Best 10 Chicken Mushroom Linguine Recipes

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Chicken mushroom linguine is a delectable and flavorful dish that combines tender chicken, succulent mushrooms, and al dente linguine pasta, making it a satisfying favorite among pasta enthusiasts. The creamy sauce, often infused with herbs and spices, adds a rich and velvety texture that perfectly coats the linguine, while the chicken and mushrooms lend a hearty and savory balance. This ultimate guide to cooking chicken mushroom linguine will provide you with step-by-step instructions, ingredient recommendations, and expert tips to help you create a delectable dish that will impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN MUSHROOM LINGUINE



Chicken Mushroom Linguine image

Relatively easy chicken pasta. It is very good though. Very tasty.

Provided by DUST32

Categories     Main Dish Recipes     Pasta     Chicken

Time 30m

Yield 6

Number Of Ingredients 11

6 ounces sliced fresh mushrooms
1 onion, chopped
¼ cup butter
2 pounds boneless skinless chicken breasts, cut into 1 inch pieces
¼ cup all-purpose flour
1 teaspoon salt
2 cups chicken broth
1 cup sour cream
1 (12 ounce) package dried linguine pasta
½ teaspoon minced garlic
ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook until tender, about 8 minutes. Drain.
  • Meanwhile, melt butter in a large skillet over medium heat. Add onion and mushrooms, and cook until tender. Remove the onions and mushrooms from the skillet with a slotted spoon; set aside.
  • Add chicken pieces to the pan, and sprinkle with garlic. Cook and stir until evenly browned, and cooked through.
  • Whisk the flour and salt into the pan drippings until smooth. Gradually whisk in the chicken broth, and simmer over low heat until slightly thickened. Return the mushrooms and garlic to the pan, and stir in sour cream. Cook until heated through, but do not boil. Serve over linguine pasta.

Nutrition Facts : Calories 550.4 calories, Carbohydrate 49.2 g, Cholesterol 125.1 mg, Fat 19 g, Fiber 2.7 g, Protein 45.4 g, SaturatedFat 10.7 g, Sodium 566.1 mg, Sugar 3.2 g

CHICKEN MUSHROOM LINGUINE



Chicken Mushroom Linguine image

Simple, yet delicious, pasta made with shredded chicken and fresh mushrooms then tossed in a light cream sauce.

Provided by Jennifer

Time 30m

Number Of Ingredients 9

1 lb linguine pasta
1 Tbsp olive oil
1 lb boneless, skinless chicken breast
3 Tbsp unsalted butter
16 oz baby bella mushrooms
3/4 cup heavy cream
2 Tbsp fresh flat-leaf parsley (chopped)
1/4 cup grated Parmesan cheese
4 tsp truffle oil

Steps:

  • Bring a large stockpot of water to boil. Add pasta and cook until al dente, about 10-12 minutes. Drain pasta, reserving 1 cup pasta water, and return pasta to pot.
  • While pasta is cooking, heat olive oil over medium-high heat. Add chicken breast, season with salt and pepper, and cook, 4-6 minutes per side until chicken is cooked through. Remove from pan and shred chicken with two forks.
  • In the same pan, add butter and mushrooms and cook, 4 minutes until mushrooms are slightly soft.
  • Add chicken back to pan along with heavy cream and parsley. Stir to combine, bring to boil, then reduce heat and simmer for 5 minutes.
  • Remove pan from heat and toss with pasta and 1 cup reserved pasta water.
  • Divide evenly among bowls or plates and top each with equal amount of parmesan cheese and truffle oil. Serve immediately.

Nutrition Facts : Calories 903 kcal, Carbohydrate 91 g, Protein 45 g, Fat 39 g, SaturatedFat 18 g, Cholesterol 162 mg, Sodium 260 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving

PASTA WITH CHICKEN AND MUSHROOMS



Pasta with Chicken and Mushrooms image

Because bowtie pasta (farfalle) holds the creamy sauce well, they are ideal for this hearty dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 25m

Number Of Ingredients 8

Coarse salt and ground pepper
3/4 pound bowtie pasta
1 pound chicken tenders, white tendons removed, halved lengthwise and again crosswise
2 tablespoons butter
1 pound small white button mushrooms, stems trimmed, halved
1/2 cup dry white wine
1/2 cup heavy cream
1/2 cup chopped fresh parsley

Steps:

  • In a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Reserve 1/4 cup pasta water; drain pasta, and return to pot.
  • Meanwhile, season chicken generously with salt and pepper. In a large skillet, melt butter over medium-high heat. Add chicken; cook, turning once, until cooked through, about 5 minutes. Transfer to a plate.
  • Add mushrooms to pan; season with salt and pepper. Cover; cook over medium heat until mushrooms release their liquid, about 5 minutes. Uncover; cook, stirring, until liquid has evaporated, 3 to 5 minutes more. Add wine; cook, stirring, until evaporated, 2 to 3 minutes.
  • Reduce heat to low. Add cream and chicken; stir to coat. Transfer to pot with pasta; add parsley and pasta water (if desired). Toss to combine. Season again with salt and pepper; serve immediately.

