Perfect for a mid-week meal or Sunday dinner, this creamy chicken and mushroom pasta is a delicious and comforting meal you will want to enjoy again and again.
I love a good homemade pasta dish for a weeknight meal. It is warm, hearty, and something the whole family always looks forward to. Creamy lemon chicken pasta, baked ziti, and this creamy chicken and mushroom pasta are among some of our favorites.
This delectable dish features fresh mushrooms in a creamy sauce, and tender chicken seared to a beautiful golden brown. The sauce is bursting with Italian flavor and is ladled over freshly cooked pasta. Serve it alongside a garden salad with homemade lemon vinaigrette, and fresh crusty sourdough bread to soak up the leftover saucy goodness!
Why You’ll Love This Recipe
Comfort food – There is nothing that says comfort like a warm pasta dish with a decadent smooth sauce and flavorful seared chicken breast.
Simple Ingredients – Almost all of the ingredients for this recipe are things that you probably already have stocked in your home pantry. This makes it a great meal to pull together in a flash.
Crowd Pleaser – This creamy chicken pasta is a great recipe to make that the whole family is sure to enjoy. It would be a delicious meal to serve when having company over for dinner as well!
Ingredients
Chicken breasts – Boneless skinless chicken breasts are used for this recipe, but you can use whatever cut you like. Boneless skinless chicken thighs, or leftover roast chicken, or even rotisserie chicken can be used to skip a step and save on time.
Butter – I love to make homemade raw milk butter to use in recipes when I have extra time.
Pasta – Any kind of pasta that you have on hand will work for this dish. It also tastes extra special when made with homemade sourdough pasta.
Parmesan – Be sure to use freshly shredded parmesan rather than pre-shredded. This incorporates into the creamy parmesan sauce much smoother and has a better flavor.
Herbs de Provence – Make your own herbs de Provence by combining a mixture of thyme, savory, marjoram, rosemary, and lavender. You can also use Italian seasoning in place of herbs de Provence.
A full ingredient list with exact amounts can be found in the recipe card below.
How to Make Chicken And Mushroom Pasta
Step 1: Pound chicken breast and cut in half width wise.
Step 2: Melt butter on high heat in a cast iron or stainless steel skillet. Add chicken breasts to hot butter to sear on both sides, and sprinkle with salt on both sides. Reduce to medium heat and cook for an additional 5-10 minutes until no longer pink.
Step 3: While the chicken is cooking, boil pasta according to instructions. Remove the chicken from the cast iron skillet and set aside. Add butter to the hot skillet and melt.
Step 4: Add sliced mushrooms and garlic. Sauté about 5 minutes.
Step 5: Pour in heavy cream and flour and whisk together. Bring to a simmer. Cook for about 5 minutes until it thickens.
Step 6: Sprinkle in parmesan cheese and cook on low until melted. Add herbs, salt, onion powder, and pepper.
Step 7: Place chicken in creamy mushroom sauce and allow to warm up.
Step 8: Place pasta on a plate and serve the creamy chicken and mushroom sauce over top. Sprinkle with a little more parmesan and fresh herbs, if desired. Enjoy.
Tips
- If you are buying whole mushrooms, make sure to clean them by wiping them off with a damp towel. Rinsing them with water can give them a not-so-pleasant texture.
- Use a large skillet. I use a 12 or 14 inch cast iron skillet. If the skillet is too small, then the chicken may overcrowd, which would lead it not to sear, but steam instead.
- To make this recipe gluten-free, you can swap out regular noodles for gluten-free ones. For the sauce, substitute cornstarch for the flour. Add a tablespoon or two of cornstarch to a glass with a few tablespoons of water until it forms a slurry. Stir into the cream sauce slowly while it is bubbling until desired thickness is reached.
- Use pre-sliced mushrooms to make this recipe faster and easier.
- Substitute the pasta for rice for a delicious, creamy, chicken and mushroom rice dish.
