Pasta with chicken and mushroom creamy/cheesy sauce!!

Had 30 mins to cook up tonight’s dinner… and that’s all that i needed.

Pasta fans take note!

This is what you will need:

One chicken breast fillet: sliced into strips or small cubes

One medium spring onion chopped

One small clove of garlic minced

White pepper and salt for seasoning

Basil, dill or any other green herb you like to add to your pasta.

Small handful each of mozarella and tasty cheese (more or less to taste)

1.5 cups full cream milk

Approx 1 tablespoon cornstarch

2 large mushrooms (optional)

Approx 4 tablespoons cream cheese spread (kraft) More or less to taste.

You can use whatever cheese you like (for eg a bit of parmesan would boost flavour)

You can omit the chicken and have mushroom only and vice versa. This also works great with white onion instead of spring onion, and avacodos (choose a ripe yet firm one) instead of mushrooms.


Sautee chicken in a bit of oil until lightly golden.

Add spring onions and stir for a minute.

Add milk and bring to a gentle simmer. Make sure chicken is cooked through.

Add cornstarch (1/2 tablespoon at a time), garlic and any dry herbs (if you are adding some).

Add cheese and mushrooms.

Taste sauce for seasoning and add cream cheese last. Gently simmer until sauce is thickened (keep in mind that once off the heat it will thicken a bit more)

I added some chopped fresh basil at the end and served with cooked pasta.


  • Dissolve the cornstarch in a bit of milk before adding to the sauce. This will prevent the sauce from clumping.

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