Chicken Mushroom pasta


  • 2 large chicken breasts, or 1 pound of chicken
  • 1 teaspoon Kosher salt
  • ground black pepper
  • 1/2 teaspoon EACH: smoked paprika, dried basil
  • olive oil
  • 2 tablespoons butter
  • 5 to 6 baby portabella mushrooms, sliced
  • 1 large leek, sliced
  • 1 large shallot, diced
  • 3 garlic cloves, minced
  • 1 teaspoon salt
  • 1 teaspoon EACH: smoked paprika, dried basil, dried thyme
  • ground black pepper
  • 2 cups chicken broth
  • 1/2 cup white wine (I used Sauvignon Blanc)
  • 1 cup heavy cream
  • Choice of pasta, precooked
  1. For this recipe, any type of chicken meat will work. I recommend using bone-in chicken thigh and drumsticks or chicken breast. Drizzle olive oil over the meat, then season generously with Kosher salt, ground black pepper, smoked paprika and dried basil.
  2. Preheat a deep, large frying pan or saute pan over medium heat. Melt the butter, then add the seasoned chicken. Brown on both sides, about 4 minutes per side. Remove the chicken from the pan and set aside. Into the same pan, add the sliced baby portabella mushrooms. Saute the mushrooms for a few minutes until lightly browned, then add the sliced leek, shallot and garlic. Saute for another 5 minutes, until shallot is translucent.
  3. Add the sauce seasonings: salt, black pepper, smoked paprika, basil and thyme. Pour in the chicken broth and wine, then bring the sauce to a simmer. Return the chicken back into the pan, cover the pan with a lid and simmer for 15 to 20 minutes until chicken is cooked. Once chicken is cooked, remove it temporarily from the pan.
  4. Add the cream into the sauce, then add your precooked pasta (I used about 1/2 pound of angel hair pasta). Bring the sauce to a simmer and cook for a few more minutes, until pasta is done. Serve hot with chicken and pour extra sauce over the top.

Creamy Chicken and Mushroom Pasta