Emily Johnson
Chicken and mushroom pasta with white sauce is a creamy, comforting dish that combines tender chicken, earthy mushrooms, and al dente pasta in a rich, velvety sauce. Perfect for a hearty meal, this recipe balances savory flavors with a smooth texture, making it a favorite for both weeknight dinners and special occasions. With simple ingredients like chicken breasts, button mushrooms, pasta, and a homemade white sauce, this dish is both satisfying and easy to prepare, offering a delightful blend of protein, vegetables, and carbohydrates in every bite.
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What You'll Learn
- Prepare Ingredients: Gather chicken, mushrooms, pasta, butter, flour, milk, garlic, thyme, salt, and pepper
- Cook Pasta: Boil pasta in salted water until al dente; drain and set aside
- Sauté Chicken & Mushrooms: Cook chicken until golden, add mushrooms, and sauté until tender
- Make White Sauce: Melt butter, whisk in flour, gradually add milk, and simmer until thickened
- Combine & Serve: Mix pasta, chicken, mushrooms, and sauce; garnish with thyme and serve hot
Prepare Ingredients: Gather chicken, mushrooms, pasta, butter, flour, milk, garlic, thyme, salt, and pepper
To begin preparing your chicken and mushroom pasta with white sauce, start by gathering all the necessary ingredients. You’ll need boneless, skinless chicken breasts, which will serve as the protein base of your dish. Ensure the chicken is fresh and at room temperature for even cooking. Next, collect a variety of mushrooms—button, cremini, or shiitake work well—and give them a quick rinse to remove any dirt. Pat them dry with a paper towel to prevent excess moisture in your dish. Choose your favorite type of pasta; penne, fettuccine, or linguine are excellent choices for this creamy sauce. Measure out unsalted butter and all-purpose flour for the roux, which will thicken your white sauce. Have whole milk ready for the creamy base, ensuring it’s at room temperature to avoid lumps in the sauce. Fresh garlic cloves and dried or fresh thyme will add depth of flavor, so prepare them by mincing the garlic and stripping the thyme leaves from their stems if using fresh. Finally, have salt and pepper on hand for seasoning throughout the cooking process.
Once you’ve gathered all the ingredients, organize them on your countertop for easy access. Trim any excess fat from the chicken breasts and cut them into bite-sized pieces, ensuring they’re uniform for even cooking. Slice the mushrooms to a similar size as the chicken to create a balanced texture in the dish. If using dried thyme, measure out the required amount and keep it nearby. For the garlic, peel and mince the cloves finely to infuse the dish with its aromatic flavor. If you’re using fresh thyme, strip the leaves from the stems and chop them lightly. Having all ingredients prepped and within reach will streamline the cooking process and prevent any last-minute scrambling.
Next, focus on the pasta. Bring a large pot of salted water to a boil for cooking the pasta later in the process. While waiting for the water to boil, measure out the exact amount of pasta you’ll need, typically around 8-10 ounces for two servings. Keep it nearby so you can add it to the boiling water at the right time. For the white sauce, measure the butter, flour, and milk precisely to ensure the sauce turns out smooth and creamy. A 1:1 ratio of butter to flour is ideal for the roux, and the milk should be added gradually to avoid lumps. Having these ingredients pre-measured will make the sauce preparation seamless.
Don’t forget the seasoning. Place your salt and pepper grinders or shakers within easy reach, as you’ll need them to season the chicken, mushrooms, and sauce. If you prefer a finer texture, you can pre-measure the salt and pepper into small bowls. Additionally, if you’re using fresh thyme, keep it separate from the dried thyme to avoid confusion during cooking. Having all seasonings ready will allow you to focus on the cooking technique without interruption.
Lastly, ensure your kitchen tools are ready. You’ll need a large skillet or pan for cooking the chicken and mushrooms, a saucepan for the white sauce, and a colander for draining the pasta. Having these tools prepared will make the cooking process efficient and enjoyable. With all ingredients gathered, prepped, and organized, you’re now fully equipped to start cooking your delicious chicken and mushroom pasta with white sauce.
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Cook Pasta: Boil pasta in salted water until al dente; drain and set aside
To begin the process of making chicken and mushroom pasta with white sauce, the first crucial step is to cook the pasta to perfection. Start by bringing a large pot of water to a rolling boil. It’s essential to use a generous amount of water to ensure the pasta cooks evenly and doesn’t stick together. Once the water is boiling, add a tablespoon of salt to the pot. Salt not only seasons the pasta but also helps to enhance its flavor, making it a key step that should not be skipped. The salted water will give the pasta a subtle, pleasant taste that complements the creamy white sauce and other ingredients in the dish.
