Creamy Chicken and Mushroom Pasta Recipe – The Denver Post

By Mark Bitman, The New York Times

Cooking pasta like you would risotto may seem new and trendy. But it’s at least old enough to have been demonstrated to me in Rome in 1976, and I imagine as old as the pasta itself. In this method, liquid is minimized: there is no need for a gallon per pound of pasta. The liquid is gradually added to the pasta, which absorbs it completely and thus retains its starch. This makes the pasta creamy and rich; it also gains the flavor of the broth. You can use just about any shape of pasta you like, but the time will vary depending on the size. This approach may seem more laborious than making pasta the ordinary way. But since the making of the “sauce” is integrated with the cooking of the pasta, it really becomes a unique dish — as interesting as risotto, and even a little faster. Here is a combination of gemelli with mushrooms and chicken to get you started.

Yield: 4 servings

Total time: 45 minutes


  • 2 tablespoons olive oil, more as needed
  • 1 shallot or small onion, chopped
  • 1 tablespoon minced garlic
  • 2 cups crimini, shiitake or button mushrooms, cleaned, trimmed and sliced
  • 1/2 pound cut pasta such as gemelli or penne, or long pasta broken into pieces
  • Salt and freshly ground black pepper
  • 1/2 cup dry white wine or water
  • 3 to 4 cups chicken or vegetable broth
  • 2 boneless chicken thighs, diced
  • Chopped fresh parsley, optional
  • Freshly grated parmesan, optional


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