Calorie content: Not specified
Cooking time: Not indicated

Pasta with chicken and mushrooms in sour cream sauce, a recipe with a photo of which we offer, is ideal for dinner. Sour cream sauce is loved for its pleasant rich taste, ease of preparation and versatility of use. It suits almost any dishes of minced meat, meat, chicken and fish, you can stew and bake potatoes, mushrooms, cauliflower, zucchini and eggplant. The sauce is especially tasty when combined with fried mushrooms and tender chicken fillet. It is prepared quickly and simply, it can be served with any side dish - which is not an option for a hearty family dinner.

The easiest side dish to prepare is pasta or durum wheat pasta. We read the instructions on the packaging and distribute the cooking stages so that both the side dish and chicken fillet with mushrooms in sour cream sauce. At the first stage, we will cut and fry everything. Then we put the pasta to cook. While the pasta is boiling (usually 8-10 minutes), prepare the sour cream sauce and season the fried mushrooms with chicken. It may seem that the process is prolonged, but in fact, everything is prepared very quickly - in 25-30 minutes a delicious dinner will be on the table.

Ingredients:

- chicken fillet - 250-300 gr;
- onions - 2 pcs;
- champignons - 150 gr;
- sour cream - 150 ml;
- flour - 1 tbsp. l;
- water - 0.5 cups (or more - to the desired thickness of the sauce);
- salt - to taste;
- vegetable oil - 3-4 tbsp. l;
- red and black pepper, basil - to taste;
- pasta - 100 gr. per serving.

How to cook from a photo step by step

We put a saucepan with a lot of water over medium heat. While the water for the pasta is boiling, prepare all the products. Sprinkle the chicken fillet with water, dry and cut into medium-sized cubes, counting on one bite.




Chop two small onions into small cubes. In general, you can put more onions - it thickens the sauce and gives it its own taste.




We take any champignons - ordinary or royal (they are darker). Cut finely - into cubes or plates, if the mushrooms are small.






Heat the oil, pour the onion and bring it to a light golden color over medium heat. As soon as it begins to brown, the onion is ready, we do not fry it longer so as not to dry it out.




We spread the chicken fillet to the onion, mix. Fry for a few minutes, until the pieces lighten on all sides.




We add salt, season the chicken with spices (you can take the ones indicated in the recipe or choose to your taste). Cover and leave to simmer for ten minutes.






At this time, the water boiled, we throw in the pasta at the rate of one hundred grams of dry pasta per serving (or as much as you see fit). Salt the water. Cooking times are usually indicated on the packaging - follow these recommendations. In the meantime, the chicken is almost ready, you can add mushrooms. Stir, make the fire stronger and evaporate the mushroom juice.




While the mushrooms are fried, make a sour cream sauce. Combine sour cream with flour, salt and pepper.




You need to grind everything thoroughly so that there are no lumps. The mass must be absolutely homogeneous, otherwise then the lumps of flour will be brewed, and it will no longer be possible to knead them.




Put the sauce in a skillet with chicken and mushrooms. Mix, the sauce will immediately begin to thicken.






Pour in half a glass or more water (you can take water from pasta), stirring constantly so that the sauce does not collect in lumps. Bring to a boil and cook for five minutes.




The pasta is cooked. We put it in a colander. We leave a little broth in order to dilute the sauce if necessary. Transfer to a bowl, add a little oil and keep warm.




We bring the sauce to the desired thickness by adding the broth from the pasta. We warm up. Put the pasta on a plate, pieces of chicken and mushrooms on top and pour sour cream sauce... Or immediately add the pasta to the sauce, mix everything and lay out on plates. When serving, the finished dish can be sprinkled with grated cheese or herbs.




Bon Appetit!
Also try

Pasta with chicken and mushrooms in a creamy sauce

Pasta with chicken and mushrooms has already become classic dish, because it does not require special ingredients and a long time. This food came to us from Italian cuisine and won its adherents with an unusual taste. The creamy sauce gives the pasta softness and tenderness. Consider how to properly prepare such an Italian dish, what proven recipes are available even to beginners and what is the calorie content of this food?

