Chicken Mushroom Pasta
Chicken Mushroom Pasta is a creamy and comforting dinner made with tender chicken, mushrooms, and pasta.Ready in about 35 minutes using simple pantry ingredients.Perfect for easy weeknight dinners and family meals.
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.