Creamy red wine chicken pasta with chanterelles and white button mushrooms in black pan on white surface

Creamy Red Wine Chicken Pasta

Cream and full red wine and thyme flavor create the perfect setting for tender chicken and assorted mushrooms - add whichever mushrooms are accessible to you. Don't forget to add the parmesan at the end, it makes for a delicious finishing touch (and of course, you are allowed to add even more on top).
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 people
Calories 755kcal
Author Emmeline Kemperyd


  • 4 Tbsp butter, divided
  • 1 yellow onion, finely chopped
  • 3 garlic cloves, in one piece but slightly crushed
  • 6-8 white button mushrooms (approximately 300g), chopped
  • 200 g chanterelles, chopped
  • 2 dl red wine
  • 2.5 dl cream
  • 1 Tbsp concentrated chanterelle stock, or other mushroom stock
  • fresh thyme sprigs
  • 4-500 g chicken (approximately 2 chicken breasts/5 thigh fillets), cut in bite-size pieces
  • 250 g fresh tagliatelle, cooked 1 min less than package instructions
  • 2 dl pasta water
  • 1 dl fresh grated parmesan


For cooking off the water from the mushrooms (optional)

  • Heat a pan over medium-high heat. Add the chopped mushrooms and cook until water comes out. Remove the water continuously until no more water is left.

Creamy Red Wine Chicken Pasta

  • Heat a pan, large enough to hold all the sauce and pasta, over medium heat. Add 1.5 Tbsp of butter, the chopped onion and the crushed garlic cloves. Let cook for a few minutes, until fragrant.
  • Add the mushrooms together with another 1.5 Tbsp of butter. Let cook for a few minutes. If the mushrooms start to look dry, add more butter.
  • Add the red wine, raise the temperature to medium-high and cook for another 2 minutes.
  • Add the cream, concentrated chanterelle stock and thyme. When it starts boiling, lower the temperature to medium again. Let cook for at least 5, but rather 10, minutes.
  • In another pan (go ahead and use the mushroom pan again), heat up 1 Tbsp of butter. Add the chicken and cook until finished. Oh, and it’s probably about time to start the pasta now.
  • With about 2 minutes left on the pasta:, add the chicken to the sauce together with the butter and water left in the pan.
  • When the pasta is finished, add it to the sauce together with 2 dl of pasta water. Let cook for about 2 minutes, until the pasta is al dente.
  • Mix in the grated parmesan. Serve!


Calories: 755kcal | Carbohydrates: 56g | Protein: 23g | Fat: 45g | Saturated Fat: 24g | Cholesterol: 205mg | Sodium: 428mg | Potassium: 900mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1345IU | Vitamin C: 5.5mg | Calcium: 92mg | Iron: 4.1mg