• To prepare real Italian pasta, you need to take the appropriate pasta. These should be flour strips of any shape, but from durum wheat. Multi-colored types of pastes with different additions are also suitable.
• To keep the meat in the dish soft and juicy, it is recommended to take fresh, unfrozen chicken. It can be fillet, drumstick or back crumb.
• Pay special attention to the choice of mushrooms. Different varieties are suitable for cooking: champignons, chanterelles, white and even honey mushrooms.
• When preparing pasta, it should be slightly undercooked until it is completely softened. After getting rid of excess water, the pasta will have time to cook under the influence of steam.
• To make the pasta itself have a delicate taste, you can add a little milk to the water during cooking. Such an ingredient will not only improve the taste, but also give an unusual light aroma.
• Some recipes use hammered meat. This step is performed by the chefs in order to break up the fibers and make the product pliable and soft. It is recommended to beat off meat with a hammer only if it has been in the freezer. Perform this processing quickly and effortlessly.
• The last and sometimes basic step in making pasta is decorating and serving. This point needs to be given great attention. To make the serving look original, use herbs, salads, vegetables (tomatoes, peppers, cucumbers), sauces and seasonings.

Recipes for making pasta with chicken and mushrooms in a creamy sauce

Italians use different ingredients in the cooking process. They can add various sauces, broths, spices, herbs to food. It is better for novice cooks to cook first classic recipe spaghetti with chicken and mushrooms, and only then experiment with other types of pasta. Consider the proven delicious options for such a dish.

Spaghetti with chicken and mushrooms in a creamy cheese sauce

Cheese is often added to Italian dishes, since this product is in abundance in this country. But such an element adds originality to the taste and appearance. Spaghetti is a long thin pasta that both adults and children love to eat, and all family members will willingly support their combination with chicken and mushrooms. How to cook such a hearty and aromatic dish at home?

• peeled fresh champignons - 300 g;
• fresh, not frozen chicken meat - 400 g;
• peeled onions - 1 head;
• cream with a fat content of 20% or more - 200-250 g;
• sunflower or olive oil - 3 tablespoons;
• hard cheese, no mold - 100-150 g;
• durum wheat spaghetti - 400-500 g;
• salt, black and allspice pepper, basil, other spices - according to taste preferences.

Step-by-step recipe for spaghetti with chicken and mushrooms under a creamy cheese tender sauce:

1. We wash and dry chicken meat.
2. We cut it into small pieces, 2 * 1.5 cm in size.
3. We clean and wash onions, cut them into thin half rings or slices. To keep the juice out of your eyes, soak your knife more often under cold water.
4. We wash and cut mushrooms. You should get thin and transparent plates, 1-2 mm wide.
5. Dip into a preheated frying pan: vegetable oil, mushrooms. Fry them for 5 minutes, then add thinly chopped onions, stirring occasionally, cook for another 5 minutes.
6. Then put the meat in a frying pan, fry until a small golden crust, pour in the cream, add spices, salt and cook for 20 minutes. over low heat.
7. Boil about 3 liters of spring water, add salt and spaghetti to it. In the process of boiling, put 1 tablespoon of vegetable oil in a saucepan. Cook the pasta for about 8-10 minutes, as indicated in the instructions. Use a large container to let the paste sink evenly into the water.
8. Three cheese without mold on a coarse grater or cut it into small pieces and add to the meat. After mixing, cook the dish for a few more minutes.
9. In the meantime, put the spaghetti in a colander or drain the water from them using a special lid for the pan.
10. Add the pasta to the pan, stir and serve.
11. You can decorate the dish with any herbs, tomatoes, ketchup or sauces. Bon Appetit!

