This creamy chicken mushroom pasta recipe is my go-to comfort food when I need something warm, rich, and satisfying. Tender slices of chicken, sautéed mushrooms, and garlic come together in a silky Parmesan cream sauce that coats every strand of pasta perfectly.
It’s quick enough for a weeknight and elegant enough for a special dinner. I make it in just 30 minutes using simple pantry ingredients—but the flavor feels like I spent hours in the kitchen. Whether I’m feeding myself after a long day or cooking for someone special, this dish always brings smiles to the table.
How To Make Chicken Mushroom Pasta Recipe?
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Main Course
Cuisine: Italian-inspired
Difficulty: Easy
Yield: Serves 2
Equipment Needed
- Large skillet or sauté pan
- Pot for boiling pasta
- Cutting board
- Sharp knife
- Wooden spoon or spatula
- Colander
Ingredients
- 1 cup cooked boneless chicken breast, sliced or shredded
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 ½ cups sliced mushrooms (I prefer cremini or button)
- 2 garlic cloves, minced
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
- ½ cup chicken broth
- ¾ cup heavy cream
- ¼ cup grated Parmesan cheese
- 4 oz uncooked pasta (fettuccine, penne, or spaghetti work great)
- Fresh parsley for garnish (optional)
Step-by-Step Instructions
Step 1. Boil the Pasta
I bring a pot of salted water to a boil and cook the pasta until it’s al dente. Then I drain it and set it aside.
Step 2. Cook the Mushrooms
In a large skillet, I heat the olive oil and butter over medium heat. I add the sliced mushrooms and sauté them until they turn golden brown and start to release their juices. This usually takes about 5-6 minutes.
Step 3. Add Garlic and Seasoning
I stir in the minced garlic and Italian seasoning. I cook this for about 30 seconds, just until the garlic becomes fragrant.
Step 4. Toss in the Chicken
I add my cooked chicken slices to the pan and stir to combine everything well.
Step 5. Pour in the Broth and Cream
I pour in the chicken broth and let it simmer for a minute. Then I stir in the heavy cream and Parmesan cheese. I let the sauce simmer for about 3-4 minutes, stirring often until it thickens slightly.
Step 6. Combine with Pasta
I add the cooked pasta to the skillet and toss everything together until the noodles are well coated with the creamy mushroom sauce.
Step 7. Serve
I dish it up hot and garnish it with a little chopped parsley. Sometimes, I add extra Parmesan on top—because why not?
Nutrition Facts (Per Serving)
- Calories: ~550
- Protein: 30g
- Carbohydrates: 42g
- Fat: 29g
- Fiber: 3g
- Sugar: 3g
Serving Suggestions
When I serve this chicken mushroom pasta, I like to keep things simple but tasty. A slice of warm garlic bread or cheesy toast on the side makes it even more comforting. Sometimes, I whip up a crisp green salad with balsamic vinaigrette to balance out the richness of the sauce.
If I’m in the mood for something cozy, I pour a glass of chilled white wine—like Sauvignon Blanc—or go with lemon water for a refreshing touch. And honestly, a sprinkle of extra Parmesan and a crack of black pepper on top takes it from good to unforgettable.
Tips and Variations
- Make it spicy: I sometimes sprinkle in crushed red pepper flakes if I want a kick.
- Use different pasta: Penne, farfalle, or even tagliatelle works just as well.
- Add veggies: Baby spinach, peas, or sun-dried tomatoes add a lovely touch.
- Lighter version: I swap out heavy cream with half-and-half or whole milk if I want a lighter sauce.
- Fresh herbs: Basil or thyme adds depth to the flavor if I have them on hand.
Health Benefits
This chicken mushroom pasta gives me the comfort I crave while still offering a few nutritional perks. The chicken adds lean protein, which helps keep me full and supports muscle health. Mushrooms are rich in B vitamins, antioxidants, and selenium—great for my immune system and energy levels.
Garlic isn’t just for flavor—it’s known to support heart health and boost immunity. Even the Parmesan brings calcium to the table. When I balance this dish with a fresh salad or steamed veggies, I feel like I’ve had a wholesome, satisfying meal without going overboard.
Note
I always try to use fresh mushrooms for the best flavor and texture. If I have leftover grilled or roasted chicken, that works perfectly too. Don’t rush the simmering stage—it helps the sauce thicken naturally without any added flour or thickeners.
FAQ
1. Can I use leftover chicken for this recipe?
Yes, I often use leftover grilled or roasted chicken. It saves me time and still tastes amazing. I just make sure to slice or shred it before adding it to the sauce.
2. What type of mushrooms work best?
I usually go with cremini or button mushrooms—they’re affordable and flavorful. But if I want something more earthy, I use baby portobellos or even shiitake.
3. Can I make this dish without cream?
Absolutely. I’ve made it with half-and-half or even whole milk when I wanted a lighter version. It’s still creamy—just a bit less rich.
4. How do I store and reheat leftovers?
I store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, I add a splash of milk or broth to loosen the sauce and warm it gently on the stove.
5. What pasta shapes work best with this sauce?
I love using fettuccine or penne because they hold onto the creamy sauce so well. But honestly, any pasta I have on hand will do—spaghetti, rigatoni, or even bowtie.
Conclusion
This chicken mushroom pasta has become one of my favorite go-to recipes for a reason—it’s rich, satisfying, and incredibly easy to make. I love how it comes together with simple ingredients but delivers big flavor every time.
Whether I’m making dinner after a long day or treating myself to something cozy, this dish always hits the spot. If you’re craving comfort on a plate,
I hope you’ll give it a try. And don’t forget to top it with extra cheese—because a little indulgence is always worth it.
Chicken Mushroom Pasta Recipe
Ingredients
Equipment
Method
- I bring a pot of salted water to a boil and cook the pasta until it’s al dente. Then I drain it and set it aside.
- In a large skillet, I heat the olive oil and butter over medium heat. I add the sliced mushrooms and sauté them until they turn golden brown and start to release their juices. This usually takes about 5-6 minutes.
- I stir in the minced garlic and Italian seasoning. I cook this for about 30 seconds, just until the garlic becomes fragrant.
- I add my cooked chicken slices to the pan and stir to combine everything well.
- I pour in the chicken broth and let it simmer for a minute. Then I stir in the heavy cream and Parmesan cheese. I let the sauce simmer for about 3-4 minutes, stirring often until it thickens slightly.
- I add the cooked pasta to the skillet and toss everything together until the noodles are well coated with the creamy mushroom sauce.
- I dish it up hot and garnish it with a little chopped parsley. Sometimes, I add extra Parmesan on top—because why not?