Creamy Mushroom Chicken Pasta (Print Version)

Tender chicken and mushrooms in a rich creamy sauce served over pasta for a comforting meal.

# What You'll Need:

→ Proteins

01 - 2 large boneless, skinless chicken breasts, cut into bite-sized pieces (approximately 17.6 oz)

→ 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 directions until al dente. Drain, reserving 1/2 cup of pasta water, and 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 and cooked through, about 5–7 minutes. Remove from skillet and keep warm.
03 - Add remaining olive oil and butter to the skillet. Sauté onions and mushrooms until softened and browned, 6–8 minutes. Stir in garlic and cook for 1 minute until fragrant.
04 - Pour in chicken broth, scraping browned bits from the skillet. Reduce heat to medium-low and stir in heavy cream, Parmesan cheese, and dried Italian herbs. Cook until sauce thickens slightly, about 2–3 minutes.
05 - Return chicken to the skillet and simmer gently for 2–3 minutes to meld flavors. If sauce is too thick, thin with reserved pasta water.
06 - Add drained pasta to the skillet and toss thoroughly to coat with the sauce. Mix in chopped parsley.
07 - Serve immediately, garnished with additional parsley and Parmesan cheese as desired.

# Additional Tips::

01 -
  • Ready in 40 minutes but tastes like you spent hours tending a pot.
  • The sauce is silky and forgiving, ready to embrace whatever pasta shape you grab.
  • Works for weeknight dinner or impressing someone without the stress.
02 -
  • Don't let the cream boil—it can split and look grainy, so keep the heat gentle once it goes in.
  • That reserved pasta water is not optional; it's what transforms the sauce from thick and heavy to silky and coating.
  • Taste before serving, because salt levels vary so much depending on your broth and cheese.
03 -
  • Don't crowd the pan when searing the chicken—work in batches if you have to, so it actually browns instead of steaming.
  • Buy whole Parmesan and grate it yourself if you have time; it melts smoother and tastes noticeably better than pre-grated.
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