Grill the chicken for 4 to 5 minutes per side or until done. Once the entire mixture is simmering, reduce heat to low and cook covered for 15-18 minutes, just until pasta is tender. Arrange the mushrooms, stemmed sides down on a baking sheet. Brush the mushrooms with 1 teaspoon of the olive oil and season with salt and pepper. In a large skillet, cook the chicken, mushrooms and onion in oil over medium-high heat until meat is no longer pink. Flip the breast then sear the bottoms. About 2 minutes before the chicken is done lay a slice of Portobello mushroom on each piece. Remove pan from heat and stir in freshly shredded parmesan cheese and top with parsley. Portobello Mushroom Pasta With Cream Sauce The Cookie Writer. Remove 1/2 cup mixture from pan and place into small bowl. Add browned chicken, heavy cream and uncooked pasta to the pan. portobello mushrooms, sweetener, rice wine, bow tie pasta, canola oil and 5 more. If the sauce is getting too dry, add a splash of water/broth and stir gently. Add hot chicken broth and simmer gently for about 25 minutes turning the breast from time to time until chicken is fully cooked. red chili flakes, white wine, heavy whipping cream, salt, olive oil and 9 more. Season with salt and pepper to taste. Add garlic; cook 1 minute longer. Add the chicken breast, fry over a medium-high heat until golden. When the cheese is melted, remove the chicken from the grill. In medium saucepan melt butter then add cream and stir over medium heat until warm. Asian Chicken & Portobello Mushroom Pasta Culinary Craftiness. Preheat the oven to 425°. Directions. Cook pasta according to package until pasta is tender but still firm then drain and set aside. Lay a slice of mozzarella on the mushroom on each breast and finish grilling the chicken.