Medium 1 hour

Garganelli with Chicken and Mushrooms

Garganelli egg pasta with chicken, mushrooms, cream and parmesan cheese.

Products used for this recipe


500 g La Molisana Garganelli

3 cloves garlic

200 g mushrooms

2-3 chicken breasts

½ cup white cooking wine

1 cup mascarpone

1 cup heavy cream

¼ cup parmesan cheese

¼ cup dried or fresh parsley

¼ cup fresh thyme

Olive oil




Preheat oven at 400 degrees. Wash and pat dry chicken. Season with salt, pepper, oil and thyme in a bowl. Lay on coated baking sheet and roast chicken in oven for 20 to 25 minutes until cooked and browned.

In the meantime, cook the garganelli according to instructions on package in salted boiling water until al dente. Drain and set aside.

Heat the olive oil in a large frying pan over medium heat and add the garlic. Fry 1 to 2 minutes or until garlic just begins to lightly brown.

Add the mushrooms and mix well. Fry 6 to 7 minutes or until the mushrooms soften and reduce by half.

Add the wine and stir well. Continue to cook 2 to 3 minutes or until almost all of the wine is reduced by half. Stir in the thyme, salt and pepper. Cube cooked chicken and add to pan.

Mix in the mascarpone and heavy cream, stirring well so the mascarpone melts completely. Add the parmesan cheese and mix well, reserving some for garnish. Stir in the cooked garganelli and add the parsley and cook for 1 minute more. Serve hot.
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