Name: Creamy Chicken & Mushroom Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 2 chicken breasts, cubed; 1 cup sliced mushrooms; 2 tablespoons olive oil; 2 cloves garlic, minced; 1 cup heavy cream; 1/2 cup chicken broth; 1/2 cup grated Parmesan cheese; 8 oz pasta (spaghetti or linguine); Salt and pepper, to taste; Fresh thyme, for garnish

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This Creamy Chicken & Mushroom Pasta is one of my favorite comfort food dishes. It’s rich, savory, and packed with flavor from tender chicken, earthy mushrooms, and a luscious Parmesan cream sauce. I love how quickly it comes together with just a few everyday ingredients, making it perfect for a cozy dinner after a long day.

Why You’ll Love This Recipe

I love this recipe because it feels like something I’d order at a restaurant, but it’s so easy to make at home. The combination of creamy sauce, garlic, Parmesan, and mushrooms creates a luxurious texture and flavor that clings beautifully to the pasta. It’s a one-pan kind of meal that’s satisfying, family-friendly, and perfect for both weeknights and special occasions. Creamy Chicken & Mushroom Pasta

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 chicken breasts, cubed
1 cup sliced mushrooms
2 tablespoons olive oil
2 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
1/2 cup grated Parmesan cheese
8 oz pasta (spaghetti or linguine)
Salt, pepper, and fresh thyme for seasoning

Directions

I start by seasoning the cubed chicken with salt and pepper. I heat the olive oil in a large skillet over medium heat and cook the chicken for about 7–8 minutes, until browned and cooked through. Then I remove it from the skillet and set it aside.
In the same skillet, I sauté the garlic and mushrooms for 4–5 minutes, stirring occasionally until the mushrooms are softened and golden.
I add the chicken broth and let it simmer for about 2 minutes to deglaze the pan and deepen the flavor.
I pour in the heavy cream and bring it to a gentle boil. Then I reduce the heat and stir in the Parmesan cheese until the sauce thickens to a creamy consistency.
While the sauce is simmering, I cook the pasta according to the package directions until al dente. I drain it and set it aside.
I add the cooked pasta and chicken back into the skillet with the sauce and stir everything together until well coated.
I finish the dish with a sprinkle of fresh thyme, salt, and black pepper to taste. Then I serve it hot.

Servings and timing

This recipe serves 4 people and takes about 30 minutes from start to finish. It’s perfect for a weeknight meal that feels elegant but comes together quickly.

Variations

I sometimes add spinach or sun-dried tomatoes for an extra layer of flavor and color.
For a lighter version, I swap heavy cream for half-and-half.
I’ve also used rotini, fettuccine, or penne pasta when I’m out of spaghetti or linguine.
A squeeze of lemon juice at the end adds brightness and cuts the richness of the sauce.

Storage/Reheating

Leftovers keep well in the fridge for up to 3 days in an airtight container. I reheat them gently in a skillet over low heat with a splash of broth or cream to bring the sauce back to life. The microwave works too, but I stir halfway through to keep the sauce creamy and even.

FAQs

Can I use pre-cooked or rotisserie chicken?

Yes, I’ve used leftover chicken before. I just add it to the sauce after the mushrooms are cooked to warm it through without drying it out.

What kind of mushrooms work best?

I like cremini or baby bella mushrooms for their deeper flavor, but white button mushrooms work great too.

Can I make this dish dairy-free?

I’ve tried it with coconut cream and nutritional yeast in place of Parmesan. It’s not quite the same, but still rich and satisfying.

Can I freeze this pasta?

I don’t usually freeze cream-based sauces, since they can separate when reheated. It’s best enjoyed fresh or refrigerated for a few days.

What can I serve with this pasta?

I often serve it with garlic bread or a crisp green salad for balance. Roasted broccoli or asparagus also pairs well.

Conclusion

This Creamy Chicken & Mushroom Pasta is one of those recipes I keep in regular rotation. It’s comforting, rich, and full of flavor without being complicated. Whether I’m feeding the family or just cooking for myself, this dish always delivers a warm, satisfying meal that feels just a little indulgent—and sometimes, that’s exactly what I need.