If you’re looking for comfort in a bowl, the Creamy Chicken and Mushroom Pasta is everything you crave! Silky fettuccine is swirled with juicy bites of golden chicken, earthy mushrooms, and a luscious, velvety sauce that clings to every strand. Each forkful is a dreamy combination of flavors and textures, making this dish the star of any weeknight dinner or special occasion. Whether you’re seeking coziness after a long day or aiming to impress someone special, this Creamy Chicken and Mushroom Pasta always delivers magic.
Ingredients You’ll Need
The beauty of this recipe lies in its handful of well-loved ingredients—each one lending an essential color, flavor, or richness to the final dish. Gather these pantry staples and fresh picks to create a meal that feels both indulgent and effortless.
- Fettuccine (12 ounces): The classic choice for a creamy pasta; its sturdy texture holds onto the sauce perfectly.
- Olive oil (2 tablespoons): A drizzle to sauté and add a subtle fruity note to the chicken.
- Boneless, skinless chicken breast (1 pound, bite-sized pieces): Tender chicken soaks up the flavors and adds hearty protein.
- Salt and pepper: Just the right seasoning to bring out every character in this dish without overpowering.
- Unsalted butter (2 tablespoons): Adds luxurious richness and helps caramelize the mushrooms beautifully.
- Cremini or white mushrooms (8 ounces, sliced): Their earthiness deepens the flavor and pairs perfectly with the creamy sauce.
- Garlic (3 cloves, minced): That classic aromatic boost—nothing beats freshly minced garlic!
- Dried thyme (1 teaspoon): Herbal notes that make the sauce extra inviting and aromatic.
- Chicken broth (1/2 cup): For depth and to help deglaze the pan, picking up every bit of flavor.
- Heavy cream (1 cup): The magic maker of the sauce—creamy, dreamy, and velvety.
- Grated Parmesan cheese (1/2 cup): Adds nutty, salty depth while thickening the sauce.
- Chopped parsley (for garnish): A sprinkle of fresh color and a subtle peppery finish right at the end.
How to Make Creamy Chicken and Mushroom Pasta
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a boil. Add your fettuccine—or any pasta you love—and cook until just al dente, following the package instructions. Scoop out about half a cup of the starchy pasta water before draining. This little secret makes your Creamy Chicken and Mushroom Pasta sauce extra silky and helps everything cling together beautifully.
Step 2: Sear the Chicken
Heat the olive oil in a large skillet over medium-high heat. Season the chicken pieces with a generous pinch of salt and pepper, then add them to the hot pan. Let them sizzle, undisturbed, until golden on one side, then give them a toss and cook until fully cooked through—this usually takes 5–6 minutes. Set the chicken aside on a plate to capture all their juices.
Step 3: Sauté the Mushrooms
In that same skillet, drop in the unsalted butter and let it melt, swirling to coat the pan. Add the sliced mushrooms and sauté until they’re deeply browned and tender, about 5–6 minutes. Their aroma should fill your kitchen! Toss in the minced garlic and dried thyme, letting everything cook for another minute until fragrant.
Step 4: Build the Creamy Sauce
Pour in the chicken broth and use your spoon to scrape up any golden bits stuck to the pan—the flavor lives here! Lower the heat to medium, add the heavy cream, and bring everything to a gentle simmer. Stir in the Parmesan cheese and watch as the sauce thickens into a dreamy blanket for your pasta.
Step 5: Combine Everything
Add the cooked chicken (and any juices) back into the skillet, followed by your drained pasta. Toss gently to coat every strand in the creamy mushroom sauce. If the sauce needs loosening, add a splash of reserved pasta water until you reach your desired consistency. Taste and adjust the salt and pepper if needed, then get ready to plate up!
How to Serve Creamy Chicken and Mushroom Pasta
Garnishes
A final flourish of chopped parsley isn’t just a garnish—it brightens the plate and adds a fresh note that contrasts beautifully with the creamy richness. If you’re feeling extra fancy, a dusting of extra Parmesan or a crack of black pepper on top brings even more flavor to this Creamy Chicken and Mushroom Pasta.
