This Creamy Mushroom Pasta with Chicken is the ultimate comfort food, combining tender, juicy chicken breasts and earthy mushrooms in a luscious, creamy sauce. Tossed with fettuccine or your favorite pasta, this dish is rich, satisfying, and perfect for a cozy dinner at home. The blend of flavors from the garlic, Parmesan, and thyme creates a harmonious and comforting meal that is sure to become a family favorite.
Ingredients:
- 8 oz fettuccine or pasta of choice
- 2 boneless, skinless chicken breasts
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 8 oz mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 tsp dried thyme
- 2 tbsp chopped fresh parsley (optional, for garnish)
How to Make Creamy Mushroom Pasta With Chicken:
Step-by-Step Instructions:
- Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Add the 8 oz of fettuccine or your pasta of choice and cook according to the package instructions until al dente. This usually takes about 8-10 minutes. Once the pasta is cooked, drain it in a colander and set it aside. Reserve a cup of the pasta cooking water in case you need to adjust the consistency of the sauce later. - Season the Chicken:
While the pasta is cooking, prepare the chicken. Pat the 2 boneless, skinless chicken breasts dry with paper towels to ensure a good sear. Season both sides of the chicken breasts with 1 tsp of salt and ½ tsp of black pepper. The salt helps to enhance the flavor, while the pepper adds a touch of heat. - Cook the Chicken:
In a large skillet, heat 2 tbsp of olive oil over medium heat. Once the oil is hot and shimmering, add the seasoned chicken breasts. Cook the chicken for 6-7 minutes on each side, or until fully cooked and golden brown. The internal temperature of the chicken should reach 165°F (74°C). Remove the chicken from the skillet and set it aside on a cutting board. Let it rest for a few minutes before slicing it into strips. Resting allows the juices to redistribute throughout the meat, keeping it moist and flavorful. - Sauté the Mushrooms:
In the same skillet, melt 2 tbsp of unsalted butter over medium heat. Once the butter is melted and bubbling, add the 8 oz of sliced mushrooms. Sauté the mushrooms for 4-5 minutes, stirring occasionally, until they are softened and golden brown. The mushrooms will release their moisture and then begin to caramelize, developing a deep, savory flavor. - Add the Garlic:
After the mushrooms have softened, add the 3 cloves of minced garlic to the skillet. Cook for 1-2 minutes, or until the garlic is fragrant. Be careful not to burn the garlic, as it can become bitter. The garlic will infuse the mushrooms with its aromatic flavor, adding depth to the dish. - Deglaze the Pan:
Pour 1 cup of chicken broth into the skillet, stirring to deglaze the pan. Use a wooden spoon to scrape up any browned bits from the bottom of the skillet. These bits are full of flavor and will enrich the sauce. Let the broth simmer for 2-3 minutes, reducing slightly and concentrating the flavors. - Make the Creamy Sauce:
Stir in 1 cup of heavy cream, ½ cup of grated Parmesan cheese, and 1 tsp of dried thyme. Continue to simmer the sauce for 3-4 minutes, or until it thickens slightly. The Parmesan cheese will melt into the sauce, adding a rich, nutty flavor, while the thyme provides an earthy undertone. If the sauce becomes too thick, you can add a splash of the reserved pasta water to loosen it up. - Combine Everything:
Add the sliced chicken back to the skillet, along with the cooked pasta. Use tongs or a spoon to toss everything together until the pasta is well coated in the creamy sauce and the chicken is evenly distributed. Allow the dish to simmer for another minute or two, ensuring everything is heated through and the flavors are well combined. - Garnish and Serve:
Once everything is well combined, remove the skillet from the heat. If desired, garnish the dish with 2 tbsp of chopped fresh parsley for a pop of color and freshness. Serve the Creamy Mushroom Pasta with Chicken immediately, while it’s hot and the sauce is at its creamiest.
Helpful Tips:
- Pasta Cooking Water: Reserving pasta water is a great trick to adjust the consistency of the sauce. The starch in the water helps the sauce cling to the pasta.
- Mushroom Variety: Feel free to use a mix of mushrooms like cremini, button, or shiitake for added depth of flavor.
- Chicken Substitutes: You can use chicken thighs instead of breasts for a juicier option. Just adjust the cooking time as thighs may take a bit longer to cook through.
Details:
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Gluten-Free option available with gluten-free pasta
Notes:
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream or broth to revive the sauce.
- Make Ahead: The chicken can be cooked and sliced ahead of time, stored in the refrigerator, and added to the sauce when ready to serve.
- Gluten-Free Option: Use gluten-free pasta to make this dish suitable for those with gluten sensitivities.
Frequently Asked Questions:
Q: Can I use milk instead of heavy cream?
