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!
Reader, Katrina says: ‘Absolutely AMAZING!! So very easy, time efficient and totally scrumptious!! This will definitely be a new “go to” for nights that I work ★★★★★’
Creamy Chicken Mushroom Pasta
I love this recipe for so many reasons, but here’s why I’m confident you’ll love it too:
- Flavourful – I find lot of creamy pasta recipes out there lack 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.
Chicken Breast
For this recipe, we’ll be using boneless skinless chicken breasts. Instead of dicing the chicken up and frying it, I actually like to slice them into cutlets, pan-fry them and then slice them. This way you can get some nice, even slices of chicken. Better still, the chicken will be softer and juicier because it will have cooked more evenly.
Process shots: slice chicken (photo 1), coat in seasoning and oil (photo 2), add to pan (photo 3), fry (photo 4).
Recipe 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 are 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 for a nice, rich, savoury flavour. Just 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.
Process shots: melt butter (photo 5), add mushrooms (photo 6), fry then reduce down wine (photo 7), simmer stock, cream then stir in parmesan, parsley and seasoning (photo 8), stir in pasta (photo 9), stir in chicken (photo 10).
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.
Recipe Tip #2
I personally like Chestnut Mushrooms for this recipe. I like their ‘meaty’ texture/taste and when quartered, they really hold their own against the chicken. However you can use any mushroom you fancy, I’ve personally used button, shiitake and diced portobello for this recipe and all work great!
Serving Chicken and Mushroom Pasta
As you toss the pasta through the sauce, if you notice it drying out at all, just toss through some pasta water. The end result should be a creamy, silky sauce that clings to the pasta. It shouldn’t be watery at all.
From there, I love serving with extra parsley and parmesan, but that’s totally optional!
Love a chicken and mushroom combo? Check out these recipes!
Chicken and Mushroom Recipes
- Creamy Garlic Mushroom Chicken
- Chicken and Mushroom Pie
- Garlic Butter Chicken & Mushroom Orzo
- Chicken Tetrazzini
- Chicken Schnitzels & Mushroom Gravy
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
- 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!
Video
Notes
Your Private Notes:
Nutrition
Looking for more?
You’ll find plenty more delicious comfort food like this in my Debut Cookbook ‘Comfy’
Chicken Mushroom Pasta FAQ
Most, if not all of the alcohol will burn off, but if you can’t use it then just leave it out.
You can, just use boneless skinless thighs and pound them to even thickness before pan-frying. From there, just thinly slice and toss through the pasta. Keep in mind they’ll take a little longer to cook through than breast. I actually prefer the texture of breast in pasta though, so go for that if you can.
It will thicken – promise! Just keep simmering and stirring away.
Double/heavy cream is important to create a rich and thick sauce. Something like milk will be too thin, unless you use a thickening agent. Something lighter like crème fraîche could work, but you won’t get that fuller, richer flavour that this recipe aims for.
Great recipe and expert tips
Thanks Michelle!
I 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…
Garlic bread is always welcomed! 🙂
I have to follow a recipe and this one proved to be delicious . Well doneand thank you.
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.
Glad it went down with yourself! Thanks for the review 🙂
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
Yes I think bacon would be a great addition 🙂
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)!
XXX
So great to hear! Thanks so much for popping back for a review and enjoy the cheesy bean slices 🙂 C.x
Can you use pork chops for this recipe?
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.
Absolutely 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 ☺️
So happy to hear this, Katrina! Thanks so much for the review 🙂
Never ever disappoints, one of my favourite recipes.
So great to hear! Thanks for the review, Abbie! 🙂
The flavours are absolutely amazing together, thank you, the tips are great too.
I have to follow a recipe and this one proved to be delicious . Well doneand thank you.
Just made this for the first time. Clear plates all round. Restaurant quality. Definitely one for the family favourites!!
Awesome to hear! Glad it went down well 🙂
I’ve made this dish about ten times now and it’s gorgeous.
The only addition I make is smoked bacon strips.
That’s awesome to hear! Bet it’s so good with smoked bacon!! Thanks so much for popping back for a review 🙂