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Creamy Portobello and Mascarpone Pasta


  • 4 tablespoons butter (2oz, 57g)
  • 1 onion, chopped fine
  • 3 garlic cloves, finely minced
  • 12 ounces Portobello mushrooms, sliced (340g)
  • 8 ounces mascarpone (227g)
  • 2 cups chicken broth *see note* (446g)
  • 1/2 cup freshly grated Parmigiano-Reggiano (1.4oz, 40g)
  • 1 tablespoon fresh thyme leaves
  • salt, pepper, crushed red pepper flakes to taste
  • 1 pound sliced, grilled chicken breasts (454g)
  • 1 pound box of pasta, cooked and buttered (454g)


  1. Sauté onion in butter in a large pan until softened.
  2. Add garlic and sauté 1 minute.
  3. Add Portobello mushrooms and sauté until tender and golden and the onions are golden brown.
  4. Add chicken broth and bring to a simmer.
  5. Turn heat to low and add Mascarpone, stirring to combine until the Mascarpone is thoroughly melted and incorporated into sauce. Don't let boil.
  6. Add Parmigiano-Reggiano and stir until melted.
  7. Add thyme and season with salt, pepper, and crushed red pepper flakes to taste.
  8. Toss cooked, buttered pasta with sauce and top with sliced chicken breast.
  9. Best served immediately after tossing with sauce.


*I like to use 2 cups of water with 2 chicken bouillon cubes. The bouillon cubes really bring out the flavor.

*To make a one-pan sauce, instead of grilling chicken breasts, saute chicken breasts in pan then remove before continuing sauce in the same pan.

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