Creamy Chicken and Mushroom Pasta

Looking for a cozy, crowd-pleasing pasta dish that’s both easy and elegant? This Creamy Chicken and Mushroom Pasta is the answer!

Tender chicken, earthy mushrooms, and a rich, velvety cream sauce come together in a deliciously comforting meal that’s perfect for weeknights—but fancy enough for guests.

One bite, and you’ll be hooked!

❤️ Why You’ll Love This Recipe

Ultimate Comfort Food – Creamy, cheesy, and hearty—perfect for cozy nights.

Weeknight-Friendly – Quick to prep and ready in about 30 minutes.
Flavor-Packed – White wine, garlic, Parmesan, and mushrooms deliver big taste.
Even Better the Next Day – Flavors deepen overnight, making leftovers a treat!

🛒 Ingredients

Here’s what you’ll need to make this creamy pasta magic happen:

1 pound pasta – Penne or fettuccine are great choices.
1 pound boneless, skinless chicken breasts – Cut into bite-sized pieces.
Salt and pepper – For seasoning.
1 tablespoon olive oil – For searing the chicken.
2 tablespoons butter – To sauté the aromatics.
1 shallot, finely chopped
2 garlic cloves, minced
8 oz mushrooms – Sliced (cremini or white button).
½ cup dry white wine – Or use chicken broth if you prefer.
1½ cups heavy cream – For a rich, silky sauce.
½ cup Parmesan cheese, grated – Freshly grated is best!
1 teaspoon Italian seasoning
Fresh parsley, chopped – For garnish.

👩‍🍳 How to Make Creamy Chicken and Mushroom Pasta

Follow these easy steps for pasta perfection:

1. Cook the Pasta

Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve 1 cup of pasta water, then drain and set aside.

2. Cook the Chicken

Season the chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and sauté until golden brown and cooked through, about 5–6 minutes. Transfer to a plate.

3. Sauté the Aromatics

In the same skillet, melt the butter. Add the shallot and garlic, and sauté until fragrant (about 1 minute).

4. Add Mushrooms

Stir in the mushrooms and cook until browned and tender, about 5 minutes.

5. Deglaze & Build the Sauce

Pour in the white wine and let it reduce by half, scraping up any flavorful bits. Stir in the heavy cream, Parmesan, and Italian seasoning. Let it simmer until slightly thickened, 3–5 minutes. Season with salt and pepper to taste.

6. Combine Everything

Return the chicken to the skillet and add the cooked pasta. Toss everything together, adding a bit of the reserved pasta water until the sauce reaches your desired consistency.

7. Serve & Enjoy

Serve hot, garnished with fresh parsley and extra Parmesan if desired. Enjoy a bowl of creamy bliss!

🔥 Tips for the Best Pasta

Prep ahead – Dice the chicken and chop veggies before starting for a smoother cooking experience.
Use quality wine – A dry white like Pinot Grigio or Sauvignon Blanc adds great depth.

Skip pre-shredded cheese – Grate it fresh for better melt and flavor.
Be cautious with pasta water – Add it slowly so you don’t water down the sauce.
One-pot option – Cook pasta directly in the sauce with added broth for fewer dishes.

Customize it – Add spinach, sun-dried tomatoes, or even crispy bacon for fun twists.

🧊 Storage & Reheating

While this dish doesn’t freeze well, it stores beautifully in the fridge!

To Store: Place cooled leftovers in an airtight container and refrigerate for up to 3–4 days.

To Reheat: Warm in a skillet over medium heat. Add a splash of milk or cream to loosen the sauce. Or microwave smaller portions for 1–2 minutes.

Pro Tip: If you expect leftovers, consider storing the pasta and sauce separately to avoid sogginess.

Creamy Chicken and Mushroom Pasta

Ingredients:

1 lb pasta (penne or fettuccine)
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
Salt & pepper, to taste

1 tbsp olive oil
2 tbsp butter
1 shallot, chopped

2 garlic cloves, minced
8 oz mushrooms, sliced
½ cup dry white wine (or chicken broth)

1½ cups heavy cream
½ cup Parmesan cheese, grated
1 tsp Italian seasoning

Fresh parsley, chopped (garnish)

Instructions:

Cook pasta in salted water until al dente. Reserve 1 cup of pasta water, then drain.
Season chicken with salt and pepper. Cook in olive oil over medium-high heat for 5–6 minutes. Remove and set aside.

Melt butter in the same pan. Add shallot and garlic, sauté for 1 minute. Add mushrooms and cook until browned.
Deglaze with white wine and reduce by half. Stir in cream, Parmesan, and Italian seasoning. Simmer 3–5 minutes until thickened.
Return chicken to the pan. Add cooked pasta and toss to coat, adding pasta water as needed.

Serve hot, garnished with parsley and extra Parmesan.