I made this Chicken Mushroom Pasta on a night when I wanted pasta but didn’t want anything too heavy or complicated. I had mushrooms that needed to be used and some chicken already sitting in the fridge, so I just threw everything together with a simple creamy sauce and hoped for the best. It ended up being one of those dinners that disappears fast because everyone keeps going back for another serving. It’s one of those meals I turn to when I need something comforting from my collection of Tasty Kid Friendly Dinner Recipes That Your Family Will Love.
Why you’ll love Chicken Mushroom Pasta
Chicken Mushroom Pasta comes together without a lot of effort but still has plenty of flavor. The mushrooms cook down and add so much to the sauce, the chicken makes it more filling, and the pasta ties everything together nicely. It’s also easy to adjust depending on what you have, and it works well for leftovers without drying out. If you enjoy Chicken Caesar Pasta Salad, this one is going to become a favorite.
What You Will Need for Chicken Mushroom Pasta
A large pot helps cook the pasta evenly so it doesn’t stick together. Any basic pot works as long as there’s enough room for the pasta.
A wide skillet or pan is useful for cooking the chicken and mushrooms properly. A simple non-stick pan works well and helps the sauce come together more smoothly.
A wooden spoon or silicone spatula makes stirring easier without scratching your pan. It also helps mix the sauce evenly into the pasta.
A sharp knife and cutting board help prep the mushrooms and chicken quickly so everything cooks evenly.
Ingredients you’ll need
250 grams pasta
2 boneless skinless chicken breasts, sliced
2 tablespoons olive oil
2 tablespoons butter
250 grams mushrooms, sliced
3 cloves garlic, minced
1 cup heavy cream
1/2 cup grated parmesan cheese
1/2 teaspoon dried thyme
Salt to taste
Black pepper to taste
2 tablespoons chopped parsley (optional)
How to make It
Bring a large pot of salted water to a boil and cook the pasta until just tender. Drain it and set it aside, keeping a little pasta water for later if needed.
Heat olive oil in a large pan over medium heat. Add the chicken, season with salt and black pepper, and cook until golden and fully cooked through. Remove the chicken and set it aside.
In the same pan, melt the butter and add the mushrooms. Let them cook for several minutes until they soften and start getting some color.
Add the garlic and dried thyme, then cook briefly until the garlic smells good.
Pour in the heavy cream and stir gently. Let it warm through for a couple of minutes before adding the parmesan cheese.
Return the chicken to the pan, then add the cooked pasta. Toss everything together until the pasta is coated in the sauce. If needed, add a splash of pasta water to loosen the sauce.
Finish with chopped parsley before serving if you want a little extra freshness.
Tips for Chicken Mushroom Pasta
Let the mushrooms cook properly before stirring too much because that helps them develop better flavor.
Slice the chicken evenly so it cooks at the same rate and stays tender.
If the sauce thickens too much while sitting, add a splash of warm milk or pasta water to bring it back.
Fresh parmesan melts more smoothly into the sauce compared to pre-grated cheese.
Chicken Mushroom Pasta
Description
I had mushrooms that needed to be used and some chicken already sitting in the fridge, so I just threw everything together with a simple creamy sauce and hoped for the best. It ended up being one of those dinners that disappears fast because everyone keeps going back for another serving.
Ingredients
Instructions
-
Bring a large pot of salted water to a boil and cook the pasta until just tender. Drain it and set it aside, keeping a little pasta water for later if needed.
-
Heat olive oil in a large pan over medium heat. Add the chicken, season with salt and black pepper, and cook until golden and fully cooked through. Remove the chicken and set it aside.
-
In the same pan, melt the butter and add the mushrooms. Let them cook for several minutes until they soften and start getting some color.
-
Add the garlic and dried thyme, then cook briefly until the garlic smells good.
-
Pour in the heavy cream and stir gently. Let it warm through for a couple of minutes before adding the parmesan cheese.
-
Return the chicken to the pan, then add the cooked pasta. Toss everything together until the pasta is coated in the sauce. If needed, add a splash of pasta water to loosen the sauce.
-
Finish with chopped parsley before serving if you want a little extra freshness.
