Chicken and Mushroom Pasta in Creamy Sauce
Juicy chicken and sautéed mushrooms tossed in a silky, garlic-Parmesan cream sauce—this comforting pasta is a quick and easy dinner favorite.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired
Ingredients
12 ounces pasta (penne, fettuccine, or your favorite)
2 medium chicken breasts (about 10 oz), boneless and skinless
8 ounces cremini or baby bella mushrooms, sliced
2 tablespoons olive oil
2 tablespoons butter
3 cloves garlic, minced
1 cup heavy cream
½ cup freshly grated Parmesan cheese
½ cup chicken broth
1 teaspoon salt (adjust to taste)
½ teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley (for garnish)
Instructions
Cook Pasta: Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve ½ cup pasta water before draining.
Prepare Chicken: Slice chicken into thin strips. Season with salt and pepper.
Cook Chicken: In a large skillet, heat olive oil over medium-high heat. Add chicken and sauté until golden and cooked through, about 5 minutes. Remove and set aside.
Sauté Mushrooms: In the same skillet, melt butter. Add mushrooms and cook until golden, about 6–8 minutes. Stir in garlic and cook until fragrant, about 1 minute.
Make Sauce: Pour in chicken broth and heavy cream. Stir to combine and simmer for 3–4 minutes. Add Parmesan cheese and stir until melted and smooth.
Combine: Return chicken to skillet. Add cooked pasta and toss everything to coat in the sauce. Add reserved pasta water a little at a time if needed to loosen the sauce.
Finish & Serve: Taste and adjust seasoning. Serve hot, garnished with chopped parsley.
Notes
Reserve pasta water to adjust sauce consistency.
Don’t over-stir mushrooms while browning—let them sit for deeper flavor.
Use freshly grated Parmesan for best texture and taste.
To reheat: Add a splash of cream or broth to restore sauce texture.
