This Creamy Chicken and Mushroom Pasta is so simple to make, yet absolutely bursting with flavour. Say hello to your new go-to creamy pasta recipe!
Creamy Chicken Mushroom Pasta
Literally, is there any better combo than cream, pasta, chicken and mushroom? The answer’s absolutely not, in case you were wondering. I love this recipe for so many reasons, here’s why I’m confident you’ll love it too:
- Flavourful – I find lot of creamy pasta recipes out there lacking in flavour. With a few simple tips and carefully tested ingredients, this creamy pasta will not disappoint your palate!
- Soft and Juicy Chicken – Instead of dicing up chicken and frying it, I’ll show you in just a sec how to get mouthwateringly juicy chicken in the pasta.
- EASY! – Yup, this chicken mushroom pasta couldn’t be easier to make.
The chicken is one of the stars of the show here, so it’s important to treat it right. No dicing, chopping and frying right away. Here’s how to get perfectly cooked chicken for your pasta:
How to cook chicken for pasta (quick summary)
- Bring your chicken to room temp.
- Slice through the centre to make 4 even sized breasts.
- Drizzle with olive oil, then coat with garlic powder, thyme, salt and pepper.
- Fry over medium heat for a few mins on each side until golden and just cooked through the centre.
- Remove from pan and rest, don’t slice until you need to.
Bringing the chicken to room temp ensures it doesn’t seize up when it hits the heat, you only need it just cooked through as it will continue cooking whilst resting, and resting ensures the juices are retained before slicing.
Creamy Chicken Mushroom Sauce
When it comes to the sauce itself, there’s a couple of nifty tricks to consider.
The first is using a small amount of white wine. This will cut through the richness of the sauce and once reduced down, adds a gorgeous background flavour to the sauce. It’s also great to help scrape the flavour off the pan! Just ensure it’s a dry white wine, not sweet.
The second is of course using parmesan, but add it once the sauce has thickened, not to thicken the sauce. I find that when you add the parmesan too soon it just gets lost in the sauce and the flavour slightly lacks. Add it just before adding the pasta for best results! Also ensure it’s freshly grated, not the powdered stuff you can get. The powdered stuff can leave the sauce with a grainy texture.
Finally, creamy pasta sauces do dry up very quickly. I recommend scooping out some starchy pasta water and using it to thin out as needed. The starch molecules help emulsify the sauce.
How to make Chicken Mushroom Pasta (quick summary)
- Melt butter in pan.
- Add mushrooms.
- Fry until golden.
- Add wine, reduce down, then pour in chicken stock.
- Pour in cream and simmer to thicken.
- Add parmesan, parsley and seasoning.
- Stir in pasta.
- Add chicken strips.
Right, we’ve discussed chicken, we’ve talked about the creamy sauce, now let’s talk mushrooms. I go into how to perfectly pan fry mushrooms in my creamy mushroom pasta recipe in a lot more detail, but for now here’s a quick summary:
Tips for how to pan fry mushrooms
- Don’t overcrowd – space out the mushrooms in the pan so they don’t steam.
- Leave to brown – try not to frequently move the mushrooms around, you want them to caramelize on both sides. Constant contact with the pan will encourage this.
- Salt after – season them when they’re nearly cooked. Adding salt at the start will pull out water and prevent the mushrooms from browning efficiently.
And there we have it! Perfectly cooked chicken and mushroom pasta is yours for the taking. Just a quick summary before we tuck in:
Tips for the best chicken mushroom pasta (quick summary)
- Chicken – fry at room temp, until just cooked through, then allow to rest before slicing at an angle.
- Sauce – reduce down white wine, add parmesan once thickened and use starchy pasta water to thin out as needed.
- Mushrooms – give them space, don’t move them around and season once nearly cooked.
Hey, whilst you’re here why not check out my other recipes?
Creamy Pasta Recipes
- Creamy Cajun Chicken Pasta
- Cream Cheese Pasta
- Creamy Roasted Red Pepper Pasta
- Creamy Salmon Pasta
- More Pasta Recipes
- More Creamy Recipes
Alrighty, let’s tuck into this creamy chicken mushroom pasta recipe shall we?!
How to make Chicken and Mushroom Pasta (Full Recipe & Video)
Creamy Chicken and Mushroom Pasta
- Sharp Knife & Chopping Board
- 12" Skillet & Wooden Spoon
- Large Pot (for pasta)
- Jug (for stock)
- Fine Grater (for parmesan)
- 10.5oz / 300g Pasta of choice (here I use Trottole)
- 7oz / 200g Chestnut Mushrooms, quartered (or variety of choice)
- 2 Chicken Breasts (approx 7oz/200g each)
- 1 1/4 cups / 310ml Heavy/Double Cream
- 1/2 cup / 125ml Chicken Stock
- 1/4 cup / 60ml Dry White Wine
- 2oz / 60g finely grated Parmesan (save a pinch to garnish)
- 2 tbsp Unsalted Butter
- 1 tbsp Fresh Parsley, plus extra to garnish
- 1 tbsp Olive Oil
- 1 tsp Garlic Powder
- 1/2 tsp each: Dried Thyme, Salt (plus more to taste)
- 1/4 tsp Black Pepper (plus more to taste)
- Bring your chicken breasts to room temp, then slice through the centre to make 4 equal sized breasts. Coat in 1 tbsp olive oil, 1 tsp garlic powder, 1/2 tsp thyme and salt, 1/4 tsp black pepper.
- Fry over medium heat for a few mins each side until golden and just cooked through the centre. Remove from pan and allow to rest. Just before needed, slice your chicken into thin strips, ensuring you cut at a slight angle and against the natural grain of the chicken.
- Keep the heat on a medium and melt in 2 tbsp unsalted butter. Add 7oz/200g mushrooms and fry until golden. Try not to move them about too much, you want them caramelized on all sides. Season with a pinch of salt and pepper.
- Pour in 1/4cup/60ml white wine and let it reduce until nearly gone. This is important so it doesn't overpower the sauce. Use your wooden spoon to scrape off the flavour from the pan.
- Pour in 1/2cup/125ml chicken stock, then stir in 1.25cups/310ml heavy cream. If the stock is rapidly bubbling lower the heat before you pour in the cream, otherwise it may curdle.
- Allow to thicken for 5-10mins. Meanwhile cook 10.5oz/300g pasta in salted boiling water until al dente. Retain a cup of starchy pasta water before draining.
- Stir in most of your 2oz/60g parmesan and 1 tbsp parsley. Season to taste, then pour in your pasta. Stir to coat, then add your chicken strips. Give it a good stir, using your starchy pasta water to thin out as necessary.
- Serve with extra parmesan and parsley.
Quick 1 min demo!
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