Creamy Chicken Pasta

Great pasta dish! We had this for dinner last nite with a nice Chardonnay & some steamed green beans. I did however eliminate the dutch oven & cooked my chicken 1st in 1T olive oil in a stainless steel skillet, then removed the chicken & sauteed the onions & mushrooms in the same pan. I then made the sauce with the liquids. I dont think the addition of 1T of olive oil will put this dish over the top calorie wise, and it gave the sauce an added depth of flavor.

A very easy and flavorful recipe. I've made this for guests and got rave reviews! Next time I'm going to try with fettucine. If you love Beef Stroganoff, you'll love this dish! The sauce is similar.

A little bland but i would make it again

Great for fulfilling that "creamy" sauce need. One of our go to recipes. The vinegar with the mushrooms adds just the right amount of tang.

I liked this recipe very much, but it was a bit labor-intensive for a week-night meal. I did sub creme fraiche for the mascarpone (b/c I had some leftover after a party) with good results. I also decided to add in quartered arichoke hearts (frozen from Trader Joes) beause I thought it was strange that the recipe didn't have any real veg in it - I'm SO glad I did! They added a nice tang as a foil to all the creaminess. I agree with other reviewers this took a lot of pots/pans for a single entree. I decided to saute the onions/mushrooms 1st, then put them in a bowl on the side while I cooked the chicken/made the sauce in the same pan. Then I added the mushroom mix + the cooked pasta into the warm chicken/sauce & tossed it all together.

I very rarely give five stars to any recipe, but this one deserves it. The only real change I made was that I used farfalle instead of the orechetti because my grocery store didn't have it. Everyone LOVED this dish. The vinegar and mustard really make a huge difference in the depth of flavor. The only thing I find strange about this recipe is that it calls for three pans when you can easily use two (I cooked the mushroom mixture in the same pot I boiled the pasta in and just kept the pasta in the colander).

I also liked this dish quite a bit, though it did take a lot of juggling of pans. The only changes I made was to use shell pasta (market didn't have orecchiette) and plain, old sliced button mushrooms (again, market didn't have the exotic blend), I put some servings in the freezer and will see how it holds up to storage and reheating for lunches. I also think that I'm going to take another reviewer's suggestion and stop using cooking spray and replace it with olive oil. It's a healthy fat, and the calories should be negligible. Would serve to guests for a casual dinner.

I did the butternut squash version, it was fantastic. Substituted chicken broth for the stock, green onions for the chives and baby bellas for the shitakes.

My family loved this dinner. The leftovers were even more flavorful than the first night. I used medium shells, like a previous reviewer--couldnt find what was recommended in the recipe. Still, so good, so easy. I used champagne vinegar bc its what I had on hand.

Absolutely delicious! The whole family loved it, and DH took leftovers to work the next day. A real keeper! It's no wonder it's so good with half and half and mascarpone. Made it just as it was written.

Absolutely loved this. My whole family couldn'tget enough. Even easier to make with chopped chicken tenderloin from Market Day.

Absolutely loved it. One bite in and my husband proclaimed it was a do over, which is not a common thing. I highly recommend it!

This was excellent. It was wonderfully creamy for a light dish. I will definitely make again and again. I agree with the other reviewers that it uses a lot of pots & pans, but that's OK if you can have someone else clean up! :-)

This recipe comes together all at once. All of the ingredients need to be prepped before cooking--which I usually do anyway. Also, 3 pans at once makes this a bit of a labor-intensive recipe. I thought this was a good solid recipe but lacking a bit in flavor--and that was probably me and not the recipe.

This was really good. I substituted light cream cheese for the mascarpone, used whole wheat orecchiette and added fresh brussels sprouts at the same time as the mushrooms(shitakes). Next time, I will brown the chicken, remove it, then saute the vegetables as mentioned in the same skillet. Add the ingredients of the cream sauce to the vegetables, add the chicken. Heat it through and you're done in skillet + pasta pot. I think a little nutmeg would add a good flavor to the cream sauce. I added about a 1/2 tsp sugar to my bowl to counteract the mustard/vinegar taste since I'm not too crazy about mustard. But if you like mustard, you'll like that flavor

Fantastic! I used shell pasta as my grocery store didn't have orecchiette pasta, and I didn't sprinkle with parsley when done because I don't care for parsley, but it was still wonderful. And the leftovers held up great to reheating in the microwave. Will definitely make this again.

I made this for lunch one day for our walking group. Everyone loved it especially since it was creamy and a light dish. My husband had some of the leftovers later that night and enjoyed it. I had the rest of the leftovers the next day for lunnch. I also used olive oil instead of the cooking spray for some flavor and I find that things do not stick as much when cooking with olive oil. For dessert I served your White Russian Tiramisu which everyone loved as well.