Easy Chicken and Mushroom Pasta

5 from 10 votes

This easy chicken and mushroom pasta is the ultimate cozy weeknight dinner. Tender, golden chicken and perfectly sautéed mushrooms get coated in a silky garlic parmesan cream sauce with a squeeze of lemon for freshness. It’s simple, fast, and packed with flavor, the kind of chicken mushroom pasta you’ll come back to again and again.

White plate with rigatoni pasta in a creamy sauce with mushrooms and chicken pieces. Fork resting in and parsley scattered on top.

Hi! You know I can never resist a creamy pasta, and this chicken and mushroom version is one of the easiest, most reliable ones I make. The chicken stays juicy, the mushrooms get golden and savory, and everything comes together in a light, creamy sauce that feels special without any extra effort.

This recipe actually brings together the best parts of two of my favorites, my Creamy Chicken Pasta and my Creamy Mushroom Pasta. If you love either of those, this chicken and mushroom version ties everything together in one flavor packed, comforting bowl.

What makes this pasta so good

Juicy chicken and golden mushrooms - browning them first adds so much savory flavor.
A silky garlic-parmesan cream sauce - rich but still light and balanced with a squeeze of lemon.
Made in one pan - minimal fuss, maximum flavor.
Fast weeknight dinner - on the table in around 30 minutes.
Comforting without being heavy - the lemon keeps it fresh and bright.
Flexible - use thighs or breasts, any pasta shape you love, and add greens if you want.

Main Ingredients

Ingredients on a bench top. Cream. chicken thighs, fresh herbs, a bowl of sliced mushrooms, garlic cloves, a lemon and a bowl of pasta.

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 - A splash of Sauvignon Blanc or Pinot Grigio adds brightness and depth, but you can easily swap it for chicken stock if you prefer to cook without wine. You will want to add an extra squeeze of lemon to balance the flavor

Cream - I use single or light cream here, but in the U.S. you’ll want heavy cream or whipping cream. The sauce thickens beautifully once the parmesan melts in. If it becomes too thick, just loosen it with a splash of pasta water.

Fresh herbs - Rosemary or thyme both add a lovely savory note to the creamy sauce. Finish the dish with chopped parsley for freshness.

Parmesan cheese - Freshly grated is essential! Pre-grated parmesan won’t melt smoothly into the sauce.

Lemon - A squeeze of lemon juice cuts through the richness and balances the cream. I also love adding a little lemon zest on top.

Make it your own

Fresh spinach - Add baby spinach right at the end and let it wilt into the sauce for an easy way to add some greens.
Vegetables - Broccoli, zucchini or green beans all cook quickly and pair well with the chicken and mushrooms.
Bacon - Crispy bacon adds smoky richness and works beautifully with the creamy sauce.
Kalamata olives - Stir through a handful at the end for a salty, savory pop.
A little heat - Add ¼ teaspoon red pepper flakes at the end if you want a touch of spice.

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How to make chicken and mushroom pasta

The full ingredient list and method are in the recipe card below.

Golden brown chicken thighs frying in a stainless steel fry pan.

ONE: Heat olive oil in a large skillet over a medium-high heat. Cook the seasoned chicken thighs for 5 - 7 minutes each side until golden brown and cooked through. Set aside.

TWO: Reduce to a medium heat, add the butter then toast the mushrooms for 5 - 7 minutes turning only once.

Chopped garlic and herbs mixed through mushrooms in a pan.

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: Stir in the cream and bring to a very gentle simmer. Lower heat if you need.

Mushrooms pushed to one side of fry pan and parmesan scattered on top.

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.

Cooked pasta mixed through sauce with chicken pieces added.

SIX: Add the cooked pasta and the chicken back into the pan. Toss to coat and let the sauce bubble for a minute or two to thicken. Finish with the chopped parsley.

Expert Tips

Season your pasta water
It makes a huge difference. Check out my guide on How to Cook Pasta for all the details.

