Chicken Mushroom Pasta Recipe

chicken mushroom pasta in a bowl with a fork and spoon.

4.64 from 19 votes

This chicken mushroom pasta recipe is pure comfort food! Cooked in a delicious creamy mushroom sauce, this pasta dish is packed with flavor.

Prep Time10

Cook Time20

Total Time30

Course: Dinner

Cuisine: American

Servings: bowls

Calories: 735kcal

Author: Becky Hardin

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

Video

Notes

*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.

Tips:

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.

Make Ahead: You can cook the pasta and sauce up to 1 day ahead. Store them separately in the fridge, then reheat the sauce gently over low heat and toss in the pasta just before serving. Add a splash of broth or cream to loosen the sauce if needed.

Storage: Store chicken mushroom pasta in an airtight container in the refrigerator for up to 3 days.

Nutrition