Creamy Parmesan Chicken and Mushroom Pasta
Recipe type: Dinner
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2 boneless, skinless chicken breasts
  • 1 teaspoon oregano
  • ½ teaspoon salt
  • 1 teaspoon smoked paprika ( I used regular)
  • ¼ teaspoon ground red pepper ( I did not have)
  • ½ teaspoon thyme
  • 2 tablespoons olive oil
  • 2 teaspoons olive oil
  • 1 cup sliced mushrooms ( I used canned)
  • ¼ cup chopped onion
  • 2 cloves garlic, minced
  • 1 tablespoon flour
  • 1-1/3 cups milk at room temperature
  • ½ teaspoon salt
  • Fresh cracked pepper ( did not have)
  • Pinch of nutmeg
  • 2 tablespoons cream cheese at room temperature
  • 6 ounces fresh grated parmesan cheese
  • 8 ounces rigatoni pasta
  1. Preheat oven to 375°.
  2. Line a baking sheet with foil.
  3. Spray with non-stick cooking spray.
  4. In a small bowl combine the oregano,salt,paprika, red pepper, thyme, & olive oil
  5. Stir well.
  6. Place the chicken breasts on the prepared sheet pan and brush the mixture onto both sides.
  7. Cook for 20 to 25 minutes, or until done.
  8. Once cooked remove from the oven and tent with foil until ready to use.
  9. Boil pasta according to package directions.
  10. While the pasta cooks heat the two teaspoons of olive oil in a heavy bottom pot.
  11. Saute the mushrooms and onion over medium heat until soft, about five minutes.
  12. Add garlic and cook for thirty seconds.
  13. Add in the flour and stir to moisten, then pour in the milk and whisk to combine.
  14. Cook mixture until it thickens, about ten minutes.
  15. Once it has thickened season with salt and pepper, and nutmeg.
  16. Reduce heat to low and whisk in the cream cheese until inccorporated.
  17. Toss in the cooked pasta and mix gently to coat.
  18. Slice the chicken breast and toss into the pasta.
Recipe by Country Girl Cooking at