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Chicken Mushroom Pasta

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Creamy, savory chicken and mushroom pasta tossed in a garlic-herb cream sauce—comfort food at its best.

Ingredients

Scale
  • 12 oz (340 g) pasta (penne, fettuccine, or your choice)
  • 2 tbsp olive oil
  • 1 lb (450 g) boneless, skinless chicken breasts or thighs, diced
  • 8 oz (225 g) mushrooms, sliced (button, cremini, or mixed)
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • ½ cup (120 ml) dry white wine or extra broth (optional)
  • 1 cup (240 ml) chicken broth
  • 1 cup (240 ml) heavy cream or half-and-half
  • ½ cup (50 g) grated Parmesan cheese
  • 1 tsp Italian seasoning
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley or thyme, chopped (for garnish)

Instructions

  1. Cook pasta in salted boiling water according to package instructions until al dente. Drain, reserving ½ cup pasta water, and set aside.
  2. Heat olive oil in a large skillet over medium-high heat. Add chicken, season with salt and pepper, and cook until golden and cooked through, about 5–6 minutes. Remove from skillet and set aside.
  3. In same skillet, add mushrooms and onion. Sauté until mushrooms are browned and onions are soft, about 5–7 minutes.
  4. Add garlic and Italian seasoning; cook for 1 minute until fragrant.
  5. If using, pour in white wine and simmer for 2–3 minutes, scraping browned bits from pan. Otherwise, skip to next step.
  6. Pour in chicken broth and cream. Stir and simmer gently until sauce starts to thicken, about 3–4 minutes.
  7. Stir in Parmesan until melted and smooth. Season sauce with salt and pepper to taste.
  8. Return chicken to skillet along with cooked pasta. Toss to coat, adding reserved pasta water gradually if sauce needs thinning.
  9. Heat through for 1–2 minutes until everything is well combined and warm.
  10. Serve immediately, garnished with fresh parsley or thyme and extra Parmesan if desired.

Notes

  • Use leftover or rotisserie chicken to save time—add later in step 8.
  • Swap mushrooms for asparagus, peas, or spinach for added veggies.
  • For a lighter dish, replace heavy cream with half-and-half or full-fat milk.
  • If sauce becomes too thick as it cools, thin with a splash of broth or pasta water when reheating.
  • Leftovers keep well refrigerated up to 3 days; reheat gently on stovetop or in microwave.

Nutrition

Find it online: https://ukfinda.com/chicken-mushroom-pasta/