Junie's Pasta | Creamy Mushroom & Chicken Linguini – A Crowd-Pleasing Pasta Dish

Creamy Mushroom & Chicken Linguini – A Crowd-Pleasing Pasta Dish

There’s something truly special about cooking for loved ones, especially when they’ve traveled from afar. My niece, visiting from California, grew up just a few hundred feet from my home, and having her back always brings joy and nostalgia. She has always loved my mushroom and chicken pasta, so I wanted to make it for her—but with a twist. Instead of the usual cream, I opted for ricotta to create a rich yet lighter sauce. The result? A luscious, flavor-packed pasta dish perfect for feeding a crowd.

This recipe is not only a family favorite but also an ideal dish for gatherings. The combination of tender chicken, earthy mushrooms, vibrant broccoli, and a creamy, cheesy sauce makes for an unforgettable meal. Plus, it’s simple to prepare and easy to scale—perfect for serving 12, with an option to halve it for a smaller group.

What You’ll Love About This Recipe

• Great for gatherings – Feeds a crowd with minimal effort.

• Rich and creamy – Ricotta gives the sauce a luscious texture without being too heavy.

• Customizable – Swap out veggies or adjust seasonings to your taste.

• Make-ahead friendly – Marinate the chicken overnight for even more flavor.

Ingredients (Serves 12)

Chicken Marinade

• ½ cup olive oil

• ¼ cup lemon juice

• 1 tsp smoked paprika

• 1 tbsp herbs of choice (I used a local herb and garlic flower mix called Délice à la fleur d’ail)

• 5 large chicken breasts, sliced against the grain into even pieces

Pasta & Sauce

• 2 boxes (900g each) linguini or equivalent pasta

• 8 cups sliced mushrooms

• 6 cups broccoli florets

• 1 cup diced onions

• 2 tsp dried garlic flowers (or substitute with 3 heads fresh garlic, minced)

• 2 tbsp FaC’s Seasoning mix or:

  • 1 tbsp sea salt

  • 2 tsp black pepper

  • 1 tsp oregano

  • 1 tsp smoked paprika

  • ½ tsp onion salt

  • ½ tsp garlic powder

• ½ cup vermouth

• 4 cups chicken stock

• 1½ to 2 cups ricotta cheese

• 1 cup Romano or Parmesan cheese

Instructions

Step 1: Marinate the Chicken

1. Place the sliced chicken breasts in a bowl or resealable bag.

2. Add all marinade ingredients and mix well. Let rest for at least 30 minutes or refrigerate overnight for deeper flavor.

Step 2: Cook the Chicken

1. Heat ¼ cup olive oil in a medium-hot pan.

2. Brown the chicken in batches, ensuring not to overcrowd the pan. Cook through and transfer to a 250°F oven to keep warm.

3. Add more olive oil if needed while cooking.

Step 3: Sauté the Vegetables

1. In the same pan, add 2 tbsp olive oil and cook onions for about 5 minutes until translucent.

2. Add mushrooms and seasoning, including dried garlic flowers. Let cook until all liquid evaporates (about 15 minutes).

Step 4: Deglaze & Simmer

1. Pour in vermouth and simmer for 5 minutes.

2. Add chicken stock and continue simmering for another 10 minutes.

Step 5: Cook the Pasta

1. Meanwhile, cook pasta in salted boiling water according to package instructions.

Step 6: Add Broccoli & Finish Sauce

1. Add broccoli to the sauce and cook for 8 minutes.

2. Stir in ricotta cheese—it may look slightly grainy, but don’t worry.

3. Mix in Romano cheese and stir well.

Step 7: Combine & Adjust Consistency

1. Before draining the pasta, reserve 2 cups of pasta water.

2. Strain pasta and place it in a serving bowl.

3. Pour mushroom and broccoli sauce over pasta, stirring gently. If the sauce is too thick, use reserved pasta water to loosen.

Step 8: Assemble & Serve

1. Remove chicken from the oven and place over the pasta.

2. Sprinkle with extra Romano cheese and drizzle with quality olive oil.

Serve immediately and enjoy!

Junie's Pasta | Creamy Mushroom & Chicken Linguini – A Crowd-Pleasing Pasta Dish

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Yield: 12

Author: Richelle Fortin

There’s something truly special about cooking for loved ones, especially when they’ve traveled from afar. My niece, visiting from California, grew up just a few hundred feet from my home, and having her back always brings joy and nostalgia. She has always loved my mushroom and chicken pasta, so I wanted to make it for her—but with a twist. Instead of the usual cream, I opted for ricotta to create a rich yet lighter sauce. The result? A luscious, flavor-packed pasta dish perfect for feeding a crowd.

Ingredients

• Chicken Marinade
• ½ cup olive oil
• ¼ cup lemon juice
• 1 tsp smoked paprika
• 1 tbsp herbs of choice (I used a local herb and garlic flower mix called Délice à la fleur d’ail)
• 5 large chicken breasts, sliced against the grain into even pieces
• Pasta & Sauce
• 2 boxes (900g each) linguini or equivalent pasta
• 8 cups sliced mushrooms
• 6 cups broccoli florets
• 1 cup diced onions
• 2 tsp dried garlic flowers (or substitute with 3 heads fresh garlic, minced)
• 2 tbsp FaC’s Seasoning mix or:
• 1 tbsp sea salt
• 2 tsp black pepper
• 1 tsp oregano
• 1 tsp smoked paprika
• ½ tsp onion salt
• ½ tsp garlic powder
• ½ cup vermouth
• 4 cups chicken stock
• 1½ to 2 cups ricotta cheese
• 1 cup Romano or Parmesan cheese

Instructions

1. Step 1: Marinate the Chicken
2. Place the sliced chicken breasts in a bowl or resealable bag.
3. Add all marinade ingredients and mix well. Let rest for at least 30 minutes or refrigerate overnight for deeper flavor.
4. Step 2: Cook the Chicken
5. Heat ¼ cup olive oil in a medium-hot pan.
6. Brown the chicken in batches, ensuring not to overcrowd the pan. Cook through and transfer to a 250°F oven to keep warm.
7. Add more olive oil if needed while cooking.
8. Step 3: Sauté the Vegetables
9. In the same pan, add 2 tbsp olive oil and cook onions for about 5 minutes until translucent.
10. Add mushrooms and seasoning, including dried garlic flowers. Let cook until all liquid evaporates (about 15 minutes).
11. Step 4: Deglaze & Simmer
12. Pour in vermouth and simmer for 5 minutes.
13. Add chicken stock and continue simmering for another 10 minutes.
14. Step 5: Cook the Pasta
15. Meanwhile, cook pasta in salted boiling water according to package instructions.
16. Step 6: Add Broccoli & Finish Sauce
17. Add broccoli to the sauce and cook for 8 minutes.
18. Stir in ricotta cheese—it may look slightly grainy, but don’t worry.
19. Mix in Romano cheese and stir well.
20. Step 7: Combine & Adjust Consistency
21. Before draining the pasta, reserve 2 cups of pasta water.
22. Strain pasta and place it in a serving bowl.
23. Pour mushroom and broccoli sauce over pasta, stirring gently. If the sauce is too thick, use reserved pasta water to loosen.
24. Step 8: Assemble & Serve
25. Remove chicken from the oven and place over the pasta.
26. Sprinkle with extra Romano cheese and drizzle with quality olive oil.
27. Serve immediately and enjoy!

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