Tonight, we’re enjoying our recipe for pasta with mushrooms, chicken and mascarpone

Running out of inspiration? We invite you to try a recipe that will please the whole family. On the program: pasta, chicken and mushrooms.

Some tips for making this recipe a success:

Choose the right pasta to go with the sauce. So, with a creamy sauce, with pieces, we choose tagliatelle, wide pasta. For more originality, opt for mafaldine or parpadelle.
However, avoid long thin pasta, which does not hold on to rich sauces, or small pasta such as shells. These risk being drowned in sauce or garnish.

The mushrooms
The common mistake we make with mushrooms is washing them. However, the latter are real sponges and absorb water. As a result, they lose their flavor and become rubbery when cooked.
It is better to wipe them with a damp cloth to remove any soil residue.

The sauce
Mascarpone is considered a cheese in its own right. Its texture is therefore much thicker than that of cream. To loosen it, add broth, vegetables or poultry, depending on the desired taste. Preferably, you will use a homemade broth, rather than an industrial product. These are generally too salty or rich in additives.

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Our recipe for pasta with mushrooms, chicken and mascarpone

For 4 people
Ingredients :

  • 1 leek
  • 2 tbsp olive oil
  • pepper
  • salt
  • 500 g of fresh pasta
  • 3 chicken breasts
  • 400 g button mushrooms
  • 250 g of mascarpone
  • 2 shallots
  • 1 clove of garlic
  • 10 cl of chicken stock
  • 30 g of parmesan

Cut the chicken breasts into cubes.
Peel and slice the shallots, garlic and leek.
Brown them in a frying pan with a drizzle of olive oil.

Add the diced chicken breasts.
Salt, pepper.

Pour in the chicken stock and cook for 10 minutes over low heat.

Cook the pasta in a pot of boiling water.

Finely slice the mushrooms.

Add them to the pan, then mix the mascarpone.
Cook over medium heat for 5 minutes.

When the pasta is cooked, mix it with the sauce, then add the parmesan. Serve hot.

For a vegan version, replace the mascarpone with soy cream and the chicken with tofu or vegetables.

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To read :

Camille Ordonneau


For me, cooking is a passion that is passed down from generation to generation. Arrancini, lasagna, fish couscous and cannoli are part of my family culinary heritage. Specialist in “the…


I'm William from America, I'm a food lover, often discovering and making new recipes. I started my blog to share my love for food with others. My blog is filled with delicious recipes, cooking tips, and reviews about restaurants and products. I'm also an advocate for healthy eating and strive to create recipes that are easy to make and use fresh ingredients. Many of my recipes contain vegetables or grains as the main ingredients, with a few indulgences thrown in for good measure. I often experiment with new ingredients, adding international flavors and finding ways to make dishes healthier without compromising on flavour. I'm passionate about creating simple yet delicious recipes that are fun to make and can easily be replicated at home. I also love sharing my experiences eating out with others so they can get the best out of their dining experiences. In addition to cooking and writing, I'm also an avid traveler, often visiting new places to discover local delicacies and explore different flavors. I'm always looking for a new challenge – whether it's trying an exotic food or creating a new recipe using unusual ingredients. My blog is a reflection of my passion for food and I'm always looking for new ways to share it with the world. Join me on my culinary journey and let's explore delicious foods together!

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