Name: Creamy Chicken and Mushroom Pasta
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: American
Ingredients: 3 x chicken breast (approx 510g/17.5oz) , sliced in to tenders; 300g (10.5oz) of mushrooms, sliced thinly; 320g (11.28oz) of Penne pasta (or other pasta of choice); 1 shallot, finely chopped; 4 cloves of garlic, crushed; 2.5 cups of chicken stock; 8 tbs of low fat cream cheese; salt and black pepper; spray oil; handful of fresh chopped Italian parsley, finely chopped

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Creamy Chicken and Mushroom Pasta - Tender pieces of chicken breast with mushrooms and pasta all in a lighter creamy sauce.

Slimming Eats Creamy Chicken and Mushroom Pasta - gluten free, Slimming Eats and Weight Watchers friendly

You know how it is, you really crave a bowl of creamy flavoursome pasta, but tend to avoid it on Slimming Eats because anything with the word creamy in the title, tends to be high in caloriess.

However with a couple of Slimming Eats friendly ingredients it is really easy to create you favourite creamy style dishes and one of my favourites in this Creamy Chicken and Mushroom Pasta.

I have to admit I love chicken and I love mushrooms. I already have this amazing dairy free Creamy Chicken and Mushroom which is delicious with this Roasted Cauliflower Rice and some greens of choice.

But for those of you that are not dairy free and want the pasta, then this is the dish for you.

Did you know you can saute mushrooms and pack them with flavour without having to add lots of oil or butter which is high in caloriess. A neat little trick I have been using for years now, is to gradually brown the mushrooms with some stock. As it reduces down you can keep on adding more, and the result is beautiful golden mushrooms that taste like they have been sautéed in butter. I use this method for saute many vegetables now, from onions, to green beans, even the a onion, carrot and celery mix which is the base for many of sauces and dishes.

To get the creaminess into the dish I use low fat cream cheese, adding this in with some stock until it reduces down into a lovely velvety creamy sauce is perfect. I use a similar method in this Steak with Creamy Peppercorn Sauce. So I figured it would be perfect for pasta. If you want to make this low calorie, swap out the cream cheese for something like laughing cow light triangles.

Reserving some of the liquid from the cooked pasta and adding it into the sauce, is another great trick for pasta type dishes, the starch from the pasta water, really helps the sauce, not appear thin and watery. I do this even with tomato based sauces.

For this Creamy Chicken and Mushroom Pasta, I find chicken breast works best rather than thigh meat. Hey this even tastes amazing with no chicken and all and just served as a mushroom pasta dish.

My kids love this, and devour a bowl with no complaints. A little grated parmesan added to the top takes it to a whole other level.

For some speed foods, serve with a mixed green salad.

You can also make this Creamy Chicken and Mushroom Pasta gluten free, but using a gluten free pasta and stock of choice, my preference is brown rice pasta, as I find it to be the closest in taste and texture to regular pasta.

All in all and delicious pasta dish for the whole family, and one that is super easy to make too.

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Recipe Card

Creamy Chicken and Mushroom Pasta

Yield: SERVES 4

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Creamy Chicken and Mushroom Pasta - Tender pieces of chicken breast with mushrooms and pasta all in a lighter creamy sauce.

Ingredients

3 x chicken breast (approx 510g/17.5oz) , sliced in to tenders
300g (10.5oz) of mushrooms, sliced thinly
320g (11.28oz) of Penne pasta (or other pasta of choice)
1 shallot, finely chopped
4 cloves of garlic, crushed
2.5 cups of chicken stock
8 tbs of low fat cream cheese
salt and black pepper
spray oil
handful of fresh chopped Italian parsley, finely chopped

Instructions

Cook pasta to al dente, reserve two ladles of the pasta water and then drain and set aside.
Spray a frying pan with some spray oil
Add the chicken pieces and fry until lightly golden on both sides. Remove and set aside.
Spray with a little more spray oil
Add the shallot, garlic and mushrooms and fry for 2 minutes.
Pour in a little stock and reduce down, keep repeating with a little stock, until the mushrooms are lovely and golden.
Whisk the cream cheese into the remain stock and reserved pasta water
Add to the pan with the mushrooms and bring to a boil. Simmer uncovered until the sauce reduces down and starts to thicken slightly.
Add in the pasta and chicken and continue to simmer until the chicken is cooked through and the sauce has thickened.
Stir through the parsley.
Season well with salt and black pepper
Serve and enjoy

Notes

Please see below for full nutritional info and additional details about recipe:

Calories - scroll down to nutritional info box
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Comments

hinh nen says

June 30, 2017 at 7:55 pm

I am so excited to try these recipes. I have wrote down a bunch and bookmarked your page just incase I lose the pages!! It all looks so good.

Reply
Sandra Webster says

January 05, 2018 at 7:54 pm

This is such a delicious recipe. Thank you

Reply
Sarah Caulton says

January 10, 2018 at 6:53 am

Hello, would you mind telling me how many ml is in a cup? Many thanks - Sarah

Reply
- Shevy (Slimming Eats) says
  
  January 10, 2018 at 11:02 pm
  
  Hi Sarah - 1 cup is 240ml 🙂
  
  Reply
Marion says

January 13, 2018 at 12:07 pm

Love seeing all your recipes, must try the chicken & mushroom pasta, instead of using creamy cheese, could you use plain quark, which is syn free.
Many thanks

Reply
Alison says

January 16, 2018 at 2:41 pm

Can you freeze the chicken and mushroom pasta ?

