This Rich and Creamy Chicken & Mushroom Pasta Recipe is comfort food at its finest—tender chicken, savory mushrooms, and a velvety garlic-Parmesan cream sauce all tossed with fettuccine or your favorite pasta. Perfect for cozy nights in or impressing guests, this dish brings together restaurant-quality flavor with easy home-cooked simplicity. With a luxurious sauce and hearty ingredients, it’s a crowd-pleaser the whole family will love, ready in under an hour.
Ingredients
For the pasta
-
12 oz fettuccine or pasta of choice
-
Salt (for boiling water)
For the creamy chicken and mushrooms
-
2 tablespoons olive oil
-
2 tablespoons unsalted butter
-
1 lb boneless, skinless chicken breasts (thinly sliced or cubed)
-
Salt & pepper, to taste
-
1 teaspoon garlic powder
-
8 oz mushrooms (sliced—cremini, white, or baby bella)
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4 cloves garlic, minced
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1 cup chicken broth
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1 ½ cups heavy cream
-
½ cup grated Parmesan cheese
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1 teaspoon Italian seasoning
-
2 tablespoons chopped parsley (for garnish)
Preparation
Step 1: Cook the pasta
Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain and set aside, reserving ½ cup of pasta water if needed to thin the sauce later.
Step 2: Season and cook the chicken
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Season chicken with salt, pepper, and garlic powder. Add to the pan and cook for 5–7 minutes, turning occasionally, until golden and fully cooked. Remove from skillet and set aside.
Step 3: Sauté the mushrooms and garlic
In the same skillet, reduce heat to medium. Add 2 tablespoons butter and sliced mushrooms. Cook for 5–6 minutes until mushrooms are browned and tender. Stir in minced garlic and sauté for 1 minute until fragrant.
Step 4: Deglaze and build the sauce
Pour in 1 cup chicken broth and scrape up any browned bits from the bottom of the pan. Let simmer for 2–3 minutes to reduce slightly. Lower the heat and stir in 1 ½ cups heavy cream and ½ cup grated Parmesan cheese. Add Italian seasoning and stir until smooth.
Step 5: Combine chicken and pasta
Return the cooked chicken to the skillet and stir to coat in the sauce. Add the cooked pasta and toss gently until everything is evenly coated. If needed, add a splash of reserved pasta water to thin the sauce to your desired consistency.
Step 6: Garnish and serve
Sprinkle with chopped parsley and extra Parmesan cheese before serving. Serve hot with garlic bread or a green salad on the side.
Variation
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Spinach & Chicken Pasta: Add a handful of baby spinach to the sauce at the end
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Spicy Creamy Pasta: Add crushed red pepper flakes or a dash of hot sauce to the sauce
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White Wine Sauce: Replace ½ cup of the broth with dry white wine
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Light Version: Use half-and-half instead of heavy cream and reduce cheese
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Vegetarian: Skip the chicken and add more mushrooms or zucchini
Cooking Note
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Thinly slicing or cubing the chicken helps it cook quickly and evenly
-
Use freshly grated Parmesan for the smoothest, richest sauce
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For deeper flavor, brown the mushrooms well before adding garlic
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Don’t boil the sauce after adding cream—simmer gently to avoid curdling
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Save pasta water—it’s the secret to loosening and emulsifying the sauce perfectly
Tips
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Use wide noodles like pappardelle or tagliatelle for a gourmet feel
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Let the chicken rest a few minutes before slicing to keep it juicy
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Don’t overcook the pasta—al dente is key for perfect texture
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Garnish with a squeeze of lemon for added brightness if desired
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Store leftovers in an airtight container and reheat gently with a splash of cream or broth
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Nutritional Information
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Calories: 580
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Protein: 32g
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Fat: 32g
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Carbohydrates: 44g
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Sugar: 3g
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Sodium: 410mg
Note: May vary depending on pasta type and cream used
FAQs
Can I use chicken thighs instead of breasts?