CREAMY ONE-POT PASTA WITH CHICKEN AND MUSHROOMS



Creamy One-Pot Pasta With Chicken and Mushrooms image

Cooking pasta the way you would make risotto may sound new and hip. But it's at least old enough to have been demonstrated to me in Rome in 1976, and I imagine as old as pasta itself. In this method, the liquid is minimized: there's no need for a gallon per pound of pasta. The liquid is added gradually to the pasta, which absorbs it completely and thereby retains its starch. This makes the pasta creamy and rich; it also gains the flavor of the stock. You can use pretty much any pasta shape you like, but timing will vary depending on size. This approach may seem like more work than making pasta in the ordinary way. But as the making of the "sauce" is integrated into the pasta-cooking, it really becomes a one-dish meal - as interesting as risotto, and even a bit quicker. Here is a combination of gemelli with mushrooms and chicken to get you started.

Provided by Mark Bittman

Categories     dinner, one pot, pastas, main course

Time 45m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons olive oil, more as needed
1 shallot or small onion, chopped
1 tablespoon minced garlic
2 cups crimini, shiitake or button mushrooms, cleaned, trimmed and sliced
1/2 pound cut pasta like gemelli or penne, or long pasta broken into bits
Salt and freshly ground black pepper
1/2 cup dry white wine or water
3 to 4 cups chicken or vegetable stock
2 boneless chicken thighs, diced
Chopped fresh parsley, optional
Freshly grated Parmesan, optional

Steps:

  • Put 2 tablespoons olive oil in a large, deep skillet over medium heat. When hot, add shallot, garlic and mushrooms. Cook, stirring occasionally, until mushrooms soften and begin to brown on edges, about 10 minutes. Add pasta and cook, stirring occasionally, until it is glossy and coated with oil, 2 to 3 minutes. Add a little salt and pepper, then wine. Stir and let liquid bubble away.
  • Ladle stock into skillet 1/2 cup or so at a time, stirring after each addition and every minute or so. When liquid is just about evaporated, add more. Mixture should be neither soupy nor dry. Keep heat at medium and stir frequently.
  • Begin tasting pasta 10 minutes after you add it; you want it to be tender but with a tiny bit of crunch. When pasta is about 3 to 4 minutes away from being done, add chicken and stir to combine. Continue to cook until chicken is done - it will be white on inside when cut - and pasta is how you like it. Taste, adjust seasoning, garnish with parsley and Parmesan if using, and serve.

Nutrition Facts : @context http, Calories 558, UnsaturatedFat 16 grams, Carbohydrate 56 grams, Fat 23 grams, Fiber 3 grams, Protein 27 grams, SaturatedFat 5 grams, Sodium 999 milligrams, Sugar 7 grams, TransFat 0 grams

CHICKEN AND MUSHROOM PASTA



Chicken and Mushroom Pasta image

There are so many different chicken pasta recipes, but I assure you, you're going to love this one. The chicken is super moist and the smoked ham just brings out so many delicious flavors.

Provided by Lspoons

Time 45m

Yield 4

Number Of Ingredients 14

2 (8 ounce) skinless, boneless chicken breasts, sliced
1 tablespoon olive oil
3 cloves garlic, smashed
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon ground black pepper
1 (12 ounce) package penne pasta
1 tablespoon butter
1 (8 ounce) package sliced fresh mushrooms
6 ounces smoked ham, cubed
3 cloves garlic, minced
1 cup heavy cream
¼ cup grated Parmesan cheese, or to taste

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Toss sliced chicken with olive oil, garlic powder, onion powder, salt, and pepper in a baking dish. Add smashed garlic.
  • Bake in the preheated oven for 10 minutes; flip chicken over and continue to cook until no longer pink in the centers, about 8 minutes more.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain, reserving 1/4 cup pasta water.
  • Melt butter in a large pan over medium-high heat. Saute mushrooms in the butter until all water is released, 7 to 10 minutes. Add ham and minced garlic; cook and stir for 5 minutes. Whisk in cream; add reserved pasta water, 1 tablespoon at a time, until desired consistency is reached. Add chicken, pasta, and Parmesan and cook until thickened. Serve.

