This Creamy Chicken and Mushroom Pasta is a deeply comforting one-pan meal that feels like a warm hug. It combines tender chicken, earthy mushrooms, and a silky sauce for a satisfying dinner that’s elegant enough for guests. You’ll love how the garlic and thyme perfume your kitchen as it comes together quickly.
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Why You’ll Love This Creamy Chicken and Mushroom Pasta
- Complete meal: Protein, carbs, and veggies mingle in one bowl.
- Restaurant-quality sauce: Silky, simple, and clings perfectly to pasta.
- Versatile & forgiving: Easy swaps for mushrooms or chicken cuts.
- Better leftovers: Flavors meld overnight for a fantastic next-day lunch.
Ingredients & Tools
- 450 g boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 tbsp olive oil
- 2 tbsp unsalted butter, divided
- 450 g cremini mushrooms, sliced
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 tsp fresh thyme leaves (or ½ tsp dried)
- 120 ml dry white wine (like Sauvignon Blanc or Pinot Grigio)
- 240 ml chicken broth
- 240 ml heavy cream (double cream in the UK)
- 75 g freshly grated Parmesan cheese, plus more for serving
- 450 g fettuccine or tagliatelle pasta
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish
Tools: A large, deep skillet or Dutch oven, a pot for boiling pasta, tongs, a wooden spoon, and a microplane or box grater for the cheese.
Notes: Using fresh thyme and grating your own Parmesan really does make a noticeable difference in the final flavor. The pre-grated stuff often has anti-caking agents that can prevent it from melting as smoothly into the sauce.
Nutrition (per serving)
| Calories: | 680 kcal |
| Protein: | 38 g |
| Fat: | 28 g |
| Carbs: | 65 g |
| Fiber: | 4 g |
Serves: 6 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Before You Start: Tips & Ingredient Notes
- Get your mise en place ready. This recipe moves quickly once you start cooking. Having your chicken cubed, mushrooms sliced, and onions diced before you turn on the heat will make the process smooth and enjoyable, not stressful.
- Don’t skip the wine. I know it can be tempting to leave it out, but the wine adds a crucial layer of acidity that cuts through the richness of the cream. If you absolutely must, you can substitute with an equal amount of additional chicken broth and a squeeze of lemon juice at the end.
- Grate your own Parmesan. I’ll say it again because it’s that important. The flavor and meltability of a block of Parmigiano-Reggiano or Grana Padano that you grate yourself is far superior to the pre-shredded kind in a tub.
- Use the pasta water! Before you drain your pasta, reserve about a cup of the starchy cooking water. This liquid gold is the secret weapon for adjusting the consistency of your sauce at the very end, making it silky and helping it cling to the pasta.
How to Make Creamy Chicken and Mushroom Pasta
Step 1: Start by bringing a large pot of generously salted water to a boil for your pasta. While that’s heating up, pat your cubed chicken dry with a paper towel and season it well with salt and pepper. This step is crucial for getting a nice sear instead of the chicken steaming in its own juices.
Step 2: Heat the olive oil and 1 tablespoon of the butter in your large skillet over medium-high heat. Once the butter is foaming, add the chicken in a single layer, working in batches if needed to avoid overcrowding. Cook for 4-5 minutes, turning occasionally, until the chicken is golden brown and cooked through. You’ll notice a beautiful fond—those little browned bits—starting to form on the bottom of the pan. That’s pure flavor! Remove the chicken to a plate and set aside.
Step 3: Reduce the heat to medium and add the remaining tablespoon of butter to the same skillet. Toss in your sliced mushrooms. They’ll seem like a lot at first, but they’ll shrink down significantly. Don’t stir them too much! Let them sit and develop a deep, golden-brown color for a few minutes before stirring. This builds an incredible umami base. Once they’re nicely browned, add the diced onion and cook for another 4-5 minutes until softened and translucent.
Step 4: Stir in the minced garlic and thyme leaves. Cook for just about 60 seconds until incredibly fragrant—be careful not to burn the garlic, or it will turn bitter. Now, pour in the white wine to deglaze the pan. Use your wooden spoon to scrape up all those delicious browned bits from the bottom of the pan. Let the wine simmer and reduce by about half, which should take 2-3 minutes.
Step 5: By now, your pasta water should be boiling. Add the fettuccine and cook according to package directions for al dente. Meanwhile, back at the sauce, pour in the chicken broth and heavy cream. Bring the mixture to a gentle simmer, then reduce the heat to low. Let it bubble away for 5-7 minutes, stirring occasionally, until the sauce has thickened slightly and can coat the back of a spoon.