Tagliatelle with spinach with chicken and mushrooms in a creamy sauce

Originally from Bologna, tagliatelle is often served with bolognese sauce, but there are more simple recipes... These small thin strips of egg dough, rolled into a small ball, look very original. These pasta are sold in portions, so there is no need to think about how to divide them among themselves. Consider a simple and unusual recipe tagliatelle with spinach and creamy sauce.

• original tagliatelle - 300 g;
• fresh, young spinach - 300-350 g;
• chicken meat, fillet - 300 g;
• frozen or fresh porcini mushrooms - 250-300 g;
• onions, garlic - according to taste preferences (but at least 1 pc.);
• natural cream 20-40% - 200 ml;
• grated parmesan cheese - about 70-100 g to serve;
• salt, ground pepper - according to taste preferences.
• sunflower oil - about 50 g for frying.

Tagliatelle recipe in creamy sauce with chicken, spinach - step by step:

1. Wash the mushrooms, clean if necessary. If there are large ones, cut them a little into pieces 3-4 cm in size.
2. We wash the meat, cut it into large pieces on a wooden board.
3. We clean onions, garlic. Mine, cut them into small cubes.
4. We wash the spinach thoroughly under running water, chop it into large pieces.
5. Put all the ingredients in turn in a heated pan, fry for several minutes.
6. Add cream, simmer under a closed lid for about 20 minutes.
7. Meanwhile, cook the tagliatelle in salted water, according to the instructions on the package (they can cook from 5 to 15 minutes, depending on the manufacturer).
8. Pour the finished pasta into a frying pan with meat, mushrooms and spinach, mix.
9. When serving, sprinkle each tagliatelle with grated or finely chopped parmesan and add a small leaf of green spinach. Bon Appetit!

Recipe for pasta with chicken, mushrooms and tomatoes with sour cream

Tomatoes are not often added to true Italian dishes, but in Russian cuisine this addition is much more common. Housewives replace purchased ketchup with such a vegetable or tomato juice improving the naturalness of the pasta sauce. Take advantage of the domesticated chicken pasta, which features tomatoes, sour cream, and our favorite mushrooms.

• chicken meat, wings or drumsticks - 300-400 g;
• peeled champignons, fresh - 200 g;
• red, ripe tomatoes - 350-400 g;
• sour cream of any fat content - 200 g;
• pasta of any format from durum wheat - 300-400 g;
• salt, oil, spices - according to taste.

How to cook pasta with chicken, tomatoes and mushrooms:

1. Meat, champignons, tomatoes, wash under running water.
2. Separate the fillet from the bones (if the wings were taken for the recipe, then we omit this item). Cut the meat into small pieces, 2-4 cm in size.
3. Chop the champignons into thin strips.
4. Cut the tomatoes into cubes 1-1.5 cm wide.
5. Put the meat in a preheated pan with butter, fry it for 1-2 minutes, add the mushrooms.
6. When these ingredients have been in the pan for 5-7 minutes, add tomatoes to them, salt, pepper and mix everything well.
7. After 10 minutes of stewing on low heat, add sour cream there.
8. Meanwhile, dip the pasta into boiling water, cook it, according to the instructions on the pack. We drain the water with a colander, put it on several plates.
9. For each serving of pasta, put prepared meat with mushrooms and tomatoes. Pour everything with the sauce that has formed in the pan.
10. Decorate with a few leaves of parsley, dill and basil, serve.

A simple recipe for pasta with porcini mushrooms and creamy chicken

Cooking beginners should definitely try their hand at making pasta, as this dish takes very little time. But, regardless of the speed of execution, the taste of such pasta can be at its best. Let's take a step-by-step look at how to make pasta with porcini mushrooms, chicken and cream in a simple way, but it tastes no worse than that of famous Italian chefs.

• classic pasta - 400 g;
• fresh porcini mushrooms - 300 g;
• chicken meat, fillet - 250-300 g;
• natural cream 20% or sour cream - 200 g;
• peeled onions - 1 pc.;
• a few cloves of garlic.

