This easy chicken and mushroom pasta is the ultimate weeknight dinner and is an extension of my original (very popular!) Creamy Chicken Pasta. A light, flavor packed creamy sauce with perfectly cooked mushrooms, parmesan and herbs plus lemon for freshness. This will become a staple in your house, I know it!
Hi! I love adding tweaks to already existing banger recipes and this is almost combining two of my faves into one. My Easy Creamy Chicken Pasta and Creamy Mushroom Pasta with Olives are married together in this creamy mushroom chicken pasta.
It really is such a comforting meal and is delicious enough for a date night, I promise! If you would like to try some other recipes for busy weeknights, I would suggest my Creamy Sausage Pasta or my Delicious Pasta Primavera.
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Main Ingredients
Fresh Mushrooms - I use cremini mushrooms (also known as swiss brown or baby bellas). You could use white button mushrooms, portobellas or any other variety you love.
Chicken - I have chosen to use thighs as I just personally prefer them. You could use boneless skinless chicken breasts if you prefer.
Dry white wine - I always use a Sauvignon Blanc or Pinot Grigio.
Cream - I use single or light cream in this creamy mushroom sauce as the heat and parmesan thicken it up. Use heavy cream if you prefer but you might need to thin it out with some pasta water.
Fresh herbs - I always use herbs to add flavor into a creamy sauce. I have used rosemary but thyme would also be delicious. I also finish this with fresh parsley.
Parmesan cheese - Please freshly grate it yourself! Pre-grated parmesan has additives and preservatives and won't melt into a creamy pasta sauce nicely.
Lemon - I am obsessed with lemon and add it to 99% of my recipes. A squeeze of fresh lemon juice into a creamy sauce cuts through the richness perfectly. the lemon zest is wonderful on top.
Some tasty additions
- Kalamata olives - throw them in with the cooked pasta at the end.
- Fresh spinach - adding baby spinach leaves right at the end with the pasta is a great way to add some greens.
- Bacon - As in my Creamy Bacon Pasta, it adds so much extra flavor.
- Vegetables - some broccoli, zucchini or green beans would round this meal out so well. Check out my Pasta Primavera (such a great recipe!) for inspo.
- Want a touch of heat? Add ¼ teaspoon of red pepper flakes at the end.
How to make chicken and mushroom pasta
The full ingredient list and method are in the recipe card below.
ONE: Heat olive oil in a large skillet over a medium-high heat. Cook the chicken thighs for 5 - 7 minutes each side until golden brown and cooked through. Set aside.
TWO: Lower to a medium heat, add the butter then toast the mushrooms for 5 - 7 minutes turning only once.
THREE: Add the garlic and rosemary, toss and cook for one minute. Add the wine and let it gently reduce for 2-3 minutes.
FOUR: Add the cream and mix through.
FIVE: Push the mushrooms to the side and add the grated parmesan in two separate lots, whisking in and letting it melt into the cream. Add the lemon juice and black pepper and whisk in quickly.
SIX: Add the cooked pasta, the chicken and let it gently bubble away for a min or two to thicken. Add the chopped parsley right before serving.
Expert Tips
- Season your pasta water correctly! It makes a HUGE difference. Check out my VERY useful Guide on How to Cook Pasta for all the tips and tricks.
- Undercook your pasta by a minute so it can gently bubble away IN the sauce at the end and still be al dente.
- Don't have your heat too high. When making a creamy sauce I have the heat quite gentle. Bring the cream to a VERY gentle simmer then lower the heat when adding the parmesan.
- Get saucy. Cream sauces continue to thicken up when you take it off the heat. You want it saucier than you think on the heat so that it doesn't dry up too much by the time you serve.
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Tips for cooking perfect juicy chicken thighs
- Keep the thighs (or breasts) whole, it keeps all the juicy goodness inside.
- Dry the chicken with paper towels and then season well with salt and pepper.
