Heavenly Chicken Mushroom Pasta

This heavenly chicken mushroom pasta combines tender chicken breast strips with earthy mushrooms in a luxurious cream sauce. The combination creates a restaurant-worthy dish that comes together in just half an hour while delivering maximum comfort and flavor in every forkful.

I developed this recipe during a particularly busy season when I needed quick but special dinners. My family was so impressed by the rich flavors that it quickly became our go-to for everything from Monday night dinners to small dinner parties with friends.

Ingredients

• Chicken breasts: the protein backbone of this dish best when sliced thinly for quick cooking and maximum tenderness
• Pasta: penne or fettuccine work beautifully here choose a quality brand that holds its shape when tossed
• Mushrooms: provide earthy depth select firm specimens with tight caps for best flavor
• Heavy cream: creates the silky sauce base look for fresh cream with at least 36% milk fat
• Parmesan cheese: adds savory depth and thickens the sauce use freshly grated for optimal melting
• Olive oil: for sautéing extra virgin provides the best flavor
• Garlic: essential aromatic foundation choose firm cloves with no sprouting
• Chicken broth: adds depth without heaviness homemade is ideal but lowsodium store bought works too
• Salt and pepper: essential seasoning elements use freshly ground pepper for best flavor
• Fresh parsley: brightens the finished dish provides color contrast and freshness

How To Make Heavenly Chicken Mushroom Pasta

Prepare the pasta:

Fill a large pot with water add a generous pinch of salt and bring to a rolling boil. Add your pasta and cook according to package directions until al dente typically 8 to 10 minutes. Reserve half a cup of pasta water before draining which can help thin the sauce if needed later. Drain but do not rinse to preserve the starchy surface that helps sauce adhere.

Cook the chicken:

Heat olive oil in a large skillet over medium heat until shimmering but not smoking. Season chicken strips generously with salt and pepper then arrange in a single layer in the hot pan. Allow them to cook undisturbed for 3 to 4 minutes until golden brown on the bottom. Flip and cook for another 3 to 4 minutes until completely cooked through with no pink remaining. The chicken should register 165°F on an instant read thermometer. Transfer to a clean plate and tent loosely with foil to keep warm.

Sauté the aromatics:

In the same skillet with the flavorful chicken bits add the minced garlic and cook for just 30 seconds until fragrant being careful not to let it brown. Immediately add the sliced mushrooms spreading them in an even layer. Allow them to cook undisturbed for 2 minutes then stir and continue cooking for another 3 minutes until they have released their moisture and begun to brown at the edges.

Create the sauce:

Pour the chicken broth into the skillet using a wooden spoon to scrape up any browned bits from the bottom of the pan. These bits contain concentrated flavor that will enhance your sauce. Bring the liquid to a simmer and cook for 3 to 4 minutes until reduced by half. The liquid should coat the back of a spoon. Pour in the heavy cream and add the grated Parmesan cheese stirring constantly until the cheese melts completely and the sauce thickens enough to coat the back of a spoon about 2 minutes.

Combine and finish:

Return the cooked chicken to the skillet along with any accumulated juices. Add the drained pasta and toss everything together using tongs to ensure every piece of pasta and chicken is coated in the silky sauce. If the sauce seems too thick add a splash of the reserved pasta water. Taste and adjust seasoning with additional salt and pepper as needed.

Garnish and serve:

Transfer the pasta to a large serving platter or individual plates. Sprinkle generously with fresh chopped parsley and additional Parmesan cheese if desired. Serve immediately while still hot and creamy.

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My absolute favorite component of this dish is the mushrooms. I discovered that allowing them to truly brown rather than just steam creates an incredible depth of flavor. My son who typically avoids mushrooms always cleans his plate when I make this pasta the creamy sauce and golden mushrooms winning him over every time.

Make Ahead and Storage

This chicken mushroom pasta keeps well in an airtight container in the refrigerator for up to 3 days. The sauce may thicken considerably when chilled. When reheating add a small splash of milk or chicken broth to loosen the sauce and bring back its silky consistency. Reheat gently on the stovetop over medium low heat stirring frequently to prevent sticking or burning. I do not recommend freezing this dish as cream based sauces tend to separate when thawed and the pasta texture suffers.

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Ingredient Substitutions and Variations

If you need to make adjustments to this recipe there are several options that work beautifully. For a lighter version substitute half and half for the heavy cream though the sauce will be slightly less rich. Boneless skinless chicken thighs can replace chicken breasts for more moisture and flavor. Vegetarians can omit the chicken entirely and double the mushrooms using a variety like cremini portobello and shiitake for complexity. For a dairy free version coconut cream works surprisingly well providing richness without an overwhelming coconut flavor. White wine can replace some or all of the chicken broth for a more sophisticated flavor profile just add 1/4 cup and let it reduce before adding the remaining liquid.

Serving Suggestions

This decadent pasta makes a wonderful main course accompanied by simple sides that complement without competing. A crisp green salad dressed with lemon vinaigrette provides refreshing contrast to the rich pasta. Garlic bread or a crusty artisan loaf makes an excellent vehicle for soaking up any remaining sauce. For a more substantial meal roasted asparagus or broccolini adds color and nutrition. A chilled glass of unoaked Chardonnay or Pinot Grigio pairs beautifully with the creamy flavors. For a special touch serve in warmed bowls to keep the sauce at its silky best longer.

This recipe has become a staple in my kitchen rotation not just for its incredible flavor but for how easily it comes together. The combination of golden sautéed chicken tender mushrooms and that velvety sauce creates a dish that feels special every time regardless of whether its a regular Tuesday night or a dinner party with friends.

Frequently Asked Questions

→ Can I use a different type of pasta?

Yes, you can use any pasta shape you prefer, but penne or fettuccine works best for soaking up the creamy sauce.

→ What’s the best way to cook the chicken?

Cook the chicken in olive oil over medium heat until golden brown and fully cooked through, about 7-8 minutes per side.

→ Can I substitute the heavy cream in the sauce?

Yes, you can use half-and-half or a dairy-free alternative like coconut milk for a lighter option, but it may slightly alter the flavor and consistency.

→ How can I enhance the flavor of the pasta?

Add a pinch of red pepper flakes for a hint of spice or include extra Parmesan cheese for a bolder, cheesy taste.

→ What other ingredients can I add?

You can add spinach, sun-dried tomatoes, or even peas to introduce additional textures and flavors to the dish.