This Chicken Mushroom Pasta is a warm hug in a bowl! With tender chicken, creamy sauce, and earthy mushrooms, it’s a comfort food classic that’s quick to make.
I love how this dish feels fancy, but it’s super easy. Perfect for a weeknight meal or when I want to impress without the stress. Plus, who can resist creamy pasta? 😋
Key Ingredients & Substitutions
Pasta: I love using penne for its ability to hold onto the sauce. If you don’t have penne, rotini or fettuccine work well too. Just pick your favorite shape!
Chicken: Boneless, skinless chicken breasts are a great choice for this dish. However, using chicken thighs can add even more flavor and tenderness! Feel free to use leftover chicken too!
Mushrooms: Cremini mushrooms give a richer flavor, but white mushrooms are just as good! If you want a different flavor, try using shiitake or portobello mushrooms.
Heavy Cream: To make it lighter, you can substitute half-and-half or even coconut milk for a dairy-free option. For a tangy twist, plain Greek yogurt can work, but add it off heat to avoid curdling.
Parmesan Cheese: Grated Parmesan cheese adds a nice salty kick. If you don’t have it, Pecorino Romano or even nutritional yeast can be great replacements.
How Do You Cook Chicken Perfectly?
Cooking the chicken to perfection is key for a tasty dish. Here’s how to ensure it stays juicy:
- Start with a hot skillet. That sizzle when you add chicken means a good sear.
- Don’t crowd the pan! Cook in batches if you have to. This helps your chicken brown nicely without steaming.
- Check for doneness by cutting into the thickest piece or using a meat thermometer. It should reach 165°F (75°C).
- Let it rest for a few minutes before slicing, so all the juices stay inside.
Chicken Mushroom Pasta
Ingredients You’ll Need:
For the Pasta:
- 8 oz (225 g) penne pasta
For the Chicken:
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts, sliced into strips
- Salt and freshly ground black pepper, to taste
For the Mushroom Sauce:
- 8 oz (225 g) cremini or white mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup (240 ml) heavy cream
- 1/2 cup (120 ml) chicken broth
- 1/2 cup (50 g) grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped (plus more for garnish)
- Optional: 1 teaspoon dried Italian seasoning or fresh thyme
How Much Time Will You Need?
This Chicken Mushroom Pasta takes about 25 minutes total—10 minutes for prep and about 15 minutes for cooking. It’s a quick dish that doesn’t skimp on flavor!
Step-by-Step Instructions:
1. Cooking the Pasta:
Start by bringing a large pot of salted water to a boil. Once boiling, add the penne pasta and cook according to the package instructions until it’s al dente. This usually takes about 8-10 minutes. When it’s done, drain the pasta and set it aside.
2. Searing the Chicken:
In a large skillet, heat the olive oil over medium-high heat. While the oil warms, season the sliced chicken breasts with salt and pepper. Once the oil is hot, add the chicken to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the chicken is golden brown and fully cooked. Once done, remove the chicken from the skillet and set it aside on a plate.
3. Making the Mushroom Sauce:
In the same skillet, you can add a little more olive oil if needed. Toss in the sliced mushrooms and sauté them for about 5 minutes until they turn brown and tender. Then, add the minced garlic and cook for another 1-2 minutes until it’s fragrant.
4. Creating the Creamy Base:
Pour the chicken broth into the skillet, scraping up any tasty bits stuck to the bottom. Lower the heat to medium and stir in the heavy cream. Let it simmer gently for 3-4 minutes until the sauce starts thickening up nicely.
5. Finishing Touches:
Mix in the grated Parmesan cheese until it melts and makes the sauce creamy. If you’re using Italian seasoning or fresh thyme, stir that in too. Return the cooked chicken to the skillet and mix everything until heated through for about 2 minutes.
6. Combining with Pasta:
Finally, toss the cooked pasta into the skillet, stirring gently to make sure all the pasta is well coated in that delicious sauce.
7. Serve and Enjoy:
Give the pasta a sprinkle of chopped parsley for a fresh touch, and adjust the seasoning if needed. Serve immediately and enjoy your creamy, flavorful Chicken Mushroom Pasta!
Can I Use Different Types of Pasta?
Absolutely! Feel free to swap penne for any pasta shape you prefer, such as fusilli, rotini, or even fettuccine. Just adjust the cooking time according to the package instructions.
Can I Make This Dish Ahead of Time?
You can prepare the chicken and sauce ahead of time and store them in the refrigerator for up to 2 days. Just cook the pasta fresh when you’re ready to serve. This helps keep the pasta from becoming soggy!
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, half-and-half or whole milk works in a pinch. For a dairy-free version, coconut milk or cashew cream can be great substitutes to keep the creaminess!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of chicken broth or cream if the sauce has thickened too much.