Step-by-step process of making pasta with porcini mushrooms, cream and chicken:

1. Porcini mushrooms must be well cleaned, washed under running water. Boil them for 15 minutes in plenty of water. If the mushrooms were previously frozen, you can omit this point.
2. Pour the strained boiled mushrooms into a preheated pan with sunflower oil and fry them for 5 minutes over medium heat.
3. Peel onions, garlic. Cut them into small cubes. Add to mushrooms.
4. Rinse the meat well, cut it into pieces of 2 * 1.5 cm, add to the pan.
5. Dip the paste into boiling salted water, boil it for 7-9 minutes.
6. Add boiled pasta and cream to the pan. Add salt, spices, according to taste, mix.
7. After 2-3 minutes of stewing, the dish will be ready to serve. Bon Appetit!

Fettuccine with mushrooms and chicken breast in creamy garlic sauce

Fettuccine pasta is considered one of the most vitamin-rich pasta from Italy. It includes calcium, magnesium, choline, beta-carotene, zinc, selenium, copper and many elements of group B. This paste looks classic: thin strips cut with a sharp knife, 7 mm wide. Fettuccine is very often prepared with a creamy sauce as it adds a tenderness to the flavor. Consider an unusual recipe with mushrooms and garlic.

• fettuccine pasta - 400 g;
• mushrooms, peeled champignons - 250 g;
• chicken fillet - 1.5-2 breasts;
• cream or natural sour cream - 200 ml;
• garlic - 1 peeled head.

Method of making fettuccine with garlic and cream:

1. Rinse the mushrooms, meat, garlic under running water. Place the ingredients in a colander to drain off excess water.
2. Cut all the washed components into small, narrow strips, 7 mm wide (like a fettuccine format).
3. Put the whole thing in a large skillet, add sunflower oil and fry over low heat for 15-17 minutes.
4. Boil the fettuccine paste separately in salted water. Add a few bay leaves for a pungent taste.
5. Stir the ready-made fettuccine with the sauce directly in the pan, add the cream, whipped with one clove of garlic.
6. Serve such a dish on the table with a few leaves of greens.

Creamy pasta with mushrooms and minced chicken in a slow cooker

The multicooker has long been an integral part of kitchen equipment, since it is easy to make any dish with its help. To prepare pasta with sauce in one device, you must have an additional container, which is installed above the main bowl. These utensils often come with the basic multicooker tools. Let's prepare a creamy paste in it.

• cream from 21% - 200 g or fat milk - 350 g;
• Italian pasta - 300 g;
• peeled champignons - 250 g;
• minced chicken without onions - 250 g;
• butter - 100 g;
• salt, spices - according to taste preferences.

How to cook Italian pasta with minced meat, mushrooms, chicken in a slow cooker:

1. Put finely chopped mushrooms, minced chicken, cream (or full-fat milk) into a large multicooker bowl.
2. Salt and pepper all this, mix thoroughly.
3. On top of the bowl, place an extra deep container with holes for steam cooking.
4. Put the Italian pasta in it and put a few slices of butter on top.
5. Set the "Steam cooking" mode on the multicooker electronic screen, the cooking time is 20-30 minutes.
6. When the timer has passed 15 minutes, open the slow cooker, transfer the pasta down to the sauce and stir everything. For 5-10 minutes left on the scoreboard, the pasta will saturate the moisture from the sauce and will have an unsurpassed taste.
7. Serve with a few sheets of fresh green salad.

Carbonara with chicken, mushrooms and ham with creamy sauce

Pasta Carbonara is an unusual spaghetti with very small pieces of guanciale (pork cheek), eggs, parmesan and spices added. This dish is considered truly Italian because it has an unusual strong taste. Guanchiale in its composition is allowed to be replaced with other types of meat products that are similar in taste. Let's use the proven recipe "Carbonara" with chicken, ham, cream.

