Pasta with chicken fillet, cream and mushrooms
3 servings
40 minutes
Pasta with chicken fillet, cream, and mushrooms is a tender and hearty dish of Italian cuisine that combines the softness of chicken meat, the aroma of champignons, and the velvety texture of cream. Originating from Italian taverns, it embodies homey comfort and gastronomic sophistication. The mushrooms give it a deep, earthy flavor; garlic adds spiciness; and black pepper provides a slight heat. It is perfect for cozy dinners, especially paired with a glass of white wine. The key is to use quality cream so it doesn't curdle during cooking. Italians appreciate pasta for its ability to satisfy and delight at the same time, and this dish is a wonderful testament to that.
1
Clean the chicken fillet from tendons, fat, etc. Cut into pieces of 1-2 cm. Start frying over medium heat.
- Chicken breast fillet: 500 g
2
We wash and clean the mushrooms. I cut them into quarters, smaller is fine too, but this way the mushrooms don't lose their flavor. We add the mushrooms to the chicken and squeeze in the garlic.
- Fresh button mushrooms: 500 g
- Garlic: 3 cloves
3
We cook spaghetti in salted water.
- Spaghetti: 250 g
4
Pour cream over the mushrooms and chicken, season with salt and pepper (I add a lot of pepper, it gives the pasta a special taste). Care must be taken to ensure the cream doesn't curdle, so it should be rich enough and not too cold. Simmer for about 20 minutes.
- Cream 20% fat: 100 ml
- Salt: 1 teaspoon
- Ground black pepper: 3 teaspoons
5
We place the noodles on plates, add a bit of butter and sauce.
- Butter: 1 teaspoon
