Tender Chicken & Mushrooms in a Creamy Pasta Sauce – Comfort in Every Bite

Why You’ll Love This Recipe

This dish brings together the best parts of a cozy pasta dinner — creamy sauce, juicy chicken, and tender mushrooms — in one easy skillet. I love that it’s simple to make but feels restaurant-worthy. Whether I’m cooking for a weeknight meal or hosting a casual dinner, it never disappoints.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

– 12 oz pasta (any kind you enjoy)
– 1 lb chicken breast, sliced
– 2 cups mushrooms, sliced
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup heavy cream or milk
– ½ cup chicken broth
– ½ cup grated Parmesan
– 2 tablespoons olive oil or butter
– salt and pepper, to taste
– optional: fresh parsley for garnish

Directions

1. I cook the pasta according to the package instructions, drain it, and set it aside.

2. In a large skillet, I heat the oil or butter over medium heat and cook the chicken slices until tender and lightly golden. I remove them from the pan and set them aside.

3. In the same pan, I add the onions, garlic, and mushrooms. I sauté until softened and fragrant.

4. I pour in the cream and chicken broth, stirring well and letting it simmer gently until the sauce thickens slightly.

5. I stir in the Parmesan cheese until melted and smooth.

6. I return the cooked chicken to the pan and add the drained pasta, tossing everything together gently to coat.

7. I season with salt and pepper to taste, garnish with chopped fresh parsley if I have it, and serve warm.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

– I use rotisserie chicken for a shortcut on busy nights.
– I swap mushrooms for zucchini or spinach when I want a veggie twist.
– I use half-and-half instead of cream for a lighter version.
– I add red pepper flakes for a little kick.
– I try different cheeses like Gruyère or Romano for a flavor twist.

Storage/Reheating

I store leftovers in the fridge for up to 3 days in an airtight container. When reheating, I add a splash of broth or milk to loosen the sauce and warm it gently on the stovetop or in the microwave.

FAQs

Can I use a different kind of pasta?

Yes, I like using fettuccine, penne, or farfalle — anything that holds sauce well works.

Is there a dairy-free version?

I use coconut cream and nutritional yeast in place of cream and Parmesan if I want a dairy-free option.

What type of mushrooms work best?

I usually go with white or cremini mushrooms, but shiitake or baby bellas are great too for a deeper flavor.

Can I freeze this pasta?

Cream-based sauces don’t always freeze well, but if I do freeze it, I thaw overnight and reheat slowly with added broth.

How do I make it thicker?

I simmer the sauce a bit longer or stir in an extra tablespoon of Parmesan to thicken it naturally.

Conclusion

This creamy chicken and mushroom pasta is the kind of dish that brings comfort with every bite. It’s simple to prepare, full of rich flavors, and endlessly flexible depending on what I have in the fridge. Whether I’m making it for myself or for guests, it’s always a dinner worth repeating.

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