Learn how to create a delicious, quick, creamy chicken and mushroom pasta dish in about 30 minutes using simple ingredients and easy cooking techniques. It’s easy enough for a weeknight yet delicious enough for the whole gang!
This quick and easy pasta combines browned chicken breast pieces with mushrooms, onions, and garlic in a creamy white wine Parmesan sauce seasoned with thyme, oregano, and parsley. I love to serve this with copycat olive garden salad and no-knead Dutch oven bread,
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Pasta: I like to use rigatoni or penne pasta for this recipe, but you could also use mostaccioli or ziti. Cook the pasta al dente according to the package instructions.
- Chicken: boneless, skinless chicken breasts
- Mushrooms: cremini or white button mushrooms
- Shallots: if you can find them or yellow onion
- White wine: this recipe works well with a good dry white wine like Sauvignon Blanc or Pinot Grigio. Make sure that the quality of the wine is good enough that you would drink it.
- Parmesan cheese: freshly grated is always best
How to make Chicken Mushroom Pasta
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
First, bring a large pot of salted water to a boil. Cook the pasta al dente and drain well. Meanwhile, salt and pepper the chicken on both sides. Lightly sprinkle the chicken with paprika. Heat 1 tablespoon olive oil and melt 1 tablespoon butter over medium heat in a large skillet. Add the chicken and brown it on both sides. Work in batches, and do not crowd the pan. Remove the chicken to a plate and cover to keep warm.
Heat 1 tablespoon olive oil and melt 1 tablespoon butter over medium heat in the same skillet. Add the mushrooms and onions and cook until the mushrooms brown and the onions soften. Reduce the heat to low and add the garlic, dried, and dried oregano. Cook for 1 minute while stirring constantly.
Add the wine and reduce by half. Then add the chicken broth and heavy cream and gently simmer until reduced by almost half. Slowly stir in the Parmesan cheese until melted. Add the chicken and pasta to the skillet and toss to coat. Sprinkle with freshly chopped parsley and serve.
Preparation Tips
- Cut the chicken into thin slices so it cooks evenly and quickly.
- If you prefer not to use wine, replace it with 1/4 cup of chicken broth.
- Remember to reserve 1 cup of pasta water. This is excellent for thinning the pasta sauce to your desired consistency. Slide a large bowl under the colander before you drain the pasta, and you won’t forget.
- Mushrooms are like sponges, so lightly rinse them to remove the dirt and promptly dry them with paper towels. If preferred, you can wipe them clean with a damp paper towel. Never soak them in water.
Recipe Variations
- 2/3 cup frozen peas added with the cream.
- Chopped asparagus added with the onions and mushrooms
- Add a couple of pinches of cayenne pepper or sriracha with the other spices.
- Capers added at the end with the chicken and chopped parsley
- Diced red bell peppers added a few minutes after the mushrooms and onions
Storage and Reheat
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power or on the stovetop over low heat.
While you can freeze pasta with cream in it, it will likely separate, and the texture and appearance will change.
More Chicken Pasta Recipes
Mushroom Chicken Pasta
Ingredients
- 12 ounces penne pasta
- 2 boneless skinless chicken breasts cut into thin slices
- Kosher salt
- Freshly ground black pepper
- ⅛ teaspoon paprika
- 2 tablespoons olive oil
- 2 tablespoons butter
- 8 ounces cremini mushrooms sliced
- ½ cup chopped shallots or yellow onion
- 3 cloves garlic minced
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ cup dry white wine
- ½ cup low-sodium chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Chopped fresh Italian parsley
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta al dente according to package instructions and drain well.
- Meanwhile, salt and pepper the chicken on both sides. Lightly sprinkle the chicken with paprika. Heat 1 tablespoon olive oil and melt 1 tablespoon butter over medium heat in a large skillet. Add the chicken and brown it on both sides. Work in batches, and do not crowd the pan. Remove the chicken to a plate and cover to keep warm.
- Heat 1 tablespoon olive oil and melt 1 tablespoon butter over medium heat in the same skillet. Add the mushrooms and onions and cook until the mushrooms are browned and the onions are soft. Reduce the heat to low and add the garlic, dried thyme, and dried oregano. Cook for 1 minute while stirring constantly.
- Add the wine and reduce by half. Add the chicken broth and heavy cream and gently simmer until reduced by almost half. Slowly stir in the Parmesan cheese until melted. Add the chicken and pasta to the skillet and toss to coat. Sprinkle with freshly chopped parsley and serve.
Notes
- Cut the chicken into thin slices so it cooks evenly and quickly.
- A good dry white wine like sauvignon blanc or pinot grigio works well with this recipe. Make sure that the quality of the wine is good enough that you would drink it.
- If you prefer not to use wine replace it with 1/4 cup more chicken broth.
- I like to use rigatoni or penne pasta for this recipe, but you could also use mostaccioli or ziti. Cook it al dente according to package instructions.
- Don’t forget to reserve 1 cup of pasta water. It is great for thinning the pasta sauce to your desired consistency. Slide a large bowl under the colander before you drain the pasta, and you won’t forget.
- Mushrooms are like sponges, so lightly rinse them to remove the dirt and promptly dry them with paper towels. If preferred, you can wipe them clean with a damp paper towel. Never soak them in water.
Nutrition
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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Melissa
I don’t usually leave a rating, but here I am. Did I make this as is? Nope, because I had a bunch of other stuff that was going to expire.
I added some spinach with the chicken and some parm at the end, and a little extra cream. I used Italian seasoning instead of the basil and oregano because my back hurt too much to try to find the actual basil. I used half a box of cooked orzo pasta and mixed it into my skillet. I did not like the way that looked (and planned to keep it separate next time), but the amount of praise I got? I’ll do it again. Now, my only issue is that the family was like MAKE THIS THE EXACT SAME WAY; DONT CHANGE A THING. o.O.
Beth Pierce
Glad that you and family liked it Melissa. Spinach in that would be absolutely delicious! Thanks for the tips.
Cooking Canon
Excellent ! Used creme fraiche instead of cream and added chopped red pepper, peas and Parmesan. Will certainly be making this again. Thanks for the recipe.
Beth Pierce
Thanks for the tips! I love it!
Cathy
Ahh this looks so perfectly creamy! Yum!
Angie
This looks like the perfect comfort food!
Melanie Bauer
This is awesome! Such a tasty and creamy dish, looking forward to trying this!
Jacque Hooper
This recipe hit it out of the park! My whole family loved it and my kids devoured everything-including the mushrooms! Perfect family dinner!
Michelle
I love mushrooms! This pasta looks divine
Adrianne
Oh YUM! I can see why your hubby loves it, it looks delicious! Simple and easy yet full of flavour. Thanks for sharing!!
Krissy Allori
So creamy and delicious!
Jamie
This looks so flavorful and creamy! I love a good creamy mushroom pasta. I’ll have to make this for dinner soon!
Sara Welch
This was such a heartwarming meal; this has quickly become a family favorite in our home! Hands down delicious!
Catalina
This is in our future! So easy and delicious!
Erin | Dinners,Dishes and Dessert
I’m drooling this is everything I love! Such a classic!!!
Demeter
Load me up with mushrooms! This looks fantastic!
Sommer
This is my kind of meal! YUM!
Liz
SO easy and absolutely delicious!! I’ll be making this again soon!!