Step 6: Stir in the grated Parmesan cheese until it’s fully melted and incorporated into the sauce. Taste the sauce and adjust the seasoning with more salt and pepper if needed. Return the cooked chicken (and any accumulated juices) back to the skillet, stirring to combine.
Step 7: Your pasta should be perfectly al dente now. Reserve a cup of the starchy pasta water, then drain the pasta. Add the drained pasta directly into the skillet with the creamy chicken and mushroom sauce. Use tongs to toss everything together, adding a splash of the reserved pasta water at a time until the sauce loosens up and coats every single strand of pasta beautifully.
Step 8: Serve immediately, garnished with a generous sprinkle of fresh parsley and an extra dusting of Parmesan cheese. Dive in while it’s hot and wonderfully creamy.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze sauce (without pasta) for up to 2 months.
- Reviving: Reheat gently with a splash of cream or broth to restore creaminess.
Serving Suggestions
Complementary Dishes
- A simple arugula salad with lemon vinaigrette — The peppery arugula and sharp lemon dressing provide a bright, crisp contrast that cuts through the richness of the pasta perfectly.
- Garlic bread or a crusty baguette — You’re going to want something to mop up every last bit of that incredible creamy sauce left in the bowl. It’s practically a requirement.
- Roasted asparagus or green beans — A simple side of roasted vegetables adds a lovely textural variation and makes the meal feel even more complete and balanced.
Drinks
- A crisp, dry white wine like Pinot Grigio — It mirrors the wine used in the sauce and its clean, acidic profile refreshes your palate between each delicious, creamy bite.
- A light-bodied pale ale or lager — The subtle bitterness and carbonation from the beer work wonderfully to cleanse the palate and complement the savory, earthy notes of the mushrooms.
- Sparkling water with a twist of lemon — For a non-alcoholic option, the bubbles and citrus are fantastic for resetting your taste buds, making each mouthful taste as amazing as the first.
Something Sweet
- Lemon sorbet or affogato — The intense, clean citrus flavor of a good sorbet is the ultimate palate-cleanser after a rich meal. An affogato (espresso poured over vanilla ice cream) offers a warm-cold contrast that’s simply divine.
- Dark chocolate truffles — Just one or two rich, decadent truffles provide a sophisticated and satisfyingly bitter-sweet ending without being too heavy.
- Panna Cotta with a berry coulis — This creamy Italian dessert continues the theme but in a lighter, chilled form, and the tart fruit sauce provides a beautiful, vibrant finish.
Top Mistakes to Avoid
- Overcooking the chicken. Since the chicken goes back into the sauce at the end, it’s easy to end up with rubbery, dry meat if you cook it all the way through in the first step. Aim for just cooked through when browning, as it will warm up again later.
- Crowding the pan when browning the mushrooms. If you dump all the mushrooms in at once, they’ll steam and release all their water, becoming soggy and grey. Give them space to brown properly for maximum flavor.
- Adding the Parmesan to a boiling sauce. If the heat is too high when you add the cheese, it can cause the fats and proteins to separate, making your sauce greasy and grainy. Always take the pan off the heat or ensure it’s on the lowest setting before stirring in the Parmesan.
- Skipping the pasta water. I’ve messed this up before too, thinking I could just use regular water. The starchy pasta water is essential for emulsifying the sauce and helping it stick to the pasta, creating a cohesive, restaurant-style dish.
Expert Tips
- Tip: For an even deeper mushroom flavor, use a mix of mushrooms. Try adding some rehydrated dried porcini mushrooms along with their soaking liquid (strained of grit) in place of some of the chicken broth. The earthy, woodsy aroma is incredible.
- Tip: If your sauce seems a bit too thin after adding the pasta, let it sit on the lowest heat for a minute or two. The pasta will continue to absorb the liquid and the sauce will naturally thicken up to the perfect consistency.
- Tip: To make this dish ahead of time, prepare the sauce and cook the pasta separately. Store them in different containers in the fridge. When ready to serve, gently reheat the sauce, cook the pasta, and combine them with a splash of fresh pasta water.
- Tip: For a flavor boost, add a splash of truffle oil right at the end, just before serving. A little goes a very long way, but it elevates the mushroom flavor to a whole new level of luxury.
FAQs
Can I make this creamy chicken and mushroom pasta ahead of time?
You absolutely can, with one small caveat. The sauce and chicken can be made a day in advance and stored in the fridge. I highly recommend cooking the pasta fresh when you’re ready to serve, as it can become mushy and absorb too much sauce if stored together. To serve, gently reheat the sauce, cook your pasta, and combine them with a bit of fresh pasta water to bring it all back to life. It will taste just-made!
