Howdy.
Let’s talk dinner. What are you having tonight? Do you know yet? Do you not wake up at 6am automatically thinking of food? I do. Is that weird?
I wake up thinking of different types of pasta, the little dark chocolate coconut chewies in the bulk bin at the health food store and how great it would be if someone had a thick slice of sourdough toast topped with blood orange-carrot marmalade waiting for me with a cappuccino right by my bed….but doesn’t everybody?
For the past two nights, I’ve been eating my weight in this super easy pasta dish! I love it partially because of the BOW-TIES! They’re fun.
But also because of the creamy mushroom and chicken sauce! I don’t know about y’all, but I looooove me some mushrooms. And I’m go glad to date someone that shares that love. Just last week around 6pm, I got a call from Adam that went something like this:
Adam: “Hey dear! You’ll never guess where I am right now!”
Me: (pause)
Adam: “The mushroom stand in the ferry building! They have those hen of the wood mushrooms we love so much. I bought a big bag of them and am going to saute them up with salmon for dinner.”
Me: “I love you.”
Adam: “I love mushrooms. I mean you!”
When a guy knows about and loves hen of the wood mushrooms, he’s a keeper.
These mushrooms are not hen of the wood. They are sliced cremini from Trader Joe’s. Some of us don’t have access to the mushroom stand in the ferry building on a daily basis.
I made a flavorful sauce with the mushrooms, CREAM, beef broth (you could use chicken), shallot and garlic. Then I added some chicken, pasta and cheese. Still with me?
The whole thing came together in only 15 minutes and tasted even better leftover the next day. Don’t ya love that?
And with that my sweet friends, dinner is served. I think you’re gonna love it.
PS: the winner of the 360 Cookware Giveaway is comment number 1036—Nicole! Congrats, Nicole! Please email me to claim your prize. And thank you to all of you for providing such constructive giveaway feedback—especially those of you that took the time to email me your thoughts! It seems like the general consensus is that the majority of you like cool free stuff as long as it doesn’t take over the blog or get all weird and random. My thoughts exactly.
Creamy Chicken and Mushroom Pasta Skillet
serves 4 generously
Ingredients:
8 oz dry farfalle pasta (bow-ties)
1 lb boneless, skinless chicken breast, cut into bite-sized cubes
1 shallot, minced
1 tsp minced garlic
1 tbsp oil
20 oz sliced cremini mushrooms (or whatever mushrooms you have on hand)
1/2 cup beef or chicken broth
1/2 cup cream
1/2 tsp salt
1/4 tsp black pepper
1/4 cup Parmesan cheese (or to taste)
fresh minced parsley for serving
Directions:
Heat up the oil in a large skillet over high heat. Add the chicken and cook for about six minutes, until cooked through. Remove chicken to a plate and drizzle in a teeny more oil in your pan. Reduce heat to medium/low and add the minced shallot, followed by the garlic, mushrooms and a pinch of salt. Cook until mushrooms are juicy—about five minutes. Then, slowly stream in the broth and cream. Add the chicken back to the sauce and bring to simmer for a couple minutes.
Cook the pasta in boiling salted water. Drain and add pasta to the sauce. Add the salt, pepper, parmesan cheese and parsley. Serve.
Time:
15 minutes
Kristen @ notsodomesticated
April 4, 2012 at 3:19 amMy husband would love this dish … he loves anything with mushrooms. 🙂 Thanks for sharing!
Kris @ www.kris-lawrence.com
April 4, 2012 at 3:38 amI have everything for this recipe already in my fridge. That alone makes me ridiculously happy. Will be trying this tonight!
Molly @ RDexposed
April 4, 2012 at 4:41 amYou have to catch me on a good day to enjoy mushrooms. I’m not into fun-gis….
Cait's Plate
April 4, 2012 at 4:51 amI love mushrooms as well – they make such a great meat substitute and this dish sounds so affordable but seems so decadent!
Annie @ What's Annie Making?
