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A bowl of chicken and mushroom pasta, garnished with herbs, served with a fork on the side, on a white surface.
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Chicken Mushroom Pasta

This delicious creamy, comforting Chicken Mushroom Pasta in a light garlic cream sauce comes together in less than 30 minutes.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course, Recipes
Cuisine: American
Servings: 6
Author: Julie Blanner

Ingredients

Pasta

  • 1 tablespoon salt
  • 1 pound pasta

Chicken

Sauce

  • ½ cup unsalted butter (one stick)
  • ½ medium yellow onion diced (about 1 cup)
  • 1 pound mushrooms de-stemmed and sliced
  • 3 cloves garlic minced
  • ¾ cup vegetable stock
  • ¾ cup heavy cream

Garnish

  • ¼ cup parmesan
  • 2 tablespoons parsley chopped

Instructions

Prepare Pasta

  • Add water and salt to a large pot and bring to a rolling boil over high heat.
    Add pasta, stirring occasionally and prepare slightly undercooked, with a touch of a crunch. Reserve 1 cup of pasta water and set aside.
    1 tablespoon salt, 1 pound pasta
    A pot of boiling chicken mushroom pasta with a wooden spoon resting on top, placed on a stove.

Chicken

  • Meanwhile, in a large skillet or dutch oven over medium heat, add olive oil, salt, pepper, garlic powder and chicken.
    Brown chicken, stirring frequently, approximately 4-5 minutes or until internal temperature reaches 160℉. Transfer to plate.
    2 teaspoons extra virgin olive oil, ½ teaspoon salt, ½ teaspoon black pepper, 1 teaspoon garlic powder, 1 pound chicken tenders
    Diced chicken and mushroom cooking in a black skillet on a stove, with visible browning and seasoning.
  • In skillet or dutch oven over medium heat, melt butter, swirling as needed until it becomes golden brown and has a nutty aroma.
    Add chopped onion and mushrooms. Sauté, stirring frequently, approximately 3 minutes until onions become translucent and mushrooms are tender. Watching carefully, add minced garlic and stir continuously for approximately 15-30 seconds to avoid burning.
    ½ cup unsalted butter, ½ medium yellow onion, 1 pound mushrooms, 3 cloves garlic
    Chopped onions and mushrooms being sautéed in oil in a black frying pan on a stove.

Sauce

  • Stir in vegetable stock and heavy cream. Simmer 5 minutes to reduce.
    ¾ cup vegetable stock, ¾ cup heavy cream
    Sliced chicken and mushrooms cooking in a creamy sauce in a skillet, with a wooden spoon.
  • Stir ¼ cup reserved pasta water into sauce. Using tongs or a pasta fork, transfer pasta and chicken into sauce and gently toss. Add starchy pasta water 1 tablespoon at a time until you reach the desired consistency and pasta is al dente. Remove from heat.
    Top with with parmesan cheese, chopped parsley and thick flakes of ground black pepper (largest setting) to serve.
    ¼ cup parmesan, 2 tablespoons parsley
    A skillet containing cooked fusilli pasta with chicken, mushrooms, onions, and garnished with chopped parsley.

Notes

Starchy pasta water helps emulsify the sauce and stick to the pasta. Reserve pasta water and add a little at a time, over heat, until the sauce reaches your desired consistency.

Substitutions and Variations

  • Pasta - Use the noodle of your choice. Rotini, rigatoni, large macaroni, bow tie pasta all work well.
  • Oil - Use extra virgin olive oil or substitute with truffle oil for rich, decadent flavor.
  • Chicken - Chicken breasts or tenders cut into cubes or substitute rotisserie chicken for a simple shortcut.
  • Garnish - Top with gremolata, lemon zest or a squeeze of fresh lemon juice for a hint of bright flavor. 

Storage Notes

Store pasta in an airtight container refrigerated up to 3 days. To reheat, add a small amount of heavy cream to a sauce pan over medium heat and toss in pasta until warm and creamy.
 
 

Nutrition

Calories: 658kcal | Carbohydrates: 62g | Protein: 31g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 486mg | Potassium: 760mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1141IU | Vitamin C: 6mg | Calcium: 103mg | Iron: 2mg