White Chicken Mushroom Spaghetti Recipe

Name: White Chicken Mushroom Spaghetti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 - 2 lbs boneless skinless chicken breasts (cut into small strips); 2 -3 tablespoons oil (I like to use garlic olive oil); 8 ounces mushrooms (sliced or chopped, your choice); 1 -2 garlic clove, chopped finely; 1 -2 small shallot (or you can use a small onion or green onion as you like); 1 -2 tablespoon butter (or margarine if you prefer); 2 tablespoons white wine; 1 -2 teaspoon lemon juice (depends on your taste); 1 (10 1/2 ounce) can cream of mushroom soup (can sub cream of chicken soup); 1 cup sour cream (can use low fat if you like); 1/2 cup parmesan cheese, grated (split into two 1/4 cups); 8 ounces spaghetti noodles (you can use other types of noodles as you like)

Servings: persons

1 1/2 - 2 lbs boneless skinless chicken breasts (cut into small strips)
2 -3 tablespoons oil (I like to use garlic olive oil)
8 ounces mushrooms (sliced or chopped, your choice)
1 -2 garlic clove, chopped finely
1 -2 small shallot (or you can use a small onion or green onion as you like)
1 -2 tablespoon butter (or margarine if you prefer)
2 tablespoons white wine
1 -2 teaspoon lemon juice (depends on your taste)
1 (10 1/2 ounce) can cream of mushroom soup (can sub cream of chicken soup)
1 cup sour cream (can use low fat if you like)
1/2 cup parmesan cheese, grated (split into two 1/4 cups)
8 ounces spaghetti noodles (you can use other types of noodles as you like)

1
Preheat oven to 350 degrees. Butter a casserole dish.
2
First slice or chop your mushrooms and onions, melt butter in saute or fry pan; add mushrooms and onion, get them cooking for a few minutes, uncovered, until they give up some of their juices, then add garlic, lemon juice, wine and let cook down a bit till barely moist and most juices evaporated. This will deepen their flavor.
3
Remove veggies from pan and set them aside in a big mixing bowl.
4
Add oil to the same pan, and throw in chicken, brown both sides; this should take about 5-10 minutes depending on your stove and the size of the pieces.
5
Throw browned chicken pieces on top of mushrooms and onions in the big mixing bowl; add a can of cream of mushroom soup (you can sub with cream of chicken if you like); add sour cream on top.
6
In the meantime, you will want to have boiled noodles per package instructions, and drain them (save 1/2-1 cup pasta water).
7
Add noodles and 1/4 cup parmesan on top of everything else in the mixing bowl and gently mix it all together. If it is really thick, add a little of the pasta water to thin just a bit.
8
After mixing it all, put it in a buttered casserole dish (I usually use just a 9x12 rectangle),sprinkle 1/4 cup more of parmesan on top of it all, and cover tightly with alum. foil. Bake it in the oven covered for about 35-45 minutes depending on how thick your chicken slices were and the shape of your dish (deeper dishes need time).
9
Tear foil off for last 5-10 minutes to crisp up the top. Once out of oven, let it cool a few minutes before cutting it into serving portions.

1126

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 - 2 lbs boneless skinless chicken breasts (cut into small strips), 2 -3 tablespoons oil (I like to use garlic olive oil), 8 ounces mushrooms (sliced or chopped, your choice), 1 -2 garlic clove, chopped finely, and more.

Yes, White Chicken Mushroom Spaghetti falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

White Chicken Mushroom Spaghetti

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions