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.
Perfect Mushrooms!
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
Equipment:
- Sharp Knife & Chopping Board
- Large Pan & Wooden Spoon
- Large Pot & Colander (for pasta)
- Jug (for stock)
- Fine Grater (for parmesan)
Ingredients (check list):
- 2x 200g/7oz Chicken Breasts, brought close to room temp
- 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)
- 2 tbsp Unsalted Butter
- 250g / 9oz Chestnut Mushrooms, quartered (or variety of choice)
- 60ml / 1/4 cup Dry White Wine
- 120ml / 1/2 cup Chicken Stock
- 300ml / 1 1/4 cups Heavy/Double Cream, at room temp
- 300g / 10.5oz Short-Cut Pasta of choice
- 60g / 2oz freshly grated Parmesan, plus more to serve if desired
- 1 tbsp Fresh Parsley, plus extra to serve is desired
Instructions:
- Horizontally slice each chicken breast right through the centre to make 4 equal sized breasts. Coat in olive oil, garlic powder, thyme, salt and black pepper.
- Fry over medium-high 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.
- Melt in the butter then add the mushrooms. Fry until they build up a nice golden crust. Try not to move them about too much, you want them caramelised on all sides. Season with a pinch of salt and pepper towards the end.
- Pour in the wine and let it reduce until mostly evaporated. This is important so it doesn't overpower the sauce. Pour in the chicken stock, then stir in the cream. If the stock is rapidly bubbling lower the heat before you pour in the cream, otherwise it may curdle.
- Bring to a simmer then reduce heat to medium-low and allow to thicken for around 7-10mins. Meanwhile, cook the pasta in salted boiling water until al dente. Retain a cup of starchy pasta water before draining.
- Stir the parmesan and parsley into the sauce until well-blended. Season to taste, then stir in the drained pasta. Add the chicken (alongside any resting juices) and stir until the sauce thickens around and clings to the pasta. Stir in some pasta water to loosen it up if you need to. Serve with more parmesan & parsley and enjoy!
Quick 1 min demo!
Notes:
Your Private Notes:
Nutrition:
If you loved this Chicken and Mushroom Pasta recipe be sure to pin it for later! Already made it or got a burning question? Give me a shout in the comments and pick up your free ecookbook along the way!
52 Comments
Jill
September 14, 2024 at 8:36 pmReally great. First time my creamy pasta has not been dry or sticky. I trusted the method and it really worked. My husband says he dislikes rosemary but I still used it and he loved the flavour, though I still didn’t say what it was. Will definitely cook again for friends.
Chris Collins
September 17, 2024 at 5:53 amThanks so much for popping back for a review, Jill! 🙂 C.
Em
July 8, 2024 at 7:03 pmI’m not really a fan of white sauce but this one is an exemption! I replaced thyme with Rosemary since that was the only one available in the kitchen. Thank you for sharing your recipe❣️
Chris Collins
July 8, 2024 at 7:53 pmThanks so much for the review, Em! 🙂 C.
Sammi
May 30, 2023 at 3:48 amSo simple and so very tasty! I’ve made this a few times and it’s a favourite.
Chris Collins
May 30, 2023 at 9:57 amGreat to hear, Sammi! Thanks so much for the review! C.
Amaryllis Part
March 23, 2023 at 11:11 pmReally hit the spot! And wow, that chicken rub was delicious! I think I’ll use that in other recipes in future.
Also to all those reading, fork out for the nicest white wine in the supermarket;) you deserve nice things.
Note: I added a squeeze of lemon, tiny splosh of white wine vinegar, oregano and thyme to the sauce:) I used rigatoni pasta. Bloody delicious
Chris Collins
March 24, 2023 at 10:22 amThis is so lovely to read! Thanks so much for popping back for a review 🙂 C.
Amaryllis Part
April 25, 2023 at 8:29 pmAh glad to hear it! Haha I keep thinking about this recipe. Going to make it v soon I think!
Mrs Barbara Ford
December 25, 2022 at 8:19 pmSome yummy recipes here to try. Thank you
Chris Collins
December 26, 2022 at 3:34 amThanks, Barbara!
Michelle Goyen
December 4, 2022 at 7:09 amGreat recipe and expert tips
Chris Collins
December 4, 2022 at 12:09 pmThanks Michelle!
Presh
August 28, 2022 at 3:59 pmI tried this but put a few other things like celery..thyme…rosemary..garlic…OMG…I cnt wait to eat …lol… I am still cooking .
Just wondering what to serve it with…
Chris Collins
August 28, 2022 at 7:03 pmGarlic bread is always welcomed! 🙂
John
November 28, 2022 at 5:28 pmI have to follow a recipe and this one proved to be delicious . Well doneand thank you.
Lauren
July 29, 2022 at 9:28 amJust made this tonight. The kids were not a fan but I was happy to eat mine AND all theirs. Seriously delicious! Really appreciated the tips.
