were deceived, have long been refuted! Take pasta, for example. You can still hear about their "harm", but this information is hopelessly outdated.
What do modern nutritionists say about pasta? Let's figure it out, and at the same time prepare delicious pasta with chicken and mushrooms in a creamy sauce.

It is generally accepted that pasta contains a lot of simple carbohydrates, which satisfy hunger worse than their complex "counterparts", and contribute to weight gain. This is true, but only half: firstly, they get fat not from pasta, but from their abuse, and secondly, simple carbohydrates are not dangerous for everyone.

If you are okay with insulin - the "level of complexity" of carbohydrate food does not matter to you - in terms of the figure. But in terms of saturation - it does, and how! You will eat less of a hearty meal, and after it you will last longer without snacks - a solid benefit!

Nutritionists advise choosing durum wheat pasta. These products have less starch and more gluten (gluten). In other words, they generally have less "carbons" and more protein - that's good. Such pasta retains its shape better when boiled, because gluten helps the starch to maintain its crystalline structure. As a result, macaroons do not stick together, look presentable and chew nicely, unlike cheap varieties.

Instead of fatty sauce and sausages, it is better to cook pasta with lean meat, or mushrooms. It will turn out to be more dietary and healthier, and pasta with chicken and mushrooms with a creamy sauce is an excellent example of this.

How to make pasta with chicken and mushrooms

Ingredients:

• champignons - 300 gr.,
• bell pepper - 1 pc.,
• onions - ½ pcs.,
• dill greens - to taste,
• chicken (fillet) - 250 gr.,
• olive oil - 2 tablespoons,
• cream 10% - 250 ml.,
• fusilli pasta - 200 gr.,
• black pepper, salt - to taste

Preparation:

- cut the chicken fillet and champignons into slices, bell pepper and onions - into small cubes
- in a well-heated frying pan greased with olive oil, lightly fry the onion and chicken fillet

- add mushrooms, bell peppers, herbs and favorite spices to the chicken

- pour in the cream and, stirring occasionally, simmer until the vegetables are ready

- boil fusilli in boiling salted water until al dente

- mix pasta with vegetables and chicken, add fresh herbs and serve. Don't forget about salad or fresh vegetables.

A simple, tasty and very satisfying dish is ready. It can be served for lunch or prepared for dinner. Enjoy your meal!

Instead of "fusilli", you can take other types of pasta. For example, they go well with "spaghetti" or - with chicken breast or vegetables.

If you're gluten intolerant, you can use buckwheat or rice noodles, or other gluten-free alternatives in your recipe.

The fillet can be pre-marinated - this makes the pasta with chicken and mushrooms even juicier and tastier.

Pasta with chicken and mushrooms has already become a classic dish, as it does not require special ingredients and a long time. This food came to us from Italian cuisine and won its adherents with an unusual taste. The creamy sauce makes the paste soft and tender. Consider how to properly prepare such an Italian dish, what proven recipes are available even to beginners and what is the calorie content of this food?

• To prepare real Italian pasta, you need to take the appropriate pasta. These should be flour strips of any shape, but from durum wheat. Multi-colored types of pastes with different additions are also suitable.
• To keep the meat in the dish soft and juicy, it is recommended to take fresh, unfrozen chicken. It can be fillet, drumstick or back crumb.
• Pay special attention to the choice of mushrooms. Different varieties are suitable for cooking: champignons, chanterelles, white and even honey mushrooms.
• When preparing pasta, it should be slightly undercooked until it is completely softened. After getting rid of the excess water, the pasta will have time to cook under the influence of the steam.
• To make the pasta itself have a delicate taste, you can add a little milk to the water during cooking. Such an ingredient will not only improve the taste, but also give an unusual light aroma.
• Some recipes use hammered meat. This step is performed by the chefs in order to break up the fibers and make the product pliable and soft. It is recommended to beat off meat with a hammer only if it has been in the freezer. Perform this processing quickly and effortlessly.
• The last and sometimes basic step in making pasta is decorating and serving. This point needs to be given great attention. To make the serving look original, use herbs, salads, vegetables (tomatoes, peppers, cucumbers), sauces and seasonings.

