Simple Chicken and Mushroom Pasta
Simple & creamy chicken and mushroom pasta recipe: juicy chicken breasts coated in rich mushroom sauce with perfectly cooked pasta! My favorite creamy mushroom and chicken pasta recipe—an easy dinner.
Servings: 4 servings
Ingredients
Pasta
- 8 ounces pasta fettuccine, angel hair, penne, etc.
- Olive oil
- Flat leaf parsley minced for serving
Chicken
- 1 lb boneless skinless chicken breasts
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 ½ tablespoons olive oil
Creamy Mushroom Sauce
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 10 ounces mushrooms such as crimini, shiitake, etc., thinly sliced (about 1/8” thick)
- 2 cloves garlic minced
- 1/3 cup dry white wine
- 1/3 cup chicken broth
- 1 cup heavy cream room temperature
- ½ teaspoon lemon juice freshly squeezed
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- ¼ cup grated parmesan cheese plus more for serving
Instructions
- Cook the pasta. Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions. Reserve 1 cup pasta water. Drain and toss with olive oil to prevent sticking.
- While the pasta is cooking, cook the chicken. Slice chicken breasts in half length-wise for uniformly-thin cutlets. Pat dry. Sprinkle salt and pepper over both sides of the cutlets. Heat oil in a large skillet over medium heat. Cook chicken undisturbed for 4-6 minutes on each side until golden.* Transfer to a plate.
- Make the mushroom sauce. Increase heat to medium high. Melt butter and olive oil. Add mushrooms and cook until moisture is mostly gone, stirring occasionally. Add garlic and cook until golden. Set aside on a separate plate.
- Add wine to the hot skillet, cooking to let steam off until 2/3 evaporated. Stir in chicken broth, heavy cream, lemon juice, salt, pepper, and parmesan. Cook for 1-3 minutes, stirring occasionally. Stir in garlic mushrooms. Cook and stir occasionally for 3-6 minutes until sauce is tannish brown and thickened. Sauce will thicken just a bit after cooking.
- Make the creamy mushroom chicken pasta: Slice chicken, add with pasta to sauce, folding with tongs until coated. If needed, added pasta water to thin out sauce. Garnish with parsley and Parmesan to taste. Enjoy!
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Notes
- *Cook until chicken reaches an internal temperature of 165°F.
- Check out my recipe for homemade mushroom sauce if you want to make a batch of the sauce all on its own.
Nutrition
Calories: 707kcal | Carbohydrates: 48g | Protein: 37g | Fat: 39g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 153mg | Sodium: 774mg | Potassium: 868mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1052IU | Vitamin C: 4mg | Calcium: 122mg | Iron: 2mg