Chris Collins
July 29, 2022 at 10:02 amGlad it went down with yourself! Thanks for the review 🙂
Leigh-ann
May 24, 2022 at 2:52 pmThis looks perfect – exactly what i am searching for, I am going to add a small amount of bacon when frying the mushrooms, will this work ok?
thank you
Chris Collins
May 24, 2022 at 6:18 pmYes I think bacon would be a great addition 🙂
Leigh-ann
May 25, 2022 at 3:10 pmI made this recipe last night, it was amazing! I did add the bacon. My husband loved it!!
Thank You Tonight i am going to get the Cheesy Bean & Bacon Slices ready to bake in the morning for a nice brekky tomorrow (just for a change)!
XXX
Chris Collins
May 25, 2022 at 5:17 pmSo great to hear! Thanks so much for popping back for a review and enjoy the cheesy bean slices 🙂 C.x
Elizebeth Moggy
March 14, 2022 at 7:24 pmCan you use pork chops for this recipe?
Chris Collins
March 15, 2022 at 10:27 amI’d definitely give chicken a shot first. I’ve not used pork in this recipe, so unfortunately couldn’t say; but if you like pork I’d imagine it’ll work just fine though.
Katrina
March 8, 2022 at 7:55 amAbsolutely AMAZING!! So very easy, time efficient and totally scrumptious!! This will definitely be a new “go to” for nights that I work (I’m an aged care nurse) and my partner has to fend for himself (which he doesn’t do well lol) thank you so much ☺️
Chris Collins
March 8, 2022 at 10:42 amSo happy to hear this, Katrina! Thanks so much for the review 🙂
Abbie
March 6, 2022 at 7:13 pmNever ever disappoints, one of my favourite recipes.
Chris Collins
March 7, 2022 at 11:50 amSo great to hear! Thanks for the review, Abbie! 🙂
Barry Chapman
September 15, 2021 at 6:31 pmThe flavours are absolutely amazing together, thank you, the tips are great too.
John
November 28, 2022 at 5:33 pmI have to follow a recipe and this one proved to be delicious . Well doneand thank you.
Vickie
May 25, 2021 at 7:49 pmJust made this for the first time. Clear plates all round. Restaurant quality. Definitely one for the family favourites!!
Chris Collins
May 28, 2021 at 3:58 pmAwesome to hear! Glad it went down well 🙂
Ian Thomas
April 11, 2021 at 4:22 pmI’ve made this dish about ten times now and it’s gorgeous.
The only addition I make is smoked bacon strips.
Chris Collins
April 11, 2021 at 5:26 pmThat’s awesome to hear! Bet it’s so good with smoked bacon!! Thanks so much for popping back for a review 🙂
Gemma
April 9, 2021 at 7:21 pmI made this last night and it was delicious! I have some left over I just wondered if anyone had tried freezing it?
Claire
February 13, 2021 at 12:18 pmI love this recipe, the hints and tips make all the difference. I learnt a lot! Thank you
Chris Collins
February 13, 2021 at 2:42 pmThat’s awesome to hear! Glad to hear all the tips are worth the while 🙂
Virginia Dobson
December 12, 2020 at 4:40 pmThis is now the 3rd time making this dish.. It never fails.. Absolutely gorgeous and as good as any restaurant meal… Huge thanks and thumbs up from me and mine x
Chris Collins
December 13, 2020 at 1:31 pmThat’s awesome to hear, Virginia! Thanks for popping back for a review 🙂
Judith Simpson
August 15, 2020 at 11:47 amHello, is there a reason you used garlic powder and dried herbs instead of fresh?
Thanks
Chris Collins
August 18, 2020 at 9:36 pmI find you get more of an even coverage of garlic powder on the chicken as opposed to fresh. I find it’s also less likely to burn. Dried thyme because it’s such a small amount, instead of having to go out and buy fresh thyme. Won’t make a huge difference though 🙂
Jo
July 4, 2020 at 7:24 amBrilliant tips that really work! Thank you!
Chris Collins
July 4, 2020 at 1:05 pmSo happy to hear they were helpful!! 🙂
Katheirne
October 23, 2019 at 1:00 pmThis dish looks so creamy and easy. I can’t wait to try it.
Chris Collins
October 23, 2019 at 5:02 pmEnjoy! 🙂
Paula Montenegro
October 23, 2019 at 12:02 pmA super flavorful and easy dish! The detailed images and instructions are simply perfect! A great post with a great recipe. Thanks for sharing.
Chris Collins
October 23, 2019 at 5:02 pmThanks so much, Paula! 🙂
Katie Crenshaw
October 23, 2019 at 11:46 amThe combination of wine, cheese, cream, chicken, pasta, and mushrooms are making me DROOL!! This dish looks incredible!!! This is the perfect comfort food on a cold night.
Chris Collins
October 23, 2019 at 5:02 pmSo good for a cold night!
Danielle Wolter
October 23, 2019 at 11:43 amSo creamy….this is like the ultimate comfort food with the creamy pasta and mushrooms. It looks incredible!
Chris Collins
October 23, 2019 at 5:02 pmThanks Danielle! 🙂
Dannii
October 23, 2019 at 10:00 amThis is such a classic and hearty pasta dish.