Creamy Mushroom Chicken Pasta (Print)

Tender chicken and mushrooms in a rich creamy sauce with perfectly cooked pasta for a hearty meal.

# Ingredients:

→ Proteins

01 - 2 large boneless skinless chicken breasts (about 1.1 lb), 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

# Instructions:

01 - Boil the pasta in salted water until al dente following package directions. Drain, reserving 1/2 cup pasta water, then set aside.
02 - Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Season chicken with salt and pepper, then sauté until golden and cooked through, 5 to 7 minutes. Remove and keep warm.
03 - In the same skillet, add remaining olive oil and butter. Sauté onions and mushrooms until softened and browned, about 6 to 8 minutes. Add garlic and cook 1 minute until fragrant.
04 - Add chicken broth, scraping up browned bits. Reduce heat to medium-low and stir in heavy cream, Parmesan, and Italian herbs. Cook until the sauce thickens slightly, 2 to 3 minutes.
05 - Return chicken to skillet and simmer gently for 2 to 3 minutes. Thin sauce with reserved pasta water if necessary.
06 - Add drained pasta to skillet and toss to evenly coat with sauce. Stir in chopped parsley.
07 - Serve immediately, garnished with additional parsley and Parmesan as desired.

# Pro Tips:

01 -
  • It's genuinely faster than delivery, and tastes infinitely better than anything in a box.
  • The sauce is rich enough to feel indulgent but light enough that you don't feel heavy afterward.
  • One pan, one skillet, and you're basically done except for the pasta pot, which is already dirty anyway.
02 -
  • Don't skip the step of letting your mushrooms brown; they need to caramelize or you'll end up with steamed mushrooms, which is basically sadness in a pan.
  • Reserve that pasta water before you drain; it's a lifesaver for adjusting sauce consistency, and flour-starchy water actually helps the sauce coat the pasta better.
03 -
  • If your sauce breaks or looks grainy, it usually means the heat was too high; add a splash of cold cream and whisk it gently over lower heat and it'll come back together.
  • Toss the hot pasta with the sauce, not the other way around; it helps everything emulsify properly and coat evenly.
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