April 4, 2012 at 4:57 amThis looks like the perfect simple dinner. I never used to like mushrooms growing up but now I can’t get enough of them. I think it had something to do with awful beef stroganoff that they served at my day care as a child. Traumatizing. Glad I got over that one!
Angela @ Eat Spin Run Repeat
April 4, 2012 at 5:07 amI can’t believe I used to hate cooked mushrooms as a kid. I was fine with raw ones dipped in ranch dressing but something about cooked shrooms just seemed gross. However, the older and wiser me loves them, and I’m loving the sounds of this dish too! (PS. no, you’re not the only one that thinks about dinner at 6am… that’s exactly what keeps me entertained when I’m on the treadmill at 5am… well, that and the Food Network). 😉
Jen
April 4, 2012 at 5:17 amI love mushrooms in red pasta sauce!
The Mrs @ Success Along the Weigh
April 4, 2012 at 5:30 amOh my, this looks delicious! I know the Mr will love it too!
Jenna | The Paleo Project
April 4, 2012 at 5:51 amI love mushroom & chicken combos! I can’t wait to hear about more about your Yoga experience!
jenna
April 4, 2012 at 5:53 amlol thats so funny he knew hen of the wood mushrooms!
this looks delicious! i love fast flavorful dinners like this.
Jessica J
April 4, 2012 at 5:54 amI’m a sucker for mushrooms. Mushrooms with pasta? Now that’s even better! I will be trying this fo sho! 🙂
joelle (on a pink typewriter)
April 4, 2012 at 5:58 amYUM! My bf doesn’t like mushrooms actually.. I always add them to my pasta dishes though!
Kristen @ Popcorn on the Stove
April 4, 2012 at 6:01 amI love using bow-tie pasta (or any fun shape for that matter). It always makes dinner more enjoyable 🙂
Jenny
April 4, 2012 at 6:02 amThis looks great!
Julia Steele
April 4, 2012 at 6:07 amLooks amazing. And reminds me of this dumb saying: There’s a fungus among us. Keep saying it. It gets more fun. Maybe that’s just me.
shelly (cookies and cups)
April 4, 2012 at 6:13 amYum!! Totally pinning!
amy_c
April 4, 2012 at 6:17 amAny suggestion on a substitute for the mushrooms? I like the idea of mushrooms, but I don’t personally enjoy them. Thanks!
jenna
April 4, 2012 at 7:12 amUnfortunately mushrooms are the main part of this recipe so I don’t really recommend leaving them out! If you’re looking for just a creamy pasta recipe, try this one!
http://www.eatliverun.com/green-goddess-pasta/
molly buckley
April 4, 2012 at 6:46 amoooo the base of this looks SO good – i’m with @amy_c, though… i’m not a fan of mushrooms either – i’ll have fun playing around with a substitution for them! YUM YUM YUM YUM!
Lauren
April 4, 2012 at 7:16 amY to the UM. Making this soon!!
Gina @ Running to the Kitchen
April 4, 2012 at 7:47 amConsidering I got into a heated (hormonally driven) argument with my husband last night about how it would be nice if he could just “learn” how to put something together besides salad or Annie’s mac n cheese for the nights I don’t feel like cooking, I am completely envious of your “hen of the wood knowledgeable” boyfriend!
Elisabeth
April 4, 2012 at 7:47 amWish I liked mushrooms… Looks delicious, though! (I DO love bowtie pasta 🙂 )
Liz @ Southern Charm
April 4, 2012 at 7:52 amYou had me at bow tie pasta and mushrooms. Adding this to my to make this!!
Bev Weidner
April 4, 2012 at 8:03 amI LIIIIIIIVE FOR FOOD LIKE THIS.
Averie @ Averie Cooks
April 4, 2012 at 8:05 amI have been craving mushrooms the past week or so and definitely need to pick some up now.
I love that blue-trimmed plate you used. So pretty!
Caitlin @ This Bride's Joyride
April 4, 2012 at 8:09 amMy fiance would love this dish, I’m excited to try making it for him!
