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+ servings

Chicken and Mushroom Cream Pasta

Chicken and Mushroom Cream Pasta with shallots and shiitake mushrooms in a creamy sauce topped with Parmesan cheese that's guilt free!
Yield 4 servings
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes


  • 8 ounces uncooked penne pasta
  • 16 ounces chicken breast boneless and skinless
  • 1/2 teaspoon kosher salt
  • 1 1/2 teaspoons canola oil divided
  • 1 shallot minced
  • 2 cups shiitake mushrooms
  • 2 tablespoons white wine
  • 1 cup chicken broth fat free
  • 1 tablespoon chicken base*
  • 1/4 cup nonfat half and half**
  • 1 teaspoon cornstarch
  • 2 tablespoons parsley minced
  • 1/4 cup grated parmesan


  • Cook the penne according to the directions on the box and drain.
  • Cut the chicken breast into 1" chunks and season them with salt and pepper.
  • To a large skillet add one teaspoon of canola oil on medium high heat.
  • Add in the chicken and cook until just cooked through, no need to brown the pieces.
  • Add in the shallots and mushrooms with the remaining half teaspoon of canola oil.
  • Cook until the shallots are translucent and the mushrooms are still firm but softened a little.
  • Add in the white wine, chicken broth and chicken base and cook for 2-3 minutes or until the liquid is bubbling.
  • Add in the pasta, fat free half and half and cornstarch and stir together.
  • Cook for a few minutes until the sauce thickens a little.
  • Toss with parsley and garnish with parmesan cheese.


Serving: 1/4th recipe | Calories: 423kcal | Carbohydrates: 45.4g | Protein: 36.2g | Fat: 10g | Saturated Fat: 2.8g | Cholesterol: 126mg | Sodium: 837mg | Fiber: 1.6g | Sugar: 4.1g