Creamy Mushroom Chicken Pasta (Printable)

Savory chicken and mushrooms in a creamy sauce served with perfectly cooked pasta for a satisfying dish.

# What You'll Need:

→ Proteins

01 - 2 large boneless, skinless chicken breasts (about 1.1 lbs), cut into bite-sized pieces

→ Vegetables

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

→ Dairy & Liquids

06 - 2 tablespoons unsalted butter
07 - 2 tablespoons olive oil
08 - 3/4 cup plus 1 tablespoon heavy cream (200 ml)
09 - 1/4 cup chicken broth (60 ml)
10 - 1/2 cup grated Parmesan cheese (50 g)

→ Pasta

11 - 12 oz fettuccine or linguine

→ Seasonings

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

# Step-by-Step Guide:

01 - Boil pasta in a large pot of salted water according to package directions until al dente. Drain, reserving 1/2 cup of pasta water, and set aside.
02 - Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Season chicken with salt and pepper, then cook until golden and fully cooked, about 5 to 7 minutes. Remove chicken and keep warm.
03 - Add remaining olive oil and butter to skillet. Sauté onions and mushrooms until softened and browned, approximately 6 to 8 minutes. Stir in garlic and cook until fragrant, about 1 minute.
04 - Pour in chicken broth, scraping up browned bits. Reduce heat to medium-low, then add heavy cream, Parmesan, and Italian herbs. Stir until cheese melts and sauce thickens, about 2 to 3 minutes.
05 - Return chicken to skillet and simmer gently for 2 to 3 minutes to meld flavors. Add reserved pasta water if sauce needs thinning.
06 - Add drained pasta to skillet, tossing to coat evenly with sauce. Stir in chopped parsley.
07 - Plate immediately, garnishing with additional parsley and Parmesan as desired.

# Expert Tips:

01 -
  • It comes together in under 40 minutes but tastes like you've been simmering it all afternoon.
  • The sauce clings to every strand of pasta in the most satisfying way, and somehow gets better as you eat it.
  • You can make this with whatever you have on hand, and it never disappoints.
02 -
  • Don't crowd the pan when searing the chicken or it steams instead of browns; if your skillet feels packed, work in batches.
  • The sauce will keep thickening as it sits, so if you're not eating immediately, loosen it with pasta water just before serving.
03 -
  • Pat your chicken completely dry before it hits the pan; moisture prevents browning and steams the meat instead.
  • Don't skip the step of reducing heat after the cream goes in; high heat can cause the cream to break and separate, turning grainy.
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