Morgan
April 4, 2012 at 8:14 amLooks delicious! I’ll have to adapt this to cook it in my dorm room. A panini maker can technically saute mushrooms 😉
Any tips for cooking in a dorm room, anyone?
Emily
April 4, 2012 at 10:50 amI was totally just about to suggest making your own paninis/quesadillas by wrapping your sandwich/tortilla with fillings in aluminum paper then using an iron to ‘grill’ it. But it turns out you are fancy and already have a panini maker. Darn. My only suggestion is worthless! (this totally works though and I did it when I lived in the dorms)
Deanna B.
April 4, 2012 at 11:46 amI used to make Top Ramen in my coffee pot. It was the only thing that got the water hot enough and kept it hot…I don’t know if it would work on dried pasta, but it should work on fresh pasta.
nicole
April 4, 2012 at 8:20 amThis looks delicious sans chicken and woohoo I won!! I just contacted you via the contact form, hope that’s what you meant 🙂
Lindsey
April 4, 2012 at 8:23 amYep–having this for dinner tonight. Thanks!
Moni Meals
April 4, 2012 at 8:24 amDelicious! Anything creamy and with mushrooms is a winner in my book. Plus I love that you used bow tie pasta…it is the best. 🙂
Emilie @ Emilie's Enjoyables
April 4, 2012 at 8:57 amThis looks perfect, I adore mushrooms. And I also wake up at 5:00AM thinking of dinner….in fact, I go to bed at night thinking of breakfast the next day 🙂
Léa
April 4, 2012 at 9:04 amI’m reading over your early posts – soooo cute!
Looks delish, by the way 🙂
bisous
Jen @ The Scrumptious Pumpkin
April 4, 2012 at 9:15 amAfter I made a few pasta dishes with mushrooms, my husband loves them now too! And I think bow-ties sound perfect for this dish – it looks so delicious 🙂
Mikaela Cowles
April 4, 2012 at 9:20 amLove you some mushrooms you say? Me too! Especially in cream sauce. Oh yum yum yum!
Sally @ Spontaneous Hausfrau
April 4, 2012 at 9:26 amThat sauce looks luscious. I’d be sorely tempted to serve this over rice and soak up every last bit of that sauce.
Lindsay
April 4, 2012 at 9:31 amIs the beef broth or chicken stock necessary? Could I substitute it for veggie broth or just leave it out?
Tara@Sugar Spice and Bacon
April 4, 2012 at 9:39 amI seriously think I love my husband more when he makes comments about food! One of the best things ever is when a boy raves about a meal you made yourself! I would say this delicious looking mushroom dish would get lots of raves! I’m trying it this week so I’ll let you know!
Serena
April 4, 2012 at 9:45 amlooks yummy I love mushrooms too!
Margarita
April 4, 2012 at 10:49 amFast, easy, simple, delicious! Love this!
Rebekah H @ PDXfoodlove
April 4, 2012 at 10:57 amYum. Nothing better than the savoriness of mushrooms. Thanks for the idea!
Stephie @ Eat Your Heart Out
April 4, 2012 at 11:21 amAH this sounds so good. And funny you should ask…I’m making mushroom quinoa risotto for dinner tonight. Guess you’re not the only one with mushrooms on the brain!
Colleen @ Culinary Colleen
April 4, 2012 at 11:21 amI’m getting to the point where I like mushrooms more than meat! Especially in a cream sauce. Yum.
Lauren
April 4, 2012 at 12:56 pmI have needed a go-to mushroom recipe like this for quite some time. I kept thinking that I would develop one buuuut of course haven’t gotten around to it. This will definitely fulfill that need, thanks Jenna!
erin @WELL in L.A.
April 4, 2012 at 1:23 pmI loved reading “how do you NOT wake up at 6am and think about dinner?”. My fiance thinks I’m crazy for asking him about dinner before his stomach has had the opportunity to think about breakfast. She or He with the desire choose the dinner in that instance!
