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Rich Chicken and Mushroom Pasta in Velvety Cream Sauce

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Rich chicken and mushroom pasta in a velvety cream sauce is a comforting, elegant dish made with tender chicken, earthy mushrooms, and pasta tossed in a luscious, Parmesan-laced cream sauce. It’s quick enough for weeknights and impressive enough for guests.

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)

Instructions

  1. Cook pasta in salted boiling water until al dente. Reserve 1/2 cup pasta water, drain, and set aside.
  2. In a large skillet, heat olive oil or butter over medium-high heat. Cook chicken pieces until golden and cooked through. Remove and set aside.
  3. Add mushrooms (and onion, if using) to the same skillet. Sauté until tender and browned.
  4. Stir in garlic and cook for 1 minute until fragrant.
  5. Pour in chicken broth and scrape up any browned bits. Simmer for 2–3 minutes.
  6. Lower the heat and add heavy cream. Simmer gently for 3–5 minutes until slightly thickened.
  7. Stir in Parmesan cheese until melted and smooth. Return chicken to the skillet.
  8. Add cooked pasta and toss everything together, adding reserved pasta water as needed to loosen the sauce.
  9. Season with salt, pepper, and red pepper flakes if using. Garnish with fresh parsley and serve warm.

Notes

  • Use half-and-half for a lighter cream sauce.
  • Spinach or sun-dried tomatoes make great additions.
  • Swap chicken for shrimp or omit meat for a vegetarian option.
  • Reheat gently with a splash of cream or milk to restore texture.

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