1️⃣ 🔪 Finely chop the onion and cut the chicken into bite-sized pieces.
2️⃣ 🍳 Sauté onion and chicken in olive oil for 5 minutes.
3️⃣ 🍄 Add sliced mushrooms and cook 5 more minutes.
4️⃣ 🍝 Add pasta, bouillon cube, 600 ml hot water. Simmer 12 minutes, stirring occasionally.
5️⃣ 🥄 Stir in cream, season with salt & pepper, sprinkle parsley, and serve immediately.
⏱️ Total time: 30 minutes
🚫 3 mistakes to avoid
Adding too much water ➜ flavor becomes diluted
Cooking on high heat ➜ chicken dries out
Not stirring ➜ pasta sticks and burns
💛 2 golden rules
Taste before salting (bouillon cube already adds salt)
Serve right away to keep maximum creaminess
💡 Final tip
A handful of grated parmesan right before serving… and kids will lick the spoon 😋🧀
🔥 Extra Flavor Boost Ideas
🧄 Add garlic when sautéing the onion
🥓 Stir in crispy bacon or pancetta at the end
🌶️ Add a pinch of paprika or chili flakes for heat
🧀 Replace parmesan with cheddar for a richer sauce
🌿 Finish with basil or thyme for an herby twist
🍽️ Serving suggestions
A simple green salad with vinaigrette for freshness
Garlic bread for dipping into the creamy sauce
Roasted cherry tomatoes on the side 🍅✨
🧊 Storage tips
Keep leftovers in an airtight container up to 2 days
Reheat gently with a splash of milk or cream to revive creaminess
Not ideal for freezing (cream + pasta texture changes)
🎯 Chef’s note
This dish works with turkey, leftover rotisserie chicken, or even sautéed mushrooms only for a vegetarian option. Adjust cooking time if meats are pre-cooked.
