Creamy Mushroom Chicken Pasta (Print Version)

Tender chicken and mushrooms in a rich, creamy sauce served over perfectly cooked pasta.

# Ingredient List:

→ Proteins

01 - 2 large boneless, skinless chicken breasts (approx. 17.6 oz), 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

# How-To Steps:

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

# Helpful Tips:

01 -
  • It feels restaurant-quality but comes together in under 45 minutes on a regular Tuesday.
  • The sauce is so silky and forgiving that even if you're not a confident cook, you'll end up with something genuinely delicious.
  • It's the kind of meal that tastes like comfort but doesn't make you feel heavy afterward.
02 -
  • If your cream looks curdled or separated, don't panic—stir in a splash of that pasta water and lower the heat immediately; high temperatures break cream apart, but a gentle stir and cooler pan fixes it.
  • Never add cold cream straight from the fridge to a hot pan; let it warm slightly in a cup first or add it slowly while stirring, which prevents the temperature shock that makes it separate.
03 -
  • Cook the chicken in two batches if your skillet is crowded; crowded meat steams instead of sears, and you'll miss out on those flavorful golden edges.
  • A splash of dry white wine after the mushrooms soften adds depth and complexity that cream alone can't quite reach—but it's optional if you don't have it.
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