Creamy Mushroom Chicken Pasta (Printer-Friendly)

Tender chicken and mushrooms in a rich cream sauce served with perfectly cooked pasta for a satisfying dish.

# What You'll Need:

→ Proteins

01 - 2 large boneless, skinless chicken breasts, cut into bite-sized pieces

→ Vegetables

02 - 9 oz cremini or white mushrooms, sliced
03 - 1 medium onion, finely chopped
04 - 3 cloves garlic, minced
05 - 2 tablespoons fresh parsley, chopped

→ Dairy & Liquids

06 - 2 tablespoons unsalted butter
07 - 2 tablespoons olive oil
08 - 3/4 cup plus 1 tablespoon heavy cream
09 - 1/4 cup chicken broth
10 - 1/2 cup grated Parmesan cheese

→ Pasta

11 - 12 oz fettuccine or linguine

→ Seasonings

12 - 1 teaspoon dried Italian herbs
13 - Salt and black pepper to taste

# Method:

01 - Boil pasta in salted water following package directions until al dente. Drain, reserving 1/2 cup pasta water, set aside.
02 - Heat 1 tablespoon olive oil and 1 tablespoon butter over medium-high heat. Season chicken with salt and pepper. Cook until golden and done, about 5–7 minutes. Remove and keep warm.
03 - Add remaining olive oil and butter to skillet. Sauté onions and mushrooms until softened and browned, 6–8 minutes. Add garlic and cook 1 minute until fragrant.
04 - Pour in chicken broth, scraping browned bits. Reduce heat to medium-low. Stir in heavy cream, Parmesan, and Italian herbs. Cook 2–3 minutes until sauce thickens.
05 - Return chicken to skillet and simmer gently for 2–3 minutes to meld flavors. Thin sauce with reserved pasta water if needed.
06 - Stir cooked pasta into sauce along with chopped parsley. Mix to coat evenly. Serve immediately garnished with extra parsley and Parmesan if desired.

# Expert Suggestions:

01 -
  • It comes together in under 40 minutes, which means a homemade dinner that doesn't feel like a production.
  • The sauce does all the heavy lifting—creamy, rich, and practically begging you to soak it up with pasta.
  • Honestly, it's forgiving enough that you can't really mess it up, even if you're learning as you go.
02 -
  • Don't overcrowd the skillet when searing the chicken—it needs space to develop color, not steam itself into paleness.
  • Reserve that pasta water before you drain—it's starchy and magical for loosening a sauce that's gotten too thick.
  • Add the cream off medium-low heat so it doesn't break and curdle; patience here makes all the difference.
03 -
  • Brown the mushrooms properly before adding liquid—this develops flavor that you can't get any other way, and it's worth the extra two minutes.
  • Taste and adjust the seasoning at the very end, after everything is combined; the Parmesan adds saltiness that you might not expect.
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