Reply
- Shevy (Slimming Eats) says
  
  January 20, 2018 at 10:54 pm
  
  Hi Alison, it is best eaten on the day of cooking, but all ingredients are fine to be frozen.
  
  Reply
Julie says

February 05, 2018 at 10:42 am

Hi there this sounds great apart from the cream cheese is there an alternative.
Thanks
Julie

Reply
- Shevy (Slimming Eats) says
  
  February 05, 2018 at 9:31 pm
  
  You could use creme fraiche, cream, even coconut milk perhaps, but syns would need to be adjusted.
  
  Reply
vanessa says

February 23, 2018 at 2:38 pm

Its nice but was abit too watery. I did follow all the measurements as well

Reply
- Shevy (Slimming Eats) says
  
  February 23, 2018 at 3:13 pm
  
  Hi Vanessa, glad you enjoyed it. It shouldn’t be watery. It sounds like you perhaps didn’t allow the sauce to simmer for long enough. As the sauce reduces down with the starch from the pasta water, it will become a light creamy sauce.
  
  Reply
vanessa says

February 25, 2018 at 2:15 pm

I left it about 15 minutes

Reply
Katrina says

March 08, 2018 at 9:32 am

I made this last night and absolutley loved it x

Reply
- Shevy (Slimming Eats) says
  
  March 08, 2018 at 2:58 pm
  
  Hi Katrina - so glad you enjoyed it
  
  Reply
Louise says

March 27, 2018 at 2:21 pm

I’ve used quark in mine and it’s separating... should I have used quark??

Reply
- Shevy (Slimming Eats) says
  
  March 27, 2018 at 7:44 pm
  
  the recipe states low-fat cream cheese, which is Philadelphia or a similar brand. Quark is more sour tasting and has a tendency to split when added to dishes like this. So is not recommended.
  
  Reply
Lesh says

April 10, 2018 at 6:24 pm

Hi sorry is it 8 teaspoons of cream cheese or table spoons? Sounds lovely. I have also made sauces using the pasta water and it works brilliantly.

Reply
- Shevy (Slimming Eats) says
  
  April 21, 2018 at 7:39 am
  
  it’s 8 tablespoons. Enjoy!!
  
  Reply
Carrie says

April 21, 2018 at 6:08 am

This was lovely and super quick. I used Philadelphia extra light and the sauce was really creamy, def worth the syns. I might add some trimmed smoked bacon next time. Daughter loved it! Thanks x

Reply
Ann says

April 23, 2018 at 9:28 pm

This was super-tasty! Thank you so much for sharing your recipe.

Reply
Lisa Waters says

May 25, 2018 at 9:26 am

Tried this recipe with Philadelphia Light as my Healthy Extra, was a lovely dish. Really, really yummy.

Reply
- Shevy (Slimming Eats) says
  
  May 25, 2018 at 6:16 pm
  
  thank you Lisa, so happy you enjoyed it.
  
  Reply
Leigh says

August 19, 2018 at 4:55 pm

Loving your recipes! Do you think this recipe would work using rice rather than pasta? I'm not a big pasta lover. Thank you

Reply
- Shevy (Slimming Eats) says
  
  August 20, 2018 at 11:19 am
  
  I am sure it would, enjoy!!
  
  Reply
Vinny says

September 22, 2018 at 1:32 pm

Made it and loved it. Turned out perfect. This recipe is definately a keeper

Reply
patricia says

October 01, 2018 at 1:15 pm

Hi could you make this in the instant pot or a pressure cooker

Reply
- Shevy (Slimming Eats) says
  
  October 04, 2018 at 10:23 am
  
  Hi Patricia, I am sure you could, but haven't tested it by that method yet.
  
  Reply
Michael George Guffield says

April 02, 2019 at 6:26 am

Made it today, superb, thank you.

Reply
Sarah says

March 13, 2020 at 5:17 pm

Hi, just wondering how many stock cubes should I use?

Reply
- Siobhan (Slimming Eats) says
  
  March 15, 2020 at 10:55 am
  
  It will depend on the brand you use. If you check the packaging it will tell you how many you need for how many mls. Hope that helps
  
  Reply
Ana says

January 06, 2022 at 4:44 pm

Hi, please can you provide the link to order the book with all recipe?

Many thanks.
Ana

Reply
- Siobhan (Slimming Eats) says
  
  January 09, 2022 at 12:56 pm
  
  https://www.slimmingeats.com/blog/slimming-eats-cookbook
  
  Reply
Jenny Flaherty says

November 04, 2022 at 10:52 am

Hi Siobhan, this recipe was so easy and very tasty, thank you. I used Phillidelphia extra light and it worked a treat
Your Instagram posts are easy to access the recipes are easy to find. Thank you

Reply

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