Guide af
Mathias Lydersen
Sidste ændringsdato
Creamy mushroom pasta with white wine and chicken – rich comfort food with lots of flavor
There are few things that beat a bowl of creamy pasta with chicken and mushrooms—especially when the dish balances cream, white wine, and Parmesan in a silky sauce full of umami. This recipe is both casual and luxurious at the same time, and it's perfect for dinner with a nice glass of wine and some bread. We sauté the mushrooms over high heat for maximum flavor, build a sauce with white wine and cream, and top the dish with juicy, sliced chicken. A classic with depth, texture, and plenty of comfort.
Time: about 25 minutes
Ingredients
- 250 g pasta (fettuccine, tagliatelle, penne eller rigatoni)
- 2 stk. kyllingebryst (gerne med lidt fedt/mørbrad for saftighed)
- 300 g svampe (champignon, portobello, kantareller eller blandet)
- 1 lille skalotteløg eller ½ løg, finthakket
- 2 fed hvidløg, finthakket
- 1 dl tør hvidvin
- 2-2,5 dl piskefløde
- 40 g friskrevet parmesan
- Frisk timian eller persille
- Olivenolie
- Smør (valgfrit, men lækkert)
- Salt og friskkværnet peber
- Evt. lidt citronsaft til finish
Instructions
Tilbered kyllingen
Krydr kyllingebrysterne med salt og peber.
Varm en pande med olivenolie og evt. smør.
Steg kyllingen ved medium varme i ca. 5-6 min på hver side, afhængigt af tykkelsen.
Tag den af panden og lad den hvile – skær i skiver lige før servering.
Steg svampene
Skær svampene i skiver.
Brug samme pande og steg svampene ved høj varme i olie, til de får farve.
Tilsæt lidt smør, salt og peber. Når de er brunede, tilsæt skalotteløg og hvidløg og sautér i 2 minutter.
Tilsæt hvidvin Hæld hvidvinen på panden og lad den reducere i 2-3 minutter, så alkoholen fordamper.
Lav saucen
Skru lidt ned for varmen og tilsæt fløde.
Lad det simre i 4-5 minutter, til saucen tykner.
Riv parmesan på dit rivejern og rør det i og smag til med salt, peber og evt. lidt citronsaft.
Kog pastaen Kog pastaen al dente i saltet vand. Gem lidt af pastavandet.
Vend pastaen direkte i svampesaucen og justér konsistensen med lidt pastavand.
Anret pastaen med skiver af kylling ovenpå.
Drys med frisk timian eller persille og lidt ekstra parmesan.
Server evt. med sprødt brød og et glas af den hvidvin, du brugte i retten.
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That's why creamy mushroom pasta with chicken and white wine is the perfect pasta dish for both everyday life and dinner parties.
This creamy mushroom pasta with chicken and white wine is a real crowd pleaser – and a recipe that can be used for a cozy weeknight or a dinner for guests. The combination of juicy chicken, browned mushrooms and a velvety cream sauce with white wine and Parmesan creates a dish that balances intense flavor and simple preparation.
When you fry mushrooms at high heat, their natural umami is released, giving them a deep, nutty flavor that really elevates the dish. Adding white wine gives the sauce freshness and acidity, while cream and parmesan add body and creaminess. It’s that balance that makes this dish so popular – and with a little chopped parsley or thyme on top, it becomes a beautiful and inviting pasta dish.
At Qookware we recommend using a goodChefGrade Stainless Steel Sauté Panfor cooking both mushrooms and chicken – so you get the perfect crust and even heat distribution. A good pan makes a big difference in pasta dishes like this, where every component plays a role.
The dish pairs perfectly with a crisp salad and some bread – or as part of a cozy Italian-inspired dinner. Whether you're new to the kitchen or a foodie with a passion for detail, this recipe is a sure winner.