Creamy Mushroom Chicken Pasta (Print View)

Tender chicken and mushrooms in creamy sauce over pasta for a comforting meal.

# What You’ll Need:

→ Proteins

01 - 2 large boneless, skinless chicken breasts, cut into bite-sized pieces

→ Vegetables

02 - 9 oz cremini or white mushrooms, sliced
03 - 1 medium onion, finely chopped
04 - 3 cloves garlic, minced
05 - 2 tablespoons fresh parsley, chopped

→ Dairy & Liquids

06 - 2 tablespoons unsalted butter
07 - 2 tablespoons olive oil
08 - 3/4 cup plus 1 tablespoon heavy cream
09 - 1/4 cup chicken broth
10 - 1/2 cup grated Parmesan cheese

→ Pasta

11 - 12 oz fettuccine or linguine

→ Seasonings

12 - 1 teaspoon dried Italian herbs
13 - Salt, to taste
14 - Black pepper, to taste

# Directions:

01 - Boil pasta in a large pot of salted water according to package directions until al dente. Drain, reserving 1/2 cup pasta water, and set aside.
02 - Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Season chicken with salt and pepper, then sauté until golden and cooked through, about 5 to 7 minutes. Transfer to a plate and keep warm.
03 - Add remaining olive oil and butter to the skillet. Sauté onions and mushrooms until softened and browned, about 6 to 8 minutes. Stir in garlic and cook for 1 minute until fragrant.
04 - Pour in chicken broth, scraping browned bits from the pan. Reduce heat to medium-low and add heavy cream, Parmesan cheese, and Italian herbs. Stir until cheese melts and sauce thickens, about 2 to 3 minutes.
05 - Return chicken to skillet and simmer gently for 2 to 3 minutes to blend flavors. If sauce is too thick, thin with reserved pasta water as needed.
06 - Add cooked pasta to skillet and toss to coat evenly. Stir in chopped parsley.
07 - Plate immediately, garnished with extra parsley and Parmesan cheese if desired.

# Expert Advice:

01 -
  • It tastes like you spent hours cooking, but you'll have dinner on the table in 40 minutes flat.
  • The sauce is rich enough to feel indulgent but doesn't require any fancy techniques or ingredients you can't find at any grocery store.
  • It's the kind of meal that makes people ask for seconds and then the recipe, which feels secretly satisfying.
02 -
  • Don't skip searing the chicken properly—it only takes a few minutes and makes the difference between chicken that tastes like something and chicken that tastes like nothing.
  • The mushrooms need time to actually brown, not just cook through; this is where the depth of flavor comes from, and rushing it leaves your dish tasting flat.
  • Pasta water is your friend if the sauce gets too thick, so always save it before draining.
03 -
  • Don't crowd the mushrooms in the pan; give them space to brown instead of steam, and don't stir them constantly—let them sit for a minute or two between stirs.
  • Taste the sauce before adding pasta and adjust the seasoning then, because pasta will dilute it slightly once you toss everything together.
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