Creamy One-Pot Pasta With Chicken and Mushrooms Recipe (2024)

Great recipe base with one MAJOR flaw. I've been making risotto for 20 years and not once in the history of risotto have I added raw meat at the end. I diced the chicken thigh pretty small and even so it took a good 15 minutes to get done. If you like purple, medium rare chicken prepare it per the recipe, otherwise do it like a risotto and cook the chicken first before adding it back at the end. Otherwise this is a great recipe and good jumping off point for future variations.

I make this recipe regularly, it's subtle and a welcome change from red-sauce pastas. Bittman's recipes are always "as you like it." I add some oregano and chili flakes with the garlic, and this time a bayleaf. It benefits from flavorful homemade broth. A squirt of lemon at the end with some parm, and maybe peas or sundried tomato to impart added color and flavor. I also used some dried mushrooms in the mix tonight and added the mushroom soaking water, gave it a nice depth.

Small tweaks make this amazing and flavorful. Before starting the pasta, I cooked some pancetta in the pan and then browned the chicken (dredged in flour and spices) in the pancetta fat, put on plate to rest. Added a little more oil and proceeded as directed — adding a splash of worcestershire to the mushrooms, then fresh black pepper, sundried tomato paste, thyme/oregano, spinach, squeeze of lemon.

Delicious - perhaps one of the finest recipes here. Took the recommendation of other posters and browned boneless, skinless thighs in the same pan first. Enough fat rendered with olive oil to provide a solid base for the veggies. Used a larger onion and more garlic than called for, plus fresh thyme leaves. I added the chicken (diced) back one the pasta was cooked near al dente. Many cracks of pepper and some fresh grated parm resulted in a superb Sunday supper.

This is a family favorite, the recipe that got us hooked on NYT's cooking site. Sadly, I've not been able to make a vegetarian version since the chicken seems important to create the sauce, and it's just not the same with all mushrooms. You do need the salt in the broth to get it seasoned right. We double the amount of mushrooms and chicken, and consider it pretty foolproof.

I love this and it is part of my weekly rotation. However, as I do not eat meat, I substitute shrimp...

Sautéed chicken first, then added with the last ladle of stock.Subbed Marsala wine for white and I'm really glad I did. Perhaps my favorite NYT Cooking recipe so far.

I have to weigh in here. This was good, not great. The chicken tasted bland and the dish could have used more herbs or seasoning--maybe the addition of some fresh tarragon or oregano. If I make this again, I'd use twice as many shallots, add fresh tarragon at the end, and I would marinate the chicken in a bit of olive oil and garlic, or olive oil/lemon/garlic, to give it a bit more flavor. I'd also saute the chicken first, and then add it later at the end to give it a bit of a sear.

Make sure to add hot broth, not cold or room temperature broth.Because of minimal amount of water used, the pasta cooking time will be longer than what's stated in the box.I prefer to add enough liquid to just cover the pasta, then close the lid and let it cook by having the past absorb all the hot liquid. By stirring constantly you may not cook every single pasta.

I found this to be delicious and easy. I went heavy on the shallots & garlic, based on notes that the result could be bland. I also took the advice of another cook who threw in a box of spinach along with the chicken, and that worked well (though reduced the amount of stock needed). The flavors of the wine, garlic and parmesan came together nicely. I'm looking forward to having the leftovers for lunch tomorrow.

I made this last night -vegetarian. I used gemelli w/ veg broth, mushrooms, spinach, a bit of sun-dried tomatoes, and to increase the protein, stirred in 2 heaping tablespoons of soft goat cheese. Delicious!

This recipe has become a go-to for years. I enjoy adding some halved cherry tomatoes around the same time as the pasta, which adds acidity and brightness.

Fantastic. Cook meat first, add back at end. Subbed marsala wine for white. Added thyme during cooking and parsley for garnish. Perhaps my favorite NYT recipe.

