This creamy chicken mushroom pasta recipe is made of 100% pure comfort food! The chicken and pasta are cooked in a delicious creamy mushroom sauce that makes this pasta dish ultra-rich and decadent.
Mushroom Chicken Pasta
One-pot dinners have to be one of our favorite kinds of meals. With this creamy mushroom chicken, all the ingredients get to mingle and bubble together so that the sauce clings to the pasta, chicken, and mushrooms, giving the dish tons of flavor.
It’s cozy and simple, and you don’t have to wash nearly as many dishes! If you’re looking for the perfect no-fuss pasta dinner that’ll have the entire family scooping for seconds, this one is it!
Why You’ll Love this Chicken Mushroom Pasta Recipe:
- Quick & Easy: This chicken pasta recipe is made all in one pot and takes only 30 minutes to make!
- Flavorful: Every ingredient of this dish gets time to soak in a perfect creamy sauce made of white wine, broth, and cream.
- Family Favorite: Not many can resist a creamy chicken pasta dinner! Even the kids will love it.
How to Make Chicken Mushroom Pasta
Be sure to see the recipe card below for full ingredients & instructions!
- Heat oil in a Dutch oven set over medium-high heat. Add the sliced chicken to the skillet, season, and cook according to the instructions below (see recipe card).
- Heat the remaining oil in the same pot, then add the vegetables, thyme, and a bit of salt and pepper. Cook as instructed.
- Splash the white wine into the pot and simmer until reduced by half. Then add the chicken broth and cream, bringing it to a boil.
- Next, stir in the pasta. Reduce the heat to medium, cover the pot, and cook for 9-10 minutes until al dente, stirring occasionally.
- Stir ¾ cup of the Parmesan into the pot until melted, smooth, and fully incorporated, then add cooked chicken into the pot and simmer until heated through. Garnish with parsley and serve with the remaining cheese. Enjoy!
Chicken mushroom pasta is a creamy, cheesy, umami delight! Sliced chicken is cooked with onions, mushrooms, spices, chicken broth, and heavy cream to create a rich, creamy sauce. Pasta is cooked directly in the pot for an easy, one-pot meal!
Absolutely! You can use sliced boneless, skinless chicken thighs in place of the breasts.
If you’re not a wine drinker or don’t have any on hand, you can simply use more chicken broth! Feel free to add a squeeze of lemon juice to bring the acidity, if desired.
To make this dish a bit less fatty and calorie-dense, you can swap out the heavy cream for half-and-half, evaporated milk, or a mixture of 1 cup of milk and 2 tablespoons of cornstarch.
I love tricolored rotini for the visual interest it creates, but regular rotini or penne would both be wonderful substitutes!
How to Thicken Pasta Without Using Cream
If you don’t have any dairy products on hand, you can still make a richer, creamier pasta dish by thickening the sauce with flour.
One method is to make a slurry using equal parts flour and water and whisk it together. Or, if you have butter, you can make beurre manie, which is equal parts softened butter and flour that is kneaded to form a paste.
Storage Instructions
Store leftover chicken mushroom pasta in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop over medium-low heat, adding a splash of water if needed, until warmed through. I do not recommend freezing chicken mushroom pasta.
Substitutions
- In place of the olive oil, you can use vegetable oil unsalted butter.
- In place of the chicken breasts, you can use boneless, skinless chicken thighs.
- Feel free to use a mixture of different mushrooms if you prefer.
- In place of the white wine, you can use more chicken stock. Add a squeeze of lemon juice to bring the acidity.
- In place of the heavy cream, you can use half-and-half, evaporated milk, or a mixture of 1 cup of milk and 2 tablespoons of cornstarch.
- Feel free to swap the rotini for penne.
Serving Suggestions
Serve this creamy mushroom pasta dish with a light side salad, garlic bread, or roasted vegetables!
Tips for the Best Chicken Mushroom Pasta
- I recommend using fresh mushrooms for the best taste, but canned will work in a pinch.
- To clean the mushrooms, you can rinse them, but do not soak them in water. Pat them dry before using.
- To save time, you can use fresh pre-sliced mushrooms.
- Slowly add the heavy cream to the pot while stirring constantly to prevent curdling.
You really can’t go wrong with a one-pot chicken mushroom pasta dinner! It’s easy to make, rich and creamy, and a crowd favorite everyone will enjoy. It’s one of those “I’m so full, but I must eat more!” kinds of meals. Happy cooking!
If you’ve made this recipe, please be sure to let us know by leaving a star rating or a comment below. Enjoy!
Chicken Mushroom Pasta Recipe
Ingredients
- 3 tablespoons olive oil divided
- 1½ pounds boneless, skinless chicken breasts sliced
- Kosher salt and freshly ground black pepper to taste
- 1 cup diced onion
- 8 ounces cremini mushrooms
- 1 teaspoon minced garlic
- 1 teaspoon dried thyme
- ½ cup white wine
- 3½ cups low-sodium chicken broth
- 1 cup heavy cream
- 16 ounces dry rotini pasta (1 box)
- 1 cup freshly grated Parmesan cheese divided
- Fresh parsley for garnish
Equipment
Instructions
- In a Dutch oven set over medium-high, heat 2 tablespoons of the oil.3 tablespoons olive oil
- Add the sliced chicken to the skillet, season with salt and pepper, and cook until it’s browned and cooked through, 4-5 minutes. Transfer the chicken to a clean plate and set aside.1½ pounds boneless, skinless chicken breasts, Kosher salt and freshly ground black pepper
- Heat the remaining oil in the same pot, then add the onion and sauté for 2-3 minutes. Add the sliced mushrooms and cook until tender, about 2 minutes. Stir in the garlic, thyme, and a bit of salt and pepper, and cook for 30 seconds, until fragrant.1 cup diced onion, 8 ounces cremini mushrooms, 1 teaspoon minced garlic, 1 teaspoon dried thyme
- Splash the white wine into the pot, scrape the brown bits from the bottom, and simmer until reduced by half.½ cup white wine
- Add the chicken broth and cream. Bring the mixture to a boil, then stir in the pasta. Reduce the heat to medium, cover the pot, and cook 9-10 minutes until it’s al dente, stirring occasionally to avoid clumping.3½ cups low-sodium chicken broth, 1 cup heavy cream, 16 ounces dry rotini pasta
- Stir ¾ cup of the Parmesan into the pot until it’s melted, smooth, and fully incorporated, then add cooked chicken into the pot and simmer until the chicken is heated through.1 cup freshly grated Parmesan cheese
- Garnish with parsley and serve with the remaining cheese.Fresh parsley
Notes
- In place of the olive oil, you can use vegetable oil unsalted butter.
- In place of the chicken breasts, you can use boneless, skinless chicken thighs.
- Feel free to use a mixture of different mushrooms if you prefer.
- In place of the white wine, you can use more chicken stock. Add a squeeze of lemon juice to bring the acidity.
- In place of the heavy cream, you can use half-and-half, evaporated milk, or a mixture of 1 cup of milk and 2 tablespoons of cornstarch.
- Feel free to swap the rotini for penne.
- I recommend using fresh mushrooms for the best taste, but canned will work in a pinch.
- To clean the mushrooms, you can rinse them, but do not soak them in water. Pat them dry before using.
- To save time, you can use fresh pre-sliced mushrooms.
- Slowly add the heavy cream to the pot while stirring constantly to prevent curdling.
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