There’s something about the smell of garlic sizzling on the stove, mixed with the earthy aroma of mushrooms and tender chicken browning, that instantly takes me back to my childhood kitchen. My mom used to whip up this chicken mushroom pasta on busy weeknights—it was always a comforting hug on a plate. Light yet rich, hearty enough to satisfy everyone around the table but quick enough to make amid the chaos of homework and bedtime stories. If you’ve ever loved a creamy Alfredo or a simple chicken skillet dinner, this one sits right between them, smooth and hearty with a little twirl of rustic charm. Honestly, I still catch myself craving it, even just to curl up with a plate after a long day.
What is chicken mushroom pasta?
Think of chicken mushroom pasta as a warm, creamy pasta dish where tender pieces of chicken and juicy mushrooms come together in a flavorful sauce that clings beautifully to every strand of pasta. It’s essentially a comfort meal made with simple pantry ingredients but with a touch of elegance that makes everyone feel special. The name’s pretty straightforward—chicken and mushrooms tossed with pasta—but the magic is in the sauce and how the flavors meld together with a bit of garlic, fresh herbs, and sometimes a splash of white wine or cream. If you picture a cozy Italian trattoria, you’re halfway there. It’s approachable, not fussy, and great for cooks who want something quick but totally satisfying.
Why you’ll love this recipe?
What I love most about this chicken mushroom pasta is how it manages to be both indulgent and breezy at the same time. The flavors hit that perfect balance: earthy mushrooms, tender chicken with a little sear, and a sauce that’s creamy without being heavy. It’s like a warm blanket on your taste buds. This recipe is incredibly simple, too—you don’t need a four-star kitchen or fancy ingredients. The whole thing comes together in under 30 minutes, which is a lifesaver on nights when time feels like it slips away.
On top of that, chicken mushroom pasta is wonderfully budget-friendly. Most of these ingredients are staples or easy to find, and you can flex the recipe depending on what you have—swap chicken thighs for breasts or add spinach if you’re feeling green. It’s versatile enough for a quick solo lunch or a family dinner where everyone asks for seconds (and sometimes thirds). Compared to an indulgent carbonara or a complicated lasagna, this dish feels like fast comfort food made with love. I often pair it with simple salads or garlic bread, and it never disappoints.
How do I make chicken mushroom paste?
Quick Overview
This recipe is all about layering flavor without spending hours in the kitchen. First, cook your chicken until golden and juicy, then sauté mushrooms in the same pan to soak up all those meaty bits. The sauce is easy—usually garlic, a splash of cream or broth, and a handful of Parmesan just to round it out. Toss your cooked pasta right into the sauce, stir it all together, and boom—you’re ready to eat. It’s straightforward, forgiving, and perfect for anyone who needs dinner done fast but with heart.
Ingredients
For the Chicken:
- 2 boneless skinless chicken breasts or thighs (I like thighs for juiciness)
- Salt and pepper, to taste
- 1 tablespoon olive oil or butter (for that lovely sear)
For the Mushrooms & Sauce:
- 8 ounces cremini or white mushrooms, sliced thinly (the thinner, the better for quick cooking)
- 2-3 cloves garlic, minced (garlic is a must here!)
- 1 cup heavy cream or whole milk (I’ve done this with almond milk too—it gets creamy in a surprising way!)
- ½ cup chicken broth or white wine (optional, but adds extra depth)
- ½ cup grated Parmesan cheese (freshly grated makes all the difference)
- 1 teaspoon fresh thyme or rosemary, chopped (or dried if fresh isn’t handy)
- Salt and pepper, to taste
For the Pasta:
- 8 ounces pasta of your choice (fettuccine or penne work great)
- Salt for pasta water
- Optional: chopped parsley or basil for garnish
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Start by heating olive oil or butter in a large skillet over medium-high heat. You want the pan nice and hot so your chicken gets a golden brown crust instead of steaming. While the pan is warming, season your chicken generously with salt and pepper. Set aside your other ingredients too—having everything ready is the real key to a smooth cooking flow.
