Chicken & Mushroom Pasta Recipe
If you’re craving comfort in a bowl, Chicken & Mushroom Pasta is the answer every home cook needs in their weeknight rotation. Creamy, rich, and loaded with tender strips of chicken and savory sautéed mushrooms, this pasta brings together everything we love about Italian-American cooking. Each bite is packed with flavor, from the garlicky cream sauce to the subtle heat of red pepper flakes and the freshness of parsley. Best of all, it comes together in about 40 minutes, making it perfect for busy evenings or a cozy dinner with friends. This recipe is pure, fuss-free deliciousness you’ll want to make again and again.
Ingredients You’ll Need
Ingredients You’ll Need
This Chicken & Mushroom Pasta relies on simple, staple ingredients that work in harmony to create a dish that tastes far more complex than the sum of its parts. Each component brings something special to the table—whether it’s richness, a pop of color, or that irresistible savory depth.
- Pasta: Penne or fettuccine are perfect for soaking up the creamy sauce and delivering a satisfying bite.
- Olive oil: Adds a fruity, peppery base for sautéing and enhances the overall flavor profile.
- Chicken breast: Lean, protein-packed, and turns beautifully golden when seared in the skillet.
- Italian seasoning: Infuses the chicken with classic herbs for that unmistakable Italian-American aroma.
- Salt and black pepper: Essential for seasoning each layer and making the flavors pop.
- Unsalted butter: Gives richness and helps the mushrooms caramelize to perfection.
- Cremini or button mushrooms: Earthy, meaty, and just made to mingle with chicken in a creamy sauce.
- Garlic: A must for that signature, mouthwatering fragrance.
- Chicken broth: Adds depth and brings the sauce together.
- Heavy cream: The secret to a luscious, silky sauce that clings to every noodle.
- Grated Parmesan cheese: Brings salty, nutty goodness that melts right into the cream.
- Red pepper flakes (optional): For those who love a gentle kick of heat.
- Chopped fresh parsley: Lifts the finished dish with a burst of color and freshness.
How to Make Chicken & Mushroom Pasta
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a boil. Add the pasta and cook according to the package directions until it’s just al dente. Drain well and set aside—don’t forget to reserve a bit of the pasta cooking water in case you want to loosen the sauce later. This step sets a hearty foundation for your Chicken & Mushroom Pasta, making sure every noodle is perfectly tender.
Step 2: Sear the Chicken
Heat the olive oil in a large skillet over medium-high heat. Toss the chicken strips with Italian seasoning, salt, and pepper, then add them to the hot pan. Cook for 5 to 6 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove the chicken to a plate and keep it warm—this ensures juicy morsels in every bite.
Step 3: Sauté the Mushrooms
In the same skillet (no need to clean it—those browned bits add flavor!), melt the butter over medium heat. Add the sliced mushrooms and cook for 4 to 5 minutes, stirring now and then, until they’re soft and just starting to brown. Stir in the minced garlic and let it cook for about 30 seconds, just until fragrant.
Step 4: Make the Creamy Sauce
Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet for maximum flavor. Let it simmer for about 2 minutes. Next, stir in the heavy cream and Parmesan cheese. Reduce the heat to medium-low and let the sauce gently thicken, about 3 to 4 minutes, stirring occasionally. The sauce should be glossy and coat the back of a spoon.
Step 5: Toss Everything Together
Return the cooked chicken to the skillet, along with the drained pasta. Toss everything together until the pasta is evenly coated in that dreamy sauce. If the sauce seems too thick, add a splash of reserved pasta water until it reaches your desired consistency. Sprinkle with red pepper flakes for a little heat, and finish with plenty of fresh chopped parsley.
How to Serve Chicken & Mushroom Pasta
Garnishes
A final flourish makes all the difference! Sprinkle extra grated Parmesan over each bowl for salty, cheesy goodness, and don’t be shy with the fresh parsley—it brightens both the look and the flavor. For a peppery twist, a few cracks of fresh black pepper on top are always welcome.
Side Dishes
This Chicken & Mushroom Pasta is hearty on its own, but it truly shines alongside a crisp green salad dressed simply with lemon and olive oil. Garlic bread or a warm, crusty baguette is perfect for mopping up every bit of the creamy sauce. For something lighter, try steamed green beans or roasted broccoli.
