Description
This Creamy Mushroom Chicken Pasta features tender chicken and earthy mushrooms in a luxurious, velvety cream sauce tossed with perfectly cooked pasta. Restaurant-quality comfort food ready in just 30 minutes!
Ingredients
Scale
For the Chicken and Mushrooms:
- 1½ lbs boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 8-10 oz mushrooms (baby bella, cremini, or white button), sliced
- 3 tablespoons butter, divided
- 1 tablespoon olive oil
- 4-6 cloves garlic, minced
- Salt and pepper to taste
For the Pasta and Sauce:
- 12 oz pasta (fettuccine, penne, or your favorite shape)
- 1 to 1½ cups heavy cream
- ½ to ¾ cup chicken broth
- ¼ cup dry white wine (optional, can substitute with more broth)
- ½ to ¾ cup freshly grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
- Optional: ¼ teaspoon red pepper flakes
- Optional: pinch of nutmeg
Instructions
- Cook the pasta: Bring a large pot of salted water to a rolling boil. Cook pasta according to package directions until al dente (usually 8-10 minutes for dried pasta). Before draining, reserve 1 cup of starchy pasta water – this is liquid gold for adjusting sauce consistency! Drain pasta and set aside. Alternatively, you can cook pasta directly in the sauce at the end (see notes).
- Prep the chicken: Pat chicken pieces completely dry with paper towels – this is crucial for proper browning! Season generously with salt and pepper on all sides. Wet chicken steams instead of browning, so don’t skip the drying step.
- Brown the chicken: Heat 2 tablespoons butter and 1 tablespoon olive oil in a large, deep skillet over medium-high heat. Once butter melts and stops foaming, add chicken pieces in a single layer (don’t overcrowd – work in batches if necessary). Cook for 4-5 minutes without moving, allowing a golden-brown crust to form. Flip and cook another 3-4 minutes until cooked through and internal temperature reaches 165°F. The chicken doesn’t need to be fully cooked yet since it will continue cooking with the sauce. Remove chicken to a plate and set aside.
- Sauté the mushrooms: In the same skillet (don’t wipe it clean – those browned bits are pure flavor!), add remaining 1 tablespoon butter. Add sliced mushrooms and season with salt and pepper. Cook for 5-7 minutes, stirring occasionally, until mushrooms release their moisture, it evaporates, and they become golden brown. Don’t stir too frequently – let them develop color! The mushrooms should shrink by about half and have beautiful caramelized edges.
- Add aromatics: Add minced garlic and fresh thyme to the mushrooms. Cook for 1 minute, stirring constantly, until fragrant and garlic is softened but not browned (burnt garlic is bitter). Your kitchen should smell absolutely amazing at this point!
- Deglaze the pan: Pour in white wine (if using) and scrape the bottom of the pan vigorously with your wooden spoon, releasing all those delicious browned bits (called fond) – this is where tremendous flavor comes from! Let the wine simmer for 2-3 minutes until reduced by about half and the alcohol smell dissipates.
- Create the cream sauce: Pour in chicken broth and bring to a simmer. Let it bubble for 2-3 minutes to reduce slightly and concentrate flavors. Reduce heat to medium-low and stir in heavy cream. Let the sauce gently simmer (don’t let it boil vigorously or it may separate) for 3-4 minutes until it starts to thicken slightly. The sauce will continue thickening as it cools.
- Add cheese and seasonings: Remove from heat and stir in freshly grated Parmesan cheese, whisking until smooth and melted. The residual heat will melt the cheese perfectly without making it stringy. Taste and adjust seasonings – add more salt, pepper, or a pinch of nutmeg if desired. The sauce should taste rich, savory, and perfectly balanced.
- Combine everything: Return the cooked chicken (along with any accumulated juices) to the skillet. Add the drained pasta and toss everything together gently but thoroughly, ensuring every piece of pasta is coated in that luscious sauce. If the sauce seems too thick, add reserved pasta water a few tablespoons at a time until you reach desired consistency. The starchy pasta water helps the sauce cling to the pasta beautifully!
- Finish and serve: Stir in fresh chopped parsley. Let everything simmer together for 1-2 minutes so the flavors meld and the pasta absorbs some sauce. Taste one final time and adjust seasonings if needed. Serve immediately in warm bowls or on plates, topped with extra Parmesan cheese, a drizzle of olive oil, fresh cracked black pepper, and additional fresh herbs. Dig in while it’s hot and creamy!
Notes
- One-pot method: To make this truly one-pot, cook pasta directly in the sauce. After adding cream, nestle uncooked pasta into the sauce, add enough broth/water to barely cover (2-3 cups total liquid), cover, and simmer 10-12 minutes until pasta is tender, stirring occasionally.
- Don’t overcook chicken: Slightly undercook chicken initially since it continues cooking in the hot sauce
- Fresh Parmesan is essential: Pre-grated cheese won’t melt smoothly and contains anti-caking agents
- Pasta water is key: That starchy water helps sauce cling to pasta and adjusts consistency perfectly
- Sauce too thick? Add pasta water or broth a little at a time until desired consistency
- Sauce too thin? Simmer uncovered for a few more minutes or add more Parmesan
- Make it lighter: Use half-and-half instead of heavy cream, reduce butter, or add more vegetables
- Wine substitute: Use additional broth plus 1 tablespoon lemon juice for acidity
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/6 of recipe (approximately 1½ cups)
- Calories: 520
- Sugar: 3g
- Sodium: 580mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 125mg