Creamy Chicken Mushroom Pasta

Creamy chicken and mushroom pasta is my go-to comfort dinner for busy nights when I want a meal that feels both homemade and restaurant worthy without spending hours in the kitchen. The combination of juicy chicken, earthy mushrooms, and a velvety Parmesan sauce coats every bite and turns a weekday into something special around our table.

My family always lights up when they see this pasta on the menu. The first time I served it after a long day, everyone went back for seconds and there were hardly any leftovers.

Ingredients

• Fettuccine or penne pasta: These shapes soak up the creamy sauce beautifully. Choose pasta with a rough surface for better sauce cling
• Boneless skinless chicken breasts: Slicing ensures quick even cooking. Look for chicken that is firm with a pink hue for freshness
• Sliced mushrooms: Cremini or button mushrooms add hearty flavor. Select mushrooms that are firm and not slimy
• Garlic and onion: Both build a savory aromatic base. Choose fresh garlic with tight smooth skin and onions that are heavy for their size
• Heavy cream: Essential for richness and silkiness in the sauce. Use high fat content cream for thick texture
• Chicken broth: Adds depth and prevents the sauce from becoming too heavy. Opt for low sodium if you prefer to control salt
• Grated Parmesan cheese: Brings salty nuttiness and body to the sauce. Grate it fresh for the best flavor
• Olive oil: For sautéing and giving the dish a hint of fruitiness. Extra virgin olive oil lends the best aroma
• Dried thyme and oregano: Create herbaceous warmth and enhance the other flavors. Choose dried herbs that still have a bright scent
• Salt and pepper: Critical for seasoning all the layers of the dish. Grind fresh black pepper for more pep
• Fresh parsley: Used for a fresh green finish. Chopped just before serving for the most color and flavor

Step-by-Step Instructions

Cook the Pasta:

Boil a large pot of salted water and add your pasta. Cook according to package directions until al dente so it holds its bite. Drain and set aside but keep about half a cup of pasta water in case the sauce needs thinning

Sauté the Chicken:

Heat the olive oil in a roomy skillet over medium setting. Season sliced chicken with salt and pepper. Place chicken into the skillet in a single layer and cook for several minutes until golden and just cooked through. Remove from skillet to a plate and tent loosely to keep warm

Build the Aromatics:

In the same skillet add chopped onion and minced garlic. Sauté gently until onion softens and the kitchen smells fragrant, about two to three minutes. Scatter in the mushrooms and continue cooking until they have released their liquid and turn golden, about five minutes

Make the Creamy Sauce:

Add chicken broth to the mushrooms and let it bubble. Bring heat down to medium low and pour in the cream. Stir in thyme, oregano and Parmesan cheese. Mix very well until the cheese melts and the sauce thickens into a smooth coating texture

Combine Everything:

Return the cooked chicken and drained pasta into the skillet. Toss gently until all the pieces are coated in sauce. If the sauce seems too thick add a splash of reserved pasta water until it reaches your desired consistency

Finish and Serve:

Turn off the heat. Garnish with chopped parsley and a sprinkle of extra Parmesan if you wish. Serve piping hot because this is best enjoyed fresh

Pin it

Mushrooms are what truly make this pasta memorable. Their rich savory flavor reminds me of the wild mushrooms I foraged with my dad as a child and they always add an earthy heartiness to the dish. It feels nostalgic every time I cook it

Storage Tips

Store any leftovers in a sealed container in the fridge. They keep well for up to three days. I recommend adding a splash of milk or cream when reheating to bring the sauce back to life. Microwaving works but gentle stovetop reheating prevents the cream from separating

Ingredient Substitutions

No heavy cream? Try full fat milk or half and half though the sauce may be less thick. Swap Parmesan with Pecorino Romano for a sharper edge. Use boneless chicken thighs if you want deeper meatier flavor. You can also use a gluten free pasta if desired

Serving Suggestions

This creamy pasta is indulgent enough to stand alone. Try pairing it with a crisp green salad or steamed broccoli to balance the richness. Garlic bread is always a hit for soaking up every bit of the sauce. Garnish with more parsley or a twist of lemon zest for brightness

Pin it

The Joy and Story Behind the Dish

Creamy chicken and mushroom pasta channels the essence of classic Italian comfort food. While not traditional Pasta alla crema di funghi, it borrows richness and homey elements. It has become a symbol of a quick yet heartfelt family meal in my home, especially on chilly evenings or when friends visit on short notice

Frequently Asked Questions

→ What pasta shapes work best?

Fettuccine and penne are great choices, as their texture holds the creamy sauce well. Other hearty pastas, like rigatoni or tagliatelle, are also wonderful.

→ Can I use different mushrooms?

Absolutely! Cremini, button, or even shiitake bring their own character. Just ensure they're sliced evenly for balanced cooking.

→ How do I achieve a smooth cream sauce?

Keep the heat moderate and stir constantly when adding cream and Parmesan. Add pasta water gradually to loosen the sauce if needed.

→ Is it possible to substitute heavy cream?

You can use half-and-half for a lighter sauce, or a blend of milk and a touch of butter, though the final texture will be slightly less rich.

→ How should leftovers be stored and reheated?

Keep leftovers in an airtight container in the refrigerator. Reheat gently on the stovetop with a splash of broth or milk to restore creaminess.