There’s nothing quite like turning leftovers into a new, exciting meal. This Mushroom Chicken Pasta is my go-to for those days when comfort food is a must, but time is short. With grilled chicken and a mix of exotic mushrooms, each forkful is rich in flavor and comforting warmth. The combination of crème fraîche and cream cheese creates a silky, luxurious sauce that lightly coats the fusilli – perfect for any day.
Ingredients
- Leftover grilled chicken, diced
- A mix of mushrooms, diced (such as shiitake, oyster and/or cremini)
- 2 spring onions, sliced
- 2 tbsp crème fraîche
- 2 tbsp cream cheese
- 1 dl pasta water (reserve from cooking the pasta)
- Fusilli pasta (enough for 2 servings)
- Salt and pepper, to taste
Method
- Cook the Pasta:
- Cook fusilli in a large pot of salted boiling water according to package instructions until al dente. Remember to reserve 1 dl of the pasta water before draining.
- Sauté the Ingredients:
- While the pasta cooks, heat a bit of oil in a large skillet over medium heat.
- Add the diced mushrooms and sauté until they begin to brown and release their moisture.
- Add the spring onions and grilled chicken, stirring until the chicken is heated through and the onions are tender.
- Create the Sauce:
- Reduce the heat to low and stir in the crème fraîche and cream cheese until melted and smooth.
- Gradually add the reserved pasta water to reach your desired sauce consistency. This will help emulsify and thicken the sauce, clinging perfectly to the pasta.
- Season generously with salt and pepper to taste.
- Combine and Serve:
- Add the drained fusilli to the skillet, tossing to coat evenly with the sauce.
- Adjust seasonings if necessary and cook for an additional minute to let the flavors meld.
- Serve:
- Plate the pasta and serve hot. Optional garnishes could include a sprinkle of grated Parmesan or a few fresh herbs like parsley or thyme for a touch of color and freshness.