Next, add the pasta to the boiling water, stirring gently with a wooden spoon or tongs to prevent it from clumping. The type of pasta you choose—whether it’s fettuccine, penne, or spaghetti—should be cooked according to the package instructions, but always aim for an *al dente* texture. *Al dente* means the pasta is cooked through but still firm to the bite, ensuring it doesn’t become mushy when combined with the sauce later. Typically, this takes about 8–12 minutes, depending on the pasta variety. Keep an eye on the timer and taste a piece of pasta a minute or two before the recommended time to check its doneness.
While the pasta is cooking, prepare a colander in the sink for draining. Once the pasta reaches the *al dente* stage, promptly remove the pot from the heat and pour the contents into the colander to drain the water. Be careful not to over-drain, as a little residual moisture can help the pasta blend better with the sauce. After draining, give the colander a gentle shake to remove excess water, but avoid rinsing the pasta, as this can wash away the starch that helps the sauce cling to it.
With the pasta drained, transfer it to a large bowl or plate and set it aside while you prepare the remaining components of the dish. If you’re concerned about the pasta sticking together, you can toss it lightly with a drizzle of olive oil, though this step is optional. The key is to ensure the pasta is ready and waiting to be combined with the chicken, mushrooms, and creamy white sauce once they are prepared. This simple yet precise approach to cooking the pasta lays the foundation for a delicious and well-balanced meal.
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Sauté Chicken & Mushrooms: Cook chicken until golden, add mushrooms, and sauté until tender
To begin the process of making chicken and mushroom pasta with white sauce, focus on the crucial step of sautéing the chicken and mushrooms. Start by preparing your chicken breasts; trim any excess fat and cut them into bite-sized pieces. Season the chicken generously with salt and pepper to enhance its natural flavors. Heat a large skillet over medium-high heat and add a tablespoon of olive oil or butter. Once the oil is hot, carefully place the chicken pieces into the skillet, ensuring they are not overcrowded. Cook the chicken for about 4-5 minutes on each side, or until they develop a beautiful golden-brown crust. This step is essential for adding depth of flavor and texture to your dish.
As the chicken cooks, you’ll notice it releasing its juices and transforming in color. Resist the urge to move the pieces too frequently, as this allows them to sear properly. Once the chicken is golden, transfer it to a plate and set it aside. In the same skillet, add another tablespoon of oil or butter if needed, and introduce the mushrooms. Sliced button mushrooms or cremini mushrooms work wonderfully here. Sauté the mushrooms for about 3-4 minutes, stirring occasionally, until they become tender and slightly browned. Mushrooms release moisture as they cook, which will help to deglaze the skillet, picking up the flavorful bits left behind by the chicken.
While sautéing the mushrooms, pay attention to their texture and color. They should soften and turn a rich golden-brown, indicating that their natural sugars have caramelized. This process not only enhances their flavor but also adds a delightful earthy taste to the dish. If the skillet becomes too dry, you can add a splash of chicken broth or white wine to prevent sticking and further enrich the flavors. Once the mushrooms are tender, return the cooked chicken to the skillet, allowing it to mingle with the mushrooms and absorb the combined flavors.
The final moments of this step are crucial for bringing the chicken and mushrooms together harmoniously. Stir the chicken and mushrooms gently to ensure they are well-combined and heated through. This is also a great time to taste and adjust the seasoning, adding more salt, pepper, or even a pinch of garlic powder if desired. The skillet should now be filled with tender, golden chicken and sautéed mushrooms, ready to be incorporated into the creamy white sauce for your pasta. This stage sets the foundation for a rich and flavorful dish, ensuring that the chicken and mushrooms are perfectly cooked and full of taste.
By mastering the sautéing of chicken and mushrooms, you’re well on your way to creating a delicious chicken and mushroom pasta with white sauce. This step not only cooks the proteins but also builds layers of flavor that will shine through in the final dish. With the chicken golden and the mushrooms tender, you’re now ready to move on to preparing the creamy white sauce and combining all the elements for a satisfying meal.
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Make White Sauce: Melt butter, whisk in flour, gradually add milk, and simmer until thickened
To begin making the white sauce for your chicken and mushroom pasta, start by melting butter in a medium-sized saucepan over medium heat. The amount of butter typically ranges from 2 to 4 tablespoons, depending on the desired richness of your sauce. As the butter melts, it will start to foam and then subside, leaving a golden, nutty aroma. This is the perfect time to proceed to the next step, ensuring the butter is fully melted but not browned, as this could alter the flavor of your white sauce.
