Easy Creamy Chicken and Mushroom Pasta

Who doesn’t love an easy pasta dish that can be whipped up in less than 30 minutes? I love, love, love this delicious, creamy pasta recipe. It’s so different from the usual tomato based pasta dishes that we’re used to. The flavor of the garlic and chicken, against the creaminess of the pasta, with the aromatic sensation of the freshly ground black pepper hits your taste buds in all directions. And it’s so simple to prepare with a few pantry ingredients. 


250g pasta

2 tablespoons vegetable oil

2 chicken breasts (cut into chunks)

1 small onion (chopped)

3 garlic cloves (crushed)

½ cup mushrooms sliced

2 teaspoons black pepper crushed

2 bouillon cubes

1 cup chicken stock

1 cup cream or evaporated milk

Handful chopped parsley



  • Cook pasta according to package instructions
  • Heat vegetable oil in a saucepan and stir fry chicken breasts until browned. Remove chicken from pan and transfer to a plate. To the same saucepan, add chopped onions, garlic, and then mushrooms and sauté for 2 minutes.


  • Season with freshly crushed black pepper, seasoning cube, chicken stock and bring to the boil.


  • Add milk, and chicken breasts back into the pan. Allow to boil until sauce begins to thicken.


  • Pour in cooked pasta and stir. Cover and allow to simmer for 2 minutes. Add parsley, and serve.


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