And @Colleen – me too! Just had a portobello burger for lunch :)!
Emily @LivingLongfellow
April 4, 2012 at 3:00 pmThis recipe is very similar to one of my favorites, but instead of beef broth and cream I just use a can of cream of mushroom soup. Looks like I’ll be trying this as it’s seemingly less processed.
Alicia @ The Reluctant Home Cook
April 4, 2012 at 5:31 pmI made this for dinner tonight and substituted Chardonnay for the broth. It was excellent! I also recommend making more sauce as I couldn’t get enough of it. Brandy would also be good in this.
jenna
April 4, 2012 at 6:06 pmmmm chardonnay (or brandy!) would be super yummy—glad you enjoyed it!
Elle @ nutritionella
April 4, 2012 at 5:50 pmChicken, pasta and cream were made to be together. Looks wonderful!
Kristin @ FoodFash
April 5, 2012 at 6:36 amCreamy mushroom anything is a win in my book!
Urban Wife
April 5, 2012 at 8:22 amI would love this dish! My husband is a mushroom hater. I try to sneak it in dishes but he always catches on. Gotta work on my sneakiness – lol. 🙂
Maria
April 5, 2012 at 9:12 amLooks great! Any substitutes you could think of though for the mushrooms that would go well with this dish? Unfortunately I’m not a huge mushroom fan but would love to make this and sub some sort of summery/hearty veggie that would hold up well in the sauce!
karena
February 14, 2014 at 4:31 pmI imagine asparagus would go good in place of mushrooms!
Jenny
April 5, 2012 at 9:39 amI would love to try this, but like a few previous posters, my fiance doesn’t do mushrooms.
Angie @ Pint of Goals
April 5, 2012 at 10:37 amI am making this tonight! I needed something easy and quick for dinner…plus, I already have mushrooms (although now chicken or cream).
Angie @ Pint of Goals
April 5, 2012 at 10:38 am*meant to say no chicken or cream…not now 🙂
Melissa @ Journey to Marvelous
April 5, 2012 at 12:47 pmI’ve never heard of hen of the wood mushrooms. I’ll have to do a little recon on these!
Julia {The Roasted Root}
April 5, 2012 at 1:39 pmA heaping plateful of your bowtie chicken and mushroom pasta is the exact meal I want this evening! Your little bowties are adorable and your recipe looks healthful and comforting! 🙂
Maria
April 5, 2012 at 2:55 pmMmmm, I love me some mushrooms. Thanks for the recipe!
Angela @ Happy Fit Mama
April 5, 2012 at 6:53 pmI’m a fan of anything with mushrooms. Make it a cream sauce and I’m in heaven!
Dominique
April 5, 2012 at 7:10 pmMy fiance and I are huge fans of mushrooms but my best friend, not so much. It actually makes me kind of sad. She said she doesn’t like them because of the texture.
The best part about this recipe is that I have all ingredients! I just have to defrost a couple of chicken breasts and I’m good to go. I can’t wait to try this out….pasta, mushrooms, cream and cheese–I’m in!
Jessica
April 9, 2012 at 10:37 amI made this the other night and it was delicious! My husband also liked it & said we’ll have to make it again!
Just finished the leftovers today…….YUMMY!
Ali
May 9, 2012 at 4:55 amAny suggestions for a wine to serve with this dish? I want to serve this to my in-laws and they like wine with dinner.
laura
June 17, 2012 at 8:25 pmLooks delicious! Have you tried or would you recommend adding grape tomatoes to the meal for a little added color and flavor??
jenna
June 18, 2012 at 4:55 pmGrape tomatoes would be super good in this…I might roast them in the oven first to caramelize them and add more sweet flavor!
laura
June 18, 2012 at 8:31 pmGreat! Thank you! Making this for my in-laws and my mother-in-law doesn’t like mushrooms. Hoping that the tomatoes will be a distraction 😉
Julie
August 13, 2012 at 8:00 amI have now made this dish three times…my fiance absolutely loves it and requests it regularly!
