Print

Creamy Mushroom Garlic Pasta with Chicken

Close-up of Creamy Mushroom Garlic Pasta with Chicken featuring fettuccine, sliced chicken, mushrooms, and parsley garnish.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A recipe for rich, skillet-cooked pasta featuring tender chicken, earthy mushrooms, and a deeply flavored garlic cream sauce.

Ingredients

Scale
  • 1 pound pasta (fettuccine or penne recommended)
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 8 ounces cremini mushrooms, sliced
  • 4 cloves garlic, minced
  • 1/2 cup dry white wine or chicken broth
  • 1 1/2 cups heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup reserved pasta water
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Cook the pasta according to package directions until al dente. Reserve 1/2 cup of the starchy cooking water before draining. Set the drained pasta aside.
  2. Season the chicken pieces with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  3. Heat the olive oil 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 6 minutes.
  5. Add the minced garlic to the skillet and cook for 1 minute until fragrant.
  6. Pour in the white wine or broth to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer and reduce by half, about 2 minutes.
  7. Reduce the heat to medium-low. Stir in the heavy cream. Let the sauce gently simmer for 3 minutes until it thickens slightly.
  8. Stir in the Parmesan cheese until the sauce is smooth. Add 1/4 cup of the reserved pasta water to reach your desired consistency. Season with the remaining salt and pepper.
  9. Return the cooked chicken and the drained pasta to the skillet. Toss everything together until the pasta and chicken are fully coated in the sauce.
  10. Stir in the fresh parsley. Serve immediately.

Notes

  • For a lighter sauce, substitute half of the heavy cream with whole milk, but the sauce will be less rich.
  • Use any short or long pasta shape you prefer; the sauce clings well to most types.
  • If you do not use wine, increase the chicken broth to 3/4 cup.

Nutrition

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