One-Pan Chicken Mushroom Pasta in Creamy Sauce

Need a satisfying weeknight dinner without the fuss? This creamy chicken and mushroom pasta has you covered. Tender slices of chicken breast are quickly pan-fried in butter or oil alongside marinated mushrooms, then everything simmers in a silky milk-based sauce. Once the cooked pasta is mixed in, all it takes is a sprinkle of cheese to bring it together into a rich and creamy delight. Ready in about 35 minutes, this one-pan dish blends comfort and convenience effortlessly—ideal for busy evenings but still totally indulgent. Let’s get cooking!

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  Boil the pasta until it is fully cooked. The water in which the pasta will be boiled can be slightly salted. Put a piece of butter in the cooked pasta.
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  If the mushrooms are too salty, you can soak them in cold water beforehand. Cut the mushrooms into thin strips.
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  Cut chicken breast into plates.
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  Fry chicken in vegetable oil and butter, for 5-7 minutes, almost to the point of being cooked.
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  To the fried fillet send the mushroom plates, and fry for another 2-3 minutes.
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  Pour Maggi seasoning into the cooked chicken and mushroom frying, mix everything.
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  Pour milk into a thin stream.
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  Bring the mixture to a boil.
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  Place the boiled pasta in the pan. Stir, add a handful of grated cheese or a tablespoon of melted cheese if desired.
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  Serve the pasta, piping hot, so it doesn’t have time to stick together.