Chicken Mushroom Pasta Recipe

This creamy, tender Chicken Mushroom Pasta is made with garlic, parmesan, and heavy cream, and ready in 30 minutes. The rich aroma fills the kitchen as the seared chicken and earthy mushrooms simmer together in the bubbling cream sauce. I always rely on this recipe for busy weeknights when I want something comforting.

Why This Classic Works

I used to struggle with dry chicken and watery sauces when making pasta at home. The secret is searing the meat first and letting the mushrooms cook down completely before adding the cream.

Using a mix of butter and olive oil prevents burning while giving a rich base flavor. I learned the hard way that adding the parmesan off the heat keeps the sauce perfectly smooth.

Jump to Recipe

Chicken Mushroom Pasta Ingredients

• 8 oz penne or fettuccine pasta
• 2 boneless skinless chicken breasts, sliced
• 1 tbsp olive oil
• 2 tbsp unsalted butter
• 8 oz cremini mushrooms, sliced
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp fresh parsley, chopped

How To Make Chicken Mushroom Pasta

1. Boil the Pasta: Cook the pasta in salted boiling water according to package directions, then drain and set aside.
2. Sear the Chicken: Heat olive oil in a large skillet over medium-high heat, add the chicken slices, cook until golden brown, and remove from the pan.
3. Cook the Mushrooms: Lower the heat to medium, melt the butter in the same skillet, and cook the mushrooms until brown and tender.
4. Make the Sauce: Add minced garlic to the mushrooms and cook for one minute before stirring in the heavy cream and simmering for three minutes.
5. Combine and Serve: Stir in the parmesan cheese, salt, and pepper off the heat, then toss with the cooked pasta and chicken before garnishing with parsley.

Recipe Tips

• Brown the mushrooms fully: Let them sit undisturbed for a few minutes to develop a deep, meaty flavor.
• Save pasta water: Keep half a cup of starchy pasta water to thin out the sauce if it gets too thick.
• Grate your own cheese: Pre-shredded cheese contains anti-caking agents that make sauces grainy.

What To Serve With Creamy Chicken Pasta

Serve this creamy pasta with crisp garlic bread to soak up any extra sauce. A simple green salad dressed with a sharp lemon vinaigrette helps cut through the richness of the dish.

How To Store

Keep leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove with a splash of milk or water to loosen the cream sauce. Freezing is not recommended as the cream sauce will separate.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work beautifully. They are more forgiving and stay extremely tender in the sauce.

What mushrooms work best for this recipe?

Cremini or baby bella mushrooms offer the deepest flavor. White button mushrooms work fine in a pinch.

Can I make this dairy-free?

You can substitute full-fat coconut milk for the heavy cream and nutritional yeast for the parmesan. The flavor profile will shift slightly.

Nutrition

• Calories: 680 kcal
• Total Fat: 42 g
• Saturated Fat: 22 g
• Cholesterol: 155 mg
• Sodium: 580 mg
• Total Carbohydrate: 48 g
• Protein: 32 g

Try More Recipes:

• Chicken Mushroom Pasta Recipe
• Chicken Bacon Ranch Pasta Casserole Recipe
• Chicken Parmesan Pasta Recipe