Step 2: Cook the Chicken
Place the chicken in the hot skillet and cook for about 5-6 minutes per side, depending on thickness, until browned and cooked through. Don’t rush this step—letting the chicken get a good sear gives you flavor gold. Once cooked, remove the chicken from the pan and set aside to rest while you work on the mushrooms.
Step 3: Sauté the Mushrooms and Garlic
Use the same pan to sauté the sliced mushrooms, scraping up any browned bits left from the chicken—that’s flavor right there. Let the mushrooms cook for about 5 minutes until they start to brown. Add the garlic last and give it just a minute or so to soften and release its aroma. Watch closely here, garlic burns quick, and burnt garlic is a bitter deal.
Step 4: Build the Sauce
Pour in the chicken broth or wine if you’re using it, and let it simmer for a couple of minutes to reduce slightly. Then add the cream, turn the heat down to low, and stir in the Parmesan cheese and herbs. Keep it gentle—high heat can cause the sauce to separate. Taste and adjust seasoning with a pinch of salt and pepper.
Step 5: Prepare Pasta
While the sauce is cooking, boil your pasta in salted water according to package directions until al dente. Drain and save a little pasta water just in case the sauce needs thinning later.
Step 6: Combine Chicken and Pasta
Slice your rested chicken into strips or bite-sized pieces and toss it back into the pan with the creamy mushroom sauce. Then add the drained pasta. Toss everything carefully so the sauce coats the noodles and chicken evenly. If it seems a bit thick, a splash of reserved pasta water will loosen it up perfectly.
Step 7: Serve and Garnish
Plate your chicken mushroom pasta with a sprinkle of fresh parsley or basil if you have it. A final little dusting of Parmesan never hurts either! Serve immediately while it’s luxuriously creamy and warm.
What to Serve It With
For Weeknight Dinners: This dish is a meal in itself, but I love pairing it with a crisp green salad dressed lightly with lemon vinaigrette. A hunk of crusty bread or garlic bread completes the comfort vibe on busy nights.
For Casual Gatherings: Serve alongside a vibrant roasted vegetable platter or sautéed greens—kale or spinach works wonders to brighten the plate and balance the creaminess.
For Date Nights: Try serving this chicken mushroom pasta with a side of roasted asparagus and a glass of your favorite white wine. The wine in the dish makes this pairing feel extra special.
For Leftover Magic: Reheat gently and top with a fried egg for a brunch twist that’ll have your family wondering what your secret is. My kids love it when I do this, and honestly, so do I!
Top Tips for Perfecting Your Chicken Mushroom Pasta
Chicken Prep: Pat your chicken dry before seasoning—this helps it brown better. Also, chicken thighs add more moisture and flavor than breasts but feel free to use whichever you prefer.
Mushroom Sauté: Don’t overcrowd the pan—mushrooms love space to brown properly. If the pan gets too crowded, they steam and turn mushy instead of caramelizing beautifully.
Sauce Swirl: Keep the sauce at a gentle simmer once you add the cream and cheese. Too much heat can cause the sauce to separate, and trust me, that’s a texture nightmare.
Ingredient Swaps: You can swap out heavy cream for half-and-half, or almond milk as I mentioned earlier, but expect a slightly lighter texture. Parmesan is key for that umami hit, but Pecorino Romano is a tasty alternative.
Pasta Choice: While fettuccine, linguine, or penne work great, I sometimes go with whole wheat pasta for a nuttier flavor and added fiber.
Flavor Boosters: Add a squeeze of lemon juice or some red pepper flakes at the end if you want a little brightness or heat. Fresh herbs aren’t just pretty—they bring a freshness that lifts the whole dish.
Storing and Reheating Tips
Room Temperature: If you’re planning to eat it soon, you can keep leftovers covered on the counter for up to 2 hours. Beyond that, it’s best to refrigerate to keep the sauce fresh.