Recipes for making pasta with chicken and mushrooms in a creamy sauce

Italians use different ingredients in the cooking process. They can add various sauces, broths, spices, herbs to food. It is better for novice cooks to first prepare a classic recipe for spaghetti with chicken and mushrooms, and only then experiment with other types of pasta. Consider the proven delicious options for such a dish.

Spaghetti with chicken and mushrooms in a creamy cheese sauce

Cheese is often added to Italian dishes, since this product is in abundance in this country. But such an element adds originality to the taste and appearance. Spaghetti is a long thin pasta that both adults and children love to eat, and all family members will willingly support their combination with chicken and mushrooms. How to cook such a hearty and aromatic dish at home?

Ingredients:

• peeled fresh champignons - 300 g;
• fresh, not frozen chicken meat - 400 g;
• peeled onions - 1 head;
• cream with a fat content of 20% or more - 200-250 g;
• sunflower or olive oil - 3 tablespoons;
• hard cheese, no mold - 100-150 g;
• durum wheat spaghetti - 400-500 g;
• salt, black and allspice pepper, basil, other spices - according to taste preferences.

Step-by-step recipe for spaghetti with chicken and mushrooms in a creamy cheese tender sauce:

1. We wash and dry chicken meat.
2. We cut it into small pieces, 2 * 1.5 cm in size.
3. We clean and wash onions, cut them into thin half rings or slices. To keep the juice out of your eyes, soak your knife more often under cold water.
4. We wash and cut mushrooms. You should get thin and transparent plates, 1-2 mm wide.
5. Dip into a preheated frying pan: vegetable oil, mushrooms. Fry them for 5 minutes, then add the thinly chopped onion, stirring occasionally, cook for another 5 minutes.
6. Then put the meat in a frying pan, fry until a small golden crust, pour in the cream, add spices, salt and cook for 20 minutes. over low heat.
7. We boil about 3 liters of spring water, add salt and spaghetti to it. In the process of boiling, put 1 tablespoon of vegetable oil in a saucepan. Cook the pasta for about 8-10 minutes, as indicated in the instructions. Use a large container to let the paste sink evenly into the water.
8. Three cheese without mold on a coarse grater or cut into small pieces and add to the meat. After mixing, cook the dish for a few more minutes.
9. In the meantime, put the spaghetti in a colander or drain the water from them using a special lid for the pan.
10. Add the pasta to the pan, stir and serve.
11. You can decorate the dish with any herbs, tomatoes, ketchup or sauces. Enjoy your meal!

Tagliatelle with spinach with chicken and mushrooms in a creamy sauce

Originally from Bologna, tagliatelle is often served with bolognese sauce, but there are simpler recipes as well. These small thin strips of egg dough, rolled into a small ball, look very original. These pasta are sold in portions, so there is no need to think about how to divide them among themselves. Consider a simple and unusual recipe for tagliatelle with spinach and creamy sauce.

Ingredients:

• original tagliatelle - 300 g;
• fresh, young spinach - 300-350 g;
• chicken meat, fillet - 300 g;
• frozen or fresh porcini mushrooms - 250-300 g;
• onions, garlic - according to taste preferences (but at least 1 pc.);
• natural cream 20-40% - 200 ml;
• grated parmesan cheese - about 70-100 g to serve;
• salt, ground pepper - according to taste preferences.
• sunflower oil - about 50 g for frying.

Tagliatelle recipe in creamy sauce with chicken, spinach - step by step:

1. Wash the mushrooms, clean if necessary. If there are large ones, cut them a little into pieces of 3-4 cm in size.
2. We wash the meat, cut it into large pieces on a wooden board.
3. We clean onions, garlic. Mine, cut them into small cubes.
4. We wash the spinach thoroughly under running water, chop it into large pieces.
5. Put all the ingredients in turn in a heated frying pan, fry for several minutes.
6. Add cream, simmer under a closed lid for about 20 minutes.
7. Meanwhile, cook the tagliatelle in salted water, according to the instructions on the package (they can cook from 5 to 15 minutes, depending on the manufacturer).
8. Pour the finished pasta into a frying pan with meat, mushrooms and spinach, mix.
9. When serving, sprinkle each tagliatelle with grated or finely chopped parmesan and put a small leaf of green spinach. Enjoy your meal!

