Creamy Mushroom Chicken Pasta (Print Version)

Tender chicken with mushrooms in a rich creamy sauce served over perfectly cooked pasta.

# Components:

→ Proteins

01 - 2 large boneless skinless chicken breasts (about 1.1 lb), cut into bite-sized pieces

→ 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

# Directions:

01 - Boil salted water in a large pot and cook pasta according to package directions until al dente. Drain, reserving 1/2 cup pasta water, then set aside.
02 - Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Season chicken with salt and pepper, then sauté until golden and cooked through, about 5 to 7 minutes. Transfer to a plate and keep warm.
03 - Add the remaining olive oil and butter to the skillet. Sauté onions and mushrooms until softened and browned, about 6 to 8 minutes. Stir in garlic and cook for 1 minute until fragrant.
04 - Pour in chicken broth, scraping browned bits from skillet. Reduce heat to medium-low, add heavy cream, Parmesan cheese, and Italian herbs. Stir until cheese melts and sauce thickens, about 2 to 3 minutes.
05 - Return chicken to the skillet and simmer gently for 2 to 3 minutes to meld flavors. If necessary, thin sauce with reserved pasta water.
06 - Add drained pasta to skillet and toss to coat evenly with sauce. Stir in chopped parsley, then serve immediately garnished with additional parsley and Parmesan if desired.

# Expert Advice:

01 -
  • It comes together faster than takeout arrives, yet tastes like you've been simmering it all day.
  • Those earthy mushrooms do the heavy lifting flavor-wise, so the cream stays elegant instead of heavy.
  • You can make it with what's already lurking in your kitchen most weeks.
02 -
  • If your sauce breaks or looks grainy, it usually means the heat crept too high—lower it, whisk in a splash of pasta water, and it'll come back together.
  • Don't skip reserving the pasta water; it's the invisible hand that saves a sauce that's too thick or helps it cling to the noodles.
03 -
  • Keep the heat moderate during the cream phase—too hot and the sauce splits; too cool and it never thickens right.
  • Fresh Parmesan grated right before using melts smoother than anything pre-grated, which tends to clump from anti-caking agents.
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