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Chicken and Mushroom Pasta
cajun bow tie pasta with home made alfredo -@plate_and_pen


Prep time 30mins
Cook time 1hr
Yield: Serves or Makes 8-10 people
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  • 3 chicken breasts
  • 2 cups chopped baby bella mushrooms
  • 1/4 cups all purpost flour
  • 1/2 cups olive oil
  • 1/4 cups diced small yellow onion
  • 1/4 cups diced small green bell pepper
  • 1/4 cups diced small celery
  • 1/2 cups diced small tomatoes
  • 1/4 cups minced garlic
  • 2 tablespoons chopped fresh thyme
  • 3 tablespoons chopped fresh basil
  • 2 ounces dry white wine
  • 4 cups heavy whipping cream
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoons tabasco sauce
  • Salt and pepper to taste
  • To Taste cayenne
  • To Taste red pepper flakes
  • 3 cups cooked bow tie pasta


  • Step 1

    Cut chicken into 1” cubes. Season with salt and pepper. Dust lightly with flour. Set aside.

  • Step 2

    In a large cast iron skillet, heat oil at medium-high. Sauté the chicken on all sides until light brown.

  • Step 3

    Add mushrooms, onions, celery, bell peppers, tomatoes, and garlic. Sauté vegetables until wilted, about 3-5min.

  • Step 4

    Stir in thyme and basil and deglaze with white wine.

  • Step 5

    Add heavy whipping cream, bring to low boil. Allow cream to reduce by half, stirring occasionally until at half volume.

  • Step 6

    Season with cayenne, red pepper Worcestershire and Tabasco sauces.

  • Step 7

    Stir in pasta and parsley.