Creamy Chicken Mushroom Pasta

creamy chicken mushroom pasta

This is Ian’s favorite. Chicken, bacon, mushroom and cheese sauce, a classic combination of flavor.


Penne (250g), bacon strips (50 g), sliced button mushroom (100 g), shredded roast chicken (100 g), chopped fresh parsley

Cheese sauce: 1 table spoon of olive oil, 1 table spoon of flour, 1 and 1/2 cup of milk, 1 and 1/2 cup of cheddar cheese.

What to do:

  1. Place a large pot of salted water onto boil. Add penne and cook until al dente.
  2. While pasta is cooking, into a frying pan heat olive oil over medium heat. Add bacon strips and cook until crispy. Then add mushroom and sauté for 2-3 minutes. Finally, add shredded roast chicken, cook until heated through and set aside.
  3. To make a cheese sauce, heat 1 table spoon of olive oil in a small sauce pan at medium heat. Add 1 table spoon of flour, stir quickly until oil and flour is well combined. Stir in milk, reduce heat and stir constantly until milk start to thicken. Then take off from heat, add cheddar cheese and stir until cheese is melted. The cheese sauce should have smooth consistency.
  4. Combine penne, cheese sauce, chopped fresh parsley and chicken mushroom together, serve while warm.

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