Creamy Mushroom Chicken Pasta (Printer-Friendly)

Tender chicken and mushrooms in a rich creamy sauce over pasta for a comforting meal.

# What You Need:

→ Proteins

01 - 2 large boneless, skinless chicken breasts, 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

→ 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 Cook:

01 - Boil pasta in a large pot of salted water according to package directions until al dente. Drain, reserving 1/2 cup of pasta water, then set aside.
02 - Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Season chicken pieces with salt and pepper, then cook until golden and fully cooked, about 5 to 7 minutes. Remove and keep warm.
03 - Add the remaining olive oil and butter to the skillet. Sauté onions and mushrooms until softened and browned, approximately 6 to 8 minutes. Stir in garlic and cook for 1 minute until fragrant.
04 - Pour in chicken broth, scraping up browned bits from the skillet. Reduce heat to medium-low, then add heavy cream, Parmesan cheese, and Italian herbs. Stir until the cheese melts and sauce thickens slightly, about 2 to 3 minutes.
05 - Return the chicken to the skillet and simmer gently for 2 to 3 minutes to blend flavors. If sauce is too thick, thin with reserved pasta water as needed.
06 - Add drained pasta to the skillet and toss thoroughly to coat with sauce. Stir in chopped parsley.
07 - Plate immediately, garnishing with extra parsley and additional Parmesan cheese if desired.

# Expert Advice:

01 -
  • It comes together faster than you'd expect, and somehow tastes like it simmered all afternoon.
  • The sauce clings to every strand of pasta, and there are no dry bites.
  • You can make it with ingredients that are usually just sitting in your kitchen.
02 -
  • If your sauce breaks or looks curdled, it's because the heat was too high—low and slow is the only way to cook with cream.
  • The pasta continues to absorb sauce as it sits, so don't make it look saucy enough when you plate it; you'll regret it five minutes later.
03 -
  • Reserve pasta water religiously—it's the difference between a sauce that clings to every noodle and one that slides off.
  • Brown the mushrooms in batches if your pan is crowded; they won't brown if they're steaming each other.
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