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!

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.

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.

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+++

I should have read the comments first, because it definitely needed more spice. I used shiitake mushrooms. I think a small, but whole, button mushroom would have been prettier. I also used broken Pasta di Gragnano, just because. Finally, at the end I added a diced Beyond Meat Chick'n patty and about 1/4 cup of vegan Parmesan cheese, which made a nice sauce. It was good, but I think some broccoli florets would make it healthier and more colorful. As written here, it was a good jumping point

Like others (& as is almost always the case with NYT recipes for us), I added spices (red pepper flakes & lemon), ditched the chicken for shrimp (which cooks in 3-4 minutes added at the end) & added spinach at the same time. It was not bad. Here's my question: I make risotto frequently. Risotto is fundamentally different than rice made in a rice cooker or on the stove bc it's creamy. I did not attain that fundamentally different texture with this pasta. Not sure what I didn't do right. Thoughts?

This was pretty good, but I think it would be better with some spicy sausage instead of diced chicken. That would solve for the need for additional flavor layers and fat to carry that flavor.

This was bland, bland, bland tasteless, not creamy at all.

This is kind of like hamburger helper only with chicken. I threw in some fresh basil for extra flavor but it still needed some oomph. Next time I’ll add some veggies (broccoli maybe) and sauté the chicken first with some seasoning.

Three minutes to cook the raw chicken? Can that possibly be correct?

I make a mushroom pasta based on a recipe from the old Cuisinart magazine. First brown the pasta in olive oil, then remove from pan. Use a mushroom stock made from dried porcini mushrooms. While the pasta is cooking, sauté the mushrooms (I use 20 oz for 12 oz pasta) separately. Mix it all together and top with Parm. To make it vegan, add coconut milk with some soy sauce.

I’ve used a simplified version for a backpacking recipe for years. A pound of pasta to a liter of water with a few bouillon cubes, then when it’s about done stir in a nice chunk of gooey gorgonzola and a bunch of toasted walnuts.

No. Just no. First, The way the recipe is written, it appears that you put chunks of raw chicken into a dish of cooked pasta & mushrooms and then cook it for an additional 2-3 minutes...resulting, apparently, in a tasty salmonella casserole. I'm sure this is not what Mark Bittman meant, but that's what it says. Second, t is completely bland if you follow this recipe carefully; it's as if Mike Johnson were a food. Red pepper flakes are your friend here.

As I read these comments I wonder just what recipe folks are using? 8 of the 10 most recent talk about problems with “the chicken or the pasta” neither of which is in the recipe! If your additions aren’t to your likening please don’t take it out on this delightful recipe!

It came out pretty tasty and the small number of ingredients made it relatively easy. BUT, there is no way Mr Bittman or anyone on his staff actually tried to follow this recipe. I had to think quickly and save it from itself. I guessed ahead of time that I’d better heat the stock because at the “medium heat” the recipe calls for there would be no way it would evaporate in the time written. I cooked the chicken chunks in the stock because adding them when there would be little liquid seemed w

Add a handful of spinach with every dose of broth

This is…amazing!! Cooked the chicken first, and used 2T butter instead of olive oil (added an extra T when I put the onions and mushrooms in). Sprinkled in rosemary and few different times. Finished with juice from a small 1/2 lemon, parsley, and plenty of parmesan. Fantastic.

Delectable! I browned the chicken thighs first in the pot, removed them, and then proceeded with the rest of the recipe, and added shredded brown chicken pieces at the end. Very rich and flavorful. I dumped a ton of dried parsley in and this was sufficient to make up for the lack of fresh on hand.

Made it tonight. Cooked the chicken first as others have suggested. Color wise it is virtually monochromatic. White chicken, white pasta and brown mushrooms. Even with the green parsley it needs a dash of color.Taste was like the color. Bland and flat even with the garlic and wine.I’ll mess with the leftovers to see if I can add color and flavor to it. Otherwise it will go in the one and done pile.