
This dreamy chicken mushroom pasta blends juicy chicken strips with earthy mushrooms in a velvety cream sauce. The mix creates a fancy-seeming meal that's done in just thirty minutes while giving you tons of comfort and taste with every bite.
I came up with this dish during a crazy busy time when I needed quick but nice dinners. My family couldn't get enough of the rich tastes, and it soon became our favorite for everything from weeknight meals to casual get-togethers with friends.
Ingredients
- Chicken breasts: the main protein in this dish works best when cut into thin slices so they cook quickly and stay soft
- Pasta: fettuccine or penne are great picks go for a good brand that doesn't get mushy when mixed
- Mushrooms: add rich earthiness pick ones that are firm with closed caps for tastier results
- Heavy cream: makes the smooth sauce base try to get fresh cream that's at least 36% fat
- Parmesan cheese: brings salty richness and helps thicken everything grate it fresh for better melting
- Olive oil: for cooking the meat and veggies extra virgin gives the nicest flavor
- Garlic: gives the base flavor look for firm bulbs without any sprouts
- Chicken broth: adds flavor without making things too heavy homemade is best but store bought with low salt works too
- Salt and pepper: basic seasonings you can't skip grind your pepper fresh if possible
- Fresh parsley: adds a pop of color and fresh taste at the end
How To Make Dreamy Chicken Mushroom Pasta
- Prepare the pasta:
- Get a big pot of water going with a good handful of salt until it boils hard. Throw in your pasta and cook until it's just right according to the box usually 8 to 10 minutes. Save half a cup of the cooking water before draining in case you need to thin the sauce later. Drain but don't rinse it the starchy coating helps the sauce stick better.
- Cook the chicken:
- Get some olive oil hot in a big pan over medium heat until it looks shiny but isn't smoking. Sprinkle your chicken strips with salt and pepper then lay them flat in the hot pan. Let them sit without moving for 3 to 4 minutes until they're golden on the bottom. Flip them over and cook another 3 to 4 minutes until there's no pink left. They should read 165°F if you check with a thermometer. Move them to a plate and cover loosely with foil to keep them warm.
- Sauté the aromatics:
- Using the same pan with all those tasty chicken bits add the chopped garlic and stir for just 30 seconds until you can smell it but don't let it turn brown. Right away add your sliced mushrooms spread out in the pan. Let them cook without stirring for 2 minutes then mix and keep cooking for 3 more minutes until they've let out their water and start getting brown edges.
- Create the sauce:
- Pour chicken broth into the pan and use a wooden spoon to scrape up all the stuck bits from the bottom. Those bits have tons of flavor for your sauce. Let the liquid bubble and cook down for 3 to 4 minutes until there's half as much and it coats the back of a spoon. Pour in your heavy cream and add the grated cheese stirring all the time until the cheese melts completely and the sauce gets thick enough to coat a spoon about 2 minutes.
- Combine and finish:
- Put the chicken back in the pan with any juices from the plate. Add your drained pasta and mix everything with tongs making sure all the pasta and chicken gets coated in the creamy sauce. If it seems too thick splash in some of that saved pasta water. Taste it and add more salt and pepper if needed.
- Garnish and serve:
- Put the pasta on a big serving dish or right onto plates. Sprinkle plenty of fresh chopped parsley on top and more cheese if you want. Serve it right away while it's hot and creamy.

What I love most about this meal is how the mushrooms taste. I found out that letting them really brown instead of just getting soft makes the flavor amazing. Even my son who usually picks mushrooms out always finishes his plate when I make this pasta the creamy sauce and golden mushrooms win him over every time.
Make Ahead and Storage
You can keep this chicken mushroom pasta in a sealed container in the fridge for up to 3 days. The sauce will probably get much thicker when cold. When you warm it up add a little milk or chicken broth to make the sauce smooth again. Heat it slowly on the stove over medium low heat and stir often so it doesn't stick or burn. I wouldn't try freezing this one cream sauces often separate when thawed and the pasta gets mushy.

Ingredient Substitutions and Variations
You can tweak this dish in several ways if needed. For a lighter meal try half and half instead of heavy cream though your sauce won't be quite as rich. Chicken thighs work great in place of breasts if you want juicier meat with more flavor. If you don't eat meat just skip the chicken and double up on mushrooms using different kinds like cremini portobello and shiitake for more complex flavor. Can't do dairy? Coconut cream works surprisingly well and doesn't taste too coconutty. Want to fancy it up? Replace some or all of the chicken broth with white wine just add 1/4 cup and let it cook down before adding the rest of your liquid.
Serving Suggestions
This rich pasta makes a fantastic main dish with simple sides that work well without stealing the show. A fresh green salad with lemon dressing gives a nice contrast to the creamy pasta. Some garlic bread or crusty loaf is perfect for soaking up extra sauce. For a fuller meal add roasted asparagus or broccolini for color and nutrients. A cool glass of Chardonnay or Pinot Grigio goes really well with the creamy flavors. For a nice touch use warmed bowls so the sauce stays silky longer.
This dish has become a regular in my kitchen not just because it tastes amazing but because it's so quick to make. The mix of golden chicken tender mushrooms and that smooth sauce creates something that feels special whether it's just a normal Tuesday dinner or you're feeding friends.
Frequently Asked Questions
- → Can I pick a different pasta shape?
Sure thing! Any type works, but penne or fettuccine grabs the sauce best.
- → How do I get perfectly cooked chicken?
Sear the chicken in olive oil over medium heat until it’s golden and cooked through. It should take about 7-8 minutes per side.
- → Is there an alternative to heavy cream?
Definitely! Try half-and-half or go with coconut milk if you want it dairy-free. Just note, the taste and texture might change a bit.
- → Any tips to boost the flavor?
Sprinkle some red pepper flakes for a spicy kick or add more Parmesan cheese for extra richness.
- → Can I add extra ingredients?
Go for it! Toss in spinach, sun-dried tomatoes, or peas for more variety and flavor.