Creative Ways to Present
Serve family-style on a big platter, letting everyone help themselves, or plate in shallow bowls with a swirl of sauce on top for restaurant-worthy flair. For something special, try spooning the pasta into individual ramekins, topping with a little extra Parmesan, and broiling for a golden, bubbly finish.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken & Mushroom Pasta keeps beautifully in the fridge for up to 3 days. Store it in an airtight container to preserve its flavor and texture. The sauce may thicken as it sits, but a quick splash of milk or chicken broth when reheating will bring it right back to life.
Freezing
You can freeze this pasta, though the creamy sauce may separate slightly upon thawing. For best results, let the dish cool completely, then transfer to a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
To reheat, add a splash of milk or broth to the pasta and warm gently over medium-low heat, stirring often. This helps restore the sauce’s creamy consistency. Avoid high heat, which can cause the sauce to break. You can also reheat portions in the microwave, stirring halfway through.
FAQs
Can I use a different type Main Course
Absolutely! While penne and fettuccine are classic choices, any short or long pasta you have on hand will work. Rigatoni, spaghetti, or even farfalle soak up the creamy sauce just as nicely.
What’s the best way to clean mushrooms for this recipe?
Gently wipe mushrooms with a damp paper towel to remove dirt—avoid rinsing under water, as mushrooms absorb moisture and can become soggy. Trim the stems and slice just before cooking for the freshest flavor.
Can I make Chicken & Mushroom Pasta gluten-free?
Definitely! Simply use your favorite gluten-free pasta and double-check that your chicken broth and seasonings are gluten-free. Everything else in the recipe is naturally gluten-free.
How can I lighten up the creamy sauce?
For a lighter version, substitute half-and-half for the heavy cream, or use a mixture of milk and Greek yogurt. The sauce will be a bit less rich, but still deliciously creamy and satisfying.
Can I add vegetables to this dish?
Absolutely! Spinach, peas, or sun-dried tomatoes make great additions. Stir spinach or peas in at the end to wilt gently, or toss in sun-dried tomatoes with the mushrooms for a burst of tangy flavor.
Final Thoughts
There’s nothing quite like a steaming bowl of Chicken & Mushroom Pasta to turn an ordinary night into something special. Whether you’re cooking for family, friends, or just treating yourself, this dish is guaranteed to satisfy. Give it a try—you might just discover your new favorite comfort food!
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Chicken & Mushroom Pasta Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Chicken & Mushroom Pasta is a creamy, flavorful Italian-American dish combining tender chicken strips, sautéed mushrooms, and a rich Parmesan cream sauce tossed with al dente pasta. Perfect for a comforting yet elegant weeknight meal.
Ingredients
Pasta
- 12 ounces pasta such as penne or fettuccine
Protein & Seasoning
- 1 pound boneless skinless chicken breast, cut into bite-sized strips
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Sauce & Cooking
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 8 ounces cremini or button mushrooms, sliced
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons chopped fresh parsley
Instructions
- Cook the pasta: Boil a large pot of salted water and cook the pasta according to package directions until al dente. Drain and set aside.
- Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Season the chicken strips with Italian seasoning, salt, and black pepper. Add to the skillet and cook for 5 to 6 minutes until golden brown and cooked through. Remove chicken from skillet and set aside.
- Sauté mushrooms and garlic: In the same skillet, melt the butter. Add the sliced mushrooms and cook for 4 to 5 minutes until softened and lightly browned. Stir in minced garlic and cook for another minute until fragrant.
- Make the sauce: Pour in the chicken broth and let it simmer for 2 minutes, scraping up any browned bits from the pan. Stir in the heavy cream and Parmesan cheese, then reduce heat to medium-low and cook for 3 to 4 minutes until the sauce thickens slightly.
- Combine everything: Return the cooked chicken to the skillet and add the drained pasta. Toss gently to coat everything evenly with the creamy sauce.
- Finish and serve: Sprinkle with red pepper flakes, if using, and chopped fresh parsley for a burst of flavor and freshness. Serve warm.
Notes
- Substitute half-and-half for heavy cream for a lighter sauce.
- Adding a splash of white wine with the chicken broth enhances the flavor.
- Leftovers reheat well in the microwave or stovetop with a splash of milk to loosen the sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 590
- Sugar: 3 g
- Sodium: 640 mg
- Fat: 27 g
- Saturated Fat: 12 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 37 g
- Cholesterol: 115 mg
