Main, Meat, Pasta

Creamy Chicken and Mushroom Pasta


Why Settle for Ordinary When You Can Indulge in Extraordinary?

Are you tired of lackluster creamy pasta recipes that leave your taste buds yearning for more? Fear not! This extraordinary Creamy Chicken and Mushroom Pasta is here to redefine your pasta experience. Crafted with meticulous attention to flavor and texture, this recipe guarantees a symphony of tastes that will dance on your palate.

Making of Soft and Juicy Chicken

Say goodbye to dry and uninspiring chicken in your pasta! We’re about to unveil a culinary secret that will transform your chicken into succulent, mouthwatering perfection. Forget about the usual diced and fried routine; we’ll guide you through a process that ensures your chicken remains tender and flavorful.

The Path to Easy Pasta

One of the best features of this chicken mushroom pasta? It’s incredibly easy to make! In just a few straightforward steps, you can create a culinary masterpiece that will have everyone asking for seconds. Let’s dive into the key elements of this recipe that make it an absolute winner.

Chicken Preparation

To ensure your chicken is the star of the show, follow these simple steps:

Room Temperature Brilliance: Start by allowing your chicken to reach room temperature. This ensures it cooks evenly without seizing up.

Perfect Slices: Slice the chicken breasts horizontally, creating four evenly sized pieces.

Flavorful Coating: Drizzle with olive oil and generously coat with garlic powder, thyme, salt, and pepper.

Golden Perfection: Fry over medium heat until golden and just cooked through the center. Let it rest before slicing.

Remember, the key to juicy chicken lies in these meticulous steps. Room temperature, perfect slices, and the right seasoning make all the difference.

Making of Creamy Chicken Mushroom Sauce

The sauce is where the magic truly happens. Let’s uncover the secrets to a sauce that’s rich, flavorful, and downright irresistible.

White Wine Elegance: A touch of white wine works wonders, cutting through the richness of the sauce and adding a delightful background flavor. Opt for a dry white wine to enhance the dish.

Parmesan Perfection: While parmesan is a must, timing is everything. Add it once the sauce has thickened to ensure its flavor shines through. Freshly grated parmesan is the key here – no shortcuts with the powdered stuff.

Starch Power: Creamy pasta sauces tend to dry up quickly. Counteract this by scooping out some starchy pasta water to emulsify the sauce. It’s the secret ingredient that keeps the creamy goodness intact.

Now, let’s bring all these elements together in a symphony of flavors.

How To Make Creamy Chicken Mushroom Pasta

Here’s a quick overview of the steps to crafting your culinary masterpiece:

Buttery Start: Melt butter in a pan.

Mushroom Magic: Add mushrooms and fry until golden. Allow them to caramelize without constant movement.

Wine Wisdom: Introduce white wine, let it reduce, then add chicken stock.

Creamy Symphony: Pour in cream and let it simmer to perfection.

Parmesan Elegance: Add parmesan and parsley just before incorporating the pasta.

Marrying Flavors: Stir in the pasta and introduce the sliced chicken strips. Let the sauce embrace the pasta, creating a dish that’s nothing short of divine.

Perfecting Your Mushrooms

The mushrooms in this recipe are no afterthought. Here’s a quick guide to achieving mushroom perfection:

Avoid Overcrowding: Give your mushrooms space in the pan to prevent steaming.

Embrace Browning: Let them brown without constant movement. Caramelization is the key to unlocking their rich, deep flavor.

Strategic Seasoning: Hold off on seasoning until they’re nearly cooked. This prevents excess water release, allowing for efficient browning.

Frequently Asked Questions

Q: What mushrooms are best for this recipe?

A: Any mushroom variety works wonders; button, shiitake, or diced portobello – take your pick!

Creamy Chicken and Mushroom Pasta

Recipe by admin
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Course: Dinner, MainCuisine: American, British


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Indulge in a Culinary Symphony with Seared Chicken and Mushrooms


  • 2x 200g/7oz Chicken Breasts, brought close to room temp

  • 1 tbsp Olive Oil

  • 1 tsp Garlic Powder

  • 1/2 tsp EACH: Dried Thyme, Salt (plus more to taste)

  • 1/4 tsp Black Pepper (plus more to taste)

  • 2 tbsp Unsalted Butter

  • 250g / 9oz Chestnut Mushrooms, quartered (or variety of choice)

  • 60ml / 1/4 cup Dry White Wine

  • 120ml / 1/2 cup Chicken Stock

  • 300ml / 1 1/4 cups Heavy/Double Cream, at room temp

  • 300g / 10.5oz Short-Cut Pasta of choice

  • 60g / 2oz freshly grated Parmesan, plus more to serve if desired

  • 1 tbsp Fresh Parsley, plus extra to serve if desired


  • Horizontally slice each chicken breast right through the center to make 4 equal-sized breasts. Coat in olive oil, garlic powder, thyme, salt, and black pepper.
  • Fry over medium-high heat for a few minutes each side until golden and just cooked through the center. Remove from pan and allow to rest. Just before needed, slice your chicken into thin strips, ensuring you cut at a slight angle and against the natural grain of the chicken.
  • Melt in the butter then add the mushrooms. Fry until they build up a nice golden crust. Try not to move them about too much; you want them caramelized on all sides. Season with a pinch of salt and pepper towards the end.
  • Pour in the wine and let it reduce until mostly evaporated. This is important so it doesn’t overpower the sauce. Pour in the chicken stock, then stir in the cream. If the stock is rapidly bubbling, lower the heat before you pour in the cream, otherwise, it may curdle.
  • Bring to a simmer then reduce heat to medium-low and allow to thicken for around 7-10 minutes. Meanwhile, cook the pasta in salted boiling water until al dente. Retain a cup of starchy pasta water before draining.
  • Stir the parmesan and parsley into the sauce until well-blended. Season to taste, then stir in the drained pasta. Add the chicken (alongside any resting juices) and stir until the sauce thickens around and clings to the pasta. Stir in some pasta water to loosen it up if you need to. Serve with more parmesan & parsley and enjoy!


  • Pasta: You can use any pasta you want. Short and chunky pasta works great with big chicken and mushroom chunks, but a longer cut pasta would also be fantastic.
  • Mushrooms: Feel free to use any variety you like. Chestnut mushrooms provide a meaty taste, but the key is not to overcrowd the pan and move them too much.
  • Wine: Highly recommended, but if you prefer not to use it, substitute with more chicken stock.
  • Consistency: Thicken the sauce before adding the parmesan; don’t use the parmesan to thicken the sauce. If the sauce dries up, use starchy pasta water to thin it out (ensure the pasta water is starchy and seasoned for optimal flavor).
  • Leftovers: Creamy pastas may not reheat well in the microwave. Heat it up in a pan with a splash of cream or milk for that saucy goodness.

Nutrition Facts

  • Calories: 600kcal
  • Carbohydrates: 26.27g
  • Protein: 29.58g
  • Fat: 42g
  • Cholesterol: 196mg
  • Sodium: 737mg

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