Recipe for pasta with chicken, mushrooms and tomatoes with sour cream

Tomatoes are not often added to true Italian dishes, but in Russian cuisine this addition is much more common. Housewives replace purchased ketchup or tomato juice with such a vegetable, improving the naturalness of the pasta sauce. Take advantage of the domesticated chicken pasta, which features tomatoes, sour cream, and our favorite champignons.

Ingredients:

• chicken meat, wings or drumsticks - 300-400 g;
• peeled champignons, fresh - 200 g;
• red, ripe tomatoes - 350-400 g;
• sour cream of any fat content - 200 g;
• pasta of any format from durum wheat - 300-400 g;
• salt, oil, seasonings - according to taste.

How to cook pasta with chicken, tomatoes and mushrooms:

1. Meat, champignons, tomatoes, wash under running water.
2. Separate the fillet from the bones (if the wings were taken for the recipe, then we omit this item). Cut the meat into small pieces, 2-4 cm in size.
3. Chop the champignons into thin strips.
4. Cut the tomatoes into cubes 1-1.5 cm wide.
5. Put the meat in a preheated pan with butter, fry it for 1-2 minutes, add the mushrooms.
6. When these ingredients have been in the pan for 5-7 minutes, add tomatoes to them, salt, pepper and mix everything well.
7. After 10 minutes of stewing over low heat, add sour cream there.
8. In the meantime, dip the pasta into boiling water, cook it, according to the instructions on the pack. We drain the water with a colander, put it on several plates.
9. For each serving of pasta, put prepared meat with mushrooms and tomatoes. Pour everything with the sauce that has formed in the pan.
10. Decorate with a few leaves of parsley, dill and basil, serve.

A simple recipe for pasta with porcini mushrooms and creamy chicken

Cooking beginners should definitely try their hand at making pasta, as this dish takes very little time. But, regardless of the speed of execution, the taste of such pasta can be at its best. Let's take a step-by-step look at how to make pasta with porcini mushrooms, chicken and cream in a simple way, but tastes no worse than that of famous Italian chefs.

Ingredients:

• classic pasta - 400 g;
• fresh porcini mushrooms - 300 g;
• chicken meat, fillet - 250-300 g;
• natural cream 20% or sour cream - 200 g;
• peeled onions - 1 pc .;
• a few cloves of garlic.

Step-by-step process of making pasta with porcini mushrooms, cream and chicken:

1. Porcini mushrooms need to be well cleaned, washed under running water. Boil them for 15 minutes in plenty of water. If the mushrooms were previously frozen, you can omit this point.
2. Pour the strained boiled mushrooms into a preheated frying pan with sunflower oil and fry them for 5 minutes over medium heat.
3. Peel onions, garlic. Cut them into small cubes. Add to mushrooms.
4. Rinse the meat well, cut it into pieces of 2 * 1.5 cm, add to the pan.
5. Dip the paste into boiling salted water, boil it for 7-9 minutes.
6. Add boiled pasta and cream to the pan. Add salt, spices, according to taste, mix.
7. After 2-3 minutes of stewing, the dish will be ready to serve. Enjoy your meal!

Fettuccine with mushrooms and chicken breast in creamy garlic sauce

Fettuccine pasta is considered one of the most vitamin types of pasta from Italy. It includes calcium, magnesium, choline, beta-carotene, zinc, selenium, copper and many elements of group B. This paste looks classic: thin strips cut with a sharp knife, 7 mm wide. Fettuccine is very often prepared with a creamy sauce as it adds a tenderness to the flavor. Consider an unusual recipe with mushrooms and garlic.

Ingredients:

• fettuccine paste - 400 g;
• mushrooms, peeled champignons - 250 g;
• chicken fillet - 1.5-2 breasts;
• cream or natural sour cream - 200 ml;
• garlic - 1 peeled head.

Method of making fettuccine with garlic and cream:

1. Rinse the mushrooms, meat, garlic under running water. Place the ingredients in a colander to drain off excess water.
2. Cut all the washed ingredients into small, narrow strips, 7 mm wide (like a fettuccine format).
3. Put the whole thing in a large skillet, add sunflower oil and fry over low heat for 15-17 minutes.
4. Boil the fettuccine paste separately in salted water. Add a few bay leaves for a pungent taste.
5. Stir the ready-made fettuccine with the sauce directly in the pan, add the cream, whipped with one clove of garlic.
6. Serve such a dish on the table with a few leaves of greens.