• Italian spaghetti - 300 g;
• fresh chicken meat, not frozen - 200 g;
• mushrooms (preferably champignons) - 200-300g;
• fresh homemade ham - 200-250 g;
• Parmesan (original, Italian) - 100 g;
• yolks chicken eggs- 4 things. medium size;
• cream - 220-250 ml;
• salt, ground pepper - according to taste.

How to cook step by step "Carbonara" with chicken, mushrooms, ham:

1. Cut the ham into small strips.
2. Rinse chicken meat, dry, cut into small long pieces.
3. Peel the mushrooms, rinse under running water, cut into small strips.
4. Fold the ham with meat in a deep frying pan or stewpan, pour over with sunflower oil, fry over high heat for up to 5 minutes.
5. After that, add mushrooms to the container and cook over low heat for 5-7 minutes.
6. In a separate bowl, mix the cream with the yolks, salt, pepper and grated Parmesan (add half the original cheese).
7. In a separate large saucepan, boil the Italian pasta until half cooked (let them be undercooked for 1 minute until the end).
8. Drain excess water from pasta, add them to meat with mushrooms, pour in the creamy mass.
9. Stir the entire dish over low heat for 1 minute, remove from the stove and serve, topping each serving with grated Parmesan on top.

Calorie content of pasta with chicken and mushrooms in a creamy sauce

What is the calorie content of one serving of pasta (200 g), which contains chicken, mushrooms, 10% cream? We will take into account that sunflower oil (10 g), spring water and white rock salt were used to prepare the dish. In this case, the energy value of the dish will be 209 kcal. The composition and calorie content of other varieties of cream pasta will vary depending on the ingredients used to make it.

Video recipes: delicious pasta with mushrooms and chicken with cream

There are many recipes for Italian classic or modified pasta on the Internet, so it is very difficult to choose the really best ones. To protect yourself from incorrect examples, it is better to use video master classes with a visual demonstration of the cooking process. See below examples of such videos with the implementation of pasta recipes with mushrooms, chicken and cream.

The combination of mushrooms and chicken is perfect with everything from pies and casseroles to stews and pasta. We decided to dwell on the recipes of the latter in more detail in this material. In addition to the amazingly delicate taste, this dish is notable for the fact that it usually takes no more than half an hour to cook, and is based on ingredients available to most.

Chicken, mushroom and cream pasta recipe

Typically, pasta with mushrooms and chicken is prepared with creamy sauces. A wide variety of vegetables are rare in recipes, but for color and texture, we decided to add some green peas.

In addition to its taste, the pasta prepared according to this recipe is notable for the fact that it is made in one bowl and is cooked directly in the sauce.

Ingredients:

• butter - 45 g;
• chicken fillet - 440 g;
• champignons - 280 g;
• flour - 25 g;
• cream - 235 ml;
• - 720 ml;
• pasta - 155 g;
• green pea- 45 g;
• dried garlic - 1 tsp;
• cheese - 55 g.

Preparation

Melt half the butter and sauté the chicken strips in it until they set. Transfer the chicken to a separate dish, add the remaining oil and use it to fry the mushrooms. When the moisture from the latter completely comes out and evaporates, return the chicken to the dish, sprinkle everything with flour, and after half a minute add garlic and pour with a mixture of cream and broth. When the liquids boil, put the pasta in a bowl and cook until tender. During this time, the pasta will release gluten, which, when steamed with flour, thickens the liquid, turning it into a thick, creamy sauce. At the very end, sprinkle the chicken and mushroom pasta with peas and cheese.

Fettuccine pasta with chicken and mushrooms

Ingredients:

• butter - 35 g;
• chicken fillet - 465 g;
• champignons - 980 g;
• onions - 145 g;
• thyme sprigs - 5-6 pcs.;
• chives - 3 pcs.;
• flour - 35 g;
• dry white wine - 115 ml;
• chicken broth - 365 ml;
• sour cream - 45 g;
• - 5 g;
• fettuccine - 470 g.

