Creamy Mushroom Chicken Pasta (Printable)

Tender chicken and mushrooms in a rich cream sauce over pasta for a comforting Italian-American dish.

# What You Need:

→ 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

# How To Make It:

01 - Boil water in a large pot with salt and cook fettuccine according to package directions until al dente. Drain, reserving 1/2 cup of 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 pieces with salt and pepper, then cook until golden and fully done, about 5 to 7 minutes. Remove chicken and keep warm.
03 - Add remaining olive oil and butter to the skillet. Sauté onions and mushrooms until soft and browned, about 6 to 8 minutes. Stir in garlic and cook for 1 minute until fragrant.
04 - Pour in chicken broth, scraping browned bits from the pan. Reduce heat to medium-low, then add heavy cream, Parmesan cheese, and Italian herbs. Stir until cheese melts and sauce thickens slightly, about 2 to 3 minutes.
05 - Return chicken to the skillet and simmer gently for 2 to 3 minutes to meld flavors. Add reserved pasta water if sauce needs thinning.
06 - Add drained pasta to the skillet and toss to coat evenly. Stir in chopped parsley.
07 - Plate immediately, garnished with extra parsley and additional Parmesan cheese if desired.

# Expert Tips:

01 -
  • It comes together faster than takeout, but tastes like you've been simmering something all day.
  • The sauce clings to every strand of pasta in a way that makes you forget you're eating something this simple.
  • Creamy without feeling heavy, especially when the pasta water thins it out just right.
02 -
  • Don't cook the chicken all the way through in the initial sear—it continues cooking when you return it to the sauce, and overdone chicken is the enemy of this dish.
  • That pasta water is precious; the starch in it helps the sauce cling to the noodles in a way plain liquid never will, so always reserve some before draining.
03 -
  • Let your pan get properly hot before adding the chicken—a good golden crust develops in just five minutes if the heat is right.
  • Taste the sauce before adding the pasta and adjust seasoning then, not at the end when it's harder to blend everything evenly.
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