Chicken/ Cream/ Hearty Dinners/ Pasta

Chicken and Mushroom Pasta

October 22, 2019 (Last Updated: October 28, 2019) by Chris Collins

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!

overhead shot of chicken and mushroom pasta with parsley to garnish

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)

  1. Bring your chicken to room temp.
  2. Slice through the centre to make 4 even sized breasts.
  3. Drizzle with olive oil, then coat with garlic powder, thyme, salt and pepper.
  4. Fry over medium heat for a few mins on each side until golden and just cooked through the centre.
  5. 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.

How to cook chicken for pasta - 5 step by step photos

Top Tip #1 – When it comes to slicing, ensure you slice at a slight angle and make sure you slice against the natural grain of the chicken. This will ensure your chicken is as soft as possible!

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)

  1. Melt butter in pan.
  2. Add mushrooms.
  3. Fry until golden.
  4. Add wine, reduce down, then pour in chicken stock.
  5. Pour in cream and simmer to thicken.
  6. Add parmesan, parsley and seasoning.
  7. Stir in pasta.
  8. Add chicken strips.

How to make chicken and mushroom pasta - 8 step by step photos

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

  1. Don’t overcrowd – space out the mushrooms in the pan so they don’t steam.
  2. 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.
  3. 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. 
What mushrooms to use – I personally like Chestnut Mushrooms for this recipe. I like their ‘meaty’ texture/taste. However you can use any mushroom you fancy, I’ve personally used button, shiitake and diced portobello for this recipe and all work great!

closeup shot of chicken mushroom pasta in skillet, focus on mushroom

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

Alrighty, let’s tuck into this creamy chicken mushroom pasta recipe shall we?!

chicken mushroom pasta served in white bowl with fork digging in

How to make Chicken and Mushroom Pasta (Full Recipe & Video)

overhead shot of chicken and mushroom pasta with parsley to garnish

Creamy Chicken and Mushroom Pasta

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!
5 from 12 votes
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Servings (click & slide): 4
Course: Dinner / Main Course
Cuisine: American / British
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Calories per serving: 600kcal
Cost per serving: Β£3 / $4


  • Sharp Knife & Chopping Board
  • 12" Skillet & Wooden Spoon
  • Large Pot (for pasta)
  • Jug (for stock)
  • Fine Grater (for parmesan)

Ingredients (check list):

  • 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!


a) Pasta - You can really use any pasta you want. I quite like the shorter, chunky pasta with the big chunks of chicken/mushrooms. But a longer cut pasta would also work great.
b) Mushrooms - Again, feel free to use any variety you like. I like the 'meaty' taste of the chestnut mushroom, but others work fine. Whatever you do make sure you don't overcrowd the pan and move them about too much. Both of these things will steam the mushrooms instead of browning them.
c) Wine - I highly recommend using this. They sell mini bottles in most grocery stores for next to nothing. The alcohol will burn off, but if you don't want to use it just sub more chicken stock.
d) Consistency - Ensure you thicken the sauce before adding the parmesan, don't use the parmesan to thicken the sauce. The sauce will thicken, so just keep simmering until it does. With the same token it does dry up very quickly, so use your starchy pasta water to thin out when this happens (important the pasta water is starchy and seasoned, otherwise will dilute the flavour).
e) Leftovers - Creamy pastas are notorious for not reheating well as they often go greasy. So don't use the microwave. Heat it up in a pan with a splash of cream or milk to retain it's 'sauciness'
f) Calories - based on sharing between 4 people.

Your Private Notes:


Nutrition Facts
Creamy Chicken and Mushroom Pasta
Amount Per Serving
Calories 600 Calories from Fat 376
% Daily Value*
Fat 41.77g64%
Saturated Fat 22.936g115%
Trans Fat 0.126g
Polyunsaturated Fat 2.528g
Monounsaturated Fat 13.385g
Cholesterol 196mg65%
Sodium 737mg31%
Potassium 496mg14%
Carbohydrates 25.27g8%
Fiber 2.2g9%
Sugar 3.71g4%
Protein 29.58g59%
Vitamin A 1499IU30%
Vitamin C 3mg4%
Calcium 195mg20%
Iron 2.07mg12%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.
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Recipe Rating


  • Reply
    July 29, 2022 at 9:28 am

    5 stars
    Just 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.

    • Reply
      Chris Collins
      July 29, 2022 at 10:02 am

      Glad it went down with yourself! Thanks for the review πŸ™‚

  • Reply
    May 24, 2022 at 2:52 pm

    This 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

    • Reply
      Chris Collins
      May 24, 2022 at 6:18 pm

      Yes I think bacon would be a great addition πŸ™‚

      • Reply
        May 25, 2022 at 3:10 pm

        5 stars
        I 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)!


