This easy and creamy Chicken and Mushroom Pasta by Jamie Oliver is a comforting dish that’s quick to make and perfect for any night of the week. With tender chicken, earthy porcini mushrooms, and a rich, velvety sauce, it’s a delicious and flexible meal you can customize with your favorite ingredients.
Ingredients Needed
- 20g (0.7 oz) dried porcini mushrooms
- Olive oil
- 4 higher-welfare chicken thighs, boned, skinned, and cut into bite-sized pieces
- Sea salt and freshly ground black pepper
- 2 cloves of garlic, peeled and finely sliced
- 350g (12.3 oz) mixed fresh mushrooms, cleaned and torn
- 200ml (6.8 fl oz) white wine
- 320g (11.3 oz) dried spaghetti
- 300ml (10.1 fl oz) single cream
- 150g (5.3 oz) Parmesan cheese, grated
- A sprig of fresh basil, leaves picked
How To Make Chicken and Mushroom Pasta
- Prepare the Porcini Mushrooms: Preheat the oven to 200ºC/400ºF/gas 6. Place the porcini mushrooms in a bowl and pour enough boiling water (approximately 150ml/5.3 fl oz) to cover them. Let them soak for a few minutes.
- Brown the Chicken: Heat a large saucepan with a splash of olive oil. Season the chicken pieces with salt and pepper. Brown them gently in the hot oil until golden.
- Add the Mushrooms and Wine: Strain the porcini mushrooms, reserving the soaking water. Add the porcini, garlic, and fresh mushrooms to the pan. Pour in the white wine and the reserved porcini-soaking water. Turn down the heat and let it simmer until the chicken is cooked through and the wine has reduced slightly.
- Cook the Spaghetti: While the chicken mixture simmers, cook the spaghetti in plenty of boiling salted water according to the package instructions. Drain well and set aside.
- Make the Creamy Sauce: Add the cream to the chicken mixture. Bring to a boil, then turn off the heat. Season with salt and pepper to taste.
- Combine Pasta and Sauce: Add the drained spaghetti to the creamy chicken sauce and toss well to combine. Stir in three-quarters of the Parmesan and all of the basil leaves.
- Bake the Dish: Transfer the mixture to an ovenproof baking dish or non-stick pan. Sprinkle with half of the remaining Parmesan and bake in the oven until golden, bubbling, and crisp on top.
- Serve: Divide the pasta between plates. Drizzle with extra virgin olive oil and sprinkle with the rest of the Parmesan before serving.
Recipe Tips
- Don’t overcook the chicken: Make sure to brown the chicken pieces gently. Overcooking can make the chicken dry and tough.
- Reserve the porcini soaking water: This water is packed with flavor, so don’t throw it away. Add it to the pan for extra depth.
- Adjust the cream to your liking: If you prefer a lighter sauce, use less cream or substitute with a little milk.
- Top with extra Parmesan: Don’t skip the final sprinkle of Parmesan when serving. It adds a great flavor boost and extra creaminess.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Chicken and Mushroom Pasta cool to room temperature before placing it in an airtight container. It will keep in the fridge for up to 2 days.
- Freeze: Allow the pasta to cool completely, then transfer to a freezer-safe container. It can be frozen for up to 1 month. To serve, thaw overnight in the fridge before reheating.
- Reheat: Heat the pasta in a large pan over low heat for about 5-7 minutes, adding a splash of cream or water to loosen the sauce. Stir occasionally until fully heated.
Nutrition Facts
Serving Size: 1 serving (approx. 1 plate)
- Calories: 1470
- Total Fat: 80g
- Saturated Fat: 45g
- Cholesterol: 470mg
- Sodium: 1310mg
- Total Carbohydrate: 65g
- Dietary Fiber: 4g
- Sugars: 2g
- Protein: 104g
Try More Jamie Oliver Recipes:
- Jamie Oliver Tunisian Prawn Spaghetti
- Jamie Oliver Chicken Balti
- Jamie Oliver Chicken Tandoori
- Jamie Oliver Southern Fried Chicken
Jamie Oliver Chicken and Mushroom Pasta
Description
This easy and creamy Chicken and Mushroom Pasta by Jamie Oliver is a comforting dish that’s quick to make and perfect for any night of the week. With tender chicken, earthy porcini mushrooms, and a rich, velvety sauce, it’s a delicious and flexible meal you can customize with your favorite ingredients.
Ingredients
Instructions
- Prepare the Porcini Mushrooms: Preheat the oven to 200ºC/400ºF/gas 6. Place the porcini mushrooms in a bowl and pour enough boiling water (approximately 150ml/5.3 fl oz) to cover them. Let them soak for a few minutes.
- Brown the Chicken: Heat a large saucepan with a splash of olive oil. Season the chicken pieces with salt and pepper. Brown them gently in the hot oil until golden.
- Add the Mushrooms and Wine: Strain the porcini mushrooms, reserving the soaking water. Add the porcini, garlic, and fresh mushrooms to the pan. Pour in the white wine and the reserved porcini-soaking water. Turn down the heat and let it simmer until the chicken is cooked through and the wine has reduced slightly.
- Cook the Spaghetti: While the chicken mixture simmers, cook the spaghetti in plenty of boiling salted water according to the package instructions. Drain well and set aside.
- Make the Creamy Sauce: Add the cream to the chicken mixture. Bring to a boil, then turn off the heat. Season with salt and pepper to taste.
- Combine Pasta and Sauce: Add the drained spaghetti to the creamy chicken sauce and toss well to combine. Stir in three-quarters of the Parmesan and all of the basil leaves.
- Bake the Dish: Transfer the mixture to an ovenproof baking dish or non-stick pan. Sprinkle with half of the remaining Parmesan and bake in the oven until golden, bubbling, and crisp on top.
- Serve: Divide the pasta between plates. Drizzle with extra virgin olive oil and sprinkle with the rest of the Parmesan before serving.
Notes
- Don’t overcook the chicken: Make sure to brown the chicken pieces gently. Overcooking can make the chicken dry and tough.
- Reserve the porcini soaking water: This water is packed with flavor, so don’t throw it away. Add it to the pan for extra depth.
- Adjust the cream to your liking: If you prefer a lighter sauce, use less cream or substitute with a little milk.
- Top with extra Parmesan: Don’t skip the final sprinkle of Parmesan when serving. It adds a great flavor boost and extra creaminess.
Jamie Oliver Chicken and Mushroom Pasta