Chicken Mushroom Pasta

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

Chicken Lasagna

Chicken Parmesan Casserole

Chicken Pesto Pasta

Cajun Chicken Pasta

Chicken Broccoli Alfredo

Chicken Alfredo

Chicken Spaghetti

Mushroom Chicken Pasta

Creamy Chicken Mushroom Pasta combines garlic, onions, mushrooms, and chicken in a perfectly seasoned Parmesan cream sauce that comes together quickly and easily.

4.97 from 30 votes

Print Pin Rate

Course: main meal chicken

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Servings: 4

Calories: 918kcal

Author: Beth Pierce

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

Calories: 918kcal | Carbohydrates: 75g | Protein: 47g | Fat: 46g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 176mg | Sodium: 650mg | Potassium: 1057mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1340IU | Vitamin C: 4mg | Calcium: 315mg | Iron: 2mg

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