Creamy Mushroom Chicken Pasta (Print Version)

Tender chicken and mushrooms in creamy sauce served over fettuccine for a comforting main dish.

# What You'll Need:

→ Proteins

01 - 2 large boneless, skinless chicken breasts (approximately 1.1 lbs), cut into bite-sized pieces

→ Vegetables

02 - 9 oz cremini or white mushrooms, sliced
03 - 1 medium onion, finely chopped
04 - 3 cloves garlic, minced
05 - 2 tablespoons fresh parsley, chopped (plus extra for garnish)

→ Dairy & Liquids

06 - 2 tablespoons unsalted butter
07 - 2 tablespoons olive oil
08 - 3/4 cup plus 1 tablespoon heavy cream
09 - 1/4 cup chicken broth
10 - 1/2 cup grated Parmesan cheese

→ Pasta

11 - 12 oz fettuccine or linguine

→ Seasonings

12 - 1 teaspoon dried Italian herbs
13 - Salt and black pepper, to taste

# How to Make It:

01 - Boil salted water in a large pot and cook pasta according to package instructions until al dente. Drain pasta, reserving 1/2 cup of the cooking water, then set aside.
02 - Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Season chicken pieces with salt and pepper, then sauté until golden brown and cooked through, about 5 to 7 minutes. Transfer chicken to a plate and keep warm.
03 - Add remaining olive oil and butter to the skillet. Sauté onions and mushrooms until softened and browned, approximately 6 to 8 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
04 - Pour in chicken broth and scrape up browned bits from the skillet. Reduce heat to medium-low and add heavy cream, Parmesan cheese, and dried Italian herbs. Stir until cheese melts and sauce thickens, about 2 to 3 minutes.
05 - Return cooked chicken to the skillet and simmer gently for 2 to 3 minutes to meld flavors. Use reserved pasta water to thin sauce if necessary.
06 - Add drained pasta to the skillet and toss to coat evenly with the sauce. Stir in chopped parsley. Serve immediately, garnished with additional parsley and Parmesan if desired.

# Additional Tips::

01 -
  • It feels restaurant-quality but comes together in under 40 minutes without any fancy techniques or stress.
  • The cream sauce clings perfectly to the pasta, and one taste will make you wonder why you ever bought jarred sauce.
  • It's forgiving enough that you can swap ingredients based on what you have, yet reliable enough to impress when you need it to.
02 -
  • Don't skip the browning step with the mushrooms and chicken, because that golden color is actual flavor that caramelization creates.
  • If your sauce breaks or looks grainy when you add the cream, lower the heat immediately and add a splash of that pasta water to smooth it out.
  • Taste constantly as you build the sauce because the seasonings need to develop gradually rather than all at once.
03 -
  • Reserve your pasta water before draining, because starchy water is the friend that helps your sauce cling to noodles and adjusts the consistency perfectly.
  • Don't wash your skillet between cooking the chicken and the mushrooms, because those browned bits are flavor gold that belongs in your sauce.
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