Across Italy · No.68 / 103
Chicken Cream Pasta
Chicken Cream Pasta
A one-pan cream pasta that simmers spaghetti and mushrooms with skin-side-seared chicken, then lightens the finish with lemon, mizuna and milk.
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Meet the dish
A contemporary variation documented in Japanese-language recipe material; no specific regional origin has been verified
Build on browned chicken skin, using lemon and mizuna to cut through a rich cream base.
Pasta shapes to use
- Spaghetti
Key ingredients
- Chicken thigh
- King oyster mushroom
- Mizuna
- Lemon
- Soy-cream broth
- Milk
- Olive oil
Follow the cooking scenes
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Step 1: Brown the chicken skin
Cut chicken into pieces and place skin-side down in hot oil. Leave it for two to three minutes to develop color.
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Step 2: Simmer pasta and vegetables
Add water, cream seasoning, spaghetti, mushrooms and lemon, then simmer over medium-low heat for the package time.
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Step 3: Reduce to a sauce
Cook for another two to three minutes until only a small amount of sauce appears when the pan is tilted. Add water if needed.
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Step 4: Add dairy and greens last
Mix in milk and olive oil briefly, add mizuna, and stop the heat while it still has a fresh bite.
What to watch for
- Brown the skin first to add flavor that simmering alone cannot create.
- Add milk and mizuna at the end to prevent splitting and overcooking.
What sets it apart
Unlike salmon cream pasta, this dish is built around browned chicken skin and fresh lemon.