Refrigerator Storage: Transfer leftovers to an airtight container and keep in the fridge for up to 3 days. When reheating, add a splash of water or broth before warming gently on the stove or microwave to restore the sauce’s creaminess.
Freezer Instructions: While this pasta tastes best fresh, you can freeze it in a sealed container for up to 2 months. Thaw overnight in the fridge before gently reheating to avoid the sauce breaking.
Glaze Timing Advice: Since this dish doesn’t have a glaze, you don’t have to worry about timing there—but always finish with fresh herbs and a dusting of cheese right before serving for that fresh taste.
Frequently Asked Questions
Final Thoughts
This chicken mushroom pasta isn’t just a recipe—it’s a little love letter to all those cozy dinners where flavors, simplicity, and family come first. It’s the kind of dish that makes you feel settled and satisfied without needing a ton of fuss. I can’t tell you how many times I’ve thrown this together last minute, only to have everyone hover around the stove, waiting eagerly for their plate. If you try this, I’d love to hear how yours turns out—any tweaks or secret add-ins you discover. And if you like this cozy, creamy style, check out my other recipes with simple wholesome ingredients that comfort and delight. Happy cooking—and here’s to many delicious dinners filled with warmth and laughter!
chicken mushroom pasta
Ingredients
Main Ingredients
- 8 oz dry rigatoni pasta
- 1 lb boneless skinless chicken breast
- 1.5 tablespoons all-purpose flour
- 1 tablespoon garlic powder
- 1 teaspoon dried thyme
- 1.5 teaspoons salt, divided
- 0.125 teaspoon ground black pepper
- 3 tablespoons olive oil, divided
- 0.33 cup dry white wine
- 0.5 medium white onion, minced
- 12 oz shiitake mushrooms, sliced
- 5 cloves garlic, peeled and minced
- 0.33 cup sun dried tomatoes in oil, julienned and drained
- 0.5 cup starchy pasta water
- 1 cup beef broth chicken broth can be used alternatively
- 1 tablespoon tomato paste
- 0.33 cup heavy cream
- 0.5 cup grated Parmesan cheese for garnish
- 1 sprig fresh thyme leaves for garnish
Instructions
Preparation Steps
- Bring a large pot of salted water to a boil. Cook the pasta until al dente. Reserve 1.5 cups of starchy pasta water before draining the pasta. Rinse pasta with cold water to stop cooking and set aside.
- Place chicken breasts on a flat surface and cover with plastic wrap. Pound the chicken to an even thickness of about 1 inch. Cut into 0.5 inch strips and set aside.
- In a bowl, mix flour, garlic powder, dried thyme, 0.5 teaspoon salt, and black pepper. Toss chicken strips with the dry rub to coat evenly.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook chicken strips in a single layer for 2-3 minutes per side until golden brown and cooked through to 165°F internal temperature. Remove chicken and set aside.
- Turn heat to medium and deglaze the skillet with white wine, scraping the brown bits off the bottom of the pan with a wooden spoon.
- Add minced white onion and season with 0.25 teaspoon salt. Sauté for about 2 minutes.
- Add the last tablespoon of olive oil and then the sliced mushrooms. Toss and sauté over medium-high heat for 3 minutes.
- Stir in garlic and 0.25 cup beef broth; cook mushrooms for an additional 2-3 minutes until slightly browned.
- Add sun dried tomatoes and remaining salt, toss well.
- Pour in 0.5 cup starchy pasta water and remaining broth. Whisk in tomato paste and bring to a gentle boil, allowing sauce to thicken.
- Remove pan from heat and slowly whisk in heavy cream until fully combined.
- Return pan to medium heat and warm the sauce.
- Add chicken and pasta to the sauce, tossing everything until coated evenly. Add extra starchy pasta water if a saucier consistency is desired.
- Serve topped with grated Parmesan cheese and fresh thyme leaves.
