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.
This is one of my family’s favorite meals! My daughter is just about 11 and loves to cook it with me. She discovered she loves mushrooms because of this recipe and now she eats them all the time. Thank you for all the wonderful dishes!
I love that! So glad the whole family enjoys it! Have a great day and thanks for sharing!
Hi! I can’t find einkorn flour by me. Can I substitute all-purpose flour? Would it be the same amount? Thanks!
How much is “2 chicken breasts”? 1 lb? 2 lbs?
This is my first time trying a recipe from Farmhouse on Boone! One of my new favorites. 10/10 recommend!
Wow! This was absolutely delicious…like REALLY good!!! My husband was so impressed! Thank you Lisa for sharing this amazingly easy to prepare, yet fancy and delicious meal with us! This will be in our rotation for sure! One of my new favorites.
This one is our all time favorite! My best and the hubby’s favorite. He actually asks for it and before this he absolutely refused to touch mushrooms. I simplify the prep by having each ingredient poured and at the ready, then I simply stay stove side and put it together. DELICIOUS! Thanks for your always delicious recipes.
Just made this for dinner and it was DELICIOUS! I did bloom the herbs and deglazed the pan with red wine before I added the cream. We served over mashed potatoes as I had some leftover in the fridge.
Thank you for an easy, delicious dinner I can get together on a weeknight.
Your Chicken & mushroom Pasta recipe was a HUGE hit! My hubs who says he hates mushrooms even said “Boy! This is really Good”! That’s a big Win-Win because I Love mushrooms. I did use 2 breasts & 2 thighs, he absolutely has to have white meat. Thanks Lisa, a really nice & easy recipe. Give it 5 BIG *****stars!!
Just made this recipe and it is so divine! Super easy adaptions to make it GF using Bobs Red Mill 1 to 1 gf flour and Jovial GF pasta. It really hits the spot for an easy comfort meal. I’m 7 months pregnant with baby number four and as soon as I saw this recipe mentioned in one of your YT videos I knew I had to make it!
This was yummy! We were out of pasta so I served with rice cooked in chicken broth. It hit the spot.
This looks delicious and with the cool spring weather, its a perfect dish!
Thank you,
Bobbi
It was so good! Just everything about it tastes excellent.