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Pasta with Chicken and Mushrooms

Because bowtie pasta (farfalle) holds the creamy sauce well, they are ideal for this hearty dish.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, December 2004


  • Coarse salt and ground pepper
  • 3/4 pound bowtie pasta
  • 1 pound chicken tenders, white tendons removed, halved lengthwise and again crosswise
  • 2 tablespoons butter
  • 1 pound small white button mushrooms, stems trimmed, halved
  • 1/2 cup dry white wine
  • 1/2 cup heavy cream
  • 1/2 cup chopped fresh parsley


  1. In a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Reserve 1/4 cup pasta water; drain pasta, and return to pot.

  2. Meanwhile, season chicken generously with salt and pepper. In a large skillet, melt butter over medium-high heat. Add chicken; cook, turning once, until cooked through, about 5 minutes. Transfer to a plate.

  3. Add mushrooms to pan; season with salt and pepper. Cover; cook over medium heat until mushrooms release their liquid, about 5 minutes. Uncover; cook, stirring, until liquid has evaporated, 3 to 5 minutes more. Add wine; cook, stirring, until evaporated, 2 to 3 minutes.

  4. Reduce heat to low. Add cream and chicken; stir to coat. Transfer to pot with pasta; add parsley and pasta water (if desired). Toss to combine. Season again with salt and pepper; serve immediately.

Cook's Notes

Tenders are thin strips of meat that are attached to the chicken breast. They are perfect for stir-fries and sautes.

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