Chicken Mushroom Pasta
PREP
15 mins
COOK
25 mins
SERVES
5
DIFFICULTY
Easy
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This chicken and mushroom pasta takes a small but important detour: instead of using shop-bought minced chicken, the recipe calls for boneless skinless chicken thighs blitzed in a food processor. Keeping some of the natural thigh fat creates a richer, more flavorful sauce that stays moist and tastes better after reheating than lean breast mince.
The mushrooms get a proper sear by being left undisturbed in a hot pan until deeply golden; this develops flavor rather than steaming them. The sauce is built in the same pan using chicken stock, then reduced until glossy and concentrated. Finish off the heat with lemon zest, lemon juice, grated parmesan and chives so the dish stays bright and balanced.
All told, this is a 40-minute meal that’s perfect for weekly meal prep: it reheats well and keeps its texture and taste over several days. Storage and reheating notes appear in the Chef’s Tips below.
Chicken Mushroom Pasta
CHICKEN · DINNER · EASY
Blitzed Chicken Thighs Change the Whole Dish
Grinding your own chicken thighs keeps a little extra fat in the mix, which makes the meat juicier and the sauce more satisfying. The result is a full-flavoured, moist meat base that performs well when refrigerated or reheated for meal prep.
Properly browning mushrooms requires patience: leave them in a single layer so they can release moisture and caramelize. That initial sear is what gives the dish its deep, savory notes.
Finishing the pasta off the heat with lemon, parmesan and fresh chives keeps the flavors bright and balanced. The cheese melts into a silky coating while the lemon lifts the whole dish.
Chicken & Mushroom Pasta
Pin Recipe
15 minutes
25 minutes
40 minutes
667kcal
5 People
Metric – Imperial
Ingredients
Chicken & Mushroom Sauce
-
1
kg
Chicken Thigh Fillets, Boneless & Skinless
Minced -
400
g
Swiss Brown (Cremini) Mushrooms
Chopped -
1
Brown (Yellow) Onion
Diced -
6
Garlic Cloves
Grated -
15
ml
Olive Oil -
1-2
Chicken Stock Pots -
500
ml
Chicken Stock -
1
Lemon
Zest & Juiced -
20
g
Chives
Sliced -
80
g
Parmesan Cheese
Grated -
Salt & Pepper
To Taste
Pasta
-
450
g
Spaghetti -
Reserved Pasta Water
As Needed
Method
-
Bring a large pot of well-salted water to a rolling boil for the spaghetti. Use generous salt so the pasta is seasoned from the inside out.
-
Place the chicken thigh fillets in a food processor and pulse until minced. Season the minced chicken with a generous crack of black pepper and set aside while you prepare the pan.
-
Heat the olive oil in a large, wide frying pan over medium-high heat. Add the minced chicken in an even layer and leave it undisturbed for 3–4 minutes so a golden crust forms. Break the meat up with a spoon and continue cooking until it is evenly browned and no longer pink, reaching a safe internal temperature. Remove the cooked chicken and set aside.
-
In the same pan, spread the mushrooms in a single layer. Leave them untouched for 3–4 minutes so one side becomes deeply golden. Stir and continue to cook until most moisture has evaporated and the mushrooms are richly colored. Add the diced onion and cook for about 3 minutes, then add the grated garlic and cook for another minute until fragrant.
-
Return the chicken to the pan, crumble in the chicken stock pots and pour in the chicken stock. Stir as the liquid comes to a gentle simmer, then reduce the heat and let the sauce reduce by roughly half, about 5–6 minutes, until it becomes thick and glossy.
-
While the sauce reduces, cook the spaghetti in the boiling salted water according to the packet directions until al dente. Before draining, reserve a generous cup of pasta water to help emulsify the sauce.
-
Add the drained spaghetti directly into the sauce. Toss constantly and add reserved pasta water a little at a time until the sauce becomes silky and coats every strand. Remove the pan from the heat and stir through the grated parmesan, lemon zest, a squeeze of lemon juice and the sliced chives until the cheese melts into the sauce. Taste and adjust salt and pepper as needed.
-
Divide the finished pasta between containers for meal prep or serve immediately. Finish with extra parmesan and chives if desired.
Cook the mushrooms without stirring at first. That initial contact with the hot pan lets moisture escape and creates the deep browning you want. Stirring too early traps steam and prevents color development.
Add lemon zest and juice off the heat to preserve freshness and brightness. Heat quickly dissipates the citrus aromatics.
Reheat in the microwave for 2–3 minutes, stirring halfway through, until piping hot. If the pasta seems dry, add a splash of water and stir to loosen the sauce. Alternatively, reheat gently on the stove with a splash of stock or water.
Calories 667kcal
Carbohydrates 74.5g
Protein 60g
Fat 17.2g
Can I use store-bought chicken mince instead of blitzing my own?
Why are my mushrooms grey and watery instead of golden?
Why did my parmesan go grainy instead of melting smoothly?
Do I need to add extra salt?
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