Creamy Mushroom Chicken

Ingredients

• 500 g Chicken breasts (cut into strips)
• 1 c. à soupe Dijon mustard (or strong mustard)
• 1 c. à soupe Soy sauce (low-sodium if possible)
• 1 c. à café Parsley‑garlic mix (mix of chopped parsley + crushed garlic)
• 0.5 c. à café Curry powder (mild or medium)
• 0.5 c. à café Turmeric powder (for color and flavor)
• 1 small Hot chili (thinly sliced, optional)
• 3 c. à soupe Olive oil (for the marinade and cooking)
• 1 piece Shallot (finely sliced)
• 250 g Button mushrooms (fresh, sliced)
• 250 g Pink mushrooms (fresh, sliced)
• to taste Salt
• to taste Ground black pepper
• 200 ml Heavy cream (35 % fat)
• 250 g Pasta (penne or fusilli) (cooked al dente)
• 100 ml Pasta cooking water (reserved)

Instructions

1. Cut the chicken

   On a board, cut the chicken breasts into strips about 2 cm wide.

   Time: PT5M

2. Marinate the chicken

   In a zip‑lock bag, add the chicken strips, mustard, soy sauce, parsley‑garlic mix, curry, turmeric, sliced chili and 2 c. à soupe olive oil. Seal the bag and massage to coat the chicken well.

   Time: PT5M

3. Prepare the vegetables

   Clean the mushrooms under cold water, pat dry and slice them. Slice the shallot.

   Time: PT5M

4. Cook the pasta al dente

   Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions (usually 9‑11 min) until al dente. Reserve 100 ml of cooking water then drain the pasta.

   Time: PT10M

   Temperature: 100°C

5. Sauté shallot and mushrooms

   In a pan, heat 1 c. à soupe olive oil over medium‑high heat. Add the sliced shallot, button mushrooms and pink mushrooms. Salt, pepper and add a dash of chili if desired. Sauté 5‑6 min until golden and slightly caramelized.

   Time: PT6M

   Temperature: 180°C

6. Cook the chicken

   Add the marinated chicken to the pan with the mushrooms. Cook 10 min, stirring regularly, until the chicken is fully cooked and no longer pink inside (internal temperature 75°C).

   Time: PT10M

   Temperature: 180°C

7. Prepare the creamy sauce

   Pour the heavy cream over the chicken‑mushroom mixture, add the reserved cooking water (about 100 ml) and stir. Simmer 5‑6 min over medium heat, stirring gently until the sauce thickens slightly.

   Time: PT6M

   Temperature: 180°C

8. Combine the pasta

   Fold the cooked pasta into the pan, toss to coat well with sauce. Heat an additional 2 min to warm the pasta.

   Time: PT2M

   Temperature: 180°C

9. Serve

   Place the chicken with mushrooms and pasta on warm plates. Optionally sprinkle with chopped fresh parsley and serve immediately.

   Time: PT0M

   Temperature: hot

Nutrition Facts

Calories

785

Protein

30 g

Carbohydrates

45 g

Fat

17 g

Fiber

1.2 g

Ingredient Substitutions

• Instead of Dijon mustard: old-fashioned mustard
• Instead of Soy sauce: tamari
• Instead of Curry powder: paprika
• Instead of Hot chili: chili flakes
• Instead of Olive oil: sunflower oil
• Instead of Shallot: sweet onion
• Instead of Button mushrooms: cremini mushrooms
• Instead of Heavy cream: thick sour cream
• Instead of Pasta (penne or fusilli): spaghetti, gluten‑free pasta

Equipment Needed

• Cutting board
• Chef's knife
• Zip‑lock freezer bag
• Mixing bowl
• Large frying pan (or sauté pan)
• Large pot for pasta
• Colander or skimmer
• Wooden spoon or silicone spatula
• Measuring spoons
• Kitchen tongs (optional)

Critical Steps — Do Not Skip

• Marinate the chicken for at least 30 min to develop flavors
• Cook the chicken until it reaches 75°C to avoid any health risk
• Add the pasta cooking water to achieve a velvety sauce and prevent it from separating

Chef Tips from the Video

• Use fresh seasonal mushrooms for more flavor
• Always reserve some pasta cooking water; the starch helps bind the sauce
• Sprinkle chopped flat‑leaf parsley just before serving for a touch of color and freshness

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container 2‑3 days in the fridge

Freezer: Not recommended because the cream may separate

Room temperature: Do not leave at room temperature for more than 2 h

Make-Ahead Tips

• Marinate the chicken the day before and keep it refrigerated
• Cook the pasta ahead, drain and rinse under cold water, then reheat in the pan with the sauce
• The creamy sauce can be prepared ahead and gently reheated over low heat