Creamy Parmesan Pasta with Chicken & Mushrooms
Prep time
Cook time
Total time
Recipe type: Pasta
Serves: 4
  • 8 oz. spaghetti
  • 2 cups cooked chicken, cubed
  • 1 Land O Lakes® garlic & herb Saute Express square
  • 1½ cups portobello mushrooms, sliced
  • 3 cloves garlic, minced
  • ¼ cup sun-dried tomatoes, chopped
  • ¼ cup chicken stock
  • 1½ cups half & half
  • ½ cup reserved pasta water
  • ¾ cup parmesan cheese
  • ¼ cup fresh basil, chopped
  • 1 tbs. lemon juice
  1. Bring a large pot of water to a boil. Generously salt the water and add the dried spaghetti. Cook until al dente, reserving ½ cup of the pasta water. Drain and set aside.
  2. In a large non-stick skillet over medium heat, add one garlic & herb Sauté Express square. Add the mushrooms and brown. Add the garlic and sauté until tender, about 2 minutes. Add a pinch of salt and pepper and the chopped sun-dried tomatoes and cook for 1 minute.
  3. Add chicken stock and reduce slightly. Turn down the heat to medium-low and add the half & half, bring to a gentle boil and allow to reduce slightly, about 2 minutes. Stir in the reserved pasta water, lemon juice, parmesan cheese, and chicken, cook for 1 minute. Taste the sauce and add salt and pepper to taste.
  4. Stir in the cooked pasta and chopped basil. Transfer the pasta to a serving dish. Top with extra parmesan cheese. Serve.
Recipe by The Messy Baker Blog at