Creamy Mushroom Chicken Pasta (Printable Version)

Tender chicken and mushrooms combined with a rich creamy sauce and pasta for a satisfying main dish.

# Components:

→ 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

→ 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

# Method Steps:

01 - Boil fettuccine in salted water until al dente, drain reserving 1/2 cup pasta water, and set aside.
02 - Heat 1 tablespoon olive oil and 1 tablespoon butter over medium-high heat. Season chicken with salt and pepper, cook until golden and cooked through, about 5 to 7 minutes. Transfer to a plate and keep warm.
03 - Add remaining olive oil and butter to skillet. Sauté onions and mushrooms until softened and browned, 6 to 8 minutes. Add garlic and cook for 1 minute until fragrant.
04 - Pour in chicken broth, scraping up browned bits. Reduce heat to medium-low, add heavy cream, Parmesan, 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 meld flavors. Thin sauce with reserved pasta water if necessary.
06 - Add drained pasta to skillet, toss to coat well with sauce. Stir in chopped parsley.
07 - Plate immediately, garnish with extra parsley and Parmesan as desired.

# Expert Advice:

01 -
  • Ready in 40 minutes but tastes like you've been cooking all afternoon.
  • The cream sauce clings to every strand of pasta in the most satisfying way.
  • Somehow elegant enough for guests but easy enough for a random Tuesday dinner.
02 -
  • Don't let your cream boil hard or it can break and become grainy—keep that heat at medium-low once the cream goes in.
  • Reserving pasta water is non-negotiable; it's your secret tool for getting the sauce to the exact consistency you want.
  • The mushrooms won't brown properly if you overcrowd the pan or keep stirring—give them space and patience.
03 -
  • Don't wash your mushrooms; wipe them with a damp cloth instead so they don't absorb water and turn mushy.
  • Save some pasta water before draining—this starchy liquid is liquid gold for adjusting sauce consistency and helping it cling to the noodles.
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