Save There's something about the smell of butter hitting a hot pan that makes me stop whatever I'm doing. One weeknight, while scrolling through my phone, that exact sound pulled me back to the kitchen, and I ended up throwing together chicken, mushrooms, and cream without much of a plan. What emerged was so comforting and elegant that I've made it countless times since, always with that same sense of pleasant surprise.
I made this for my sister on her first night back from moving across the country, and watching her face light up at that first bite reminded me that the best meals aren't about complexity—they're about showing up for people with something that feels like home on a plate.
Ingredients
- 2 large boneless, skinless chicken breasts (about 500 g), cut into bite-sized pieces: Cutting them smaller than you'd think means they cook fast and stay tender, never turning into those sad, overcooked chunks.
- 250 g cremini or white mushrooms, sliced: Cremini mushrooms have more flavor than white button mushrooms, but honestly, use what's in your fridge—they all turn golden and delicious.
- 1 medium onion, finely chopped: This softens into the sauce and becomes almost invisible, which is the whole point.
- 3 cloves garlic, minced: Fresh garlic makes all the difference here, blooming into the cream and adding a subtle warmth.
- 2 tablespoons fresh parsley, chopped: It brightens everything at the end, cutting through the richness with a whisper of green.
- 2 tablespoons unsalted butter and 2 tablespoons olive oil: Butter browns beautifully, but olive oil keeps it from burning—together they're the best team.
- 200 ml heavy cream: This is what makes the sauce cloud-soft and coating, so don't skip it or reduce it.
- 60 ml chicken broth: The liquid foundation that lets everything meld without drying out.
- 50 g grated Parmesan cheese: Already grated is fine; it melts faster and keeps things moving.
- 350 g fettuccine or linguine: These ribbon pastas catch the sauce better than thinner noodles.
- 1 teaspoon dried Italian herbs and salt and pepper: Italian herbs do the heavy lifting flavor-wise, so a good quality blend matters.
Instructions
- Get the pasta water ready:
- Boil salted water in a large pot and cook the pasta to al dente according to package directions. This starchy water is your secret weapon—it makes the sauce cling to every strand. Reserve about half a cup before draining.
- Sear that chicken:
- Heat one tablespoon each of olive oil and butter in a large skillet over medium-high heat until it shimmers. Season chicken with salt and pepper, then let it sit in the pan for a few minutes undisturbed so it develops a golden crust. Cook for about 5 to 7 minutes total until it's cooked through, then move it to a plate.
- Build the flavor foundation:
- Add the remaining oil and butter to the same skillet, then add onions and mushrooms. Let them get cozy for 6 to 8 minutes, stirring occasionally, until they're golden and any liquid they release has evaporated. Stir in the minced garlic and let it bloom for about a minute—you'll smell it right away.
- Create the sauce magic:
- Pour in the chicken broth and use your spoon to scrape up all those browned bits stuck to the bottom of the pan (that's liquid gold). Lower the heat to medium-low, then add the heavy cream, Parmesan, and Italian herbs. Stir gently for 2 to 3 minutes until the cheese dissolves and the sauce thickens into something silky.
- Bring it all together:
- Return the cooked chicken to the skillet and let it simmer gently for 2 to 3 minutes so the flavors marry. If the sauce seems too thick, loosen it with a splash of that reserved pasta water.
- Finish and serve:
- Add the drained pasta directly into the skillet and toss everything until every strand is coated in that creamy sauce. Stir in the fresh parsley, taste for seasoning, and serve right away with extra Parmesan and parsley scattered on top.
Pin it My neighbor once asked why this pasta tasted better at my place than at restaurants, and I realized it's because there's no hiding—every element needs to be honest and done right. That simplicity is exactly why it keeps ending up on the table when I want to feel like I've actually accomplished something in the kitchen.
Why This Pasta Wins
Creamy sauces can feel heavy or pretentious, but this one is neither. The mushrooms add earthiness that keeps it grounded, the cream adds luxury, and the fresh parsley at the end makes sure you never forget you're eating something alive and real. It's the kind of dish where the technique is secondary to the result—you don't need to be a trained cook to get it right, just thoughtful about the small things.
Cooking for a Crowd
I've made this for dinner parties more times than I can count, and it scales beautifully. Double or triple it without second-guessing yourself—just give the sauce a minute longer to thicken, and always make more pasta than you think you'll need. People always want seconds, and there's something deeply satisfying about having enough.
Variations That Keep It Fresh
The beauty of this recipe is that it welcomes improvisation without losing its soul. A splash of dry white wine added after the mushrooms brown adds a subtle brightness, or you can fold in fresh spinach or sun-dried tomatoes at the very end if you want color and a hint of acidity. Some nights I use chicken thighs instead of breasts because they stay juicier, and honestly, no one can tell the difference.
- If you have it, a squeeze of fresh lemon juice at the very end cuts through the richness beautifully.
- A pinch of red pepper flakes adds a whisper of heat that makes people ask what the secret ingredient is.
- Fresh thyme or tarragon can swap in for Italian herbs if that's what calls to you.
Pin it This is the kind of recipe I return to again and again because it never lets me down. There's real comfort in knowing that dinner can be elegant, delicious, and still on the table before anyone gets too hungry.
Frequently Asked Questions
- → What type of mushrooms work best?
Cremini or white mushrooms provide a mild earthy flavor that complements the creamy sauce well.
- → Can I substitute the chicken breasts?
Yes, chicken thighs can be used for a juicier, more flavorful option.
- → How do I prevent the sauce from thinning out?
Simmer the sauce gently to thicken; if too thick, add reserved pasta water to adjust consistency.
- → What pasta types are recommended?
Fettuccine or linguine work best as their flat strands hold the creamy sauce nicely.
- → How can I add extra flavor?
A splash of dry white wine added after sautéing mushrooms brightens the sauce with additional depth.
- → Are there any suggested vegetable additions?
Baby spinach or sun-dried tomatoes can be stirred in for added color and nutrition.