The leftovers are even better!
jenna
August 13, 2012 at 5:12 pmGlad you like it so much! 🙂
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Jessica
March 19, 2013 at 5:08 pmJust had this for dinner – delicious! I didn’t have parsley so I added some thyme. Thanks for the recipe inspiration!
Mallory
March 26, 2013 at 7:13 pmJust wanted to say I made this recipe tonight and it passed the husband’s approval! I did add some flour to the cream/broth mixture to thicken it up-it was delicious!
Katie
June 29, 2013 at 1:51 pmJust made it–upped the garlic, broth and cream–was absolutely delicious!
Dani
July 20, 2013 at 2:43 pmSo good! I used portabello and shitake mushrooms, whole wheat bowties, half and half, and no shallots but onion powder instead (I like onion flavor not texture) and a wine chicken broth I found at the fresh market. Turned out fantastic! I served it with homemade toasted 5 grain garlic bread, my boyfriend is going to be so happy when he comes home!
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Peggy
October 21, 2013 at 6:47 pmMade this tonight. Yumbola! My husband LOVED it and so did I. Thanks.
Erika
November 10, 2013 at 3:51 pmI just found this recipe on Pinterest & made it tonight. It was wonderful!! I have a family of 5 and only had one chicken breast on hand. I found 2 lonely Italian sausage in the freezer & cooked them up along with the chicken. Because of the extra oil from the sausage, I didn’t have to add any extra oil with the shallots & mushrooms (and chopped asparagus, another addition). This turned out fantastic!! So simple, so delicious. My husband RAVED!! This will go on my permanent meal planner, thank you!!
Abby
November 24, 2013 at 2:00 pmHi, I’m trying out this recipe tonight, but have a question; the recipe calls for 8 oz of bowties, but you say it generously feeds 4. Do you mean a box (16 oz) bowties?
I can see easily getting 2 or 3 servings out of 8 oz, but 4?
Abby
November 24, 2013 at 5:06 pmLOL, just made the dish using your proportions (8 oz of bowties) fed 2 people and have TONS left!!
Very yummy. I used this for leftover chicken (held the chicken out till last couple of minutes). Will use this as a go to recipe for chicken, and would also use the mushroom base alone (no chicken) or with risotto.
Mary A.
February 13, 2014 at 2:11 pmThis looks SO good! I also LOVE that plate, where is it from?
karena
February 14, 2014 at 4:28 pmJust made this for my fiancee. He loved it! Though I only added half the amount of mushrooms and it was fine and I added some butter to the sauce.
ally
May 7, 2014 at 11:09 amMade this last night! However, it was really watery so I left it on the burner for a while and it finally thickened up. What did I do wrong? After it thickened up from sitting it was delicious!! and leftovers today were even better 🙂
Kristen
May 19, 2014 at 4:54 pmThis looks amazing and I have a house of mushroom lovers! Any idea on a substitute for the cream? We’re mostly and newly dairy free over here (so sad…) and I need help with good subs.
krystal
August 12, 2014 at 2:00 pmcan i use campbell cream of chicken instead of cream and chicken broth?
Crystal R
October 13, 2014 at 1:28 pmMy family absolutely loved this recipe, we’ve made it at least a dozen times! We’re making it one more time before we begin Whole 30! Thank you so much for sharing it!
April Knight
January 9, 2020 at 7:40 amDelicious!!)) Thanks for recipe!)
I want to recommend this – mushrooms avocado pasta https://greenann.com/recipe/mushrooms-avocado-pasta/
Ingredients:
3.5 ounces Penne Pasta
5 ounces Mushrooms
½ Red Onion
AVOCADO SAUCE:
3 ounces Fresh Spinach
1 Avocado
½ Lime
3 minced cloves Garlic
1,5 oz Parsley
2 tbsp Almond Milk
4 tbsp Water
1 tbsp Extra Virgin Olive Oil
½ tsp Salt
Pinch of Black Pepper
Tasty and healthy!))