Straightforward recipe that is always guaranteed to please!

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • Melt butter in a large skillet over medium heat. Cook chicken until no longer pink, and juices run clear. Transfer chicken to a cutting board, and thinly slice; set aside. Saute onion until tender and translucent. Add mushrooms, and gradually stir in cream. Cook, stirring constantly, for 7 to 10 minutes, or until sauce is thickened. Stir in chicken, and season with salt and pepper. Cook 5 minutes, or until heated through. Toss with cooked pasta until evenly coated.

Nutrition Facts

794 calories; 29 g total fat; 158 mg cholesterol; 719 mg sodium. 89 g carbohydrates; 45 g protein; Full Nutrition

Reviews (41)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/12/2006
Thsi first time I made this i followed the recipe however it turned out a little tasetless. The next time while cooking the chicken i added some balsamic vinegar. I added italian spices and crushed red pepper to the sauce which made it much more flavourful. Oh and to make it low fat I used milk instead of cream and it turned out great! Read More
(73)

Most helpful critical review

Rating: 3 stars
01/20/2009
This sauce was good...not amazing. I added some beef broth sun dried tomatoes and salami. I thought it turned out much better. Read More
(4)
45 Ratings
  • 5 star values: 18
  • 4 star values: 20
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 3
Rating: 4 stars
12/12/2006
Thsi first time I made this i followed the recipe however it turned out a little tasetless. The next time while cooking the chicken i added some balsamic vinegar. I added italian spices and crushed red pepper to the sauce which made it much more flavourful. Oh and to make it low fat I used milk instead of cream and it turned out great! Read More
(73)
Rating: 4 stars
12/12/2006
Thsi first time I made this i followed the recipe however it turned out a little tasetless. The next time while cooking the chicken i added some balsamic vinegar. I added italian spices and crushed red pepper to the sauce which made it much more flavourful. Oh and to make it low fat I used milk instead of cream and it turned out great! Read More
(73)
Rating: 4 stars
09/26/2003
Great flavor! I did season the chicken before sauteing -- and I substituted portobella mushroom slices for the shitake. Next time I will use more mushrooms and more sauce. It needed a little more of both. Both my husband and son said this was a definite "thumbs up". This would also be good with a little broccoli tossed in... Read More
(48)
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Rating: 5 stars
01/23/2006
thought this was a great recipe. i added garlic and more coarse black pepper. the shiitake and onions flavored the sauce nicely served it with crusty garlic bread. would recommend. Read More
(38)
Rating: 5 stars
04/30/2005
My husband loved this recipe as much as I did. I found it at the last minute because I wanted to use the portabello mushrooms in my fridge. It was quick and I am happy to have found it. The only adjustment I made was to double the mushroom sauce. We like our pasta very wet and figured if there were leftovers some would absorb into the pasta. I added grated pecorino romano cheese. It was perfect. Yummm:) Read More
(24)
Rating: 4 stars
09/28/2009
I served this with Isaiah's Pretzel Fried Chicken so I didn't add the chicken to the dish. I didn't have shiitakes but I did have baby bellas. (Costco sells huge packages for about five dollars.) Because mushrooms soak up butter when you saute with it I did add a couple more tbsp. When I plated it I sprinkled some fresh grated parmesan over the top of each serving. The flavor of the pasta the cream onions and mushrooms was a winning combination. We ate every little bit. I'm SO making this again. My husband calls this "Snooty Mac and Cheese". I can only imagine what it would be with the chicken. NOTE: If you plan on making this with the chicken you might want to make a recipe and a half of the sauce. Without adding the chicken to mine the sauce was just enough. I'd also add garlic next time. Read More
(17)
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Rating: 5 stars
11/16/2010
Loved this. Very easy. Used half and half and increased it by 1/2 cup. Also added 3 cloves garlic and a little flour to thicken the sauce. Read More
(13)
Rating: 4 stars
09/01/2003
Simple straight-forward recipe -- it's great for when you don't want to fuss with dinner too much! I sliced my mushrooms and doubled the amount (we like a lot of mushrooms) and added assorted additional seasonings to spice things up a bit since the one danger with this recipe is the potential of being a bit bland. Read More
(13)
Rating: 4 stars
01/17/2008
This is quite creamy and also quite flavourful. I intentionally over cooked the onion to get a bit of a charred sweetness and I added the mushrooms early to sautee them a bit. I also added half a clove of minced garlic to the sauteed onions for added flavour. Mistakenly I used 10% cream as opposed to heavy cream but added flour to help with the thickening. Thanks for the recipe! Read More
(11)
Rating: 5 stars
03/12/2007
i had this dish when i was in a resturant in atlanta ga. it was this great italian resturant. this recipe tasted just as good. i enjoyed it. Read More
(9)
Rating: 3 stars
01/20/2009
This sauce was good...not amazing. I added some beef broth sun dried tomatoes and salami. I thought it turned out much better. Read More
(4)