Creamy pasta with mushrooms and minced chicken in a slow cooker

The multicooker has long been an integral part of kitchen equipment, since it is easy to make any dish with its help. To prepare pasta with sauce in one device, you must have an additional container, which is installed above the main bowl. These utensils often come with the basic multicooker tools. Let's prepare a creamy paste in it.

Ingredients:

• cream from 21% - 200 g or fat milk - 350 g;
• italian pasta - 300 g;
• peeled champignons - 250 g;
• minced chicken without onions - 250 g;
• butter - 100 g;
• salt, spices - according to taste preferences.

How to cook Italian pasta with minced meat, mushrooms, chicken in a slow cooker:

1. Put finely chopped mushrooms, minced chicken, cream (or full-fat milk) into a large multicooker bowl.
2. Salt and pepper all this, mix thoroughly.
3. Place an extra deep container with holes on top of the bowl, which is intended for steaming.
4. Put the Italian pasta in it and put a few slices of butter on top.
5. Set the "Steam cooking" mode on the multicooker electronic screen, the cooking time is 20-30 minutes.
6. When the timer has passed 15 minutes, open the slow cooker, transfer the pasta down to the sauce and stir everything. For 5-10 minutes that are left on the scoreboard, the pasta will saturate the moisture from the sauce and will have an unsurpassed taste.
7. Serve with a few sheets of fresh green salad.

Carbonara with chicken, mushrooms and ham with creamy sauce

Pasta Carbonara is an unusual spaghetti that has very small pieces of guanciale (pork cheek), eggs, parmesan and spices added. This dish is considered truly Italian, because it has an unusual strong taste. Guanchiale in its composition is allowed to be replaced with other types of meat products that are similar in taste. Let's use the proven recipe "Carbonara" with chicken, ham, cream.

Ingredients:

• italian spaghetti - 300 g;
• fresh chicken meat, not frozen - 200 g;
• mushrooms (preferably champignons) - 200-300g;
• fresh homemade ham - 200-250 g;
• parmesan (original, Italian) - 100 g;
• chicken egg yolks - 4 pcs. medium size;
• cream - 220-250 ml;
• salt, ground pepper - according to taste.

How to cook step by step "Carbonara" with chicken, mushrooms, ham:

1. Cut the ham into small strips.
2. Rinse chicken meat, dry, cut into small long pieces.
3. Peel the mushrooms, rinse under running water, cut into small strips.
4. Fold the ham with meat in a deep frying pan or stewpan, pour with sunflower oil, fry over high heat for up to 5 minutes.
5. After that, add mushrooms to the container and cook over low heat for 5-7 minutes.
6. In a separate bowl, mix the cream with the yolks, salt, pepper and grated Parmesan (add half the original cheese).
7. In a separate large saucepan, boil the Italian pasta until half cooked (let them be undercooked for 1 minute until the end).
8. Drain excess water from pasta, add them to meat with mushrooms, pour in the creamy mass.
9. Stir the entire dish over low heat for 1 minute, remove from the stove and serve, topping each serving with grated Parmesan on top.

Calorie content of pasta with chicken and mushrooms in a creamy sauce

What is the calorie content of one serving of pasta (200 g), which contains chicken, mushrooms, 10% cream? Let's take into account that sunflower oil (10 g), spring water and white rock salt were used to prepare the dish. In this case, the energy value of the dish will be 209 kcal. The composition and calorie content of other varieties of cream pasta will vary depending on the ingredients used to make it.

Video recipes: delicious pasta with mushrooms and chicken with cream

There are many recipes for Italian classic or modified pasta on the Internet, so it is very difficult to choose the really best ones. To protect yourself from incorrect examples, it is better to use video master classes with a visual demonstration of the cooking process. See below examples of such videos with the implementation of pasta recipes with mushrooms, chicken and cream.

Spaghetti with chicken in a creamy mushroom sauce

Pasta recipe from Julia Vysotskaya