Creamy One Pot Pasta Chicken and Mushrooms recipe. An easy no bake tagliatelle pasta or noodles cooked in coconut milk for lunch or dinner.
One pot pasta with chicken and mushroom
A versatile creamy Tagliatelle Pasta dish to cook with or without meat or chicken. Stovetop recipe for lunch or dinner. For vegetarians leave out the chicken and add your vegetables, salads once dished up on a serving plate. Made with tagliatelle pasta, mushroom and onion and spices, cooked in coconut milk or cream for flavor and a creamy sauce. Dairy Free. Amazingly so delicious. Made in one pot or pan. In this family there are meat eaters and vegetarians. Therefore chicken is used for this dish, but if you want to make it versatile and cook all at once then cook the chicken separately.
FAQ’s
Which mushroom is good for pasta?
Flavor of mushroom pasta is altered by different types of mushrooms. You can use a combination of mushrooms, or like I used some white button mushrooms.
Can I use milk instead of cream in pasta?
You can substitute cream for milk but it will not be a thicker sauce and you would have to thicken it with some flour. A ratio of 1 cup of milk to 2 tablespoons of flour or cornstarch. Adding 2-3 tablespoons of butter for taste.
Can I use evaporated milk instead of heavy cream in pasta?
You can use whole milk, fat free milk, evaporated milk, as it is said that these milk products have more fats that regular milk. So using milk as a heavy cream substitute for your pasta dishes is fine.
What can I replace heavy cream with?
The Best Heavy Cream Substitutes
- Half milk and half cream and butter for fats.
- milk and butter
- evaporated milk
- coconut cream or milk
- cream cheese
- Greek yogurt and milk
- soya milk and olive oil
Ingredients for One pot pasta with chicken and mushroom
- Tagliatelle Pasta
- chicken and mushroom
- coconut cream
And more with their amounts in the recipe attached.
Chicken pieces debones and cut into small pieces.
Tagliatelle made with egg pasta used as our choice.
Garlic and onions minced for frying.
Button mushrooms sliced to sauté
How To make One pot pasta with chicken and mushroom
For a versatile plate of food for vegetarian and meat eaters the chicken would be sautéed separately. If desired. For this recipe the chicken and mushrooms were sautéed with onions and garlic and spices.
In a large heated pan you would first add the olive oil and then the ingredients according to the recipe below and sauté them for 2 to 3 minutes. Then add the other water and coconut milk with tomato paste and follow the recipe for guidance.
How to cook pasta in a sauce
The sauce must be thin enough and that is why we add water to this sauce. Also you need to use a pasta that will absorb better such as Barilla Collezione Tagliatelle made of egg dough. It has rough porous surface and helps the sources absorb better.
Once adding the Tagliatelle pasta, stir to prevent burning. This pasta made of egg will be cooked in about 6 minutes.
Do you cook pasta in the sauce or separately.
It is beneficial to cook the pasta in the sauce as it will absorb the flavours, and the sauce should be thin enough for this to happen.
If you cook the pasta separately then the pasta will be overcooked by the time your sauce is done and all the ingredients are mixed together. As the pasta continues to cook once removed from the liquid.
This is why this One Pot Recipe is really a one pot recipe and is so tasty and even fussy pasta eaters will eat it because of the sauce.
Perfect for.
Try Tagliatelle with prawns or zucchini flowers for a different meal. A versatile one again.
If you love the traditional rich Bolognese sauce then that will go well with meat balls and Tagliatelle.
One Pot Pasta with Chicken & mushrooms
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PrintOne Pot Pasta Chicken and Mushrooms
Creamy One Pot Pasta Chicken and Mushrooms recipe. An easy no bake tagliatelle pasta or noodles cooked in coconut milk for lunch or dinner.
- Prep Time: 15 min
- Cook Time: 20 min
- Total Time: 35 min
- Yield: 6 1x
- Category: lunch, dinner, meals family
- Method: Stove top No Bake
Ingredients
- 2 Tablespoons (10ml) olive oil
- 2 onions finely chopped
- 6 cloves of garlic finely minced
- 1 teaspoon of cayenne pepper
- 300g of deboned chicken pieces.
- 2 vegetable stock cubes (dissolved in the warm water)
- 2 cups of water (or more if needed)
- 1 2/3 cups of full fat coconut milk (1 tin -399ml) OR use cream of mushroom soup.
- 2 cups of button mushrooms sliced thinly.
- 400 g of Tagliatelle pasta (egg dough pasta)
- 1/4 cup of tomato pasta
- 1 Tablespoons of nutritional yeast
- 1 Tablespoon of soy sauce (sodium-reduced)
- 1 pinch of ground black pepper and salt to taste
- 4 cups of fresh spinach chopped.
- A little cheese (mozzarella or parmesan)
- Use some basil spices or Italian spice to add more flavour.
Instructions
- In a large Hot pan pour the olive oil in to sauté the onions, garlic, cayenne and chicken pieces and mushrooms. Until lightly golden for about 2-3 minutes.
- Then all the other ingredients, such as water with veggie stock dissolved, and the coconut milk, tomato paste. Spices and soya sauce can be added to the pan of ingredients. Once this is warmed up add the pasta. Bring all this to a boil and then reduce to a simmer with the lid on and stir now and again. To prevent burning, for about 6 or so minutes.
- Remove the pan from the heat and add the spinach and stir it in. until its combined nicely.
- Sprinkle the pasta dish with some Italian spices.
- When you serve this pasta and chicken mushroom dish grate a little mozzarella cheese on top and serve with a salad.
Notes
To get the creamy texture and flavour you can use creamy mushroom soup instead of coconut milk.
Use a porous pasta such as Tagliatelle that can soak up the sauces.
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