- Dust the chicken with flour on both sides. It helps to create a lovely golden brown outside.
- Fry smooth side down first and don't move the chicken around. You'll know it's ready to flip when it releases easily off the pan.
Choosing the perfect pasta shape
Spoiler alert, there isn't one! I hate rules, use whatever you like! I have used a rigatoni as it's one of my personal faves. You could use a fettuccine, penne or any other type of pasta.
If you feel like making some pasta from scratch, you're in the right place. An easy shape to make is a Homemade Pappardelle Pasta, made with my Easy Homemade Pasta Dough. Check out my Pasta Shapes and Guides section for all sorts of shapes to master at home.
How to cook the perfect pasta
Ever wondered what the perfect salt to water ratio is? This guide is a must for you!
Storing creamy chicken and mushroom pasta
I do have a little caveat that I don't think creamy pasta re-heats all that well. It is one of the main reasons I write recipes for two so that you can double if you need but won't be stuck with a lot of extra.
It will keep in the refrigerator in an airtight container for 2 - 3 days. I would not advise freezing.
Recipe FAQs
I personally love using cremini (also known as swiss brown or baby bellas). They have more flavour than white button mushrooms but not as intense as something like portobello.
The combination of a gentle heat and adding Parmesan cheese will thicken the cream sauce perfectly. Remember, cream sauces continue to thicken off the heat.
My trick is to have the heat at a VERY gentle simmer and whisk it in really quickly. I love using a flat whisk for this.
Definitely! Some broccoli, zucchini or green beans would make it a really well rounded dinner.
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Recipe
Easy Chicken and Mushroom Pasta
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Ingredients
- 200 grams dried pasta
- 2 x chicken thighs see notes
- 1 tablespoon flour optional
- 1 tablespoon olive oil
- 1 tablespoon butter
- 200 grams mushrooms sliced
- 4 garlic cloves finely diced
- 1 tablespoon fresh rosemary or thyme or both!
- ½ cup white wine I used a Sauvignon Blanc
- ¾ cup light cream
- 1 tablespoon lemon juice plus zest to serve
- ½ teaspoon black pepper
- ¼ - ½ teaspoon sea salt
- 50 grams parmesan finely grated
- ½ cup flat leaf parsley roughly chopped
Instructions
- Boil your pasta in well salted water (check out my guide for cooking the perfect pasta!) undercooking by a minute. Reserve some pasta water before draining in case you need it.
- Dry the chicken thighs with paper towels, season well with salt and pepper on both sides and lightly dust with flour.
- Heat 1 tablespoon of olive oil in a large skillet over a medium-high heat and place the chicken thighs, smooth side down. Cook for 7 minutes (turn heat down if browning too fast) then flip and cook for a further 5 minutes or until cooked through. Set aside, loosely wrapped in aluminium foil.
- In the same skillet add the butter and another drizzle of olive oil if pan is dry and add the mushrooms, toss well.
- Lower to a medium heat and leave the mushrooms pretty undisturbed for 5 - 7 minutes until golden brown, turning once.
- Add the garlic and rosemary, toss and cook for a minute.
- Add the wine and let it reduce for 2 - 3 mins. A gentle simmer.
- Add the cream, mix well and bring to a gentle simmer, adjust the heat if you need, it should not be boiling.
- Push the mushrooms to one side and add the parmesan in two separate lots, stirring and letting it melt into the cream between additions.
- Add the black pepper, salt and lemon juice and mix in quickly. I like a flat whisk for this.
- Cut the chicken into strips and add it along with your cooked pasta into sauce. Mix well and let it gently bubble away for 1 - 2 minutes. It will continue to thicken off the heat so don't worry if it seems too saucy.
- Add the chopped parsley, mix through and serve with the lemon zest and extra grated parmesan on top.
Emily says
Best week night dinner. So delicious thank you!
Anna says
This was SO GOOD! Was perfect for two with one portion for lunch next day
Dave Rowlands says
So delicious and easy!