Creamy Mushroom Chicken Pasta (Print Version)

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

# What You Need:

→ Proteins

01 - 2 large boneless, skinless chicken breasts, 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

# How-To Steps:

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, and 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 cook until golden and done, about 5 to 7 minutes. Remove and keep warm.
03 - Add remaining olive oil and butter to skillet. Sauté onions and mushrooms until softened and browned, about 6 to 8 minutes. Stir in garlic and cook until fragrant, about 1 minute.
04 - Pour in chicken broth, scraping skillet to release browned bits. 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 skillet and simmer gently for 2 to 3 minutes to blend flavors. Thin sauce with reserved pasta water if needed.
06 - Add drained pasta to skillet and toss to coat with sauce. Stir in chopped parsley and serve immediately, garnished with extra parsley and Parmesan as desired.

# Expert Advice:

01 -
  • Ready in 40 minutes but tastes like you spent all afternoon in the kitchen.
  • The sauce is impossibly silky without being heavy, and it clings to every strand of pasta.
  • Chicken thighs or breasts both work beautifully, so you cook with what you have.
02 -
  • Don't let the cream boil hard or it will separate and break—keep the heat at medium-low and stir constantly.
  • Grating your own Parmesan from a block makes an enormous difference in how smoothly it melts into the sauce.
  • If you add the pasta water a little at a time instead of all at once, you stay in control of the sauce's thickness.
03 -
  • If you're nervous about timing, cook the pasta first, finish it under cold water so it stops cooking, then reheat it gently in the sauce at the very end.
  • A pinch of nutmeg added to the cream makes people ask what that warmth in the background is—it's a whisper, not a shout.
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