I often return to this recipe because it's the kind of dish you make when you're craving something hearty but don’t want to spend all day in the kitchen. Most of the time, I cook this combination when I have a chicken breast and fresh mushrooms in the fridge, and I almost always have sour cream on hand.
Quick Info
Total time: about 50-60 minutes
Preparation time: 15 minutes
Cooking time: 35-45 minutes (depends on how quickly the chicken cooks)
Servings: 4
Difficulty: easy to medium
Recipe type: main pasta dish, for lunch or dinner
Ingredients
300 g spaghetti
1 chicken breast
1 onion
250 g fresh mushrooms
300 ml sour cream
3-4 cloves of garlic
2 teaspoons dried basil
1 handful of peas (optional)
salt
pepper
vegetable seasoning (to taste)
oil or butter (for sautéing)
Instructions
1. Cook the spaghetti according to the package instructions. Drain and set aside, adding a splash of oil to prevent sticking.
2. Rinse the chicken breast, place it in a pot with water and salt, and boil for about 30 minutes. Once cooked, remove it from the water and let it cool slightly, then cut it into cubes or strips, depending on your preference. Reserve some of the water used for boiling the chicken; you will use it for the sauce.
3. Clean the mushrooms and slice them. Finely chop the onion.
4. In a large skillet, heat a little oil (or butter for a richer flavor). Add the onion and sauté for a few minutes until it turns slightly golden.
5. Add the mushrooms to the onion. Sauté for about 2-3 minutes, then add a ladle of the water used to boil the chicken. If using peas, add them now. Let the mushrooms simmer over medium heat for 10-15 minutes, stirring occasionally, until the liquid reduces and the mushrooms soften.
6. Add the chopped chicken, sour cream, dried basil, grated garlic, pepper, salt, and vegetable seasoning to taste. Mix well.
7. Allow everything to come to a boil just long enough to thicken the sauce and blend the flavors, then turn off the heat.
8. Pour the sauce over the spaghetti and serve immediately.
Why I Make This Recipe Often
It's one of the simplest recipes when I want pasta with meat but without heavy tomato-based sauces. It’s hearty, uses basic ingredients, and doesn’t require much prep. It’s also great when you have guests because it’s easy to adjust for larger portions. I’ve tested it enough times to know that it’s hard to mess it up if you follow the steps.
Tips and Variations
Tips
If you want a thicker sauce, let the sour cream warm up slightly before adding it to the pan to prevent curdling.
Cook the spaghetti al dente, as they will absorb some sauce after mixing.
Fresh garlic provides a better flavor than granulated, but add it at the end to avoid bitterness.
Substitutions
You can substitute the chicken breast with boneless thighs for more flavor.
Regular cooking sour cream (20-25% fat) works best, but you can also use light sour cream.
Champignon mushrooms are the most practical, but you can use other types if you have them on hand.
Variations
If you prefer, you can skip the peas.
Basil can be replaced with oregano or a mix of dried herbs.
Sometimes I add grated Parmesan at the end for extra flavor, even though it’s not in the original recipe.
Serving Ideas
It’s best enjoyed immediately after adding the sauce to the pasta.
If you like, you can sprinkle some chopped herbs (parsley or fresh basil) when serving.
It can also be served with a simple salad on the side.
Frequently Asked Questions
1. Can I use a different type of pasta?
Yes, it works with any long or short pasta, but spaghetti absorbs the creamy sauce well.
2. What kind of sour cream is suitable?
Ideally, use cooking sour cream with 20-25% fat to prevent curdling. Traditional Romanian sour cream works best, not yogurt or whipped cream.
3. Can I use pre-cooked chicken breast?
Yes, if you have leftover boiled or roasted chicken, you can add it directly to the sauce.
4. Can I skip the vegetable seasoning?
It’s optional. If you don’t use it, adjust the salt and pepper to your taste.
5. Is the peas mandatory?
No, they’re just an idea if you have some in the freezer. You can omit them without any issues.
Nutritional Values
Estimate per serving (out of 4):
Calories: 550-600 kcal
Protein: 32-35 g
Fat: 18-20 g (depends on sour cream)
Carbohydrates: 60-65 g
Values are approximate and may vary depending on the type of sour cream and pasta used.
Storage and Reheating
Pasta with this sauce is best enjoyed immediately after making it. If there are leftovers, they can be stored in the fridge for 1 day in a covered container. When reheating, you may add a tablespoon of water or sour cream, as the pasta absorbs the sauce and thickens. I do not recommend keeping it for more than a day, as the sauce's texture will not be the same.
