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Creamy Mushroom Chicken Pasta with Garlic Sauce

A close-up of a serving of Creamy Mushroom Chicken Pasta with Garlic Sauce, topped with fresh parsley.
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A recipe for rich, creamy pasta featuring tender chicken, earthy mushrooms, and a deeply flavored garlic cream sauce.

Ingredients

Scale
  • 1 pound fettuccine or tagliatelle pasta
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 8 ounces cremini mushrooms, sliced
  • 4 cloves garlic, minced
  • 1/2 cup dry white wine (optional)
  • 1 1/2 cups heavy cream
  • 1/2 cup chicken broth
  • 1 cup grated Parmesan cheese, plus more for serving
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Cook the pasta according to package directions until al dente. Reserve 1 cup of the starchy pasta water before draining. Set the pasta aside.
  2. Season the chicken pieces lightly with salt and pepper.
  3. Heat the olive oil and butter in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  4. Add the sliced mushrooms to the same skillet. Cook until they release their moisture and start to brown, about 5 minutes.
  5. Add the minced garlic to the skillet and cook for 1 minute until fragrant. Do not let the garlic burn.
  6. If using, pour in the white wine and let it simmer, scraping up any browned bits from the bottom of the pan, until the liquid reduces by half (about 2 minutes).
  7. Reduce the heat to medium-low. Pour in the heavy cream and chicken broth. Bring the mixture to a gentle simmer.
  8. Stir in the Italian seasoning, salt, and pepper. Let the sauce simmer gently for 3-4 minutes until it begins to thicken slightly.
  9. Remove the skillet from the heat. Gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy. If the sauce is too thick, add reserved pasta water, one splash at a time, until you reach your desired consistency.
  10. Return the cooked chicken and the drained pasta to the skillet. Toss everything gently to coat evenly with the sauce.
  11. Stir in the fresh parsley. Serve immediately with extra Parmesan cheese on top.

Notes

  • For the best garlic flavor, use fresh garlic and add it after the mushrooms have browned.
  • To prevent the sauce from becoming grainy, remove the skillet from the heat before stirring in the Parmesan cheese.
  • If you prefer a richer sauce, substitute half of the chicken broth with half-and-half.

Nutrition

Find it online: https://spoonswirl.com/creamy-mushroom-chicken-pasta-with-garlic-sauce/