Quick, easy, and delicious are probably three of my most-used words in cooking. They’re what I look for in every dish, and when I get that magical combination of all three, I know I’m in for a real treat. My chicken mushroom pasta is one of those meals that checks all three boxes. It’s a 30-minute one-pot dinner that’s insanely flavorful with so little work! Tender bites of pasta, mushrooms, and chicken breast come together in a creamy Parmesan sauce. I’m obsessed with this easy comfort dinner recipe!
Pasta with Chicken and Mushrooms
One-pot dinners have to be one of my favorite kinds of meals, and I love any dish where I can add mushrooms (see my favorite chicken and mushroom risotto). With this creamy mushroom chicken pasta, I get to enjoy both of those benefits. I add the mushrooms early on so they have plenty of time to mix, mingle, and add tons of umami flavor. A splash of heavy cream makes the sauce irresistibly silky and rich.
This is a true no-fuss pasta dinner that always has my entire family coming back for seconds. My kids don’t even try to pick out the mushrooms – that’s huge for my picky eaters!
Email this recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from Easy Chicken Recipes.
Deglaze for Flavor You Can Taste
One small step that I have found makes a huge difference in this chicken mushroom pasta is deglazing the pan after cooking the chicken and mushrooms. When you pour in the white wine (or broth), use your spatula to scrape up those golden brown bits stuck to the bottom–that’s pure flavor from caramelized chicken and mushroom juices. It naturally deepens the sauce’s flavor without adding extra salt.
Chicken Mushroom Pasta Recipe
Equipment
- Dutch Oven
Ingredients
- 3 tablespoons olive oil (divided)
- 1½ pounds boneless, skinless chicken breasts (sliced)
- kosher salt (to taste)
- ground black pepper (to taste)
- 1 cup diced onion
- 8 ounces cremini mushrooms (sliced)
- 1 teaspoon minced garlic
- 1 teaspoon dried thyme
- ½ cup white wine (*)
- 3½ cups low-sodium chicken broth
- 1 cup heavy cream (room temperature**)
- 16 ounces dry rotini pasta (1 box)
- 1 cup grated parmesan cheese (divided)
- chopped fresh parsley (optional, for garnish)
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, 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 grated parmesan cheese
- Garnish with parsley and serve with the remaining cheese.chopped fresh parsley
Notes
- Use pre-sliced mushrooms and pre-cooked rotisserie chicken to cut the total cook time in half. Add the chicken near the end to warm through.
- To clean the mushrooms, you can rinse them, but do not soak them in water. Pat them dry before using.
- Properly cooked chicken should read 165°F internally.
- Slowly add the heavy cream to the pot while stirring constantly to prevent curdling.
- Turn leftovers into a creamy baked pasta. Just transfer to a baking dish, top with cheese, and bake at 350°F until bubbly.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Best Mushrooms for Chicken Pasta Dishes
When it comes to mushrooms, I love cremini (also commonly called “baby bella”). They have a deep, earthy, and savory flavor and a meaty texture, and they’re an overall super versatile mushroom for any cooking application. I recommend using fresh mushrooms for the best taste! However, canned will work in a pinch.
Other mushrooms that work well in this dish include white button mushrooms, portobello mushrooms, or shiitake mushrooms. Keep in mind that while shiitake and portobello mushrooms have a more intense flavor, they also tend to have a chewier texture. I think white buttons are your best bet here.
How to Make Chicken Mushroom Pasta Step by Step
Cook the Chicken: Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat. Add 1½ pounds of sliced boneless, skinless chicken breasts, season with salt and pepper to taste, and cook until browned and cooked through to 165°F, about 5 minutes. Transfer the chicken to a clean plate.
Sauté the Veggies: Heat the remaining 1 tablespoon olive oil in the same pot (no need to wipe out). Add 1 cup of diced onion and sauté for 2-3 minutes. Add 8 ounces of sliced cremini mushrooms and cook until tender, about 2-3 minutes. Stir in 1 teaspoon of minced garlic, 1 teaspoon of dried thyme, and salt and pepper to taste. Cook for 30 seconds.
Cook the chicken mushroom pasta: Splash ½ cup of white wine into the pot, scrape up the brown bits, then let it simmer until reduced by half, about 2-3 minutes. Add 3½ cups of chicken broth and 1 cup of room-temperature heavy cream, stirring well to prevent curdling. Bring to a boil, then stir in 16 ounces (1 box) of dry rotini pasta. Reduce the heat to medium, cover the pot, and cook the pasta until al dente, about 9-10 minutes, stirring occasionally to avoid clumping. Stir ¾ cup of shredded Parmesan into the pot until it’s melted, smooth, and fully incorporated, then add the cooked chicken back into the pot, and simmer until the chicken is heated through. Serve topped with the remaining ¼ cup grated Parmesan.
How to Store and Reheat
Store leftover pasta with chicken and mushrooms in an airtight container for up to 3 days in the refrigerator. To reheat individual servings, microwave them in 30-second intervals, stirring between each, until warmed all the way through.
I do not recommend freezing this dish, as the cream tends to separate (and the pasta gets mushy) once thawed.
Leave a Reply