Chicken and Mushroom Pasta

This creamy chicken and mushroom pasta recipe pairs sautéed garlic herb mushrooms with tender chicken and spaghetti in an elegant sauce! It’s a fantastic 35-minute meal.

Ingredients · Servings 4

8 ounces uncooked pasta
2 chicken breasts
1/2 teaspoon garlic powder
Salt & pepper (to taste)
1 tablespoon olive oil
3 tablespoons butter (divided)
4 ounces cremini mushrooms (sliced)
1/2 medium onion (chopped)
3-4 cloves garlic (minced)
1/2 teaspoon Italian seasoning
1/2 cup dry white wine (or chicken broth)
1/2 teaspoon lemon juice
1 cup heavy/whipping cream
1 teaspoon cornstarch
1/2 cup freshly grated parmesan cheese
Chopped parsley (optional, to taste)

Method · 35 min

Boil a large, salted pot of water and cook the pasta al dente according to package directions.
Meanwhile, cut the chicken breasts in half lengthwise so you have 4 thinner cutlets. Sprinkle them with the garlic powder and some salt & pepper.
Add the olive oil and 1 tablespoon of the butter to a skillet over medium-high heat. Let the pan heat up for a few minutes. Cook the chicken for 5-6 minutes/side or until golden and cooked through (165F). Transfer to a plate.
Reduce the heat to medium. To the same skillet, add the remaining butter, mushrooms, and onions. Sauté until the water from the mushrooms is released/cooked off and they're golden brown (about 5-7 minutes).
Stir in the garlic, Italian seasoning, and white wine. Cook until reduced by half (about 1-2 minutes).
Stir in the lemon juice and cream, and scrape up any browned bits from the bottom of the skillet.
Cut up the cooked chicken into bite-size pieces.
In a small bowl, mix the cornstarch with 2 teaspoons of cold water to make a slurry, and then add it to the skillet and give it a good stir.
Add the chicken back into the pan and cook for a few more minutes until the chicken is heated through and the sauce thickens up a bit.
Stir the parmesan into the sauce.
Add the drained pasta to the skillet and toss until coated (add splash of the pasta water to the sauce prior to draining it if it's become too thick). Serve immediately with extra salt & pepper if needed, and garnish with chopped parsley if desired.

Why you’ll love it

More than 10 years into this website, sometimes inspiration strikes that should have come a looong time ago. I’m so excited to finally have a basic mushroom chicken pasta recipe published! It’s a fabulous combo, and mushroom lovers are going to devour this one.

Parmesan cheese, white wine and a splash of cream, garlic, and Italian seasoning are a few of the everyday ingredients that, when combined, make such an irresistible sauce. This chicken mushroom pasta is guaranteed to impress family and is special enough for guests.

What you’ll need

Onion and garlic – classic aromatics. I like sweet onions.
Italian seasoning – this blend comes in a single jar.
White wine – use a dry white like sauv blanc/pinot grigio (or chicken broth)
Lemon juice – for a touch of acidity to balance the sauce.
Heavy cream – it’s for that signature luxurious texture.
Cornstarch – to thicken the sauce.
Parmesan – the final cheesy touch.

Helpful tips

Get a good sear on the chicken, mushrooms, and onions to build flavors!
Always let the chicken rest before cutting it up so the juices redistribute and it remains tender.
Grate your own parm!

How to make chicken mushroom pasta

Boil the pasta. Meanwhile, prep the chicken and season with the garlic powder and salt & pepper. Heat up the oil and a third of the butter. Cook the chicken through to 165F, then transfer to a plate. Heat up the remaining butter, and add the mushrooms and onions.

Sauté until the mushrooms have a nice golden sear. Stir in the garlic, Italian seasoning, and wine. Reduce by half. Pour in the lemon juice and cream, and scrape up any browned bits. Cut up the chicken into bite-sized pieces. Meanwhile, make a cornstarch slurry.

Stir the slurry into the sauce. Return the chicken to the skillet, and cook for a couple of minutes. Once the sauce is nicely thickened, stir in the parmesan. Drain the pasta, and toss with the sauce. Add extra salt & pepper if needed, and garnish with parsley if using.

Tools for this recipe

Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!

I love using a cast iron skillet to get that perfect sear.
Kitchen tongs are great for turning chicken, tossing pasta, etc.
A Microplane is ideal for zesting the parmesan (it comes in so many colors!), and use a garlic press to mince the cloves with ease.

Substitutions and variations

Change it up by using your fave mushroom variety instead!
I don’t recommend subbing the cream for a lower fat alternative. It may curdle, or the sauce will end up thinner and not as tasty.

What to serve with this pasta

Pasta night is complete when you serve this Extra Cheesy Garlic Bread alongside a big Caesar salad! Use my 10-minute Caesar Dressing and really, really tasty Homemade Croutons.
A couple of other salad options are my simple Parmesan Arugula Salad, bright Creamy Cucumber Salad, or this Easy Cucumber Tomato Avocado Salad.

Leftovers and storage

Store any leftovers of this chicken mushroom pasta for 3-4 days in a covered container in the fridge.
Reheat slowly over a low heat. Add a splash of cream if needed. If you’re planning on having plenty of leftovers, I would boil a fresh batch of pasta when reheating the sauce.
I don’t recommend freezing cream sauces like this one. They can change texture.

Chicken and Mushroom Pasta

chicken and mushroom pasta recipe pairs sautéed garlic herb mushrooms with tender chicken and spaghetti in an elegant sauce! It's a fantastic 35-minute meal.