Quick Info
Total time: about 50-60 minutes
Preparation time: 15 minutes
Cooking time: 35-45 minutes (depends on how quickly the chicken cooks)
Servings: 4
Difficulty: easy to medium
Recipe type: main pasta dish, for lunch or dinner
Ingredients
300 g spaghetti
1 chicken breast
1 onion
250 g fresh mushrooms
300 ml sour cream
3-4 cloves of garlic
2 teaspoons dried basil
1 handful of peas (optional)
salt
pepper
vegetable seasoning (to taste)
oil or butter (for sautéing)
Instructions
1. Cook the spaghetti according to the package instructions. Drain and set aside, adding a splash of oil to prevent sticking.
2. Rinse the chicken breast, place it in a pot with water and salt, and boil for about 30 minutes. Once cooked, remove it from the water and let it cool slightly, then cut it into cubes or strips, depending on your preference. Reserve some of the water used for boiling the chicken; you will use it for the sauce.
3. Clean the mushrooms and slice them. Finely chop the onion.
4. In a large skillet, heat a little oil (or butter for a richer flavor). Add the onion and sauté for a few minutes until it turns slightly golden.
5. Add the mushrooms to the onion. Sauté for about 2-3 minutes, then add a ladle of the water used to boil the chicken. If using peas, add them now. Let the mushrooms simmer over medium heat for 10-15 minutes, stirring occasionally, until the liquid reduces and the mushrooms soften.
6. Add the chopped chicken, sour cream, dried basil, grated garlic, pepper, salt, and vegetable seasoning to taste. Mix well.
7. Allow everything to come to a boil just long enough to thicken the sauce and blend the flavors, then turn off the heat.
8. Pour the sauce over the spaghetti and serve immediately.
Why I Make This Recipe Often
It's one of the simplest recipes when I want pasta with meat but without heavy tomato-based sauces. It’s hearty, uses basic ingredients, and doesn’t require much prep. It’s also great when you have guests because it’s easy to adjust for larger portions. I’ve tested it enough times to know that it’s hard to mess it up if you follow the steps.
Tips and Variations
Tips
If you want a thicker sauce, let the sour cream warm up slightly before adding it to the pan to prevent curdling.
Cook the spaghetti al dente, as they will absorb some sauce after mixing.
Fresh garlic provides a better flavor than granulated, but add it at the end to avoid bitterness.
Substitutions
You can substitute the chicken breast with boneless thighs for more flavor.
Regular cooking sour cream (20-25% fat) works best, but you can also use light sour cream.
Champignon mushrooms are the most practical, but you can use other types if you have them on hand.
Variations
If you prefer, you can skip the peas.
Basil can be replaced with oregano or a mix of dried herbs.
Sometimes I add grated Parmesan at the end for extra flavor, even though it’s not in the original recipe.
Serving Ideas
It’s best enjoyed immediately after adding the sauce to the pasta.
If you like, you can sprinkle some chopped herbs (parsley or fresh basil) when serving.
It can also be served with a simple salad on the side.
Frequently Asked Questions
1. Can I use a different type of pasta?
Yes, it works with any long or short pasta, but spaghetti absorbs the creamy sauce well.
2. What kind of sour cream is suitable?
Ideally, use cooking sour cream with 20-25% fat to prevent curdling. Traditional Romanian sour cream works best, not yogurt or whipped cream.
3. Can I use pre-cooked chicken breast?
Yes, if you have leftover boiled or roasted chicken, you can add it directly to the sauce.
4. Can I skip the vegetable seasoning?
It’s optional. If you don’t use it, adjust the salt and pepper to your taste.
5. Is the peas mandatory?
No, they’re just an idea if you have some in the freezer. You can omit them without any issues.
Nutritional Values
Estimate per serving (out of 4):
Calories: 550-600 kcal
Protein: 32-35 g
Fat: 18-20 g (depends on sour cream)
Carbohydrates: 60-65 g
Values are approximate and may vary depending on the type of sour cream and pasta used.
Storage and Reheating
Pasta with this sauce is best enjoyed immediately after making it. If there are leftovers, they can be stored in the fridge for 1 day in a covered container. When reheating, you may add a tablespoon of water or sour cream, as the pasta absorbs the sauce and thickens. I do not recommend keeping it for more than a day, as the sauce's texture will not be the same.