Cajun Shrimp and Salmon with Garlic Cream Sauce

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We believe there’s nothing quite as comforting as a hearty bowl of creamy pasta, and our chicken and mushroom pasta recipe is a true crowd-pleaser. It’s the kind of dish we turn to time and again for a quick and satisfying weeknight dinner. This recipe brings together tender chicken and earthy mushrooms in a luxuriously rich sauce, all prepared in a single pan. We think you’ll find it rivals, and perhaps even surpasses, what you might be served in a high-street restaurant.

Why You’ll Love This Recipe

Wonderfully Quick: From start to finish, you can have this delightful meal on the table in less than half an hour, making it perfect for those busy evenings.
Effortless Clean-up: As a one-pan dish, you’ll be amazed at how little washing up there is, leaving you with more time to relax.
Exquisite Flavour: We’ve perfected a sumptuously creamy and flavourful sauce that possesses all the hallmarks of authentic Italian cooking.
Pantry-Friendly: It relies on simple, readily available ingredients that you’re likely to have in your kitchen already.

Ingredients

For this recipe, we’re using a handful of simple yet high-quality ingredients to create a truly memorable dish. You’ll find everything you need at your local supermarket.

Pasta: We have a fondness for fettuccine in this dish, though any long pasta such as linguine or spaghetti will work beautifully.
Chicken Breast: Use boneless, skinless chicken breast, which we recommend cutting into even, bite-sized chunks for quick cooking.
Mushrooms: We find that chestnut mushrooms provide a wonderful, deep and earthy note that complements the chicken perfectly.
Garlic & Onion: These two form the indispensable aromatic foundation upon which we build our delicious sauce.
Double Cream: This is our secret to achieving that characteristically smooth and indulgent sauce.
Chicken Stock: A good quality chicken stock introduces a savoury depth that enriches the entire dish.
Parmesan Cheese: For the best results in both taste and texture, we always recommend grating your own Parmesan from a block.
Parsley: A little freshly chopped parsley at the end provides a touch of freshness and a vibrant splash of colour.

Instructions

With our straightforward, step-by-step guide, you’ll see just how simple it is to bring this dish to life. Let’s begin cooking together.

Begin by cooking your chosen pasta according to the instructions on the packet. Once cooked, drain it, but be sure to set aside a mugful of the starchy cooking water for later.
As the pasta is cooking, warm a little olive oil in a spacious frying pan over a medium-high heat. Season the chicken pieces with salt and freshly ground black pepper, then fry them until they are beautifully golden and cooked all the way through. Transfer the cooked chicken to a plate and keep it to one side.
Using the same pan, introduce the sliced mushrooms. Allow them to cook for about 5-7 minutes, until they have released their moisture and are beginning to brown nicely. Next, add the finely chopped onion and garlic, cooking for a further two minutes until their aroma is released.
Pour the chicken stock into the pan to deglaze it. Use a wooden spoon to gently scrape any flavourful browned bits from the bottom of the pan as you bring the liquid to a simmer.
Turn the heat down to low and gently stir in the double cream and the freshly grated Parmesan. Let the sauce simmer very gently, allowing it to thicken to a lovely, coating consistency.
Now, reintroduce the cooked chicken to the pan along with the drained pasta. Gently toss everything together, ensuring the pasta is thoroughly coated in the creamy chicken and mushroom sauce. If you find the sauce is a little too thick, simply add a small splash of the reserved pasta water to loosen it.
Serve the Chicken and Mushroom Pasta immediately, garnished with a sprinkle of fresh parsley. We hope you enjoy every mouthful!

Variations

While we adore this recipe just as it is, it’s also wonderfully versatile. Here are a few of our favourite ways to adapt it.

Add Spinach: For an extra dose of greens, try stirring a couple of large handfuls of fresh spinach into the sauce right at the end of cooking, allowing it to wilt naturally.
A Touch of Spice: If you enjoy a bit of warmth, add a small pinch of dried red pepper flakes at the same time as the garlic.
Change the Protein: This creamy sauce is also delightful with juicy king prawns or can be a fantastic way to use up leftover roast turkey.

Storage

Should you have any leftovers, they can be stored in an airtight container in the refrigerator for up to 3-4 days. We find it reheats best in a saucepan over a low heat, perhaps with a splash of milk or stock to loosen the sauce.

We would advise against freezing this dish. Cream-based sauces have a tendency to split and become grainy upon thawing, which can spoil the texture.

Top Tips for the Perfect Chicken and Mushroom Pasta

Here are a few of our most valued tips to ensure your pasta turns out perfectly every single time.

Cook Pasta Al Dente: It’s crucial not to overboil your pasta. Cook it until it’s ‘al dente’ (with a slight bite), as it will cook a little further when combined with the hot sauce.
Always Use Fresh Parmesan: The flavour from a freshly grated block of Parmesan is incomparably better than pre-shredded varieties, and it melts much more smoothly into the sauce. For more cheesy goodness, check out our three-cheese pasta bake.
Don’t Discard Pasta Water: That starchy water from cooking the pasta is a fantastic tool for adjusting your sauce’s consistency, helping it cling perfectly to the pasta.
Give Mushrooms Space: To get that lovely golden-brown colour and intense flavour, avoid overcrowding the mushrooms in the pan. Cook them in batches if necessary to ensure they fry rather than steam.