Nutrition Facts : Calories 840.6 calories, Carbohydrate 68.5 g, Cholesterol 181.7 mg, Fat 42.4 g, Fiber 3.8 g, Protein 48.1 g, SaturatedFat 20.9 g, Sodium 1305.1 mg, Sugar 4.3 g

ONE-POT CHICKEN AND MUSHROOM PASTA RECIPE BY TASTY



One-Pot Chicken And Mushroom Pasta Recipe by Tasty image

Here's what you need: olive oil, chicken breast, yellow onion, salt, pepper, cremini mushroom, garlic, dried thyme, paprika, chicken broth, heavy cream, farfalle pasta, spinach, parmesan cheese

Provided by Jody Duits

Categories     Dinner

Yield 4 servings

Number Of Ingredients 14

3 tablespoons olive oil
1 ½ lb chicken breast, cubed
½ yellow onion, diced
salt, to taste
pepper, to taste
2 cups cremini mushroom
3 cloves garlic, minced
1 teaspoon dried thyme
2 teaspoons paprika
4 cups chicken broth
1 cup heavy cream
1 lb farfalle pasta
5 oz spinach
1 cup parmesan cheese

Steps:

  • Heat 2 tablespoons olive oil in a large pot on medium heat. Add chicken, salt and pepper, and brown - make sure to cook through. Set chicken aside.
  • Add 1 tablespoon olive oil and the onion into the pot and stir. Cook down for 1-2 minutes.
  • Add mushrooms and garlic, and stir to incorporate with the onion. Season with salt and pepper to taste as well as thyme and paprika. Stir to evenly season.
  • Add chicken broth and heavy cream to the pot and stir. Bring to a boil, then add the farfalle pasta.
  • Cook according to package instructions, being sure to stir every 1-2 minutes to keep the pasta from clumping together. (Cook time may be a little longer in this recipe than when the pasta is boiled in water.)
  • When the farfalle pasta is al dente, add the spinach and chicken and stir until the spinach cooks down and incorporates.
  • Add parmesan and stir until it's well-incorporated and you're left with a smooth sauce.
  • Top off with extra parmesan and serve.
  • Enjoy!

CHICKEN MUSHROOM FETTUCCINE



Chicken Mushroom Fettuccine image

I depend on this recipe when I get home late from work and my hungry family wants something delicious for dinner. It's quick, too, because it uses canned chicken and fresh mushrooms that I buy pre-sliced.

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 6 servings.

Number Of Ingredients 7

1 package (16 ounces) fettuccine
1 pound fresh mushrooms, sliced
4 garlic cloves, minced
1/4 cup butter, cubed
2 cans (5 ounces each) chunk white chicken, drained
1/2 cup milk
1-1/3 cups grated Parmesan cheese

Steps:

  • Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute mushrooms and garlic in butter for 2-3 minutes or until crisp-tender. Stir in the chicken and milk; cook for 5-7 minutes or until heated through. Drain fettuccine; add to skillet. Sprinkle with cheese; toss to coat.

Nutrition Facts : Calories 465 calories, Fat 16g fat (9g saturated fat), Cholesterol 48mg cholesterol, Sodium 541mg sodium, Carbohydrate 58g carbohydrate (5g sugars, Fiber 4g fiber), Protein 25g protein.

CHICKEN, SPINACH AND MUSHROOM PASTA



Chicken, Spinach and Mushroom Pasta image

Ready in just 35 minutes, seafood lovers can substitute shrimp for chicken in this pasta-liscious dish.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 13

8 oz spaghetti, cooked, reserving 1/3 cup pasta water
2 tablespoons butter
5 oz sliced mushrooms
1 small onion, finely chopped
1 1/2 cups loosely packed spinach
3 to 4 cloves garlic, finely chopped
2 tablespoons flour
1 cup half-and-half
3/4 cup cubed, cooked chicken (rotisserie chicken works great)
2 tablespoons shredded Parmesan cheese
Salt
Pepper
1/3 cup reserved pasta water

Steps:

  • In large skillet, heat butter over medium heat. Cook mushrooms, onions and spinach in butter until vegetables are softened and spinach is wilted, about 4 to 5 minutes.
  • Stir in garlic. Add the flour and stir for 1 minute until the pasty taste cooks off. Add the half-and-half and stir slowly as sauce thickens. Add the chicken to skillet; cook until hot, stirring occasionally. Stir in Parmesan cheese. Season with salt and pepper to taste.
  • Add cooked spaghetti and reserved pasta water. Stir to combine.

