Creamy mushroom chicken pasta is seared chicken and browned mushrooms combined with pasta in a Parmesan cream sauce, ready in about 30 minutes. Searing the chicken first and setting it aside, then browning the mushrooms in the same skillet, lets the mushrooms pick up the fond the chicken left behind instead of steaming in a clean pan.
Creamy Mushroom Chicken Pasta
Ingredients
- 2 boneless, skinless chicken breasts (sliced thin)
- 2 tbsp olive oil
- 8 oz mushrooms (cremini or button), sliced
- 3 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp Italian seasoning
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated parmesan cheese
- 8 oz pasta (fettuccine, penne, or choice)
- Fresh parsley or basil, for garnish
Instructions
- Cook pasta according to package instructions; drain and set aside.
- In a large skillet, heat olive oil over medium heat. Sear chicken until golden and cooked through, about 5–6 minutes. Remove and set aside.
- In the same skillet, add mushrooms and sauté until browned, 5–7 minutes.
- Add garlic, salt, pepper, and Italian seasoning. Cook 1 more minute.
- Pour in chicken broth and stir to deglaze.
- Reduce heat to low and stir in cream. Simmer 3–4 minutes.
- Add parmesan and stir until smooth. Return chicken to pan.
- Add cooked pasta and toss to coat in the sauce.
- Serve hot, garnished with fresh herbs.
Recipe Notes
- Use rotisserie chicken or pre-cooked chicken to save time.
- Add spinach or sun-dried tomatoes for extra flavor and color.
- Swap cream for half-and-half for a lighter version.
Nutrition
- Serving Size
- 1 bowl
- Calories
- 540
- Sugar
- 3g
- Sodium
- 610mg
- Fat
- 28g
- Saturated Fat
- 14g
- Unsaturated Fat
- 11g
- Trans Fat
- 0g
- Carbohydrates
- 42g
- Fiber
- 2g
- Protein
- 32g
- Cholesterol
- 115mg
Why the mushrooms need the full browning time
- Cooking the mushrooms for the full 5-7 minutes the recipe specifies, rather than rushing them, lets their moisture cook off so they brown and concentrate in flavor instead of releasing liquid into the sauce later.
- Deglazing with chicken broth after the mushrooms are browned picks up any remaining browned bits from both the chicken and mushrooms, building a more savory base for the cream.
How to keep the mushrooms from steaming
- Let the mushrooms brown properly for the full time called for instead of stirring constantly, since mushrooms release water as they cook and need time undisturbed to actually sear rather than steam.
- Reduce the heat to low before adding the cream and simmering, as the recipe specifies, to avoid a sauce that breaks or turns oily.
Troubleshooting
The mushrooms taste watery instead of browned.
This usually means the pan was crowded or stirred too often. Give the mushrooms space in the skillet and let them sit for a minute or two at a time so they actually brown instead of steaming.
The sauce looks thin.
Let it simmer a bit longer at step 6 before adding the parmesan, since the sauce continues to reduce and thicken slightly the longer it gently simmers.
Sauce seems too thin.
continue simmering gently until it reaches your desired consistency.
Refrigerate promptly and use within 3 to 4 days. Reheat gently on the stovetop with a splash of cream or broth to loosen the sauce, until the chicken reaches 165°F (74°C).
Serve with garlic bread or a simple green salad.
Frequently asked questions
Can I use different mushrooms for this creamy mushroom chicken pasta?
Absolutely! While cremini offer great flavor, a mix of shiitake, oyster, or portobello mushrooms creates wonderful depth. Each variety brings its own unique earthiness to the dish.
How can I make this recipe lighter?
Substitute half-and-half for heavy cream and use less Parmesan. Adding extra vegetables like spinach or peas increases nutrition while maintaining the creamy texture.
Can I prepare components ahead of time?
Yes! Sauté mushrooms and chicken up to a day ahead. Store refrigerated, then reheat gently before adding pasta and creating the cream sauce.
What pasta shapes work best with this sauce?
Shapes that catch sauce work beautifully—fettuccine, pappardelle, or rigatoni are ideal. The cream sauce clings to ridges and fills hollow shapes perfectly.
Is this recipe freezer-friendly?
Cream-based sauces can separate when frozen and thawed. If freezing, do so before adding cream, then finish the sauce with fresh cream when reheating.
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