Used half the amount of pasta (cooking for two), but kept mushroom/shallot/garlic and wine measurements. Half crimini, half sh*take. Used half the amount of broth, substituted pre-cooked chicken sausages, stirred in a box of baby spinach and tons of chopped parsley toward the end. Finished with grated parm. A+++

Winner for me tho cooking time would be reduced if you used the risotto method of adding hot broth. This went way longer than the recipe cited when using room temp stock. I made as directed and found it very "comfort food" yummy in the end. Without getting too "the way I like it" in terms of recipe tweaks I'll just say that gorgonzola crumbles mixed in at the end (on the second bowl) made me happy.

We have done one pots before and knew to salt and pepper and brown the chicken beforehand for more flavor. We reconstituted some mushrooms (last minute plan) and thought about using the broth (next time) tossed in some leftover bacon and used about 3 of the four cups of chix broth and white wine (probably try someone's suggestion of red next time with the beefy mushrooms). As we attempt to have less acid (tomatoes) this was a great find!

I was going to cook some broccoli to go with it and ended up throwing the broccoli in during the last few minutes of cooking. Still no taste. Definitely needs spices added.

This came out terrible for me! THe pasta didn't get cooked and it was floating in oily water. Ugh. nothing 'creamy' about it! i don't get how/where the 'cream' would come from? I hope i can salvage it so as not to waste the lovely mushrooms....

Sauté chicken pieces firstAdd sliced prosciutto at end for biteDried mushrooms if available Thyme Red pepper flakes

I browned the chicken first in a little oil with a nub of butter. I seasoned the chicken with S&P and a dash of Italian seasoning. Then I diced it when it was still undercooked before adding it where noted in the recipe. I used a dry Chardonnay for the wine. I was also liberal with the pepper. Other than that the recipe was followed to the letter. My wife and I are putting this on our weekly dinner rotation until another simple but delicious dish takes its place.

Try with chicken breast and cook firstSee other comments

Use more mushrooms. I added Kale 1 minute after adding the chicken. Any leafy green would work. Gave it additional nutrients and heft.

The mushroom I bought had gone bad and I substituted a handful of rehydrated wild mushrooms. Added intensity to the flavours. Found it a bit oily, no need to add the last bits of olive oil. Delicious

PS: Add some frozen peas at the end. I realize NWT doesn't seem to want to talk about wine, but this goes especially well with N Italian (white) Gavi, for cooking and drinking.

A very interesting recipe and technique I'm not familiar with, not surprising as I consider myself a novice, but have been cooking for my wife for 10+ yrs since she had her stroke in 2013. Anyway, I thought the outcome was delicious and so did she. In the future, I might cook the pasta just a little ahead of time to cut down on the overall cooking time. I did brown the chicken thighs ahead of time (and used the whole package, rather than just 2 as stated in the recipe. Put a top on at end.

Wanted to love this because it has all of my favorite ingredients, but even with extra shallots and garlic, the dish needed more spice. Not being one for raw chicken, I cooked thighs in homemade broth (used in recipe). The tender chicken was amazing. Will try this again with orzo, thyme and pancetta ( suggested by another reader).

Made it tonight! As many others did, I cooked the chicken thighs before adding to the pasta. This also made a nice coating on the pan to deglaze with the wine. I cooked them whole, then chopped them after removing from the pan.I used 1/2 pound of cut up Fettuccine, and over 4 cups of broth plus probably 3/4 cup of dry white wine. I also added chopped sun dried tomatoes with the mushrooms, garlic & shallots. A teaspoon of red pepper flakes also. Next time I’ll try a dif pasta prob add lemon.

Definitely go with the first note’s recommendation—add more herbs and rotisserie chicken instead of raw.

There is a reason risotto is made with rice and this pasta is it. Hard nope for me. This takes way too much effort for the gluey pasta that results. And cooking the chicken separately so it’s not raw takes away its one redeeming one pot feature. I would make cacio e Pepe or carbonara a thousand times before making this again.