Easy, Creamy Mushroom Chicken Pasta (video)
This easy, creamy mushroom chicken pasta recipe is an instant hit! It’s made with juicy chicken breast and pasta coated in a creamy mushroom and garlic sauce. You can use any type of pasta for this recipe, too. If you’re looking for a great chicken breast recipe, this pasta dish is for you! This is one of my personal favorites!
Watch My Chicken Pasta Video Tutorial
Watch my YouTube mushroom chicken pasta video tutorial for the step-by-step instructions and see how I make this dish at home! Want to stay up to date on the latest recipes? Make sure to subscribe to my website email list and my YouTube channel and turn on notifications.
Ingredients for Mushroom Chicken Pasta
This easy chicken pasta dish is made with simple and basic ingredients you’re sure to have on hand. Here are the main ingredients you’ll need; find the full recipe in the printable card below.
- Chicken: I like to use either whole chicken breasts or chicken breast tenders. Chicken thigh will also work well.
- Mushrooms: any type of mushroom will work great for this pasta.
- Pasta: I like to use angel hair pasta or penne pasta, but any variety will work great. I’ve even made this with chicken or cheese ravioli.
- White Wine: use a dry white wine such as sauvignon blanc or chardonnay.
- Heavy Cream: if you prefer a lighter version of this dish, you can substitute the cream with half and half.
Supplies & Tools for the Recipe
Need some supplies or tools to make this recipe? You can get them here using my Amazon affiliate links. Using these links won’t cost you extra and I’ll earn a small commission.
- Get a similar cast iron braiser to the one I have. Great for cooking and braising.
- These Epicurean cutting boards are my favorite.
- And my Wusthof Ikon knives are the best investment I ever made for my kitchen!
Preparing & Cooking The Chicken
I typically use skinless chicken breast for this recipe, but chicken with the skin intact will also work great. You’ll want to start this chicken pasta recipe with the meat.
- Pat the chicken dry with paper towels and place onto a tray. Drizzle some olive oil over the meat, then season generously with salt, ground black pepper, smoked paprika and dried basil. Use your hands to massage in the seasonings.
- Preheat a large sauté pan over medium heat. Melt the butter, then add the seasoned chicken. Brown on both sides, about 4 minutes per side.
- Remove the chicken from the pan and set aside. The chicken doesn’t need to be cooked completely at this point.
How to Make Creamy Mushroom Chicken Pasta
Once you have the chicken browned, start working on the creamy mushroom sauce.
- Into the same pan, add the sliced baby portabella mushrooms. Add more butter if needed. Sauté the mushrooms for a 5 to 6 minutes until lightly browned, then add the diced onion and continue cooking until the onion is tender; about 5 minutes. Add in the garlic last and cook for 1 minute.
- Next, add the sauce seasonings: salt, black pepper, smoked paprika, basil and thyme. Add in the white wine, bring it a simmer, and let it reduce for a few minutes.
- Pour in the chicken broth next, then bring the sauce to a simmer. Return the browned chicken back into the pan, cover the pan with a lid and simmer for 15 to 20 minutes over medium heat until chicken is cooked. Once chicken is cooked, remove it temporarily from the pan.
Cooking the Pasta & Serving the Dish
While the sauce is cooking, you prepare the pasta. Bring a large pot of salted water to a boil for the pasta. Cook the pasta according to package instructions to al dente, then drain and keep warm.
- Add the cream into the sauce, then add your precooked pasta (I used about 1/2 pound of angel hair pasta). Bring the sauce to a simmer and cook for a few more minutes, until the sauce is thickened. Return the chicken back into the pan, coat it well with the sauce, and enjoy.
- If desired, top the pasta with grated parmesan cheese and garnish with freshly chopped parsley.
More Recipes!
Enjoyed this recipe and looking for more pasta recipes? Check out some of my other recipes you’re sure to enjoy!
- Skinny Chicken Fettuccine Alfredo – all the flavor without the heavy cream! This pasta is made with juicy garlic chicken and creamy sauce!
- Sun-Dried Tomato Chicken Pasta – creamy, zesty and delicious pasta with mushrooms and white wine sauce!
