Want a creamy, comforting pasta dish that the whole family will love? Try this creamy chicken and mushroom pasta!
It’s easy enough for weeknight dinners but delicious enough to impress guests. It combines tender bites of chicken with earthy mushrooms.
The rich, velvety cream sauce clings perfectly to the noodles, and the Parmesan adds a nutty, salty finish.
Try it once, and you’ll be hooked!
Why You’ll Love This Creamy Chicken and Mushroom Pasta
Comfort Food: Hearty, filling, and flavorful, this pasta is the ultimate comfort meal for cozy nights in. It’s especially perfect for long, cold winter nights when you want a belly-warming treat.
Minimal Cleanup: While you cook the noodles separately, this is basically a one-pot meal. Cleanup is quick and easy.
Better on Day Two: The flavors in this dish continue to develop overnight. So, it’s an excellent option for meal prep or next-day lunches that taste even better.
Ingredients
- Pasta: This recipe works best with penne or fettuccine, but you could use other varieties in a pinch. Just select something that’ll hold the sauce well.
- Boneless, Skinless Chicken Breasts: Dice lean breasts into bite-sized pieces for ease of cooking. They also soak up the other flavors nicely.
- Mushrooms: For depth, texture, and a rich, earthy flavor. Opt for cremini or white button mushrooms for the best results.
- Garlic & Shallot: A dynamic duo of aromatics for the base.
- Butter & Olive Oil: For sauteing. Use oil for the chicken and butter for the veggies.
- Dry White Wine: It adds a splash of acidity to balance the creamy sauce. For an alcohol-free version, substitute chicken broth instead.
- Heavy Cream: It’s essential for making the sauce thick, silky, and full-flavored. Avoid low-fat or fat-free varieties.
- Grated Parmesan: Grate it yourself from a block for the best taste and ease of melting. It’s nutty, salty, and irresistibly savory.
- Seasonings: A simple blend of salt, pepper, and Italian seasoning.
- Fresh Parsley: To top everything off and add a bit of color.
How to Make Creamy Chicken and Mushroom Pasta
The following steps are all it takes to make this irresistible pasta dish.
1. Cook the pasta. Cook it according to the package instructions in a large pot of salted, boiling water. Cook until al dente and reserve 1 cup of water before draining.
2. Cook the chicken. Season the pieces with salt and pepper, then cook in oil over medium-high heat for 5 to 6 minutes. Transfer to a plate when browned and cooked through.
3. Saute the veggies. Melt butter in the now-empty skillet. Add the shallot and garlic and cook for about 1 minute. Then, add and cook the mushrooms for about 5 minutes.
4. Make the sauce. Pour in the white wine. When it reduces by half, stir in the heavy cream, Parmesan, and Italian seasoning. Simmer for another 3 to 5 minutes or until the sauce thickens. Season with salt and pepper.
5. Combine. Return the chicken to the pan and add the drained pasta. Toss well to coat. Add the reserved pasta water slowly until the desired consistency is reached.
6. Serve. Serve hot, garnished with chopped fresh parsley and extra Parmesan. Enjoy!
Tips for the Best Creamy Chicken and Mushroom Pasta
Check out these tips before you get started:
- Put in the prep work. Cut the chicken into bite-sized pieces before starting the recipe so it’s ready to go when needed. You should also season it well with salt, pepper, and any other herbs you enjoy.
- Treat yourself. Select a good-quality wine. I recommend Pinot Grigio or Sauvignon Blanc. Use it to deglaze the pan and add depth to the sauce.
- Ditch the pre-grated cheese. Whether it’s in a bag or a bottle, it all has an anti-caking agent to prevent sticking. Unfortunately, that also makes it harder to melt.
- Go easy on the pasta water. Be sure not to dump it all in at once. Add just a little at a time until the sauce thins to your satisfaction.
- Make it a one-pot meal. Simply cook the pasta directly in the sauce with extra broth or water. Stir frequently to prevent sticking, and add more liquid as the pasta absorbs it.
- Try fun variations. Add veggies like baby spinach or sun-dried tomatoes for extra nutrients. Crispy bacon is a less healthy but super delicious addition. You can also substitute shrimp or another protein for the chicken.
How to Store
Try to avoid making too much pasta and sauce, as leftovers won’t freeze well. You can store them for a few days, though.
To Store: Transfer the fully cooled leftovers to an air-tight container. Refrigerate them for 3 to 4 days. If you know you’re likely to have leftovers, you may not want to add the pasta to the pan with the sauce. Storing them separately will prevent them from drying out.
To Reheat: Warm leftovers in a skillet over medium heat. If needed, add a splash of milk or cream to revive the sauce. You can also heat smaller portions in the microwave for 1 to 2 minutes.
Creamy Chicken and Mushroom Pasta
6
servings15
minutes20
minutes644
kcalThis creamy chicken and mushroom pasta is a one-pot meal the family will love! With hints of garlic and white wine, the flavor is out of this world.
Ingredients
1 pound pasta (penne, fettuccine, etc.)
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
salt and pepper to taste, divided
1 tablespoon olive oil
2 tablespoons butter
1 shallot, finely chopped
2 cloves garlic, minced
8 ounces mushrooms, sliced (cremini or white button)
1/2 cup dry white wine (or chicken broth)
1 1/2 cups heavy cream
1/2 cup Parmesan cheese, grated
1 teaspoon Italian seasoning
fresh parsley, chopped (for garnish)
Instructions
- Cook the pasta in a large pot of salted water according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- While the pasta cooks, season the chicken pieces with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-6 minutes. Transfer to a plate.
- In the same skillet, melt the butter. Add the shallot and garlic and sauté until fragrant, about 1 minute. Add the sliced mushrooms and cook until they release their moisture and are lightly browned, about 5 minutes.
- Pour in the white wine and simmer until reduced by half, scraping up any browned bits from the bottom of the pan. Stir in the heavy cream, Parmesan, and Italian seasoning. Bring to a simmer and cook until slightly thickened, about 3-5 minutes. Season with salt and pepper to taste.
- Add the cooked chicken back to the skillet along with the drained pasta. Toss everything together, adding some of the reserved pasta water as needed to loosen the sauce.
- Serve the creamy chicken and mushroom pasta hot. Garnish with chopped fresh parsley and extra Parmesan if desired. Enjoy!
Notes
- Have the chicken cut and seasoned before starting the recipe.
- Select a high-quality wine, such as Pinot Grigio or Sauvignon Blanc.
- Add pasta water slowly, and stop when the sauce is as thin as you want.
- For a one-pot meal, cook the pasta in the sauce with extra broth or water.
