Creamy Mushroom Chicken Pasta (Printable)

Tender chicken and mushrooms blend in a creamy sauce atop perfectly cooked pasta for comfort.

# What You'll Need:

→ Proteins

01 - 2 large boneless, skinless chicken breasts (approximately 1.1 lbs), 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, plus extra for garnish

→ 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 Make It:

01 - Boil salted water in a large pot and cook pasta according to package instructions until al dente. Drain, reserving 1/2 cup pasta water, and 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 sauté until golden and cooked through, about 5 to 7 minutes. Transfer chicken to a plate and keep warm.
03 - Add remaining olive oil and butter to the same skillet. Sauté onions and mushrooms until softened and browned, approximately 6 to 8 minutes. Stir in garlic and cook for an additional minute until fragrant.
04 - Pour chicken broth into the skillet, scraping up browned bits. Reduce heat to medium-low, then add heavy cream, Parmesan cheese, and dried Italian herbs. Stir until cheese melts and sauce thickens, about 2 to 3 minutes.
05 - Return cooked chicken to the skillet and simmer gently for 2 to 3 minutes to blend flavors. Add reserved pasta water if the sauce requires thinning.
06 - Add drained pasta to the skillet and toss to coat evenly with the sauce. Stir in chopped parsley.
07 - Plate immediately, garnishing with additional parsley and Parmesan cheese as desired.

# Expert Tips:

01 -
  • It tastes like you spent hours in the kitchen, but honestly the whole thing comes together in 40 minutes.
  • The sauce clings to the pasta in this creamy, earthy way that makes you want to keep eating even when you're full.
  • It's elegant enough for guests but casual enough to make on a random Tuesday when you need something good.
02 -
  • Don't skip letting the mushrooms brown properly in the beginning, because that's where their deep earthy flavor actually develops, and rushing it makes the dish taste flat.
  • If you add cold cream to a hot pan without reducing the heat first, it can break or separate instead of turning creamy and smooth.
  • Oversalting is the enemy here because Parmesan is already salty, and you can always add more but you can't take it back.
03 -
  • Reserve pasta water before you drain because that starchy liquid is like magic for loosening a sauce that got too thick, and it actually helps it cling better than adding more cream.
  • Taste the sauce before serving and adjust everything together, because the richness of cream can mask flavors you thought were there, and a pinch of salt or squeeze of lemon completely changes how everything else tastes.
Go Back