Creamy Chicken and Mushroom Pasta Recipe

Name: Creamy Chicken and Mushroom Pasta
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 8 oz (225g) fettuccine or pasta of choice; 2 tbsp olive oil; 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces; Salt and black pepper to taste; 8 oz (225g) cremini mushrooms, sliced; 3 cloves garlic, minced; 1/2 cup (120ml) chicken broth; 1 cup (240ml) heavy cream; 1/2 cup (50g) grated Parmesan cheese; 2 tbsp chopped fresh parsley; 1/2 tsp dried thyme

Italian-American · Main course · 40 min total

Creamy Chicken and Mushroom Pasta recipe videos

A rich and comforting pasta dish with tender chicken, earthy mushrooms, and a luscious cream sauce, perfect for a cozy weeknight dinner.

15
min prep

25
min cook

4
servings

650
kcal/serving

Ingredients

8 oz (225g) fettuccine or pasta of choice
2 tbsp olive oil
1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
Salt and black pepper to taste
8 oz (225g) cremini mushrooms, sliced
3 cloves garlic, minced
1/2 cup (120ml) chicken broth
1 cup (240ml) heavy cream
1/2 cup (50g) grated Parmesan cheese
2 tbsp chopped fresh parsley
1/2 tsp dried thyme

Instructions

Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and set aside, reserving 1/2 cup pasta water.
While pasta cooks, heat olive oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper. Cook chicken until golden and cooked through, about 5-6 minutes. Remove chicken from skillet and set aside.
In the same skillet, add mushrooms and cook until browned, about 4-5 minutes. Add garlic and cook for 1 minute until fragrant.
Pour in chicken broth, scraping up any browned bits from the bottom of the pan. Let simmer for 2 minutes until slightly reduced.
Reduce heat to low. Stir in heavy cream, Parmesan cheese, and dried thyme. Simmer gently for 2-3 minutes until sauce thickens slightly.
Return chicken to the skillet. Add cooked pasta and toss to coat, adding reserved pasta water a little at a time if sauce is too thick. Season with salt and pepper to taste.
Serve immediately, garnished with fresh parsley.

Tips

For a lighter version, substitute half-and-half for heavy cream.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk or broth.
Add a pinch of red pepper flakes for a hint of heat.

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