Chicken Mushroom Pasta Recipe
So You Want Chicken Mushroom Pasta, Huh?
Pull up a chair, friend. You’re in just the right spot. Honestly, every time I make this chicken Mushroom Pasta I think about that one night when I absolutely ruined a white shirt because (guess what?) pasta sauce… everywhere. Worth it though. There’s something about that creamy sauce clinging to twirly noodles, mushrooms doing their earthy thing, and chicken making it the kind of meal that warms you up from the inside out, like fuzzy socks but tastier. Oh, and if you’re wondering how many times I’ve accidentally dropped a noodle on the floor while making this? More than I’d care to admit. Anyway—enough of my clumsy kitchen confessions. Let me tell you why this is my go-to comfort food.
Why You’ll Wind Up Loving This
I make this when the chilly weather’s got me craving something hearty, or if the week has just been a bit much (you know those days). My family pretty much hovers impatiently around the kitchen when they catch that garlic-mushroom sizzle, and I’ve even made myself late finishing the sauce just right. Sometimes I forget how many mushrooms I’ve chopped (there are worse problems to have). My friend Rach says it’s the ‘kind of dinner you want to faceplant into,’ which cracks me up every time.
What You’ll Need (Give or Take)
- 300g (roughly 10 oz) pasta – I usually grab penne or fettuccine, but let’s not be snobbish, any shape works! Macaroni in a pinch? You bet.
- 2 chicken breasts, sliced thin. I sometimes swap thighs for extra juiciness (though my partner claims it’s practically another dish. Eh, he’s picky).
- 200g mushrooms, sliced – Button are classic, cremini for extra flavor. My gran always said “Portobello or bust,” but honestly, use what’s on hand.
- 2–3 garlic cloves, minced. Or more, if vampires are a current concern.
- 1 small onion, diced – Actually, red onion gives it a sweet twist, but white is what I usually grab.
- 3/4 cup cream – Anything labeled ‘cream’ works. Sometimes I get lazy and use a splash of milk; it’s fine, just a tad thinner.
- 1/2 cup chicken broth (or, odd day, even veggie stock if that’s what I find first)
- Big pinch of salt and pepper
- Handful of parmesan (the real deal or, if you’ve only got the shaker kind, it’ll do in a squeeze)
- Small handful parsley, chopped (I forget this sometimes; nobody ever notices!)
- Optional: Red pepper flakes, a squeeze of lemon, or a knob of butter for that extra oomph near the end
Alright, Here’s What You Do
- First, get your pasta water going. Salt it well (like the North Sea, my friend in Brighton says). Toss the pasta in when it’s boiling—cook it a smidge less than the box says.
- Meanwhile, big pan, medium heat. Drizzle of olive oil. Add chicken, a crack of pepper, touch of salt; cook until it’s golden and just cooked through. Don’t crowd the pan (I always forget and end up with more of a steam than a sear, whoops).
- Sling the chicken onto a plate. Same pan, throw in a smidge more oil if it looks dry. Mushrooms and onions go in next. Let them cook; don’t fuss too much. They’ll go a bit brown—resist the urge to stir constantly. This is the step I always sneak a bite because, well, I just can’t help myself.
- Add your garlic (maybe with a tiny knob of butter if you’re feeling up to it). Give it a whirl until it gets fragrant—about 30 seconds.
- Pour in your chicken broth. Scrape up any tasty brown bits, as that’s where the magic lives. Let it bubble for a minute or so.
- Back in with the chicken! Then stir in the cream, lower heat, and let the whole thing cozy up for a few minutes, until it’s creamy and ever so slightly thickened. If it looks weird—don’t panic. It always sorts itself out.
- Drain your pasta (keep back a splash of the water—just trust me here). Toss pasta in the pan, add parmesan, and, if the sauce needs loosening, pour a little pasta water in. Stir gently. Taste for salt—sometimes it needs more, sometimes not.
- Turn off the heat. Scatter with the parsley and maybe red pepper flakes or a squeeze of lemon if you want. Grab a fork. Or a shovel, if the day’s been long.
Things I’ve Learned (the Hard Way)
- Mushrooms shrink like they’ve seen a ghost, so don’t skimp. I always wish I’d put more.
- Once I tried skipping the pasta water; the sauce turned out sad and sticky. Don’t do that unless you like disappointment.
