Chicken Mushroom Pasta Recipe

This rich, velvety Creamy Chicken Mushroom Pasta is made with seared chicken breast, earthy cremini mushrooms, and heavy cream, ready in just 30 minutes. The sauce simmers down to a thick, glossy finish that clings perfectly to every single piece of pasta. I rely on this easy skillet dinner whenever I need comfort food fast.

Why This Classic Works

I used to end up with split cream sauces whenever I tried making pasta dishes like this on a busy weeknight. I quickly learned that lowering the heat before adding the dairy prevents the sauce from breaking.

The combination of earthy mushrooms and golden chicken creates a deeply savory flavor base in the pan. Letting those brown bits melt into the heavy cream makes the final dish taste incredibly rich.

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Creamy Chicken Mushroom Pasta Ingredients

• 8 oz penne pasta
• 2 boneless skinless chicken breasts, diced
• 1 tbsp olive oil
• 2 tbsp unsalted butter
• 8 oz cremini mushrooms, sliced
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper

How To Make Creamy Chicken Mushroom Pasta

1. Boil The Pasta: Cook the penne in a large pot of salted boiling water according to package directions, then drain and set aside.
2. Sear The Chicken: Heat the olive oil in a large skillet over medium-high heat, add the diced chicken, and cook for 5-7 minutes until golden brown, then remove chicken from the pan.
3. Sauté The Veggies: Melt the butter in the same skillet over medium heat, add the mushrooms, and cook for 5 minutes until browned. Stir in the minced garlic and cook for 1 minute.
4. Build The Sauce: Reduce the heat to low, stir in the heavy cream and Parmesan cheese, and simmer gently for 2 minutes until slightly thickened.
5. Combine And Serve: Add the cooked chicken and pasta back into the creamy sauce, stirring well until completely coated, then season with salt and pepper.

Recipe Tips

• Use freshly grated cheese: Pre-shredded Parmesan contains anti-caking agents that can make your pan sauce grainy instead of smooth.
• Do not wash the mushrooms: Wipe them with a damp paper towel to prevent them from absorbing excess water and becoming rubbery in the pan.
• Save pasta water: Keep a splash of starchy cooking water to help thin out the rich sauce if it reduces too quickly.

What To Serve With Creamy Chicken Mushroom Pasta

A crisp green salad with a sharp vinaigrette cuts through the richness of the heavy cream sauce beautifully. You can also serve this alongside warm garlic bread to soak up any leftover savory gravy at the bottom of the bowl.

How To Store

Keep leftover pasta in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of milk to bring the sauce back to a smooth consistency. Freezing is not recommended because the dairy-based sauce will separate.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work wonderfully. They stay juicy and add a slightly richer flavor to the pan drippings.

What type of pasta works best?

Penne, fettuccine, or rigatoni are excellent choices. You want a shape that can hold onto the thick, creamy sauce.

Can I substitute half and half for heavy cream?

You can, but the sauce will be thinner and less rich. If you use half and half, be very careful not to boil it or it may curdle.

Nutrition

• Calories: 650 kcal
• Total Fat: 32 g
• Saturated Fat: 18 g
• Cholesterol: 145 mg
• Sodium: 580 mg
• Total Carbohydrate: 48 g
• Protein: 42 g

Try More Recipes:

• Chicken Bacon Ranch Pasta Casserole Recipe
• One-Pan Chicken Parmesan Pasta Recipe
• Chicken Parmesan Pasta Recipe