Preparation

Prepare a fry with chunks of onions. Add garlic and thyme passed through a press to the onion, and after half a minute, add the pieces of mushrooms. Salt the contents of the pan and let the moisture from the mushrooms evaporate completely. As soon as this happens, put the chicken in, let the pieces grab and add the flour. Stir everything, and then pour wine and broth. Add mustard and sour cream, leave the sauce to thicken.

While the sauce is bubbling on the stove, boil the pasta. Discard the finished fettuccine and place the chicken with mushrooms in a white sauce on top.

Use the following recipe to convert regular pasta into a golden brown casserole. A pasta base mixed with chunks of chicken and mushrooms in a sauce and then quickly grilled will give you a fresh perspective on the familiar dish.

Ingredients:

Preparation

After chopping chicken and vegetables, put everything in a saucepan and cover with broth. Cook the ingredients together for no more than 5 minutes, then add the oyster mushroom pieces and pasta. After 7 minutes, remove the lid from the dish and let the broth evaporate by half. Add sour cream and spices, and then transfer the contents of the saucepan to a suitable baking dish. Sprinkle cheese on the dish and place in the oven at 180 degrees. Cooking pasta with chicken, mushrooms and cheese will take 15 minutes, after which it is advisable to switch to the grill to brown the cheese crust.

Creamy mushroom sauce- a universal seasoning for many dishes. It is loved both for its taste and for its ease of preparation. Today we will cook pasta with chicken and mushrooms in a creamy sauce, we will delight loved ones with this incredibly delicious dish.

Ingredients: (for 3-4 servings)

• 200 g of pasta (any pasta to your taste)
• 200 g chicken fillet
• 200 g mushrooms
• 1 small onion (70 g)
• 1/2 cup heavy cream or milk
• 2 tbsp. l. fused cream cheese
• salt, pepper, a pinch of nutmeg
• olive oil or sunflower oil for frying
• 20 g butter
• some parsley

Preparation:

Cut the onion into small cubes.

Cut the chicken fillet into small pieces. Can be used chicken breast, I cooked thigh fillets.

Now we will clean and cut the mushrooms for the creamy sauce, I have these are champignons. In general, any mushrooms can be used - both fresh and dried. With forest mushrooms, of course, the sauce will turn out to be much more aromatic, but with champignons it will be extremely tasty.

Boil the pasta in a large amount of salted water, the cooking time is indicated on the package. When the pasta is ready, drain the water, add a little butter to the pan and stir.

While the pasta is cooking, make a creamy chicken and mushroom sauce. In heated olive or sunflower oil lightly fry the chicken pieces.

Add onion, mix.

Fry the chicken and onions, stirring occasionally, for 3-4 minutes, until the onions become transparent and begin to brown a little.

Add the mushrooms, salt the contents of the pan, pepper to taste and add a pinch of nutmeg. We mix.

The mushrooms will surely give off juice. Fry, stirring occasionally, until the liquid evaporates.

Pour in half a glass of cream or milk.

We continue to cook on low heat for 10-15 minutes, until the sauce thickens a little. Then add 2 tbsp. l. cream cheese (about 100 g).

Stir until the cheese is completely dissolved, it melts almost instantly. Turn off the pan. Creamy chicken and mushroom sauce is ready.

Now you can put the pasta in the sauce and stir, or you can serve it differently by putting the pasta on a portioned plate and pouring a fragrant creamy sauce with chicken and mushrooms on top. Tasty if sprinkled with herbs on top.

An incredibly delicious creamy mushroom sauce can be prepared without chicken, see the recipe.

You can make a spicy dish from chicken and champignons by adding pepper and pickled cucumbers, a detailed recipe.

That's all for today. I wish you all good luck and good mood.

Always cook with pleasure!

