Chicken Pasta with Shiitake Mushroom Sauce

    40 minutes

    It's so easy to make a fancy pasta using cream and shiitake mushrooms. This is sure to impress the family!

    44 people made this

    Serves: 4 

    • 500g farfalle (bow tie) pasta
    • 1 tablespoon butter
    • 4 boneless, skinless chicken breast halves
    • 1/2 cup onion, diced
    • 12 shiitake mushrooms
    • 1 cup (250ml) thickened cream
    • 1 teaspoon salt to taste
    • 1 tablespoon coarsely ground black pepper

    Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
    2. Melt butter in a large frypan over medium heat. Cook chicken until no longer pink and juices run clear. Transfer chicken to a cutting board and thinly slice; set aside. Saute onion until tender and translucent. Add mushrooms and gradually stir in cream. Cook, stirring constantly, for 7 to 10 minutes, or until sauce is thickened. Stir in chicken and season with salt and pepper. Cook 5 minutes, or until heated through. Toss with cooked pasta until evenly coated.

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    Reviews in English (41)


    Thsi first time I made this i followed the recipe, however it turned out a little tasetless. The next time while cooking the chicken i added some balsamic vinegar. I added italian spices and crushed red pepper to the sauce which made it much more flavourful. Oh and to make it low fat I used milk instead of cream and it turned out great!  -  11 Dec 2006  (Review from Allrecipes USA and Canada)


    Great flavor! I did season the chicken before sauteing -- and I substituted portobella mushroom slices for the shitake. Next time I will use more mushrooms and more sauce. It needed a little more of both. Both my husband and son said this was a definite "thumbs up". This would also be good with a little broccoli tossed in ...  -  26 Sep 2003  (Review from Allrecipes USA and Canada)


    thought this was a great recipe. i added garlic and more coarse black pepper. the shiitake and onions flavored the sauce nicely, served it with crusty garlic bread. would recommend.  -  23 Jan 2006  (Review from Allrecipes USA and Canada)