A: Yes, you can use whole milk or half-and-half instead of heavy cream for a lighter version, but the sauce will be less rich and thick. You may need to simmer the sauce a bit longer to achieve the desired consistency.
Q: What other proteins can I use?
A: You can substitute the chicken with shrimp, turkey, or even tofu for a different protein option. Adjust the cooking time accordingly.
Q: Can I make this dish vegetarian?
A: Yes, to make this dish vegetarian, simply omit the chicken and use vegetable broth instead of chicken broth. You can add more mushrooms or even some spinach or kale for additional texture and flavor.
Storage Instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat, adding a little extra cream or chicken broth if the sauce has thickened too much. Alternatively, you can reheat in the microwave in 30-second intervals, stirring in between to ensure even heating.
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Creamy Mushroom Pasta With Chicken
Description
This Creamy Mushroom Pasta with Chicken is the ultimate comfort food, combining tender, juicy chicken breasts and earthy mushrooms in a luscious, creamy sauce. Tossed with fettuccine or your favorite pasta, this dish is rich, satisfying, and perfect for a cozy dinner at home.
Ingredients
Scale
- 8 oz fettuccine or pasta of choice
- 2 boneless, skinless chicken breasts
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 8 oz mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 tsp dried thyme
- 2 tbsp chopped fresh parsley (optional, for garnish)
Instructions
Step-by-Step Instructions:
- Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Add the 8 oz of fettuccine or your pasta of choice and cook according to the package instructions until al dente. This usually takes about 8-10 minutes. Once the pasta is cooked, drain it in a colander and set it aside. Reserve a cup of the pasta cooking water in case you need to adjust the consistency of the sauce later. - Season the Chicken:
While the pasta is cooking, prepare the chicken. Pat the 2 boneless, skinless chicken breasts dry with paper towels to ensure a good sear. Season both sides of the chicken breasts with 1 tsp of salt and ½ tsp of black pepper. The salt helps to enhance the flavor, while the pepper adds a touch of heat. - Cook the Chicken:
In a large skillet, heat 2 tbsp of olive oil over medium heat. Once the oil is hot and shimmering, add the seasoned chicken breasts. Cook the chicken for 6-7 minutes on each side, or until fully cooked and golden brown. The internal temperature of the chicken should reach 165°F (74°C). Remove the chicken from the skillet and set it aside on a cutting board. Let it rest for a few minutes before slicing it into strips. Resting allows the juices to redistribute throughout the meat, keeping it moist and flavorful. - Sauté the Mushrooms:
In the same skillet, melt 2 tbsp of unsalted butter over medium heat. Once the butter is melted and bubbling, add the 8 oz of sliced mushrooms. Sauté the mushrooms for 4-5 minutes, stirring occasionally, until they are softened and golden brown. The mushrooms will release their moisture and then begin to caramelize, developing a deep, savory flavor. - Add the Garlic:
After the mushrooms have softened, add the 3 cloves of minced garlic to the skillet. Cook for 1-2 minutes, or until the garlic is fragrant. Be careful not to burn the garlic, as it can become bitter. The garlic will infuse the mushrooms with its aromatic flavor, adding depth to the dish. - Deglaze the Pan:
Pour 1 cup of chicken broth into the skillet, stirring to deglaze the pan. Use a wooden spoon to scrape up any browned bits from the bottom of the skillet. These bits are full of flavor and will enrich the sauce. Let the broth simmer for 2-3 minutes, reducing slightly and concentrating the flavors. - Make the Creamy Sauce:
Stir in 1 cup of heavy cream, ½ cup of grated Parmesan cheese, and 1 tsp of dried thyme. Continue to simmer the sauce for 3-4 minutes, or until it thickens slightly. The Parmesan cheese will melt into the sauce, adding a rich, nutty flavor, while the thyme provides an earthy undertone. If the sauce becomes too thick, you can add a splash of the reserved pasta water to loosen it up. - Combine Everything:
Add the sliced chicken back to the skillet, along with the cooked pasta. Use tongs or a spoon to toss everything together until the pasta is well coated in the creamy sauce and the chicken is evenly distributed. Allow the dish to simmer for another minute or two, ensuring everything is heated through and the flavors are well combined. - Garnish and Serve:
Once everything is well combined, remove the skillet from the heat. If desired, garnish the dish with 2 tbsp of chopped fresh parsley for a pop of color and freshness. Serve the Creamy Mushroom Pasta with Chicken immediately, while it’s hot and the sauce is at its creamiest.
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream or broth to revive the sauce.
- Make Ahead: The chicken can be cooked and sliced ahead of time, stored in the refrigerator, and added to the sauce when ready to serve.
- Gluten-Free Option: Use gluten-free pasta to make this dish suitable for those with gluten sensitivities.