- Add a handful of fresh spinach to the sauce towards the end of cooking for some color and added nutrients.
Recipe FAQs
You can really use just about any noodle for this creamy mushroom pasta. I like using wide, flat noodles or penne. Spaghetti, rigatoni, farfalle, fettuccini, etc. would all work.
Thin out the pasta sauce with extra pasta water or chicken broth a little bit at a time of needed.
Store this pasta in the fridge in an airtight container for 3-4 days.
More Dinner Recipes from the Farmhouse
- The Best Shepherd’s Pie Recipe
- Easy Sauerkraut Soup With Sausage
- The Best Chicken Marsala Soup Recipe (Easy!)
- Easy Homemade Hamburger Helper Recipe
- The Ultimate Homemade Meatball Sub Recipe
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.
Creamy Chicken And Mushroom Pasta
Ingredients
- 4 chicken breasts
- 2 tablespoons butter, melted
- 1/2 teaspoon salt
- 1 pound linguine pasta
Sauce
- 2 tablespoons butter
- 8 ounces baby bella mushrooms, sliced
- 5 cloves garlic, minced
- 1 1/2 cups heavy cream
- 2 tablespoons all purpose flour
- 1/2 cup parmesan, shredded
- 1 teaspoon herbs de provence, or Italian seasoning blend
- 1/2 teaspoon salt
- 1 teaspoon onion powder
- freshly ground black pepper, several grindings
Instructions
- Pound chicken breast and cut in half width wise.
- Melt butter on high heat in a cast iron or stainless steel skillet. Add chicken breasts to hot butter to sear on both sides, and sprinkle with salt on both sides. Reduce to medium heat and cook for an additional 5-10 minutes until no longer pink.
- While the chicken is cooking, boil pasta according to instructions. Remove the chicken from the cast iron skillet and set aside. Add butter to the hot skillet and melt.
- Add sliced mushrooms and garlic. Sauté about 5 minutes.
- Pour in heavy cream and einkorn flour and whisk together. Bring to a simmer. Cook for about 5 minutes until it thickens.
- Sprinkle in parmesan cheese and cook on low until melted. Add herbs, salt, onion powder, and pepper.
- Place chicken in creamy mushroom sauce and allow to warm up.
- Place pasta on a plate and serve the creamy chicken and mushroom sauce over top.
- Sprinkle with a little more parmesan and fresh herbs, if desired. Enjoy.
Notes
- If you are buying whole mushrooms, make sure to clean them by wiping them off with a damp towel. Rinsing them with water can give them a not-so-pleasant texture.
- Use a large skillet. I use a 12 or 14 inch cast iron skillet. If the skillet is too small, then the chicken may overcrowd, which would lead it not to sear, but steam instead.
- To make this recipe gluten-free, you can swap out regular noodles for gluten-free ones. For the sauce, substitute cornstarch for the flour. Add a tablespoon or two of cornstarch to a glass with a few tablespoons of water until it forms a slurry. Stir into the cream sauce slowly while it is bubbling until desired thickness is reached.
- Use pre-sliced mushrooms to make this recipe faster and easier.
- Substitute the pasta for rice for a delicious, creamy, chicken and mushroom rice dish.
- Add a handful of fresh spinach to the sauce towards the end of cooking for some color and added nutrients.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Absolutely delicious! You won’t regret making this!
Delicious! The blend of flavors is outstanding. Now it’s time for you to do another cookbook with main dishes, Lisa!
Very delicious. The Alfredo sauce was so flavorful, loved it! I added a bunch of veggies that needed to be used up. Thank you!
Do you know if whole raw milk would work instead of just cream?
New to cooking with milk as we can’t tolerate store bought- now that we have raw, I’m excited to try recipes with milk!
A little nervous about having a split or curdled sauce.
delicious and easy. I served it over rice instead of pasta. I would love to have the chicken measured in pounds versus ” 4 chicken breasts” though, I ended up with a little more chicken than I think should have been in. my end result was thicker than yours.