Friday, 8 May 2015

Chicken and Mushroom Linguine | Kukskitchen

Chicken and Mushroom Linguine  | Kukskitchen

A quick and easy dinner is what you want after a long day at work when hungry tums are waiting to see what you are making. My little one loves pasta, but I rarely make it for fear of carb over-load and more importantly my hubby dear is not a big fan of this Italian staple. I do love this recipe which is quick to put together and is great on the palate. The sauce is so creamy you want to lick the plate afterwards.

A few things before we start:

  • For best cooked mushrooms, leave them one cut surface down for about a minute or till that side turns light brown. Now toss them so that the other side cooks evenly too. This will help develop a really nice woody taste in the mushrooms that goes well with the chicken and creamy sauce. 
  • I have a tip to keep your pasta fresh and soft while you make your sauce. Once cooked, drain the pasta on to a colander and save the pasta water. Return it to the same pot you used to cook the pasta. Leave the pasta in colander over the hot liquid and cover with a lid. 
  • Substitue 1/4 cup of chicken stock with white wine for a tasty twist.
  • Add any vegetable at all to the pan along with mushroom, like for example carrot, cabbage, beans or peas. Your kids with eat them all up along with the creamy sauce.
  • Substitue linguine for thick egg noodles if your kid likes noodles more than pasta.
Chicken and Mushroom Linguine  | Kukskitchen


Chicken and mushroom Linguine in a creamy sauce
Serves 4


Linguine pasta - 250g
Chicken breasts, cut in cubes or strips - 2
Button mushrooms, sliced - 1 cup
Chicken stock - 3/4 cup
Heavy cream - 1/2 cup
Garlic, minced - 2 cloves
Olive oil - 3 tbsp
Butter - 2 tbsp
salt and pepper to taste
Parsley, chopped - 2 tsp to garnish


  • Cook pasta according to package directions. Set aside.
  • Heat a wide pan and add olive oil. Fry chicken strips over medium-high heat until light brown about 4 minutes on each side depending on the size of the pieces. Remove the cooked pieces of chicken from oil using a slotted spoon. Set it aside.
  • In the remaining oil add butter, mushrooms, parsley, and garlic. Season with salt and pepper. Saute for a few minutes, until the mushrooms, are light brown.
  • Pour in chicken stock and heavy cream. Simmer until sauce thickens. Add cooked chicken pieces and stir.
  • Now place cooked linguine in the sauce and toss until pasta is coated well. Remove from heat and serve sprinkled with fresh parsley.
Adapted from: Our great recipes

Also check out -Waldorf Salad - Click on the picture for recipe.

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Thank you xx
Sherin Deepu


  1. This looks like delicious comfort food for me! Yummy!

    1. Dear Abby

      This dish tick all the right boxes in terms of flavour and being balanced. Toss in a few more veggies and you won't have to worry about the carb overload either.



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 I'm Sherin, aka kukku. 

An excited mum, a  responsible doctor , a friend's friend , a thankful daughter, a thankful sister and a passionate singer,  an enthusiastic cook, food writer and food photographer . That's me in a nut shell.

A doctor in my day job and a food writer and food photographer by night. I came in to cooking because of the people around me, be it the women in family who are amazing cooks or the men who luv to eat. My son is my best critic. :) Started cooking while I was at school, my first attempt being a sweetie, no surprise there for people who know me. I got interested in cooking more after marriage, as most girls do. My experiments with food blossomed after coming to the UK, where the grocery stores opened up a variety of foodie opportunities for my hungry tum.

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