This creamy chicken and mushroom pasta is a delightful, comforting dish that blends tender chicken, earthy mushrooms, and a rich garlic sauce. It’s perfect for any occasion, whether it’s a weeknight dinner or a special meal for guests. With its smooth, creamy texture and savory flavors, it’s sure to become a favorite in my recipe collection.
Why You’ll Love This Recipe
What I love about this creamy chicken and mushroom pasta is how effortlessly it combines hearty ingredients into a dish that feels both luxurious and comforting. The chicken breasts are perfectly cooked, the mushrooms add an earthy flavor, and the creamy garlic sauce ties everything together. Plus, it’s a one-pan dish, which makes cleanup a breeze. The addition of Parmesan cheese brings that irresistible richness, and with a touch of fresh parsley on top, the dish is both flavorful and visually appealing. It’s an easy recipe that’s sure to impress!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 chicken breasts, boneless and skinless
8 oz pasta (penne, fettuccine, or spaghetti)
1 tablespoon olive oil
1 cup mushrooms, sliced
1/2 cup heavy cream
2 cloves garlic, minced
1/2 cup chicken broth
1/2 cup grated Parmesan cheese
Salt and pepper to taste
1 tablespoon fresh parsley, chopped (optional)
Directions
I start by cooking the pasta according to the package instructions. Once it’s done, I drain it and set it aside.
While the pasta is cooking, I heat olive oil in a large skillet over medium heat.
I season the chicken breasts with salt and pepper, then cook them in the skillet for 5-7 minutes on each side, or until they’re fully cooked and golden brown. Afterward, I remove them from the pan, let them rest for a few minutes, and then slice them thinly.
In the same skillet, I add the sliced mushrooms and minced garlic, cooking them for 3-4 minutes until the mushrooms become tender and golden.
I pour in the chicken broth and bring it to a simmer, making sure to scrape any browned bits from the bottom of the pan for extra flavor.
Next, I stir in the heavy cream and Parmesan cheese, allowing the sauce to thicken slightly over the next 2-3 minutes.
Once the sauce is ready, I toss in the cooked pasta and sliced chicken, ensuring everything is evenly coated in the sauce.
I season with additional salt and pepper to taste, then garnish with fresh parsley if desired.
Servings and Timing
Servings: 4 servings
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Variations
Vegetarian Option: For a vegetarian version, I could omit the chicken and add more mushrooms or even swap them for another vegetable like spinach or zucchini.
Spicy Kick: If I like some heat, I can add a pinch of red pepper flakes when sautéing the mushrooms and garlic.
Add more cheese: I could also make it even cheesier by adding extra Parmesan or even some mozzarella to the sauce.
Storage/Reheating
I love how easy it is to store this dish. After serving, I can refrigerate any leftovers in an airtight container for up to 3 days. When I want to reheat it, I place it in a skillet over low heat, adding a splash of chicken broth or cream to help restore the sauce’s creamy texture.
Related Recipes:
- Decadent and Creamy Mushroom Soup
- Creamy Mushroom Chicken and Wild Rice Soup
- Creamy Mushroom Chicken
FAQs
How can I make this dish dairy-free?
To make this dish dairy-free, I can use coconut milk or a plant-based cream alternative in place of the heavy cream. I can also substitute the Parmesan cheese with a dairy-free cheese or nutritional yeast for a similar savory flavor.
Can I use frozen chicken breasts?
Yes, I can use frozen chicken breasts. However, I would recommend thawing them first to ensure even cooking. If I’m short on time, I could cook them from frozen by adding a few extra minutes to the cooking time.
Can I use other types of pasta?
Yes, I can swap out the penne for any pasta shape I prefer. Fettuccine, spaghetti, or even farfalle (bowtie pasta) would work wonderfully with the creamy sauce.
Is there a way to make this dish lighter?
To make this dish lighter, I can use half-and-half instead of heavy cream and reduce the amount of cheese. I can also opt for whole wheat or gluten-free pasta to cater to dietary preferences.
How do I know if the chicken is fully cooked?
To check if the chicken is fully cooked, I can use a meat thermometer. The internal temperature should reach 165°F (75°C). If I don’t have one, I can cut into the thickest part of the chicken to ensure there’s no pink inside.
Conclusion
This creamy chicken and mushroom pasta is one of my favorite dishes when I’m craving something hearty yet easy to prepare. The rich sauce, tender chicken, and flavorful mushrooms make it a comforting meal that I can enjoy any time. Plus, with its simple ingredients and quick prep time, it’s perfect for busy days when I still want to enjoy a delicious, home-cooked meal. Whether it’s for a cozy dinner with friends or a weeknight meal, this dish never disappoints.
📖 Recipe:
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Creamy Chicken and Mushroom Pasta
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This creamy chicken and mushroom pasta is the ultimate comfort food, featuring tender chicken, earthy mushrooms, and a rich, savory garlic sauce. With a smooth, creamy texture and a burst of flavors, it’s a perfect dish for any occasion. Easy to prepare, made in one pan, and customizable with optional variations, this dish will quickly become a family favorite. Whether you’re craving a cozy weeknight meal or an impressive dinner for guests, this pasta recipe has you covered.
Ingredients
2 chicken breasts, boneless and skinless
8 oz pasta (penne, fettuccine, or spaghetti)
1 tablespoon olive oil
1 cup mushrooms, sliced
2 cloves garlic, minced
1/2 cup heavy cream
1/2 cup chicken broth
1/2 cup grated Parmesan cheese
Salt and pepper to taste
1 tablespoon fresh parsley, chopped (optional)
Instructions
- Cook the pasta according to the package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper and cook for 5-7 minutes on each side, until golden brown and fully cooked. Remove from the pan, let rest, then slice thinly.
- In the same skillet, add the sliced mushrooms and minced garlic, cooking for 3-4 minutes until the mushrooms are tender and golden.
- Pour in chicken broth, bring to a simmer, and scrape the browned bits off the pan for extra flavor.
- Stir in the heavy cream and Parmesan cheese, allowing the sauce to thicken over 2-3 minutes.
- Add the cooked pasta and sliced chicken to the skillet, tossing until everything is evenly coated in the creamy sauce.
- Season with additional salt and pepper to taste, then garnish with fresh parsley if desired.
Notes
For a vegetarian version, omit the chicken and add extra mushrooms or other vegetables like spinach or zucchini.
Add red pepper flakes for a spicy kick.
For extra cheesiness, include more Parmesan or mozzarella in the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American, Italian
Nutrition
- Serving Size: 4 servings
- Calories: 530 kcal
