Print

Lush Chicken & Mushroom Pasta in Decadent Cream Sauce

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A luxurious Chicken & Mushroom Pasta bathed in a rich, creamy sauce that clings to tender chicken, earthy mushrooms, and perfectly cooked pasta. A comfort-meets-indulgence dish that’s easy to make yet feels fancy.

  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: approximately 35 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Sautéing, Boiling
  • Cuisine: American

Ingredients

  • Boneless, skinless chicken breasts or thighs, sliced
  • Salt and freshly ground black pepper
  • Olive oil or butter
  • Yellow or white onion, finely chopped
  • Garlic cloves, minced
  • Fresh mushrooms (cremini, button, or a mix), sliced
  • Dry white wine or chicken broth
  • Heavy cream (or half-and-half)
  • Grated Parmesan cheese
  • Fresh thyme or Italian seasoning
  • Pasta (fettuccine, linguine, penne, or your favorite shape)
  • Optional: chopped parsley for garnish

Instructions

  1. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente; reserve ½ cup of the pasta water, then drain.
  2. While pasta cooks, season the chicken slices generously with salt and pepper.
  3. In a large skillet over medium-high heat, heat oil or butter. Add chicken and cook 4–5 minutes per side until golden and cooked through. Transfer to a plate and tent with foil.
  4. In the same skillet, add a bit more oil or butter. Sauté onions until translucent, about 2–3 minutes. Add garlic and cook 30 seconds more until fragrant.
  5. Add mushrooms and cook until they release their moisture and begin to brown, about 5–6 minutes.
  6. Deglaze the pan with white wine or broth, scraping up any browned bits. Let it simmer until reduced by half.
  7. Stir in the heavy cream and bring to a gentle simmer. Add Parmesan cheese and thyme, and whisk until sauce is smooth and slightly thickened, about 2–3 minutes.
  8. Return the chicken to the skillet (with any accumulated juices). Add cooked pasta and toss to coat. If the sauce is too thick, stir in reserved pasta water a few tablespoons at a time until it reaches your desired consistency.
  9. Taste and adjust seasoning with salt and pepper as needed.
  10. Divide among plates and garnish with chopped parsley and extra Parmesan.

Notes

  • Protein swap: Use shrimp, turkey slices, or crispy pancetta instead of chicken.
  • Mushroom medley: Mix shiitake, oyster, or portobello mushrooms for extra depth.
  • Garlic lovers: Add an extra clove or two—garlic lovers won’t mind!
  • Spinach boost: Stir in a couple handfuls of fresh baby spinach at the end until wilted.
  • Lighter version: Substitute half the cream with milk or unsweetened cashew milk, and add an extra ¼ cup broth.
  • For storage, keep leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm them in a skillet over medium-low heat, adding a splash of cream or broth to loosen the sauce.

Nutrition

Find it online: https://allcookedup.com/lush-chicken-mushroom-pasta-in-decadent-cream-sauce/