If you are looking for a rich and satisfying recipe with traditional hilopites that combines creamy texture, juicy chicken and deep aromatic flavors, this recipe is the perfect choice. A comforting family dish that blends homemade deliciousness with a more refined gourmet touch.
Mama Irene traditional hilopites combine perfect into a velvety sauce with tender chicken, sautéed mushrooms and flavorful sun-dried tomatoes. The cream and parmesan add richness and silky texture, while the sun-dried tomatoes bring that distinctive full-bodied, slightly sweet intensity that elevates the entire dish.
This is an easy hilopites recipe that works perfectly both as an everyday comfort food meal and as an impressive dish for the family table or for guests. It is quick, satisfying and full of balanced flavors loved by both children and adults.
With simple ingredients and exceptional results, these hilopites with chicken and mushrooms are one of those dishes that combine creamy indulgence, rich flavor and authentic homemade warmth.
Recipe and photoshooting are from Zhoro Apostolov @topfoodfacts.
What we need:
- 250 gr. Traditional hilopites Mama Irene pasta
- Salted water for boiling
- 2 tsp. olive oil
- 2 chicken breasts, sliced into thin strips
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 200 gr. mushrooms, sliced
- 60 gr. sun-dried tomatoes, sliced
- 200 ml cooking cream
- 100 ml chicken stock
- 30 gr. grated parmesan cheese
- Salt and black pepper to taste
- 1 tsp dried oregano or thyme
- Fresh parsley or basil, chopped (for garnish)
How to cook:
- Bring a large pot of salted water to a boil and cook the Mama Irene Hilopites according to package instructions until al dente.
Reserve about ½ cup of pasta water, then drain the pasta. - Heat olive oil in a large pan over medium-high heat. Add the chicken strips, season with salt and pepper, and cook for 4–5 minutes until lightly golden and cooked through. Remove from the pan and set aside.
- In the same pan sauté the onion for 2–3 minutes until soft. Add the garlic and cook for another 30 seconds. Add the mushrooms and cook until they release their moisture and become lightly browned.
- Stir in the sun-dried tomatoes and return the chicken to the pan. Pour in the chicken stock and let it simmer for 2 minutes. Add the cream, parmesan and oregano. Simmer gently until the sauce thickens.
- Add the cooked Hilopites pasta to the sauce and toss well. If needed, add a splash of reserved pasta water to loosen the sauce.
Serve:
Plate the pasta and finish with:
- freshly cracked black pepper
- chopped parsley or basil
- extra parmesan cheese
Delicious and comforting, exactly as you have already imagined!