What can I use instead of white wine?
If you prefer not to cook with wine, you have a couple of great options. The best substitute is an equal amount of additional chicken broth plus a tablespoon of fresh lemon juice added at the very end. The lemon juice replicates the acidity that the wine provides. You could also use a non-alcoholic wine or even a light-bodied vinegar like white wine vinegar, but use only about half the amount and dilute it with broth.
Can I use a different type of pasta?
Of course! While fettuccine and tagliatelle are classic choices because their wide, flat surfaces hold the creamy sauce so well, this recipe is very versatile. Penne, rigatoni, or farfalle (bow-ties) are all excellent options. The key is to use a shape that has some texture or nooks to capture that delicious sauce in every bite.
How can I make this dish lighter?
For a lighter version, you can use half-and-half or even whole milk instead of heavy cream, though the sauce will be a bit less rich and thick. You can also increase the ratio of mushrooms to chicken for a more vegetable-forward dish. Using a whole wheat or legume-based pasta is another easy way to add more fiber and nutrients.
Why did my sauce turn out grainy or separate?
This usually happens if the sauce was boiling or too hot when the Parmesan cheese was added. The high heat can cause the cheese to “break,” separating the fats and proteins. To fix it, remove the pan from the heat immediately and whisk in a tablespoon of cold butter or a splash of cream. To prevent it, always stir in the Parmesan off the heat or over the very lowest flame.
Creamy Chicken And Mushroom Pasta
Make this easy, one-pan Creamy Chicken and Mushroom Pasta for a comforting, restaurant-quality dinner. Ready in 40 minutes! Get the recipe now.
Ingredients
For the Ingredients
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450 g boneless, skinless chicken breasts or thighs (cut into bite-sized pieces)
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1 tbsp olive oil
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2 tbsp unsalted butter (divided)
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450 g cremini mushrooms (sliced)
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1 medium yellow onion (finely diced)
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4 cloves garlic (minced)
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1 tsp fresh thyme leaves (or ½ tsp dried)
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120 ml dry white wine (like Sauvignon Blanc or Pinot Grigio)
-
240 ml chicken broth
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240 ml heavy cream (double cream in the UK)
-
75 g freshly grated Parmesan cheese (plus more for serving)
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450 g fettuccine or tagliatelle pasta
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Salt and freshly ground black pepper (to taste)
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Fresh parsley (chopped, for garnish)
Instructions
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Start by bringing a large pot of generously salted water to a boil for your pasta. While that’s heating up, pat your cubed chicken dry with a paper towel and season it well with salt and pepper.01
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Heat the olive oil and 1 tablespoon of the butter in your large skillet over medium-high heat. Once the butter is foaming, add the chicken in a single layer, working in batches if needed to avoid overcrowding. Cook for 4-5 minutes, turning occasionally, until the chicken is golden brown and cooked through. Remove the chicken to a plate and set aside.02
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Reduce the heat to medium and add the remaining tablespoon of butter to the same skillet. Toss in your sliced mushrooms. Let them sit and develop a deep, golden-brown color for a few minutes before stirring. Once they’re nicely browned, add the diced onion and cook for another 4-5 minutes until softened and translucent.03
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Stir in the minced garlic and thyme leaves. Cook for just about 60 seconds until incredibly fragrant. Pour in the white wine to deglaze the pan. Use your wooden spoon to scrape up all those delicious browned bits from the bottom of the pan. Let the wine simmer and reduce by about half, which should take 2-3 minutes.04
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By now, your pasta water should be boiling. Add the fettuccine and cook according to package directions for al dente. Meanwhile, back at the sauce, pour in the chicken broth and heavy cream. Bring the mixture to a gentle simmer, then reduce the heat to low. Let it bubble away for 5-7 minutes, stirring occasionally, until the sauce has thickened slightly and can coat the back of a spoon.05
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Stir in the grated Parmesan cheese until it’s fully melted and incorporated into the sauce. Taste the sauce and adjust the seasoning with more salt and pepper if needed. Return the cooked chicken (and any accumulated juices) back to the skillet, stirring to combine.06
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Your pasta should be perfectly al dente now. Reserve a cup of the starchy pasta water, then drain the pasta. Add the drained pasta directly into the skillet with the creamy chicken and mushroom sauce. Use tongs to toss everything together, adding a splash of the reserved pasta water at a time until the sauce loosens up and coats every single strand of pasta beautifully.07
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Serve immediately, garnished with a generous sprinkle of fresh parsley and an extra dusting of Parmesan cheese.08
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