Creamy Mushroom Chicken Pasta (Print View)

Tender chicken and mushrooms combine in a rich, creamy sauce with perfectly cooked pasta.

# Components:

→ Proteins

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

→ 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

# Directions:

01 - Boil pasta in a large pot of salted water until al dente, drain reserving 1/2 cup pasta water, then set aside.
02 - Heat 1 tablespoon olive oil and 1 tablespoon butter in a skillet over medium-high heat. Season chicken with salt and pepper, then sauté until golden and cooked through, about 5 to 7 minutes. Transfer to plate and keep warm.
03 - Add remaining olive oil and butter to skillet. Sauté onions and mushrooms until softened and browned, approximately 6 to 8 minutes. Stir in garlic and cook 1 minute until fragrant.
04 - Pour in chicken broth, scraping browned bits from skillet. Reduce heat to medium-low, add heavy cream, Parmesan cheese, and Italian herbs. Stir until cheese melts and sauce thickens, about 2 to 3 minutes.
05 - Return chicken to skillet and simmer gently for 2 to 3 minutes to blend flavors. Thin sauce with reserved pasta water if needed.
06 - Add drained pasta to skillet and toss thoroughly with sauce. Stir in chopped parsley.
07 - Plate immediately, garnishing with extra parsley and Parmesan as desired.

# Expert Advice:

01 -
  • It tastes like you spent all afternoon cooking when you actually spent 40 minutes.
  • The creamy sauce clings to every strand of pasta without ever feeling heavy or boring.
  • Mushrooms and chicken are a quiet, perfect pairing that somehow feels both cozy and sophisticated.
02 -
  • Don't skip reserving pasta water—it's the secret to a silky sauce that clings instead of pools.
  • Cook the mushrooms long enough to let them brown; rushing them means missing out on their best flavor.
  • Add the parsley at the very end so it stays fresh and bright instead of becoming a shadow of itself.
03 -
  • Toast your Parmesan wedge in a dry skillet for 30 seconds before grating it; it makes the cheese easier to work with and the grates finer.
  • Keep your heat at medium-low once the cream goes in—high heat can make it separate and split, which turns silky sauce into something sad and broken.
Return