- Spinach Dip Chicken Pasta – artichoke dip meets chicken and spinach pasta! So delicious!
- Cheesy Crab Pasta – the best kind of seafood pasta, made with creamy cheese sauce!
- Bacon Mac & Cheese – the BEST mac and cheese recipe ever! Super creamy with bacon bits!
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Easy Creamy Mushroom Chicken Pasta Recipe (video)
Ingredients
For Chicken:
- 2 large chicken breasts, with or without skin
- 1 to 2 tbsp olive oil
- 1 tsp sea salt
- ground black pepper
- 1/2 teaspoon EACH: smoked paprika, dried basil
- 2 tbsp butter
For Mushroom Sauce:
- 10 baby portabella mushrooms, sliced
- 1 medium sweet onion, diced
- 3 to 4 garlic cloves, minced
- 1 tsp salt
- 1 tsp EACH: smoked paprika, dried basil, dried thyme
- ground black pepper
- 2 cups chicken broth
- 1/2 cup white wine, such as Sauvignon Blanc
- 1 cup heavy cream
- 1/2 lb Pasta of choice, I used angel hair
- 1 cup grated parmesan cheese
- 2 tbsp chopped fresh parsley
Instructions
Preparing the Chicken:
- Start with the chicken. Drizzle some olive oil over the chicken meat, then season generously with salt, ground black pepper, smoked paprika and dried basil.
- Preheat a large sauté pan over medium heat. Melt the butter, then add the seasoned chicken. Brown on both sides, about 4 minutes per side. Remove the chicken from the pan and set aside. The chicken doesn't need to be cooked completely at this point.
Making the Sauce:
- Into the same pan, add the sliced baby portabella mushrooms. Add more butter if needed. Sauté the mushrooms for a 5 to 6 minutes until lightly browned, then add the diced onion and continue cooking until the onion is tender; about 5 minutes. Add in the garlic last and cook for 1 minute.
- Next, add the sauce seasonings: salt, black pepper, smoked paprika, basil and thyme. Add in the white wine, bring it a simmer, and let it reduce for a few minutes.
- Pour in the chicken broth next, then bring the sauce to a simmer. Return the browned chicken back into the pan, cover the pan with a lid and simmer for 15 to 20 minutes over medium heat until chicken is cooked. Once chicken is cooked, remove it temporarily from the pan.
Cooking the Pasta:
- Meanwhile, prepare the pasta. Bring a large pot of salted water to a boil for the pasta. Cook the pasta according to package instructions to al dente, then drain and keep warm.
- Add the cream into the sauce, then add your precooked pasta (I used about 1/2 pound of angel hair pasta). Bring the sauce to a simmer and cook for a few more minutes, until the sauce is thickened. Return the chicken back into the pan, coat it well with the sauce, and enjoy.
- If desired, top the pasta with grated parmesan cheese and garnish with freshly chopped parsley.
I cooked it exactly as written recipe but I added a couple cups of water and cooked the pasta in the sauce. Also added chilli flakes. It was the bomb! Husband loved it. Great recipe.
Awesome! Thank you for sharing your cooking tips. So glad you enjoyed it! 🙂
I used lemon juce and it tasted better
The lemon juice is a great idea! 🙂
My family absolutely loved this dish. Thank you very much.
So glad you enjoyed it! 🙂
I made it today, it was really good! I only made some changes. I saltes the chicken with my fave seasoning instead of salt and basil, also did 4 chickens instead of 2, I also added about 1/2 tspn smoked paprika to the checken. Then I used half a onion instead of shallot, and only did a pinch if thyme and used about 1/2 cup of parmesan cheese at the end. It was so yummy I will for sure do it again. Thank you.
So glad you enjoyed the recipe! Thanks for leaving your cooking tips! 🙂
The final dish tasted amazing. To reduce fat in the dish I substituted heavy cream with half&half, and it is curtailed. Can you advice what caused it?
I initially tried this recipe with half and half and the same thing happened to me. I think it has to do with the fat content and since half and half is half milk, it just doesn’t hold up well with the wine and acidity.
I substituted lemon juice for vinegar and it was good
Delicious and easy recipe! My family loved it!
I’m so glad to hear that it was a hit with your family! 🙂