        • Reply
          Chris Collins
          May 25, 2022 at 5:17 pm

          So great to hear! Thanks so much for popping back for a review and enjoy the cheesy bean slices πŸ™‚ C.x

  • Reply
    Elizebeth Moggy
    March 14, 2022 at 7:24 pm

    Can you use pork chops for this recipe?

    • Reply
      Chris Collins
      March 15, 2022 at 10:27 am

      I’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.

  • Reply
    March 8, 2022 at 7:55 am

    5 stars
    Absolutely AMAZING!! So very easy, time efficient and totally scrumptious!! This will definitely be a new β€œgo 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 ☺️

    • Reply
      Chris Collins
      March 8, 2022 at 10:42 am

      So happy to hear this, Katrina! Thanks so much for the review πŸ™‚

  • Reply
    March 6, 2022 at 7:13 pm

    5 stars
    Never ever disappoints, one of my favourite recipes.

    • Reply
      Chris Collins
      March 7, 2022 at 11:50 am

      So great to hear! Thanks for the review, Abbie! πŸ™‚

  • Reply
    Barry Chapman
    September 15, 2021 at 6:31 pm

    5 stars
    The flavours are absolutely amazing together, thank you, the tips are great too.

  • Reply
    May 25, 2021 at 7:49 pm

    Just made this for the first time. Clear plates all round. Restaurant quality. Definitely one for the family favourites!!

    • Reply
      Chris Collins
      May 28, 2021 at 3:58 pm

      Awesome to hear! Glad it went down well πŸ™‚

  • Reply
    Ian Thomas
    April 11, 2021 at 4:22 pm

    5 stars
    I’ve made this dish about ten times now and it’s gorgeous.
    The only addition I make is smoked bacon strips.

    • Reply
      Chris Collins
      April 11, 2021 at 5:26 pm

      That’s awesome to hear! Bet it’s so good with smoked bacon!! Thanks so much for popping back for a review πŸ™‚

  • Reply
    April 9, 2021 at 7:21 pm

    I made this last night and it was delicious! I have some left over I just wondered if anyone had tried freezing it?

  • Reply
    February 13, 2021 at 12:18 pm

    I love this recipe, the hints and tips make all the difference. I learnt a lot! Thank you

    • Reply
      Chris Collins
      February 13, 2021 at 2:42 pm

      That’s awesome to hear! Glad to hear all the tips are worth the while πŸ™‚

  • Reply
    Virginia Dobson
    December 12, 2020 at 4:40 pm

    5 stars
    This 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

    • Reply
      Chris Collins
      December 13, 2020 at 1:31 pm

      That’s awesome to hear, Virginia! Thanks for popping back for a review πŸ™‚

  • Reply
    Judith Simpson
    August 15, 2020 at 11:47 am

    Hello, is there a reason you used garlic powder and dried herbs instead of fresh?

    • Reply
      Chris Collins
      August 18, 2020 at 9:36 pm

      I 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 πŸ™‚

  • Reply
    July 4, 2020 at 7:24 am

    5 stars
    Brilliant tips that really work! Thank you!

    • Reply
      Chris Collins
      July 4, 2020 at 1:05 pm

      So happy to hear they were helpful!! πŸ™‚

  • Reply
    October 23, 2019 at 1:00 pm

    5 stars
    This dish looks so creamy and easy. I can’t wait to try it.

    • Reply
      Chris Collins
      October 23, 2019 at 5:02 pm

      Enjoy! πŸ™‚

  • Reply
    Paula Montenegro
    October 23, 2019 at 12:02 pm

    5 stars
    A super flavorful and easy dish! The detailed images and instructions are simply perfect! A great post with a great recipe. Thanks for sharing.

    • Reply
      Chris Collins
      October 23, 2019 at 5:02 pm

      Thanks so much, Paula! πŸ™‚

  • Reply
    Katie Crenshaw
    October 23, 2019 at 11:46 am

    5 stars
    The 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.

    • Reply
      Chris Collins
      October 23, 2019 at 5:02 pm

      So good for a cold night!

  • Reply
    Danielle Wolter
    October 23, 2019 at 11:43 am

    5 stars
    So creamy….this is like the ultimate comfort food with the creamy pasta and mushrooms. It looks incredible!

    • Reply
      Chris Collins
      October 23, 2019 at 5:02 pm

      Thanks Danielle! πŸ™‚

  • Reply
    October 23, 2019 at 10:00 am

    This is such a classic and hearty pasta dish.

  • 5 VIRAL