Creamy Mushroom Chicken Pasta (Printable)

Tender chicken and earthy mushrooms in a creamy sauce over pasta, perfect for an easy and hearty meal.

# What You Need:

→ Proteins

01 - 2 large boneless, skinless chicken breasts (approximately 18 oz), cut into bite-sized pieces

→ Vegetables

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

→ Dairy & Liquids

06 - 2 tablespoons unsalted butter
07 - 2 tablespoons olive oil
08 - ¾ cup plus 1 tablespoon heavy cream
09 - ¼ cup chicken broth
10 - ½ cup grated Parmesan cheese

→ Pasta

11 - 12 oz fettuccine or linguine

→ Seasonings

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

# How-To:

01 - Boil salted water in a large pot. Cook pasta according to package directions until al dente. Drain, reserving ½ 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. Cook until golden brown and cooked through, about 5 to 7 minutes. Remove chicken and keep warm.
03 - Add remaining olive oil and butter to the skillet. Sauté onions and mushrooms until softened and browned, about 6 to 8 minutes. Add garlic and cook for 1 additional minute until fragrant.
04 - Pour in chicken broth, scraping up browned bits from the skillet. Lower heat to medium-low. Stir in heavy cream, Parmesan cheese, and dried Italian herbs. Cook until sauce thickens, approximately 2 to 3 minutes.
05 - Return chicken pieces to the skillet. Simmer gently for 2 to 3 minutes to meld flavors. If sauce is too thick, thin with reserved pasta water as needed.
06 - Add drained pasta to the skillet and toss to evenly coat with sauce. Stir in chopped parsley. Serve immediately, garnished with extra parsley and additional Parmesan if desired.

# Expert Advice:

01 -
  • It tastes like comfort food but comes together in under an hour, making weeknight dinners feel less rushed.
  • The creamy sauce clings to every piece of pasta while the earthy mushrooms give it real substance and sophistication.
  • Chicken transforms from plain protein into something tender and luxurious when cooked this way.
02 -
  • Don't skip the step of letting chicken pieces develop a golden crust before moving them—pale chicken means missed flavor and a sauce that tastes one-dimensional.
  • The key to a silky sauce is patience: let it come together slowly over medium-low heat rather than boiling hard, or the cream can separate and become grainy.
  • Pasta water is your secret weapon if the sauce gets too thick—just a splash brings it back to creamy without watering down the taste.
03 -
  • Fresh, grated Parmesan melts into the sauce like silk, while pre-shredded cheese with anti-caking agents won't incorporate smoothly no matter how hard you stir.
  • The secret to restaurant-quality depth is browning the mushrooms properly—don't crowd the pan or steam them, give them space and heat so they caramelize instead.
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