Creamy Chicken and Mushroom Pasta
A quick and easy pasta dish with tender chicken, earthy mushrooms, and a creamy tomato sauce made with yogurt.
- Prep10 min
- Cook10 min
- Total20 min
- DifficultyEasy
- Servings4
This recipe is perfect for using up leftover chicken or rotisserie chicken. The creamy tomato sauce, enriched with yogurt, coats the pasta beautifully and comes together in just 20 minutes.
It's a light yet satisfying meal that's ideal for busy weeknights. The mushrooms add an earthy depth, while the yogurt gives the sauce a tangy creaminess without being heavy.
Ingredients
Servings
Converted amounts are rounded.
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Method
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
- Add the garlic and sliced mushrooms. Cook until the mushrooms have released their liquid and it has evaporated, about 5 minutes.
- Add the leftover chicken, then pour in the white wine. Let it simmer until the wine has mostly evaporated.
- Stir in the canned diced tomatoes, salt, and pepper. Reduce the heat and let the sauce simmer for about 10 minutes.
- Meanwhile, cook the tagliatelle according to package directions. Drain well.
- Add the cooked pasta to the sauce along with the yogurt or cream cheese. Toss gently until the sauce is creamy and well combined.
- Serve immediately, topped with grated cheese.
💡 Tips
- You can use any leftover chicken – roasted, grilled, or poached.
- For a vegetarian version, omit the chicken and add more mushrooms or some spinach.
- If the sauce seems too thick, add a splash of pasta cooking water.
Inspired by a recipe from Αργυρώ Μπαρμπαρίγου