A comforting and flavorful pasta dish featuring tender chicken breast and savory mushrooms bathed in a luscious creamy sauce—perfect for dinner any night of the week.

Why You’ll Love This Recipe

• Combines succulent slices of chicken breast with earthy mushrooms, creating a satisfying and rich flavor profile.
• The creamy pasta sauce clings to each piece of pasta, delivering comfort in every bite.
• Straightforward to prepare, making it an excellent choice for a weeknight meal that still feels special.

Ingredients

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

• 12 oz (340 g) pasta of your choice
• 1 lb (≈450 g) boneless, skinless chicken breast, sliced
• 2 cups (≈150 g) mushrooms, sliced
• 1 small onion, diced
• 1 cup (240 ml) chicken broth
• 1 cup (240 ml) heavy cream
• 2 tablespoons olive oil
• 2 tablespoons butter
• 3 cloves garlic, minced
• Salt and freshly ground black pepper, to taste
• ½ cup (≈50 g) freshly grated Parmesan cheese
• Fresh parsley, chopped (for garnish)

Directions

1. Cook the pasta in salted boiling water according to package instructions until al dente. Drain and set aside.
2. While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season the chicken slices with salt and pepper, then add to the skillet and sear until browned and cooked through, about 4–5 minutes. Remove the chicken from the pan and set aside.
3. In the same skillet, reduce heat to medium, add the butter and the remaining tablespoon olive oil. Add the diced onion and sauté until softened, about 2–3 minutes. Add the sliced mushrooms and cook until they begin to brown, about 3–4 minutes. Stir in the minced garlic and cook for another 1 minute.
4. Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Let the broth reduce slightly, about 2 minutes.
5. Stir in the heavy cream and bring the mixture to a gentle simmer. Allow it to thicken slightly, about 2–3 minutes.
6. Return the cooked chicken to the skillet, along with the drained pasta. Stir in the Parmesan cheese, adjust seasoning with salt and pepper, and toss everything together so the pasta and chicken are fully coated in the sauce.
7. Remove from heat, garnish with chopped parsley, and serve immediately.

Servings and timing

Serves: 4 people
Total time: approx. 30 minutes (Prep time ~10 minutes, Cook time ~20 minutes)

Variations

• Swap out mushrooms for a mix of cremini and shiitake for added depth and texture.
• Replace heavy cream with half-and-half for a slightly lighter sauce.
• Use short pasta shapes like penne or rigatoni if you prefer something different from spaghetti or fettuccine.
• Add a handful of fresh spinach or peas toward the end of cooking for a pop of green and extra nutrition.
• For a wine-infused flavor, add ½ cup dry white wine in step 4 in place of half the chicken broth (allowing the alcohol to cook off).

Storage/Reheating

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• To reheat: gently warm the pasta in a skillet over low heat, adding a splash of chicken broth or cream to refresh the sauce and prevent it from drying out.
• Freezing is not recommended, as the texture of the sauce may separate and become grainy when thawed and reheated.

FAQs

What type of pasta should I use?

You can use any shape of pasta you enjoy: penne, rigatoni, fettuccine, or even fusilli all work well. The key is that the pasta should hold up to the creamy sauce.

Can I use chicken thighs instead of chicken breast?

Yes—boneless, skinless chicken thighs work fine too. They often stay juicier, but adjust the cooking time slightly to ensure they’re cooked through.

Can I make this dish gluten-free?

Absolutely. Use gluten-free pasta and ensure that any broth or added ingredients are gluten-free. The rest of the recipe remains the same.

Is there a vegetarian version?

Yes. Omit the chicken and increase the mushrooms (or include a mix of mushrooms and another vegetable like zucchini). You can also use vegetable broth instead of chicken broth.

What if my sauce is too thin or too thick?

If the sauce is too thin, simmer it a little longer uncovered to reduce and thicken. If it’s too thick, add a splash of chicken broth or cream and stir until you reach the desired consistency.

Can I prepare this ahead of time?

You can cook the chicken and mushrooms ahead and store them separately. When ready to serve, reheat, add the sauce and pasta and finish as directed to keep the ingredients fresh and texture optimal.

How can I make it lighter?

Use half-and-half instead of heavy cream, or substitute part of the cream with Greek yogurt (added at the end and gently warmed) for a lighter sauce.

What herbs and seasonings go well with this dish?

Parsley is classic for garnish. You could also add a pinch of thyme, dried oregano, or tarragon during cooking for extra herbaceous notes.

Can I add vegetables to this dish?

Yes—sliced bell peppers, zucchini, spinach, or peas make excellent additions. Add them either when cooking the mushrooms (for firmer veggies) or toward the end (for leafy greens like spinach).

Can this dish be frozen?

While you can freeze the dish, the texture of the creamy sauce might change and become slightly grainy once thawed. It’s best stored in the fridge and consumed within a few days.

Conclusion

This tender chicken and mushrooms in a creamy pasta sauce brings together simple ingredients in a deeply satisfying way. With juicy chicken, flavorful mushrooms, and a sauce that clings perfectly to your chosen pasta, it’s an ideal choice for a comforting dinner that doesn’t require hours in the kitchen. Enjoy!

Print