Yes! Boneless, skinless chicken thighs add extra richness and stay moist.
Can I make this gluten-free?
Absolutely—just use your favorite gluten-free pasta.
What kind of mushrooms work best?
Cremini or baby bella add the most flavor, but white button mushrooms work fine too.
Can I prep this in advance?
Yes, cook the components and store separately. Reheat sauce and chicken gently before tossing with fresh pasta.
Can I freeze this dish?
It’s best enjoyed fresh, but you can freeze it. The sauce may separate slightly upon reheating—add cream and stir well to revive it.
Conclusion
This Rich and Creamy Chicken & Mushroom Pasta Recipe is everything you want in a cozy pasta dish—hearty, creamy, and packed with flavor from golden chicken, garlicky mushrooms, and a dreamy Parmesan sauce. Whether you’re feeding a hungry family or treating yourself to a comfort meal, this dish delivers big flavor with simple ingredients. Make it once and it’ll quickly become a favorite in your recipe rotation. Serve with garlic bread, a glass of wine, and enjoy the creamy magic in every bite.
Print
Rich and Creamy Chicken & Mushroom Pasta Recipe
- Total Time: 45 min
Ingredients
Ingredients
For the pasta
-
12 oz fettuccine or pasta of choice
-
Salt (for boiling water)
For the creamy chicken and mushrooms
-
2 tablespoons olive oil
-
2 tablespoons unsalted butter
-
1 lb boneless, skinless chicken breasts (thinly sliced or cubed)
-
Salt & pepper, to taste
-
1 teaspoon garlic powder
-
8 oz mushrooms (sliced—cremini, white, or baby bella)
-
4 cloves garlic, minced
-
1 cup chicken broth
-
1 ½ cups heavy cream
-
½ cup grated Parmesan cheese
-
1 teaspoon Italian seasoning
-
2 tablespoons chopped parsley (for garnish)
Instructions
Step 1: Cook the pasta
Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain and set aside, reserving ½ cup of pasta water if needed to thin the sauce later.
Step 2: Season and cook the chicken
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Season chicken with salt, pepper, and garlic powder. Add to the pan and cook for 5–7 minutes, turning occasionally, until golden and fully cooked. Remove from skillet and set aside.
Step 3: Sauté the mushrooms and garlic
In the same skillet, reduce heat to medium. Add 2 tablespoons butter and sliced mushrooms. Cook for 5–6 minutes until mushrooms are browned and tender. Stir in minced garlic and sauté for 1 minute until fragrant.
Step 4: Deglaze and build the sauce
Pour in 1 cup chicken broth and scrape up any browned bits from the bottom of the pan. Let simmer for 2–3 minutes to reduce slightly. Lower the heat and stir in 1 ½ cups heavy cream and ½ cup grated Parmesan cheese. Add Italian seasoning and stir until smooth.
Step 5: Combine chicken and pasta
Return the cooked chicken to the skillet and stir to coat in the sauce. Add the cooked pasta and toss gently until everything is evenly coated. If needed, add a splash of reserved pasta water to thin the sauce to your desired consistency.
Step 6: Garnish and serve
Sprinkle with chopped parsley and extra Parmesan cheese before serving. Serve hot with garlic bread or a green salad on the side.
Notes
-
Thinly slicing or cubing the chicken helps it cook quickly and evenly
-
Use freshly grated Parmesan for the smoothest, richest sauce
-
For deeper flavor, brown the mushrooms well before adding garlic
-
Don’t boil the sauce after adding cream—simmer gently to avoid curdling
-
Save pasta water—it’s the secret to loosening and emulsifying the sauce perfectly
- Prep Time: 15 min
- Cook Time: 30 min
Nutrition
- Calories: 580
- Sugar: 3 g
- Sodium: 410mg
- Fat: 32g
- Carbohydrates: 44g
- Protein: 32 g