55 Ratings
  • 5 Rating Star 23
  • 4 Rating Star 18
  • 3 Rating Star 7
  • 1 Rating Star 6
  • 2 Rating Star 1

I created this delicious cheesy pasta sauce with chicken and mushrooms one day when trying to think of a simple meal. Since then, everyone I serve it to LOVES it!

prep:
10 mins
cook:
25 mins
total:
35 mins
Servings:
5
Max Servings:
5
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Ingredients

Directions

  • In a large skillet, melt butter over medium heat and add onion, mushrooms and garlic; saute until golden brown.

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  • Bring a large pot of lightly salted water to a boil; add pasta and cook for 8 to 10 minutes or until al dente; drain.

  • In a large saucepan over medium-low heat, combine soup, cream, ground black pepper, paprika and salt; heat until sauce thickens.

  • Add mushroom mixture to sauce and bring to a slow boil over medium heat; stir in cheese and chopped chicken.

  • Pour sauce onto pasta; serve.

Nutrition Facts

841.31 calories; 51.11 g protein; 81.69 g carbohydrates; 5.85 g dietary-fiber; 6.86 g sugars; 34.72 g fat; 18.91 g saturated-fat; 133.05 mg cholesterol; 2317.15 IU vitamin-a-iu; 28.6 mg niacin-equivalents; 0.79 mg vitamin-b6; 6.41 mg vitamin-c; 252.3 mcg folate; 554.75 mg calcium; 6.52 mg iron; 106.52 mg magnesium; 881.16 mg potassium; 887.56 mg sodium; 1.12 mg thiamin; 312.47 calories-from-fat; 38 percent-of-calories-from-carbs; 37 percent-of-calories-from-fat; 24 percent-of-calories-from-protein; 20 percent-of-calories-from-sat-fat


Reviews (41)

Read All Reviews

Most helpful positive review

slkbb03
04/17/2006
Delicious! I added a bit more soup than it called for and to cut down on the calories and fat I used a fat free mushroom soup and instead of cream I used 1% milk. It was really good and I WILL make it again!
(10)

Most helpful critical review

Kathy Nelson
09/10/2010
I honestly thought there was a mistake w/the measurements in this recipe. WAY too much pepper paprika and cheese. Not nearly enough cream. I followed the recipe exact.
(5)
55 Ratings
  • 5 Rating Star 23
  • 4 Rating Star 18
  • 3 Rating Star 7
  • 1 Rating Star 6
  • 2 Rating Star 1
Jennifer*25
10/06/2007
Great recipe! It was pretty quick and easy and very good. There were a couple major adjustments however that I made. I ended up using about 1/2 cup half and half since I didnt have heavy cream on hand. Either way 1/8 would not have been enough. Also 1 pound of mushrooms seemed like a bit much I ended up using 2 small cans of mushrooms instead. I just didnt saute them. Thirdly 5 teaspoons seemed a bit outrageous and this is from someone who loves pepper. I used about 1 1/2 teaspoons of pepper instead. Fourthly insyead of using 2 tablespoons of Paprika I started with one teaspoon and from there added a little more to taste. And lastly had I added 3 cups of cheddar cheese we may as well have had nachos so I just added about 1 1/2 cups. It turned out great!
(23)
LINDA MCLEAN
07/23/2003
I hadn't read any of the reviews before I made this dish and found it to be absolutely amazing that people would actually use 5 tsps. of pepper and then complain that there was too much pepper in this recipe! I used about 3/4 of a tsp. and it was delicious. Thanks shadowhawk!
(16)
slkbb03
04/17/2006
Delicious! I added a bit more soup than it called for and to cut down on the calories and fat I used a fat free mushroom soup and instead of cream I used 1% milk. It was really good and I WILL make it again!
(10)
Anonymous
06/01/2005
It's a good recipe. As other reviewers i didn't use pepper as much. I modified the recipe to my taste and ingredients i had at the time. I used penne pasta used evaporated milk instead of heavy cream. I didn't have condensed cream of mushroom so i used condensed cream of potato and pureed it. I also used the can of breast chicken which already salty so i didn't use any salt for seasoning. Added some mozarella cheese instead of cheddar cheese. and seasoned with pinch of herbs for final touch. And it turned out really good!!
(7)
Kathy Nelson
09/10/2010
I honestly thought there was a mistake w/the measurements in this recipe. WAY too much pepper paprika and cheese. Not nearly enough cream. I followed the recipe exact.
(5)
Anonymous
01/19/2012
I lowered the calories in this recipe by using half the cheese skim milk and 2 tbsp of nonfat yogurt no margarine and spraying my pan with olive oil! And still great on taste!
(4)
*~Lissa~*
08/05/2012
First make sure you add the pepper to taste! If you dump in the whole amount I think you will be rather disappointed! I also added the paprika to taste. Instead of canned cream of mushroom soup I made my own to avoid all the additives: sauteed some chopped 'shrooms in butter added some garlic and sauteed a few minutes more. Then added some flour cooked out the starchy flavor a bit then added some milk and then some chicken stock (which I boiled and strained after I poached and cubed the chicken for this recipe) and a dollop of sour cream. Seasoned with salt pepper and added some parsley. Tasted WAY better than the canned stuff YUM! Unfortunately the final result of the overall recipe was nothing that made us say "wow." Seemed as though it was missing something but couldn't put a finger on it. Was alright but I don't know that I would make it again.
(4)
Anonymous
10/18/2002
Too much pepper!!!! If it's reduced to 1 Tablespoon it tastes really good and is really easy
(4)
STOLISPRIT
01/12/2010
I halved the pepper and added more cream and milk. This serves 5 if they have huge appetites more like 6-8 if average.
(3)