Creamy Garlic Mushroom Pasta
About the recipe
Whether you’re cooking for family or entertaining guests, this homemade creamy garlic mushroom pasta is simple to prepare, packed with flavour, and guaranteed to impress with its crispy chicken and velvety sauce. Best of all, this recipe uses simple pantry ingredients while delivering rich, creamy, and comforting flavours that taste just like your favourite restaurant pasta
Creamy Garlic Mushroom Pasta
Creamy Garlic Mushroom Pasta
Ingredients
For the Chicken Schnitzel:
- 2 Large chicken breasts
- 1 tsp Salt
- 1 tsp Black pepper
- 1 tsp Paprika
- 1 tsp Garlic powder
- 1 tsp Onion powder
- ½ cup All-purpose flour
- 2 Beaten eggs
- 2 cups Panko breadcrumbs
- Vegetable oil (for shallow frying)
For the Pasta:
- 300 g Pasta of choice
- 2 tbsp Butter
- 4 Minced garlic cloves
- 1 Finely diced small onion
- 250 g Sliced mushrooms
- 1 cup Heavy cream
- ½ cup Milk
- ½ cup Grated cheese (optional)
- ½ cup Reserved pasta water (or as needed)
- 1 tsp Garlic powder
- 1 tsp Onion powder
- Salt (to taste)
- Black pepper (to taste)
- 1 tsp Mixed herbs
- 1 tsp Chicken powder
- Freshly grated Parmesan (for serving)
- Chopped fresh parsley
Instructions
- First, butterfly each chicken breast and cut it into two even portions. Gently pound each piece until evenly thin, then season both sides with salt, black pepper, paprika, garlic powder, and onion powder. Coat each piece in flour, dip into the beaten eggs, and finally press firmly into the panko breadcrumbs until evenly coated.
- Next, heat enough vegetable oil in a large frying pan over medium heat for shallow frying. Carefully fry the breaded chicken for 4–5 minutes per side, or until beautifully golden brown, crispy, and fully cooked through. Transfer the cooked schnitzels to a wire rack to keep them crispy while you prepare the pasta.
- Meanwhile, bring a large pot of generously salted water to a boil and cook the pasta according to the package instructions until al dente. Before draining, reserve ½ cup of the pasta cooking water, then drain the pasta and set it aside.
- Then, melt the butter in a large skillet over medium heat. Add the diced onion and sauté for 2–3 minutes until softened, then stir in the minced garlic and cook for another 30 seconds until fragrant. Add the sliced mushrooms and continue cooking until they become tender and lightly golden.
- Afterwards, pour in the heavy cream and milk, stirring until well combined. If using grated cheese, stir it in until completely melted. Season the sauce with garlic powder, onion powder, mixed herbs, chicken powder, salt, and black pepper, then allow it to simmer gently for 2–3 minutes until smooth, creamy, and slightly thickened.
- Next, add the cooked pasta directly into the creamy mushroom sauce and toss well until every piece is evenly coated. Gradually stir in a little reserved pasta water, if needed, until the sauce reaches a silky, glossy consistency that coats the pasta perfectly.
- Finally, slice the crispy chicken schnitzel into strips and arrange it over the creamy garlic mushroom pasta. Finish with freshly grated Parmesan cheese and chopped parsley, then serve immediately while hot for the best flavour and texture.
Tips & Tricks
Brown the Mushrooms Properly: Cook the mushrooms until they develop a golden colour before adding the cream. This creates a much richer and deeper flavour.
Always Reserve Pasta Water: The starchy pasta water helps emulsify the sauce, making it silky and helping it cling perfectly to the pasta.
Don’t Overcook the Chicken: Fry the schnitzel over medium heat until just cooked through to keep it juicy while maintaining a crispy crust.
Use Freshly Grated Parmesan: Fresh Parmesan melts better and adds a richer flavour than pre-grated cheese.
Serve Immediately: Cream-based sauces are at their best when freshly made, so enjoy the pasta while it’s hot and creamy.
Pound the Chicken Evenly: Even thickness ensures the schnitzel cooks uniformly and stays tender.
FAQs
Can I use chicken breast without making schnitzel?
Yes. Simply season and grill or pan-fry the chicken before serving over the pasta.
Which pasta works best?
Fettuccine, tagliatelle, linguine, penne, and rigatoni all pair beautifully with this creamy mushroom sauce.
Can I make the sauce ahead of time?
Yes. Prepare the sauce up to one day ahead and gently reheat it, adding a splash of milk if it becomes too thick.
Can I freeze the pasta?
Cream-based pasta sauces don’t freeze particularly well, so this recipe is best enjoyed fresh.
How do I store leftovers?
Store the pasta and chicken separately in airtight containers in the refrigerator for up to 3 days. Reheat the pasta gently with a splash of milk or cream, and reheat the chicken in the oven or air fryer to restore its crispiness.
