This chicken mushroom pasta is one of those dishes you’ll keep coming back to. It’s not a chicken-heavy version, like many other recipes out there. I use an equal amount of both chicken and mushrooms. The result is a much richer flavor and a delicious umami payoff.
It tastes like something you’d get at a fancy restaurant but is so easy to make at home. This one's hard to stop eating, y'all. Perfect for date nights but just as good for weeknights when you want an indulgent meal to take your mind off life's endless worries.
Speaking of date nights, if you want to get a little fancy-schmancy, I’ve got a truffle chicken mushroom pasta recipe too. Little secret: you don’t need fresh truffles for it, just some truffle oil, which is what most restaurants use.
Ok, now let’s get into how I make this pasta, just an overview, so you can see there’s really nothing complicated here.
I start by cooking the chicken pieces in a large skillet. Then I take them out and brown the sliced mushrooms in the same pan. Once those are done and out too, I make a delish but simple creamy sauce. Chicken and mushrooms go back in along with cooked pasta, and you're done.
One little thing I like to do is add some fresh thyme to the sauce. A small quantity goes a long way and adds this nice layer of taste without overpowering the main flavors.
Pre-cooking notes and tips
- I use cremini/brown mushrooms, just partial to their flavor, but you can use other kinds too or even combine a few. I’ve tested my recipe with white/button mushrooms and portobellos as well, and they both work great. Just keep the overall amount about the same by weight and cut them the same size so they cook evenly.
- It might seem like a lot of mushrooms going in this recipe, but they lose a surprising amount of volume as they cook. You’ll see why the listed quantity works.
- I prefer chicken breast for this recipe, but you can swap it for thighs. If using thighs, let them cook a little longer. I use an instant-read thermometer to check doneness. Breasts come out at 165°F (74°C). That’s the safe temp for thighs too, but I like them a little more done, usually around 175 to 190°F (80 to 88°C) for better texture.
- Freshly grated Parmesan is miles better than the pre-shredded cheese you find in stores. I know convenience matters, but if you can, grate a block of cheese.
- I use unsalted butter so I can control the salt in the dish. If you only have salted butter, reduce the added salt and adjust later if needed.
- When I don't have premade chicken stock or broth on hand, I make a substitute by dissolving chicken bouillon cubes, powder, or paste in hot water. Follow the package directions for the correct bouillon-to-water ratio, then use the prepared mixture in place of the stock/broth called for in the recipe.
- I use oil for cooking the chicken and mushrooms, and butter for the sauce. You can use butter from start to finish, but I wouldn’t use oil for the sauce.
- If you can, use a nonstick pan. Stainless steel and cast iron can definitely work, but take a little more patience. If the pan isn’t properly preheated, or if you try to flip the chicken before it has developed a good sear, it can stick.
- I like my pasta with a very slight kick, so I usually add some crushed red pepper flakes. But the recipe works perfectly fine without them too, hence no mention of them in the recipe card.
- Make sure you’re using a large, wide pan or skillet. Mushrooms need to be spaced out a little for browning to happen. If they're all piled on top of each other, they'll just steam instead. If needed, cook in batches.
- I cut the chicken into pieces rather than leaving the breasts whole so the seasoning and sauce can cling to every bite and work their way into the chicken too.
- After adding pasta, stop reducing the sauce while it’s still very slightly loose. Pasta drinks it up by the time it hits the plate. Take it too far on the stove, and the sauce can become too thick.
- Tip about store-bought mushrooms: We usually get them in plastic containers here in Calgary, so when I bring them home, I gently wipe off any surface moisture with a paper towel. Then I place a fresh paper towel in the container to help absorb any excess moisture while they’re stored in the fridge. When I’m ready to cook, I give them a quick rinse and pat them completely dry. The goal is to prevent any extra moisture before cooking. Mushrooms release a lot of their own juices as they heat up, and excess moisture can slow down browning and make it harder to get that nice golden color.
Serving ideas
Some crusty bread or garlic bread would be a great match for this pasta. A fresh, crisp green salad on the side would balance it out nicely too. If you’re using a vinaigrette, I’d go with something mild, since a bold, tangy dressing can take over and compete with the main flavors. If you're in the mood for a soup, make this delicious garlic tomato soup.
And that's a wrap!
This chicken mushroom pasta is a standout. If you’re looking to impress your guests, or simply treat yourself to something that feels comforting and indulgent, you’ll be glad you gave this one a go.
Happy cooking ~ Nelo
Chicken Mushroom Pasta
Ingredients
- 12 ounces (350 g) uncooked pasta - I prefer spaghetti or fettuccine
- 16 ounces (450 g) chicken breasts - boneless, skinless, sliced into bite-sized pieces
- 1.5 teaspoons regular white salt - divided between 2 steps
- 1 teaspoon ground black pepper - divided between 2 steps
- 5 tablespoons cooking oil - divided between 2 steps
- 16 ounces (450 g) brown/cremini mushrooms - aka baby bella mushroom, thinly sliced (see Note A)
- 2 tablespoons (30 g) unsalted butter - (Note B)
- 6 cloves garlic - finely minced, I use a garlic press
- 1 teaspoon fresh thyme leaves - finely minced
- 1 cup (240 ml) chicken broth or stock - (Note C)
- 1.5 cups (350 ml) heavy/whipping cream
- ¾ cup (75 g) freshly grated parmesan - tightly pack the cup when measuring
- 1 teaspoon ground white pepper
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh parsley
Instructions
- Bring a large pot of well-salted water to a boil. Follow the package instructions to cook the pasta al dente. Drain and set aside.
- Season chicken with ¾ teaspoon salt and ½ teaspoon ground black pepper, mix well. Heat 3 tablespoons of oil in a large non-stick skillet or pan over medium-high heat (or medium if your burner is strong).
- Add chicken, don't overcrowd, and cook for 6 to 8 minutes or until cooked through. Don't overcrowd the pan, you don't want the chicken to steam. If needed, work in batches and divide the oil between them. Transfer the chicken to a plate, along with any liquid left in the pan.
- Heat the remaining 2 tablespoons of oil in the same pan over the same heat level. Add the sliced mushrooms and make sure they’re spread out, not all piled on top of each other. Work in batches if needed.
- Cook without stirring for the first 2 to 3 minutes. Then stir occasionally and continue cooking until the released moisture has cooked off and the mushrooms are browned. Transfer them to the plate with the cooked chicken.
- Now, to make the sauce, reduce the heat to medium or (medium-low if your burner runs strong). In the same pan, add butter. Then minced garlic and chopped fresh thyme right after the butter has melted and starts to foam a little. Cook 20 seconds. Add chicken stock/broth, simmer 2 to 3 minutes.
- Add cream and let it simmer for 2 minutes. Make sure the simmering is gentle, not vigorous, adjust heat as needed. Then add grated Parmesan, ground white pepper and the remaining ¾ teaspoon salt. Stir and cook until smooth and the sauce just starts to coat the back of the spoon.
- Return the cooked chicken and mushrooms, and all their juices to the pan along with cooked pasta and the remaining ½ teaspoon ground black pepper. Mix well and cook until the sauce starts to cling to pasta.
- The sauce should still look slightly loose in the pan. As the pasta sits for a minute, it will continue to thicken and reach the ideal consistency. Taste the pasta and adjust the seasoning if needed. I usually find the need to add a little more salt when using a low-sodium chicken stock.
- Remove from heat, mix in lemon juice and chopped parsley. Serve immediately and enjoy!
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