Chicken and Mushroom Pasta in Creamy Sauce

Why You’ll Love This Recipe

I love how this pasta dish hits that perfect balance of creamy and savory without being too heavy. The mushrooms bring earthiness, the chicken adds satisfying protein, and the fresh parsley at the end gives everything a fresh finish. It’s easy enough for a Tuesday dinner but fancy enough to serve to guests. Plus, it’s super adaptable—whether I use penne, fettuccine, or spaghetti, the flavors always shine.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 12 ounces pasta

• 2 boneless, skinless chicken breasts (about 10 ounces total)

• 8 ounces mushrooms, sliced (cremini or baby bella)

• 2 tablespoons olive oil

• 2 tablespoons butter

• 3 cloves garlic, minced

• 1 cup heavy cream

• 1/2 cup chicken broth

• 1/2 cup freshly grated Parmesan cheese

• 1 teaspoon salt, adjust to taste

• 1/2 teaspoon freshly ground black pepper

• 2 tablespoons chopped fresh parsley (for garnish)

Directions

1. I bring a large pot of salted water to a boil and cook the pasta until al dente. I make sure to reserve 1/2 cup of pasta water before draining.

2. While the pasta cooks, I slice the chicken into thin strips and season with salt and pepper.

3. I heat olive oil in a large skillet over medium-high heat and cook the chicken for about 5 minutes until golden and fully cooked. Then I remove it and set it aside.

4. In the same skillet, I melt the butter and add the sliced mushrooms. I sauté them until they’re browned and tender, letting them sit undisturbed for a minute or two to develop that rich color.

5. I stir in the garlic and let it cook for about 1 minute until fragrant.

6. I pour in the chicken broth and heavy cream, stir, and let it simmer for 3–4 minutes.

7. I add the Parmesan cheese and stir until it’s fully melted into the sauce.

8. I return the chicken to the pan along with the cooked pasta and toss everything to coat. If the sauce is too thick, I add a splash of the reserved pasta water until it’s just right.

9. I taste and adjust the salt and pepper, then sprinkle chopped parsley on top and serve immediately.

Servings and timing

This recipe serves 4 people. It takes about 10 minutes to prep and 20 minutes to cook, for a total of 30 minutes from start to finish—just right for a quick and comforting meal.

Variations

• Add spinach: I stir in a handful of fresh spinach at the end for color and extra nutrients.

• Use different mushrooms: Shiitake or portobello mushrooms add a deeper, more complex flavor.

• Spice it up: I add a pinch of red pepper flakes for a little heat.

• Make it gluten-free: I use gluten-free pasta and double-check all ingredients to keep it gluten-free.

• Swap the protein: I use shrimp or turkey instead of chicken when I want to change things up.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I warm it gently on the stove or in the microwave with a splash of cream or chicken broth to bring the sauce back to life. It’s not ideal for freezing, as the cream can separate, but it does great in the fridge.

FAQs

Can I make this ahead of time?

I can prep the ingredients and cook the chicken and mushrooms ahead, then assemble everything just before serving for the freshest flavor and texture.

What type of pasta works best?

I usually go with fettuccine, linguine, or penne. Anything with enough surface area to hold onto the sauce works beautifully.

Can I use milk instead of cream?

I can, but the sauce will be thinner and less rich. I sometimes mix milk with a tablespoon of flour or cornstarch to thicken it up slightly.

How do I keep the mushrooms from getting soggy?

I avoid overcrowding the pan and let the mushrooms sit undisturbed for a few minutes to let them brown instead of steam.

Can I use pre-cooked chicken?

Yes, I add it after the sauce is finished to heat it through. It’s a great way to use up leftover chicken.

Conclusion

This Chicken and Mushroom Pasta in Creamy Sauce is a comforting, flavor-packed dish that’s quick enough for busy nights but delicious enough to make any dinner feel special. With golden mushrooms, juicy chicken, and that silky Parmesan cream sauce, it’s one of those meals I come back to again and again.

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