Side Dishes
This pasta pairs perfectly with a crisp, lemony green salad or a batch of warm, crusty bread to soak up every last drop of the delicious sauce. If you want to add color, consider roasted asparagus or green beans as a light veggie side.
Creative Ways to Present
Try serving your Creamy Chicken and Mushroom Pasta in shallow bowls for that restaurant vibe, with twirled nests of noodles and a generous ladle of sauce on top. For a family-style approach, bring the skillet straight to the table and let everyone help themselves. If you’re making this for meal prep, portion into individual containers for grab-and-go luxury lunches.
Make Ahead and Storage
Storing Leftovers
Let any leftover Creamy Chicken and Mushroom Pasta cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 3 days. The flavors actually meld and deepen overnight, making the leftovers especially dreamy!
Freezing
For longer storage, portion out the cooled pasta into freezer-safe bags or containers. The sauce will thicken in the freezer, but everything holds up nicely for up to a month. Let it thaw overnight in the fridge before reheating for best results.
Reheating
To revive the creamy sauce, gently warm leftovers in a skillet over low heat, adding a splash of milk or chicken broth to loosen the texture. Stir frequently until hot and creamy again. The microwave works in a pinch, but stovetop reheating helps regain that lovely, just-made consistency.
FAQs
Can I use a different type Main Course
Absolutely! While fettuccine is classic, you can substitute any pasta shape you love. Penne, rigatoni, or spaghetti all soak up the creamy sauce beautifully.
Is there a lighter option for the heavy cream?
You can replace heavy cream with half-and-half for a lighter, less rich sauce. Just keep in mind the finished dish will be slightly less velvety, but still delicious!
What can I do if my sauce is too thick?
If the sauce tightens up, simply add a splash or two of reserved pasta water and toss well. The starchy water loosens the sauce without diluting flavor, making the Creamy Chicken and Mushroom Pasta perfectly silky.
Can I add vegetables to this recipe?
Definitely! Spinach, peas, or sun-dried tomatoes make tasty additions. Just stir them in when combining the chicken and pasta so everything heats through together.
Is this recipe gluten-free?
The recipe as written uses regular fettuccine, but you can swap in your favorite gluten-free pasta for a completely gluten-free Creamy Chicken and Mushroom Pasta experience.
Final Thoughts
If there was ever a dish that could turn an ordinary night into something special, it’s Creamy Chicken and Mushroom Pasta. Each bite wraps you in comfort, warmth, and deep satisfaction. I hope you’ll give this recipe a try—you might just find it becomes a go-to favorite for your table, too!
Print
Creamy Chicken and Mushroom Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Non-Vegetarian
Description
Indulge in a rich and satisfying dish with this Creamy Chicken and Mushroom Pasta recipe. Tender chicken, earthy mushrooms, and a decadent cream sauce come together to create a comforting meal that is perfect for any night of the week.
Ingredients
Pasta:
- 12 ounces fettuccine or pasta of choice
Chicken:
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breast (cut into bite-sized pieces)
- Salt and pepper to taste
Sauce:
- 2 tablespoons unsalted butter
- 8 ounces cremini or white mushrooms (sliced)
- 3 cloves garlic (minced)
- 1 teaspoon dried thyme
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
Garnish:
- Chopped parsley for garnish
Instructions
- Cook the Pasta: Boil pasta in salted water until al dente. Reserve 1/2 cup pasta water, drain, and set aside.
- Cook the Chicken: Season chicken with salt and pepper, cook until golden and cooked through. Set aside.
- Prepare the Sauce: In a skillet, sauté mushrooms, garlic, and thyme. Add broth, cream, and Parmesan. Simmer until thickened.
- Combine: Add chicken and pasta to the skillet. Toss to coat, adding reserved pasta water if needed.
- Serve: Garnish with parsley and enjoy hot.
Notes
- For extra depth of flavor, add a splash of dry white wine with the broth.
- You can substitute half-and-half for a lighter version or use rotisserie chicken for a quicker prep.
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