Creamy Mushroom Chicken Pasta (Print Version)

Tender chicken and mushrooms in a creamy sauce with pasta for a satisfying meal.

# What You'll Need:

→ Proteins

01 - 2 large boneless, skinless chicken breasts (about 17.6 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 - 3/4 cup plus 1 tablespoon heavy cream
09 - 1/4 cup chicken broth
10 - 1/2 cup grated Parmesan cheese

→ Pasta

11 - 12 oz fettuccine or linguine

→ Seasonings

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

# How-To Steps:

01 - Boil pasta in a large pot of salted water until al dente according to package instructions. Drain, reserving 1/2 cup 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 and fully cooked, about 5 to 7 minutes. Remove 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. Stir in garlic and cook for 1 minute until fragrant.
04 - Pour in chicken broth, scraping browned bits from the skillet. Reduce heat to medium-low, add heavy cream, Parmesan cheese, and dried Italian herbs. Stir until cheese melts and sauce thickens, about 2 to 3 minutes.
05 - Return cooked chicken to the skillet. Simmer gently for 2 to 3 minutes to meld flavors. Thin sauce with reserved pasta water if necessary.
06 - Add drained pasta to the skillet and toss to coat evenly. Stir in chopped parsley.
07 - Plate immediately, garnishing with extra parsley and additional Parmesan if desired.

# Expert Tips:

01 -
  • It comes together faster than takeout, with minimal stress and maximum comfort in a single bowl.
  • The sauce is silky without being heavy, and somehow tastes like you spent hours on it when you really didn't.
  • Leftovers taste even better the next day, which almost never happens with pasta dishes.
02 -
  • Don't overcrowd the skillet when searing the chicken, or you'll steam it instead of searing it—work in batches if you need to, and your patience pays off in caramelized edges and real texture.
  • The sauce will thicken as it sits, so it's better to finish it slightly looser than you think it should be, because pasta water can be added but you can't take it back.
  • Save that pasta water before draining—it's the secret to keeping the sauce creamy and coating the noodles perfectly without adding more cream.
03 -
  • Don't let the cream boil once it's in the skillet, or it can separate and feel grainy instead of silky smooth—medium-low heat is your friend.
  • If you're cooking for guests, you can sear the chicken and sauté the mushrooms ahead of time, then finish the sauce and combine everything right before serving for stress-free entertaining.
Go Back