Smile! 🙂

Greetings to our dear readers! Today's article will tell you a recipe for pasta with chicken and mushrooms in a creamy sauce. This dish has the main feature - it is prepared very quickly, but it turns out to be quite hearty and tasty lunch. If you do not want to stand at the stove for a long time, or a little time, but your family already want to eat, this pasta will come in handy.

Be warned that we will be using a wok. For those who are not familiar with such a miracle, this is a concave dish invented in China. As you may have noticed, in many Asian countries, it is still used today, because extremely convenient for preparing quick meals. In addition, everything from ordinary vegetables to desserts can be cooked in the wok. All these advantages of a seemingly simple, at first glance, frying pans are achieved thanks to the thin walls and shape - the fire is on all sides. Therefore, if such a kitchen attribute is not available, try a regular, but deep frying pan. Let's start cooking.

Ingredients:

1. Pasta - 300 g

2. Chicken breast - 550 g

3. Mushrooms - 150 g

4. Onion - 1 piece

5. Garlic - 1 piece

6. Cream - 230 g

7. Cheese - 125 g

8. Spices - to taste

Cooking method:

Immediately, we note that we used two types of cheese at once - mozzarella and parmesan. You can experiment and try other neutral flavors. Also, we will use olive oil... If it is difficult to get it, use any other vegetable - the taste will definitely not deteriorate from this. And, as for pasta, fettuccine or spaghetti are fine for today's dish.

1. Heat the wok and add some oil and chop the garlic. We need two or three cloves. Chop it finely after crushing it with a knife.

This ingredient is optional, it is needed to create a pleasant aroma in the dish - and you can add it to taste.

2. Send the chopped garlic to the pan and chop the onion. Cut it into small cubes and add it to the garlic too. Don't forget to stir.

3. While the two foods are roasting, cut the mushrooms into small cubes. Also, add one champignon, but it is better to cut it into strips. We send both types to the pan.

4. Slice the chicken breast as you like - be it strips or cubes. It is clear that the cubes will fry faster, and the speed of cooking is one of the main features of our dish.

5. Add chicken meat to the already fried ingredients, mix and continue frying until the fillet changes its color.

By the way, use a high fire and remember to stir so that the food does not burn.

6. Season with salt and pepper to taste. You can add your own spices, we used dried basil and oregano - a teaspoon of each ingredient. Stir again. You can also rub a pinch of nutmeg for an incredible flavor.

7. When the chicken is browned, add 33% cream and pour in about 350 milliliters of water. By the way, you can use broth instead. Stir everything again until the sauce comes to a boil. Taste, and salt if necessary.

Cooking pasta:

8. The pasta can now be tossed in. See in advance how much this or that variety should be cooked. The fettuccine takes about six minutes to cook, but taking into account the creamy sauce, you need to add a couple more minutes. Best viewed when ready.

9. Stir all ingredients again and reduce heat. Cover the pan with a lid. But there is no need to go away, because you will have to stir the contents several times.

10. While the pasta is cooking, you can chop the parsley. All in all, our lunch is almost ready.

11. Try not to overcook the pasta, otherwise the taste of the whole dish will deteriorate. When done, add the grated mozzarella and parmesan to the skillet and stir again.

By the way, we used approximately the same proportions - 100 grams of mozzarella and 25 parmesan. You can get by with others or just one variety, as we have previously discussed.

12. Turn off heat and add prepared herbs. Yes, you guessed it, you need to stir again. Our quick lunch is ready in 15-20 minutes and can be sent to the table. We wish Bon Appetit To you and your family!

Do not forget that this dish is best served directly from the heat of the heat. You can sprinkle some more Parmesan directly onto the plate if you like. Here, using a well-known saying and altering it a little, we add that you can't spoil the pasta with cheese.

So, using this recipe, and preparing a dish, you solve several problems at once. First, you get a very quick lunch that you can feed your family and don't have to stand near the stove for a long time. Second, you diversify classic pasta with delicious creamy sauce and cheese. Therefore, try and experiment.