Pin this There's something about the smell of mushrooms hitting hot butter that makes you want to abandon whatever you were doing and just cook. I had a rough Tuesday evening once, and instead of ordering takeout for the third time that week, I decided to see what I could pull together from the fridge. Chicken, mushrooms, cream—suddenly this dish came together so naturally that I've been making it ever since. It's become one of those recipes I make on autopilot, the kind that tastes like comfort tastes.
I made this for my sister when she was going through a stressful work project, and she sat at my kitchen counter with a fork while I cooked, just talking through her worries. By the time the pasta was ready, she'd already calmed down somehow—maybe it was the kitchen warmth, or maybe it was just knowing someone had made something for her. She's asked for it three times since.
Ingredients
- Chicken breasts: Cut yours into similar-sized pieces so everything cooks evenly; smaller pieces also mean the chicken stays tender and doesn't dry out.
- Cremini or white mushrooms: Don't slice them paper-thin—quarter-inch thickness gives you those golden, slightly crispy edges when they hit the pan.
- Onion and garlic: The onion needs time to soften and sweeten, while garlic gets added last so it doesn't burn and turn bitter.
- Butter and olive oil: The combination gives you a better sear on the chicken than either alone, and it's worth using real butter here.
- Heavy cream and Parmesan: These create that silky sauce that coats every strand; the cheese melts directly into the cream rather than sitting on top.
- Fettuccine or linguine: Wider noodles catch and hold the sauce better than thin pasta would.
- Italian herbs and seasonings: Keep it simple—let the cream and mushrooms be the stars.
Instructions
- Get your pasta water going:
- Fill a large pot with salted water and bring it to a rolling boil while you prep everything else. This is your insurance policy for sauce consistency later.
- Sear the chicken until golden:
- Pat the chicken pieces dry, season them generously, then lay them into a hot skillet with oil and butter. Don't move them around—let them sit for a minute so they develop that golden crust, about 5-7 minutes total, then transfer to a plate.
- Cook the mushrooms until they're browned:
- In the same skillet, add fresh butter and oil, then the onions and mushrooms. Let them sit undisturbed for a couple minutes so the mushrooms brown instead of just releasing water, then stir and cook until softened and golden, about 6-8 minutes.
- Build the sauce with garlic and broth:
- Add minced garlic and cook until fragrant, about a minute. Pour in chicken broth and scrape the bottom of the pan to loosen all those golden, flavorful bits.
- Finish the sauce with cream and cheese:
- Lower the heat to medium-low, pour in the heavy cream, and add Parmesan and Italian herbs. Stir constantly until the cheese melts completely and the sauce thickens enough to coat the back of a spoon, about 2-3 minutes.
- Bring everything together:
- Return the chicken to the skillet, simmer gently for 2-3 minutes to marry the flavors, then toss in your drained pasta and fresh parsley. If the sauce seems too thick, add pasta water a little at a time until it coats the pasta beautifully.
Pin this My neighbor tasted this once and immediately wanted the recipe, but then she admitted she was intimidated by the cream sauce. I told her the secret: there is no secret, just low heat and a little stirring. She made it the next week and said it was easier than she expected, which is exactly how it should feel.
Why This Dish Works
This is the kind of pasta that tastes like it took all day but actually respects your time. The mushrooms add earthiness and umami without needing anything fancy, while the cream makes everything feel luxurious without being complicated. It's familiar enough that people feel at home eating it, but interesting enough that they ask for the recipe.
Making It Your Own
The foundation here is solid, but the variations are endless depending on what's in your kitchen or what you're craving. I've made it with chicken thighs when I wanted extra richness, and the darker meat actually picks up the sauce even better than breasts do. A splash of dry white wine added after the mushrooms makes it feel more restaurant-worthy, though it's not necessary.
Serving and Pairings
Serve this as soon as it's plated, while the pasta is still warm and the sauce is at its creamiest. A simple green salad with lemon vinaigrette cuts through the richness nicely, or garlic bread if you want to lean into comfort. A chilled Chardonnay or Pinot Grigio pairs beautifully with the creamy sauce.
- Finish each plate with a small handful of fresh parsley and an extra grating of Parmesan—it sounds simple but it brightens everything.
- If you have leftovers, reheat gently with a splash of pasta water or cream so the sauce doesn't break.
- This freezes reasonably well if you leave the pasta slightly underdone when you first cook it.
Pin this This is the meal that reminds you that good food doesn't need to be complicated, just made with a little attention and care. Make it tonight.
Frequently Asked Recipe Questions
- → What type of mushrooms work best for this dish?
Cremini or white mushrooms are preferred for their earthy flavor and good texture, but other varieties like button mushrooms can be used as well.
- → Can I use a different cut of chicken?
Yes, substituting chicken thighs instead of breasts can add more moisture and flavor to the dish.
- → How can I adjust the sauce thickness?
If the sauce is too thick, add reserved pasta water gradually to reach the desired consistency without diluting the flavors.
- → What is the best pasta choice for this sauce?
Fettuccine or linguine work well as they hold the creamy sauce nicely, but any long pasta can be used.
- → Can this dish be prepared ahead of time?
It’s best served fresh to maintain the creamy texture, but you can prepare components separately and combine before serving.