- Pre-grated cheese is fine. Honestly, nobody expects you to grate cheese after a long workday. Unless you’re feeling fancy, then by all means, go wild.
Variations I’ve Messed With
- Add spinach with the mushrooms—works brilliantly, but don’t drown it or it’ll go gloopy.
- Once, I swapped chicken for bacon…definitely tasted good, but, I mean, it was basically bacon pasta with mushrooms (not a bad result, but not what I was after).
- The dairy-free experiment with oat cream—surprisingly good; bit nutty, but hey, it works in a pinch.
- I tried making it super spicy once. That… didn’t go over well with grandma. She still teases me.
Stuff You Might Need (Or Not)
You’ll want a nice big frying pan for this (or a heavy-bottomed pot if you’re like me and can’t ever find the matching lids). No garlic press? Bash it with the side of your knife. Doesn’t have to be fancy—sometimes I stir the pasta in with wooden chopsticks if my spoon’s in the dishwasher. Use what you’ve got, honestly.
How to Store It (If There’s Any Left)
Pop leftovers in an airtight container in the fridge. Lasts a couple days, but to be honest, in my house it never makes it past the next lunch. Reheat gently with a splash of milk or water—otherwise, it might get a bit claggy. Oh, and maybe don’t microwave it in a bowl that stains—learned that one the hard way.
What to Serve With (If Anything)
I usually toss together a leafy salad—bit of rocket and a drizzle of olive oil—or a chunk of crusty bread for mop-up duties. Sometimes, I just eat it straight over the pan. No shame. And hey, if you’ve got a nice white wine, it’s lovely together (but even tap water will do the trick if you’re knackered).
My Honest Pro Tips (from Mild Fiascos)
- Don’t rush the mushroom step. I once did and all I got was sad, grey slices instead of deeply flavorful, golden bites. Actually, I find it works better if you leave them alone longer than seems reasonable.
- Season as you go. If you wait until the end, it’s just kinda bland. Salt layers save the day.
- If you use milk instead of cream, really turn down the heat after adding it, or you wind up with a weird separated mess. Ask me how I know.
Your Real Questions, Answered
Can I make this ahead?
No reason you can’t—if you put it in the fridge, flavors do seem to mix even better. Reheat it gently though; pasta gets moody if blasted in the microwave.
Do I have to use cream?
I get this one a lot. You don’t have to—full-fat milk or even non-dairy options work. It’s just, well, cream makes it feel a bit posh. Use what’s in your fridge.
Can I freeze it?
I mean, you probably can, but it doesn’t thaw as nicely as you’d hope. The sauce goes a bit weird. I’d eat it within a couple days if you can.
Will kids eat this?
Honestly, mine will (so long as I dice the mushrooms really small and don’t let them see me doing it!).
Pasta shape—does it matter?
In my opinion? Not really. Though, long ones like fettuccine feel a bit fancier. But elbows or shells totally work, too (I’ve even just grabbed whatever dusty packet’s hiding at the back of the cupboard).
And—if you get distracted halfway through making this and forget where you were, don’t stress. Happens to the best of us. Just taste it and make up the difference; that’s the beauty of proper home cooking, isn’t it?
Ingredients
- 300 g (10.5 oz) penne or fettuccine pasta
- 2 chicken breasts (about 400 g), sliced into strips
- 250 g (9 oz) cremini or white mushrooms, sliced
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup (240 ml) heavy cream
- 1/2 cup (50 g) grated Parmesan cheese
- Salt and black pepper, to taste
- 2 tablespoons chopped fresh parsley
Instructions
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1Cook the pasta according to package instructions until al dente. Drain and set aside.
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2Heat olive oil in a large skillet over medium-high heat. Add the chicken strips and cook until golden and cooked through, about 5-6 minutes. Remove chicken and set aside.
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3In the same skillet, add mushrooms and cook for 4-5 minutes, until softened and browned. Add garlic and sauté for 1 minute until fragrant.
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4Pour in the heavy cream and bring to a simmer. Stir in Parmesan cheese, and season with salt and pepper. Let the sauce thicken, about 3 minutes.
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5Return the cooked chicken and pasta to the skillet. Toss everything together over low heat until well coated and heated through.
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6Garnish with fresh parsley before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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