Creamy Chicken Mushroom Pasta

On a rainy day, this comforting pasta dish feels like a warm hug in a bowl. Tender pieces of chicken and mushroom are tossed with perfectly cooked pasta and coated in a rich, silky sauce made from milk and cheese. The savory flavor of chicken slices adds a smoky depth, with paprika and basil giving it a gentle kick. Every bite is smooth, cheesy, and irresistibly delicious.

Ingredients

• 2 large chicken breasts
• Brown swiss mushrooms
• Olive oil
• 2 cloves of minced garlic
• Salt
• Smoked paprika powder
• Cumin powder
• Coriander powder
• Fresh basil leaves
• Dried linguine

For the bechamel sauce

• 15g unsalted butter
• 2 tsp of plain flour
• 200g farmfresh full cream milk (fresh milk)
• 6 slices of gouda cheese

Directions

1. Add salt and some olive oil into a pot of water and bring it to boil. Drop in the dried pasta and simmer for 7 to 8 minutes. Strain and set aside.
2. Slice and marinate the chicken breast pieces with salt, smoked paprika powder, cumin powder and coriander powder.
3. Heat olive oil in a pan and cook garlic over low heat till golden brown. Add the chicken slices together with the basil leaves and cook over low-medium heat. Add in sliced mushrooms after the chicken starts to brown and cook for a few minutes. Turn off the heat.
4. In a separate saucepan, melt the butter on low heat. Add flour and whisk. When the mixture is combined, add milk and bring to slight boil.
5. Take the saucepan off the stove. Add the cheese slice by slice (it helps to break them into smaller pieces). Whisk till mixture turn silky and shiny.
6. Turn on the stove for the chicken and stir in the bechamel sauce till the mixture is combined. Add the cooked pasta and toss with tongs.
7. Your pasta is ready! Portion out the pasta onto 3 to 4 plates and garnish with some basil leaves and cayenne chilli flakes.

Prep Time: 10 mins

Cook Time: 20 mins

Serves: 3 to 4