Dinner

Creamy Chicken & Mushroom Pasta: A Comfort Food Classic Made Simple Recipe

BySimon Carel October 26, 2025October 26, 2025

Introduction

This creamy chicken and mushroom pasta is a comforting classic that comes together quickly and easily. With tender chicken, savory mushrooms, and a rich, cheesy sauce, it’s perfect for a satisfying weeknight dinner.

A white bowl filled with creamy pasta layers, starting with a base of long, thin spaghetti noodles in a pale yellow color. On top are light brown, grilled chicken pieces with slight charring, and thick slices of sautéed mushrooms, both covered in a rich, white creamy sauce with specks of green herbs sprinkled all over. The creamy sauce glistens and binds the ingredients together, giving a smooth texture to the dish. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 oz pasta (fettuccine, penne, or spaghetti)
2 tablespoons olive oil
2 boneless, skinless chicken breasts, cut into bite-sized strips
Salt and black pepper, to taste
2 tablespoons unsalted butter
1 medium onion, finely chopped
3 cloves garlic, minced
8 oz mushrooms (cremini or button), sliced
1 teaspoon dried thyme (or 2 teaspoons fresh)
1 cup chicken broth
1 cup heavy cream
½ cup grated Parmesan cheese
¼ teaspoon red pepper flakes (optional, for heat)
Fresh parsley, chopped (for garnish)

Instructions

Step 1: Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain and set aside.
Step 2: In a large skillet, heat olive oil over medium-high heat. Season chicken strips with salt and pepper, then cook until golden brown and cooked through, about 5–6 minutes. Remove from skillet and set aside.
Step 3: In the same skillet, melt butter and sauté onion until soft and translucent, about 3 minutes. Add garlic and cook for another 1 minute until fragrant.
Step 4: Add sliced mushrooms and thyme, cooking until mushrooms release their juices and become golden, about 5–7 minutes.
Step 5: Pour in chicken broth, scraping the bottom of the pan to release any browned bits. Reduce slightly for 2 minutes.
Step 6: Lower heat and stir in heavy cream. Simmer gently for 3–4 minutes until the sauce begins to thicken.
Step 7: Stir in Parmesan cheese until melted and creamy. Adjust seasoning with salt, pepper, and red pepper flakes if desired.
Step 8: Return the chicken to the skillet and toss with the sauce.
Step 9: Add the cooked pasta to the skillet, tossing until everything is evenly coated.
Step 10: Garnish with fresh parsley and serve warm.

Tips & Variations

Use fresh thyme if possible for a brighter flavor, but dried thyme works well in a pinch.
For a lighter version, substitute half-and-half for the heavy cream.
Add spinach or peas for extra color and nutrients.
Try swapping chicken for sautéed shrimp to change up the protein.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of chicken broth or cream to loosen the sauce if needed.