Heavenly Chicken and Mushroom Pasta with a Silky Cream Sauce

A luscious pasta dish featuring tender chicken, earthy mushrooms, and a rich cream sauce that’s perfect for a comforting meal any night of the week.

Why You’ll Love This Recipe

I love how effortlessly this dish combines juicy chicken and sautéed mushrooms with a velvety sauce that clings to every strand of pasta. It delivers restaurant-quality flavor with everyday ingredients and comes together in under 40 minutes—ideal for both busy weeknights and cozy weekends.

ingredients

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

• Chicken breasts or thighs, cut into bite-size pieces

• Salt and freshly ground black pepper

• All-purpose flour (optional, for light dredging)

• Olive oil

• Butter

• Assorted mushrooms, sliced (cremini, button, or your favorites)

• Garlic, minced

• Onion or shallot, finely chopped

• White wine or chicken broth

• Heavy cream

• Grated Parmesan cheese

• Fresh parsley or basil, chopped

• Pasta of choice (fettuccine, penne, or linguine)

directions

1. I season the chicken pieces with salt and pepper (and lightly dredge in flour if I want extra sauce thickness).

2. In a large skillet on medium-high heat, I heat olive oil and melt a bit of butter, then brown the chicken until just cooked through—about 5–6 minutes—before transferring it to a plate.

3. I add more butter to the pan if needed and sauté the onions or shallots until soft, then add the sliced mushrooms and cook until they release moisture and start to brown.

4. I stir in the garlic and cook for about 30 seconds until fragrant.

5. I pour in white wine (or broth) to deglaze, scraping up the browned bits, and let it reduce by half.

6. I lower the heat and stir in the heavy cream, simmering gently until the sauce thickens.

7. I add the cooked chicken back to the skillet along with the grated Parmesan and fresh herbs, stirring to combine.

8. I toss in the al dente pasta, coating every piece in the silky sauce, then season to taste with salt and pepper.

Servings and timing

This recipe serves 4 comfortably. Prep takes around 10 minutes, and cooking takes about 25–30 minutes, for a total of approximately 35–40 minutes.

Variations

• Veggie boost: I toss in spinach, sun-dried tomatoes, or roasted red peppers when adding the cream.

• Cheese twist: I swap Parmesan for Pecorino Romano or stir in a dollop of cream cheese for added creaminess.

• Lightened-up: I use half-and-half instead of heavy cream and skip the flour dredge for a lighter sauce.

• Spicy kick: I add a pinch of red pepper flakes or a splash of hot sauce when sautéing garlic.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I gently warm the pasta in a skillet over medium-low heat with a splash of cream or broth to refresh the sauce and prevent it from drying out.

FAQs

How can I make this dish gluten-free?

I use gluten-free pasta and swap the all-purpose flour dredge for cornstarch or tapioca starch. The result is just as creamy.

Can I prepare this ahead of time?

Yes—I cook the chicken and mushrooms in sauce, cool them, and refrigerate separately from the pasta. I reheat everything together on the stove, tossing with a little extra cream.

What pasta shape works best?

I find fettuccine, penne, or linguine hold the creamy sauce beautifully, but any shape you prefer will work well.

Can I freeze this pasta?

Creamy pasta doesn’t always freeze perfectly, but you can freeze the chicken-mushroom sauce separately for up to 2 months. Thaw and reheat gently, then toss with freshly cooked pasta.

What can I serve as a side dish?

I enjoy serving this with a crisp salad, garlic bread, or steamed green veggies like broccoli or asparagus for a complete meal.

Conclusion

I find this Heavenly Chicken and Mushroom Pasta with a Silky Cream Sauce to be my go-to for a satisfying and comforting dinner. It’s rich, flavorful, and super simple to make. If you’d like wine pairing ideas or tips for customizing it further, I’d be happy to help!