Chicken Mushroom Pasta

Chicken Mushroom Pasta is a creamy, flavorful one-pan dish featuring tender chicken breast and sautéed mushrooms in a garlic-Parmesan cream sauce. It’s quick, comforting, and perfect for busy weeknights or cozy dinners.

Why You’ll Love This Recipe

• Quick and easy—ready in about 30 minutes
• One-pan dish means less cleanup
• Packed with savory flavor from garlic, mushrooms, and Parmesan
• Easy to customize with vegetables or protein
• Family-friendly and satisfying

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 10 oz pasta (penne, rigatoni, or fettuccine)
• 2–3 boneless, skinless chicken breasts, thinly sliced
• Salt, pepper, and Italian seasoning
• 1 tablespoon butter
• 1 tablespoon olive oil
• ½ cup chopped onion or shallot
• 3 cups sliced mushrooms (cremini or white)
• 3–4 garlic cloves, minced
• ½ cup dry white wine or chicken broth
• ½ cup chicken broth
• ¾ cup heavy cream
• 1 tablespoon cornstarch mixed with water or 2 tablespoons flour
• ¾ cup grated Parmesan cheese
• Fresh parsley for garnish

directions

1. Cook pasta according to package instructions; reserve ½ cup pasta water and drain.
2. Season chicken with salt, pepper, and Italian seasoning. Sear in a skillet with butter and olive oil until golden and cooked through; remove and set aside.
3. In the same skillet, add onion and mushrooms; sauté until browned. Add garlic and cook for 1 minute.
4. Pour in white wine or broth to deglaze the pan, scraping up any browned bits. Simmer to reduce slightly.
5. Stir in remaining broth and cream. Add cornstarch slurry or flour to thicken the sauce.
6. Stir in Parmesan cheese, then return chicken to the pan.
7. Add cooked pasta and a splash of reserved pasta water to coat everything in the sauce.
8. Garnish with parsley and serve immediately.

Servings and timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 20–25 minutes
• Total Time: 30–35 minutes

Variations

• Use chicken thighs or Italian sausage instead of chicken breast
• Add spinach, peas, or bell peppers for more vegetables
• Swap heavy cream for cream cheese or a plant-based alternative
• Make it gluten-free with GF pasta and cornstarch
• Add chili flakes or Dijon mustard for a flavor twist

storage/reheating

• Refrigerate in an airtight container for up to 3 days
• Reheat on the stove or in the microwave with a splash of cream or broth
• Freezing not recommended—sauce may separate

FAQs

1. Can I make this dish without wine?

Yes, substitute with additional chicken broth.

2. What pasta works best?

Penne, rigatoni, fettuccine, or egg noodles all work well.

3. Can I make it dairy-free?

Use dairy-free cream and cheese alternatives.

4. How can I thicken the sauce?

Use cornstarch slurry or flour to thicken the cream sauce.

5. Can I add vegetables?

Yes, sauté or stir in veggies like spinach, peas, or mushrooms.

6. How do I avoid overcooking the chicken?

Sear until just cooked and add back at the end to warm through.

7. Can I make it gluten-free?

Yes, use gluten-free pasta and a cornstarch slurry.

8. How do I make it vegetarian?

Omit chicken and add more mushrooms or a meat substitute.

9. What if the sauce is too thick?

Add a splash of reserved pasta water or broth to thin it out.

10. Is it freezer-friendly?

Not ideal—cream-based sauces can separate when thawed.

Conclusion

Chicken Mushroom Pasta is a comforting, restaurant-worthy dish made easy at home. With creamy sauce, tender chicken, and earthy mushrooms, it’s a meal you’ll want to add to your regular dinner rotation. Quick, satisfying, and always a hit.

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