Nutrition Facts : Calories 480, Carbohydrate 59 g, Cholesterol 65 mg, Fat 2, Fiber 4 g, Protein 22 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 5 g, TransFat 1/2 g

CHICKEN AND MUSHROOM PASTA



Chicken and Mushroom Pasta image

Non-marinara based pasta dish found on the web. Could easily be adapted to different pastas -- whatever one has on hand.

Provided by iewe7726

Categories     Healthy

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 14

8 ounces penne pasta
1 lb boneless skinless chicken breast, cut into bite-size strips
1/4 teaspoon salt
1/8 teaspoon black pepper, freshly ground
2 tablespoons olive oil, divided
3 large garlic cloves, minced
3 cups fresh mushrooms, sliced
1 medium onion, thinly sliced
1/2 cup chicken broth
1/4 cup dry white wine
1 cup cherry tomatoes, halved
1/4 cup basil leaves, shredded
3 tablespoons fresh oregano, snipped
1/4 cup parmesan cheese, grated

Steps:

  • Cook pasta according to package directions. Drain and return to saucepan and keep warm.
  • Meanwhile, season chicken with salt and pepper. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add chicken and garlic and cook, stirring, about 5 minutes or until chicken is tender and no longer pink. Remove from skillet and keep warm.
  • Add remaining olive oil to skillet. Cook mushrooms and onion in hot olive oil until just tender, stirring occasionally.
  • Carefully add chicken broth and white wine.
  • Bring to boiling, reduce heat and boil gently, uncovered, about 2 minutes or until liquid is reduced by half.
  • Remove skillet from heat. Add cooked pasta, chicken, cherry tomatoes, basil and oregano to mushroom mixture and toss to coat.
  • Transfer to a serving dish and sprinkle with Parmesan cheese and freshly ground pepper.

Nutrition Facts : Calories 473.1, Fat 13.2, SaturatedFat 2.9, Cholesterol 78.1, Sodium 474.9, Carbohydrate 53.3, Fiber 8.2, Sugar 3.5, Protein 34

MUSHROOM LINGUINE



Mushroom Linguine image

Make and share this Mushroom Linguine recipe from Food.com.

Provided by Parsley

Categories     Spaghetti

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

8 ounces liguine pasta, can use spaghetti
6 tablespoons butter
1/2 cup chopped onion
4 -6 garlic cloves, minced
24 ounces mushrooms, sliced, use favorite(s)
1/3 cup white wine
1/2 teaspoon salt
1/4-1/2 teaspoon pepper
1/2 teaspoon basil
1/2 cup parsley, chopped
6 tablespoons heavy cream
1/4 cup shredded parmesan cheese, to sprinkle

Steps:

  • Cook pasta in boiling salted water according ton package directions; drain and keep hot.
  • While pasta is cooking: In a large skillet, melt butter. Add onion, garlic and mushrooms; sauté over med-high heat for about 5 minutes.
  • Add wine, salt, pepper and basil to the skillet. Cover and simmer for 8-10 minutes, stirring occasionally.
  • Uncover. Add parsley and heavy cream; simmer until liquid thickens/reduces a bit.
  • Toss the hot cooked pasta with the mushroom sauce. Place in serving bowls and sprinkle with parmesan cheese, if desired.

Nutrition Facts : Calories 537.8, Fat 28.9, SaturatedFat 17.5, Cholesterol 82.1, Sodium 565.3, Carbohydrate 52.9, Fiber 4.2, Sugar 6.1, Protein 16.4

Tips:

  • Use high-quality ingredients. Fresh, flavorful ingredients will make a big difference in the final dish.
  • Don't overcrowd the pan. When cooking the chicken and mushrooms, make sure they have enough space to brown properly. Otherwise, they will steam instead of sear.
  • Cook the pasta al dente. This means that it should be cooked through but still have a slight bite to it.
  • Use a flavorful cheese. Parmesan, Asiago, and Gruyère are all good choices for this dish.
  • Serve immediately. This dish is best enjoyed hot off the stove.

Conclusion:

Chicken mushroom linguine is a quick and easy weeknight meal that is sure to please everyone at the table. It is packed with flavor and is a great way to use up leftover chicken. Plus, it is a relatively healthy dish that is low in calories and fat.

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