Across Italy
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.
Dishes in this family
Each dish keeps its own guide; compare the ingredient and preparation differences here.
Shrimp Tomato Cream PastaShrimp meets concentrated tomato and cream. Remove the shrimp while the sauce simmers, then return it to finish.Read this dish →
Salmon Cream PastaA homestyle cream spaghetti wrapping fresh salmon, onion and spinach in a milk sauce thickened lightly by flour on the fish.Read this dish →
Mushroom Cream PastaAn easy cream spaghetti that cooks shimeji with onion and bacon before drawing their savory aroma into a gentle milk sauce.Read this dish →
Uni Cream PastaA luxurious spaghetti supporting fresh uni's sweet ocean flavor with cream and a restrained amount of tomato, finished with uni off the heat.Read this dish →
Tortellini with ham and creamFresh tortellini filled with pork, veal, mortadella, cooked ham, and Parmigiano are tossed in diced ham, butter, cream, and nutmeg.Read this dish →
Spinach and Bacon PastaA homestyle cream spaghetti that sautés bacon, onion and spinach, then thickens them with flour and milk.Read this dish →
Porcini PastaThick porcini slices with an off-heat Parmigiano cream.Read this dish →Cook this pasta on video
Watch the creators’ original videos for the method and finish.
Fabioシェフが作る鶏むね肉のパスタ【クリームフェットチーネ】ディチェコの麺が美味しいクリームパスタWatch on YouTube ↗
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.