Undercook the pasta slightly
Take it out a minute early so it can finish cooking in the sauce and stay perfectly al dente.

Keep the heat gentle
Cream sauces like a low, steady heat. Bring the cream to a very gentle simmer, then lower the heat before adding the parmesan so it melts smoothly.

Aim for a slightly saucy pan
Cream sauces continue to thicken as they cool. You want it a little looser in the pan so it doesn’t dry out by the time you serve.

For perfectly juicy chicken

Keep the thighs (or breasts) whole, it helps retain juiciness.
Pat the chicken dry, then season well with salt and pepper.
Lightly dust in flour to create a golden crust.
Fry smooth-side down first and don’t move it, it will release easily when ready to flip.

White plate with rigatoni pasta in a creamy sauce with mushrooms and chicken pieces. Fork resting in and parsley scattered on top. Fry pan above with remaining pasta.

How to cook the perfect pasta

Ever wondered what the perfect salt to water ratio is? This guide is a must for you!

Get the guide

Storing and reheating

Creamy pasta never reheats quite as well as fresh, which is why I often write my recipes for two. If you do have leftovers, store them in an airtight container in the fridge for 2–3 days.

Reheat gently with a splash of water, cream or stock to loosen the sauce again. I don’t recommend freezing this one, as the cream sauce can split.

Recipe FAQs

What mushrooms are best for pasta?

Cremini (Swiss brown or baby bellas) have the best flavor, but white button, portobello or a mix will work.

Can I use chicken breast instead of chicken thighs?

Yes, absolutely. Chicken breast works well, just be careful not to overcook it. I like to butterfly a breast into two pieces or cut up into bite size pieces is fine too.

Can I make this without wine?

Yes. Swap the wine for chicken stock and add an extra squeeze of lemon to keep the sauce bright.

How do I stop the cream sauce from curdling?

Keep the heat low and add the lemon juice off the heat or whisk it in quickly. A very gentle simmer is key for creamy sauces. If you are worried add it right at the end when pasta has been added.

Can I make this ahead?

Creamy pasta is best fresh, but you can prep the chicken and mushrooms ahead. Cook them earlier in the day and store separately, then bring everything together with the cream and parmesan sauce just before serving. Loosen with pasta water if needed.

More recipes you'll love

If you’re in the mood for more creamy, comforting pastas, here are a few more favorites to try next.

Did you make this recipe?

I would LOVE it if you could leave a review and star rating down below. Also please tag me on Instagram if you share a photo of the dish!

Recipe

Easy Chicken and Mushroom Pasta

5 from 10 votes

Author: Emilie Pullar

Prep time:10

Cook Time:25

Servings: 2 - 3 people

Print Recipe Pin Rate

A quick and comforting chicken and mushroom pasta with a light, creamy garlic-parmesan sauce and a squeeze of lemon for freshness.

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Ingredients

200 grams dried pasta (or 300 grams fresh)
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.

Notes

Chicken: Thighs stay the juiciest, but chicken breast works too, just don’t overcook it. Keep the breasts whole so they stay tender.

Mushrooms: Cremini (Swiss brown/baby bellas) have the best flavor, but white button or portobello mushrooms also work.

Wine substitute: If you prefer not to cook with wine, use chicken stock instead and add an extra squeeze of lemon for brightness.

Cream: Single/light cream works well, but in the U.S. use heavy cream or whipping cream. If the sauce becomes too thick, loosen it with a splash of pasta water.

Pasta: Undercook the pasta by 1 minute so it can finish cooking in the sauce and stay perfectly al dente.

Sauce thickness: Cream sauces continue to thicken as they cool. Keep it slightly saucier in the pan so it’s perfect when served.

Author: Emilie Pullar

Prep Time: 10

Cook Time: 25

Course: Meat Sauces

Cuisine: American

Keyword: chicken and mushroom pasta, chicken pasta, creamy mushroom pasta

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