This Chicken Mushroom Pasta is a rich, creamy, and comforting meal that’s perfect for busy weeknights or family dinners. Tender chicken, savory mushrooms, and perfectly cooked pasta come together in a silky homemade sauce that’s easy to prepare and full of flavor.
Why You’ll Love This Recipe
- Rich and creamy homemade sauce
- Ready in about 35 minutes
- Perfect for busy weeknight dinners
- Family-friendly and satisfying
- Easy to customize with your favorite pasta
- Great for meal prep and leftovers
Ingredients
- 10 oz dried pasta
- 2–3 boneless, skinless chicken breasts, thinly sliced
- ½ cup chopped white onion
- 3 cups sliced mushrooms (about 8 oz)
- 1 tablespoon unsalted butter
- 2 tablespoons olive oil, divided
- Salt, to taste
- Black pepper, to taste
- ¼ cup chicken broth
- ¼ cup white grape juice
- 1 teaspoon fresh lemon juice
- ½ cup chicken stock
- ½ cup heavy cream
- 1 teaspoon cornstarch
- 1 tablespoon water
- 1 tablespoon chopped fresh or frozen parsley
Instructions
- Cook the pasta according to the package directions until al dente. Reserve ½ cup of pasta water before draining.
- Heat 1 tablespoon olive oil and butter in a large skillet over medium-high heat.
- Season the chicken with salt and pepper. Cook for about 2 minutes per side until golden and fully cooked. Remove and set aside.
- Add the remaining olive oil to the skillet. Cook the onion for 2–3 minutes until softened.
- Add the mushrooms and cook for another 2–3 minutes until tender.
- Stir in the chicken broth, white grape juice, and lemon juice. Simmer until reduced by about half.
- Add the chicken stock and heavy cream.
- Mix the cornstarch and water until smooth, then stir into the sauce. Bring to a gentle boil and simmer for 2–3 minutes until thickened.
- Return the chicken to the skillet and cook for another 30 seconds.
- Add the cooked pasta and toss everything together. Add reserved pasta water if needed for a silky sauce.
- Stir in parsley and adjust seasoning with salt and pepper.
- Serve the Chicken Mushroom Pasta immediately with grated Parmesan if desired.
Tips & Tricks
- Use freshly grated Parmesan for extra flavor.
- Cremini mushrooms provide a richer taste than white mushrooms.
- Don’t overcook the chicken to keep it juicy.
- Reserve pasta water to achieve a smooth, glossy sauce.
- Add spinach or peas for extra vegetables.
- Swap heavy cream with half-and-half for a lighter version.
Details
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American / Italian-Inspired
- Difficulty: Easy
- Dietary Notes: Halal-friendly, Nut-Free
Notes
- Penne, fettuccine, linguine, or rotini all work well.
- Garnish with chopped parsley and freshly grated Parmesan.
- Serve with garlic bread or a fresh green salad.
Nutrition (Approximate)
- Calories: 560
- Protein: 34g
- Carbohydrates: 45g
- Fat: 26g
FAQ
Can I make Chicken Mushroom Pasta ahead of time?
Yes. Store it in the refrigerator for up to 3 days and reheat gently.
Can I use chicken thighs instead of breasts?
Absolutely. Boneless chicken thighs stay especially juicy.
What mushrooms work best?
Cremini, white button, baby bella, or a mixture all work wonderfully.
Can I freeze it?
Yes, although cream sauces may separate slightly. Stir well while reheating.
Can I make it lighter?
Replace heavy cream with evaporated milk or half-and-half.
Storage
Refrigerate leftovers in an airtight container for up to 3 days.
Freeze for up to 2 months.
Reheat gently on the stovetop with a splash of chicken stock or milk to restore the creamy texture.
Similar Recipes
Chicken Mushroom Pasta
Ingredients
- 10 oz dried pasta
- 2 –3 boneless skinless chicken breasts, thinly sliced
- ½ cup chopped white onion
- 3 cups sliced mushrooms about 8 oz
- 1 tablespoon unsalted butter
- 2 tablespoons olive oil divided
- Salt to taste
- Black pepper to taste
- ¼ cup chicken broth
- ¼ cup white grape juice
- 1 teaspoon fresh lemon juice
- ½ cup chicken stock
- ½ cup heavy cream
- 1 teaspoon cornstarch
- 1 tablespoon water
- 1 tablespoon chopped fresh or frozen parsley
Instructions
- Cook the pasta according to the package directions until al dente. Reserve ½ cup of pasta water before draining.
- Heat 1 tablespoon olive oil and butter in a large skillet over medium-high heat.
- Season the chicken with salt and pepper. Cook for about 2 minutes per side until golden and fully cooked. Remove and set aside.
- Add the remaining olive oil to the skillet. Cook the onion for 2–3 minutes until softened.
- Add the mushrooms and cook for another 2–3 minutes until tender.
- Stir in the chicken broth, white grape juice, and lemon juice. Simmer until reduced by about half.
- Add the chicken stock and heavy cream.
- Mix the cornstarch and water until smooth, then stir into the sauce. Bring to a gentle boil and simmer for 2–3 minutes until thickened.
- Return the chicken to the skillet and cook for another 30 seconds.
- Add the cooked pasta and toss everything together. Add reserved pasta water if needed for a silky sauce.
- Stir in parsley and adjust seasoning with salt and pepper.
- Serve the Chicken Mushroom Pasta immediately with grated Parmesan if desired
Notes
- Penne, fettuccine, linguine, or rotini all work well.
- Garnish with chopped parsley and freshly grated Parmesan.
- Serve with garlic bread or a fresh green salad.
Conclusion
This Chicken Mushroom Pasta is everything you want in a comforting homemade dinner. Creamy, flavorful, and incredibly easy to prepare, it’s an excellent chicken pasta recipe that’s perfect for weeknight meals, special occasions, or meal prep. Once you try this creamy chicken mushroom pasta, it’s sure to become one of your family’s favorite recipes.