Name: Rich Chicken and Mushroom Pasta in Velvety Cream Sauce
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian-American
Ingredients: 2 tbsp olive oil or butter; 1 lb boneless chicken breast or thighs, cut into bite-sized pieces; 8 oz mushrooms (cremini or button), sliced; 12 oz pasta (fettuccine, penne, or spaghetti); 3 garlic cloves, minced; 1 small onion, chopped (optional); 1/2 cup chicken broth; 1 cup heavy cream; 1/2 cup grated Parmesan cheese; Salt and black pepper to taste; 1/4 tsp red pepper flakes (optional); 2 tbsp fresh parsley, chopped (for garnish)

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This rich chicken and mushroom pasta is the ultimate comfort food. Tender pieces of chicken are cooked with earthy mushrooms and tossed with pasta in a luscious, velvety cream sauce. I love how the flavors come together into a dish that feels both elegant and cozy, perfect for a weeknight dinner or a special occasion.

Why You’ll Love This Recipe

I love this recipe because it balances richness with simplicity. The cream sauce is indulgent without being heavy, and I enjoy how the mushrooms add depth while the chicken makes it hearty. I also like that it comes together quickly in one pan, making cleanup easy. For me, this dish is one of those satisfying meals I can serve to family or guests and always get compliments. Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless chicken breast or thighs (cut into bite-sized pieces)
Mushrooms (sliced, such as cremini or button)
Pasta of choice (fettuccine, penne, or spaghetti)
Olive oil or butter
Garlic (minced)
Onion (chopped, optional)
Heavy cream
Chicken broth
Grated Parmesan cheese
Fresh parsley (chopped, for garnish)
Salt and black pepper
Red pepper flakes (optional, for a bit of heat)

Directions

I cook the pasta in salted boiling water until al dente, then drain and set aside, reserving some pasta water.
In a large skillet, I heat olive oil or butter and cook the chicken pieces until golden brown and cooked through, then remove them from the pan.
I add mushrooms (and onions, if using) to the same skillet and sauté until browned and tender.
I stir in garlic and cook for about 1 minute until fragrant.
I pour in chicken broth and let it simmer briefly, scraping up any browned bits from the pan.
I lower the heat and stir in heavy cream, letting it simmer gently until slightly thickened.
I add Parmesan cheese, stir well, then return the chicken to the skillet.
I toss in the cooked pasta, adding a splash of reserved pasta water if needed to loosen the sauce.
I season with salt, pepper, and optional red pepper flakes, then garnish with fresh parsley before serving.

Servings and timing

This recipe makes about 4 servings. I usually need 10 minutes for preparation and 25 minutes for cooking, so the dish is ready in about 35 minutes.

Variations

Sometimes I add spinach or sun-dried tomatoes for extra flavor and color. For a lighter version, I use half-and-half instead of heavy cream. I also like swapping chicken for shrimp when I want a seafood twist, or leaving out the meat altogether for a vegetarian version.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the pasta gently on the stove with a splash of cream or milk to bring the sauce back to its silky consistency. I avoid microwaving for too long, as it can dry out the chicken and make the sauce too thick.

FAQs

Can I use a different type of pasta?

Yes, I often use penne, fettuccine, or spaghetti—any shape works as long as it holds the sauce well.

How do I keep the sauce from being too thick?

I reserve some pasta water and add it in gradually when tossing everything together. The starchy water keeps the sauce silky.

Can I make this dish lighter?

Yes, I use milk or half-and-half instead of heavy cream and reduce the amount of cheese. It won’t be as rich but still delicious.

Do I have to cook the chicken separately?

I like to brown the chicken first for extra flavor, then add it back to the sauce later. This keeps it tender and juicy.

Can I make this ahead of time?

Yes, I can prepare the sauce and chicken ahead of time, then cook the pasta fresh and combine everything when I’m ready to serve.

Conclusion

This rich chicken and mushroom pasta in velvety cream sauce is one of my favorite go-to meals when I want something comforting and satisfying. I love how the creamy sauce clings to the pasta, the chicken adds heartiness, and the mushrooms bring depth. Whether I make it for a quick family dinner or a special evening, it always feels like a dish worth savoring.

Rich Chicken and Mushroom Pasta in Velvety Cream Sauce

Why You’ll Love This Recipe

Directions

Servings and timing

Variations

storage/reheating