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Creamy Chicken & Mushroom Pasta

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A creamy, comforting pasta dish featuring tender chicken, sautéed mushrooms, and a rich Parmesan cream sauce. Quick enough for weeknights, but elegant enough to feel special.

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

Instructions

  1. Season the cubed chicken with salt and pepper. Heat olive oil in a large skillet over medium heat and cook chicken for 7–8 minutes, until browned and cooked through. Remove from skillet and set aside.
  2. In the same skillet, sauté garlic and mushrooms for 4–5 minutes until softened and golden.
  3. Add chicken broth and simmer for 2 minutes to deglaze the pan.
  4. Pour in heavy cream and bring to a gentle boil. Reduce heat and stir in Parmesan cheese until the sauce thickens.
  5. While the sauce simmers, cook pasta according to package directions until al dente. Drain and set aside.
  6. Add cooked pasta and chicken to the sauce and stir to coat evenly.
  7. Season with additional salt and pepper, garnish with fresh thyme, and serve hot.

Notes

  • Use cremini or baby bella mushrooms for richer flavor.
  • Swap heavy cream for half-and-half for a lighter version.
  • Try adding spinach or sun-dried tomatoes for extra depth.
  • Leftovers keep for up to 3 days in the fridge and reheat well with a splash of cream or broth.
  • A squeeze of lemon juice before serving brightens the dish.

Nutrition

Find it online: https://recipesbyliza.com/creamy-chicken-mushroom-pasta/