Chicken Mushroom Pasta
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This easy 30-minute Chicken Mushroom Pasta tosses pasta and diced chicken in a creamy and savory mushroom sauce. Enjoy it for a comforting weeknight dinner or curl up with a bowl on the couch!
Why you’ll love this recipe:
- Simple, everyday ingredients yield deeply savory and satisfying layers of flavor in this easy pasta dinner!
- It only takes 30 minutes from start to finish, making it a great choice for last-minute meal prep or a fast weeknight dinner.
- Mix and match both the veggies and proteins to find your perfect flavor!
Table of Contents
This Chicken Mushroom Pasta is one of my favorite quick pasta dishes. Like my vegan mushroom pasta, chicken pesto pasta and this lemon chicken orzo, the prep is minimal, but it has everything I crave in a well-rounded and comforting meal.
The process couldn’t be simpler; cook your pasta, pan-fry the chicken bites, then make the rich and creamy mushroom sauce! Toss everything together, and you have a luxurious comfort food that’s bursting with umami and earthy flavors. It’s the perfect meal for busy weeknights or Sunday dinners, especially when served with vegan garlic bread or a light salad on the side.
Ingredients
Pasta – I like to use cavatappi pasta for this creamy chicken mushroom pasta, but feel free to substitute it with your favorite long or short-cut pasta noodle.
Chicken breasts – Bite-sized pieces of boneless skinless chicken breasts are quickly seared, then stirred into the pasta. If you want to save on prep time, use pre-cooked chicken, the leftover shredded chicken in your fridge, or a store-bought rotisserie chicken.
Mushrooms – Of course! Baby bella mushrooms are an excellent option, but you could also use white button, shiitake, or cremini mushrooms (or a mix of all four for a burst of umami).
Soy sauce – This deepens the umami flavor in the sauce. If you’re gluten-free, use tamari instead.
Chicken broth – Store-bought or homemade chicken broth gives the pasta sauce a rich and savory flavor. You can substitute veggie broth if you like.
Half-and-half – This is the secret to a creamy and rich pasta sauce. You can use regular milk or non-dairy milk, like oat milk or coconut milk, instead, but the sauce won’t be quite as rich.
Cornstarch – To help thicken the sauce.
Parmesan cheese – For an extra salty, cheesy flavor. I highly recommend grating the parmesan yourself because the pre-shredded cheese contains anti-caking agents and doesn’t melt as nicely into the sauce.
Instructions
Step 1: Cook the pasta. Bring a large pot of water to a boil and cook the pasta to al dente. Reserve about ½ cup of the pasta water, then drain the rest. Set aside.
Step 2: Cook the chicken. Heat the oil in a large skillet over medium-high heat. Meanwhile, season the chicken with salt and pepper, then add it to the skillet and cook until it’s lightly browned. Remove and set aside.
Step 3: Saute the veggies. Melt the butter in the now-empty skillet and add the shallot and mushrooms. Cook until they’re softened and fragrant, then stir in the soy sauce, thyme, salt, and pepper.
Step 4: Make the sauce. Whisk the broth, half-and-half, and cornstarch together in a separate bowl. Pour the slurry into the skillet and heat it to a simmer. Allow it to thicken before stirring in the parmesan. Thin the consistency with splashes of pasta water if needed.
Step 5: Add the rest. Add the cooked pasta and chicken back to the skillet and toss to coat. Serve the chicken and mushroom pasta in bowls and garnish with fresh parsley. Enjoy!
Tips and FAQs
- Remember to rinse your mushrooms to remove any dirt or debris, then dry them well with paper towels before cooking.
- For an irresistible presentation, top each bowl of pasta with fresh parsley, extra parmesan cheese, and/or bacon bits!
My Pro Tip
Recipe Tip
You’ll know the chicken is fully cooked when it’s evenly browned all over and the juices run clear. If you’re still not sure, insert a meat thermometer into the thickest piece, and once it reaches an internal temperature of 165ºF, it’s ready.
Variations
- Use different kinds of mushrooms – Not all mushrooms taste exactly the same, so you can use different varieties to achieve different flavors. Cremini mushrooms have a nice earthy flavor; shiitake mushrooms tend to be on the richer and deeper side; and button mushrooms are milder and slightly nutty. Use what you like!
- Instead of chicken – Try this recipe with paleo turkey meatballs, ground turkey, sliced turkey breast, Italian sausage, ground beef, chicken meatballs, or crispy baked tofu.
- Add more veggies – Make this creamy pasta even more nutritious by adding spinach, broccoli, bell peppers, or zucchini.
- Use different seasonings – You can easily add more flavor to the chicken and sauce with simple seasonings. Add a pinch of smoked paprika, garlic powder, and/or onion powder, or, if you like some heat, add red pepper flakes or cayenne pepper.
This creamy pasta with chicken and mushrooms is filling and satisfying on its own, but to make it part of a well-rounded meal, you can serve it with this tasty fennel salad or this healthy sun-dried tomato salad. Serving the pasta during summer? Pair it with grilled zucchini or these quick and simple air fryer green beans!
No, you could easily substitute chicken thighs instead of chicken breasts if you prefer dark meat. Just keep in mind that chicken thighs take slightly longer to cook all the way through.
Storage
Refrigerator: Once the leftover pasta cools, transfer it to an airtight container and store it in the fridge for 3 to 4 days.
Freezer: Keep the pasta in a freezer-safe container and freeze for up to 3 months. Allow the leftovers to thaw in the fridge before reheating.
Reheating: Reheat the pasta in the microwave or in a saucepan on the stovetop over medium heat. Add a splash of chicken broth to help thin the sauce and get it back to its creamy consistency.
More easy chicken dinners
If you made this chicken mushroom pasta, be sure to leave a comment and star rating below. Thanks!
Chicken Mushroom Pasta
Video
Ingredients
- 12 oz. cooked pasta, reserve ½ cup salted pasta water
- 1.5 lb. chicken breast, cut into bite-sized pieces
- salt and pepper
- 1 tbsp olive oil
- 2 tbsp butter
- 1 small shallot, minced
- 8 oz. baby bella mushrooms, sliced
- 1 tbsp soy sauce
- 1/4 tsp dried thyme
- pinch salt and pepper
- 1/2 cup chicken broth
- 1/2 cup half and half or milk of choice
- 1 tbsp cornstarch
- 1/4 cup freshly grated parmesan cheese
- fresh parsley for garnish, optional
Instructions
- Bring a large pot of salted water to a boil, then cook the pasta according to the package instructions; reserve ½ cup of pasta water, then drain the pasta.
- Meanwhile, heat the olive oil in a large, deep skillet over medium heat. Season the chicken with salt and pepper, then cook it in the skillet until it’s cooked through and slightly browned, about 5-6 minutes; remove with a slotted spoon and set aside.
- Add the butter to that same skillet. Once it’s melted, add the shallot and mushrooms and sauté until soft, 4-5 minutes. Add the soy sauce, thyme and a pinch of salt and pepper and simmer for 1-2 minutes.
- Meanwhile, whisk the broth, half and half and cornstarch together in a bowl or glass measuring cup. Pour the mixture into the skillet and bring it to a low simmer. Once the sauce has thickened slightly, stir in the parmesan cheese. NOTE: If the sauce is too thick, pour in some of the reserved pasta water.
- Last, stir in the pasta and chicken and toss until everything is coated in the sauce. Garnish with fresh parsley (optional) and enjoy!
Notes
Nutrition
This recipe was easy to make and delicious. The soy sauce gave it a little kick, and the sauce was really creamy. I served this with fresh green beans and it was a tasty, filling meal that will become one of my family’s favorites.