Once the butter is melted, whisk in an equal amount of all-purpose flour, usually around 2 to 4 tablespoons, to create a roux. This mixture will serve as the thickening agent for your sauce. Continuously whisk the flour into the melted butter, making sure there are no lumps. The roux should form a smooth, paste-like consistency, and you'll want to cook it for about 1-2 minutes, stirring constantly. This step is crucial, as it cooks out the raw flour taste and ensures a silky smooth sauce.
Now it's time to gradually add the milk to your roux. Start by pouring in a small amount of milk, whisking continuously to combine it with the roux. As you whisk, the mixture will begin to thicken and become smoother. Gradually add the remaining milk, which is typically around 2 to 3 cups, depending on the desired consistency of your sauce. It's essential to add the milk slowly and whisk constantly to prevent lumps from forming. If you notice any lumps, simply whisk them out or use a fork to break them up.
As you continue to add the milk, the sauce will start to take shape. Keep whisking until all the milk has been incorporated, and the sauce begins to simmer. At this point, reduce the heat to low and let the sauce simmer gently. The simmering process is vital, as it allows the sauce to thicken and the flavors to meld together. Simmer the sauce for about 5-10 minutes, stirring occasionally, until it reaches your desired thickness. Keep in mind that the sauce will continue to thicken as it cools, so it's better to err on the side of a slightly thinner sauce.
While simmering, taste the sauce and adjust the seasoning as needed. You may want to add a pinch of salt, pepper, or even a grating of nutmeg to enhance the flavor. Remember, the white sauce serves as the base for your chicken and mushroom pasta, so it's essential to get the seasoning just right. Once the sauce has thickened to your liking, remove it from the heat and set it aside until you're ready to combine it with the cooked pasta, chicken, and mushrooms. This creamy white sauce will add a rich and indulgent touch to your dish, making it a comforting and satisfying meal.
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Combine & Serve: Mix pasta, chicken, mushrooms, and sauce; garnish with thyme and serve hot
Once you have all the components ready—cooked pasta, sautéed chicken, tender mushrooms, and creamy white sauce—it’s time to bring them together for the final dish. Start by ensuring your pasta is drained well but still slightly warm, as this helps it blend seamlessly with the sauce. In a large skillet or pot, combine the cooked pasta, sliced or diced chicken, and sautéed mushrooms. Pour the prepared white sauce over the mixture, stirring gently but thoroughly to coat every strand of pasta and piece of chicken and mushroom. The goal is to achieve an even distribution of sauce, ensuring each bite is rich and flavorful.
As you mix, take care not to overstir, as this can cause the pasta to break or become clumpy. The sauce should cling to the pasta and ingredients without pooling at the bottom of the pan. If the mixture seems too thick, you can add a splash of pasta cooking water or milk to loosen the sauce slightly, but do so sparingly to maintain its creamy consistency. The combination of tender pasta, juicy chicken, earthy mushrooms, and velvety sauce should create a harmonious blend of textures and flavors.
Once everything is well combined, transfer the pasta to serving plates or a large platter. The presentation can be as simple or elegant as you like—a generous heap of pasta topped with a drizzle of extra sauce works beautifully. For a more refined look, use a serving spoon to twist the pasta into a neat mound on each plate. The warmth of the dish is crucial, so ensure it’s served immediately while the sauce is still hot and creamy.
To elevate the dish, garnish with fresh thyme sprigs or a light sprinkle of chopped thyme leaves just before serving. Thyme adds a subtle, earthy aroma that complements the mushrooms and white sauce perfectly. You can also add a crack of black pepper or a sprinkle of grated Parmesan cheese for extra depth, though the dish is already rich and satisfying on its own. The garnish not only enhances the flavor but also adds a pop of color, making the dish visually appealing.
Finally, serve the chicken and mushroom pasta with white sauce hot, as the creamy sauce tends to thicken as it cools. This dish is best enjoyed fresh, so encourage your guests to dig in right away. Pair it with a side of garlic bread or a simple green salad for a complete meal. The combination of hearty pasta, tender chicken, savory mushrooms, and luxurious sauce makes this dish a comforting and elegant option for any occasion, whether it’s a weeknight dinner or a special gathering.
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Frequently asked questions
You’ll need pasta (e.g., fettuccine or penne), chicken breasts, mushrooms, butter, flour, milk, garlic, onion, Parmesan cheese, salt, pepper, and optional herbs like parsley or thyme.
Melt butter in a pan, add flour to make a roux, then gradually whisk in milk until smooth. Cook until thickened, season with salt, pepper, and garlic, and stir in Parmesan cheese for flavor.
Yes, you can use pre-cooked chicken (e.g., rotisserie or grilled) and add it to the sauce and pasta at the end to heat through.
Button, cremini, or shiitake mushrooms are great options. Sauté them until golden brown to enhance their flavor before adding to the sauce.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop with a splash of milk to restore the sauce’s creaminess.
