The moment this Mushroom Chicken Pasta hits the table, the kitchen fills with a rich, savory aroma of sautéed mushrooms and warm garlic, and the silky sauce clinging to each tender noodle just looks so satisfying.
I love making this midweek when I want something indulgent but not fussy, or when I need to use up leftover cooked chicken and a package of mushrooms.
SaveA bowl of this mushroom chicken pasta always makes me think of cozy restaurants, and it is one of my go to recipes for feeding a hungry family without any stress.
Mushroom Chicken Pasta Recipe
Ingredients
Pasta and Aromatics
Mushrooms and Chicken
Creamy Sauce
Instructions
- Cook the pasta
Bring a large pot of salted water to a boil, add the pasta, and cook until al dente according to package directions. Reserve about 1 cup of pasta water, then drain and set the pasta aside.
- Sauté aromatics
In a large skillet or wide pan, warm the olive oil over medium heat. Add the chopped onion and cook until translucent, about 3 to 4 minutes. Stir in the minced garlic and thyme until fragrant.
- Brown the mushrooms
Add the sliced mushrooms to the pan and cook, stirring occasionally, until they release their moisture and turn golden, about 5 to 7 minutes.
- Add chicken and flour
Stir in the cooked chicken and sprinkle the flour over the mixture. Cook for 1 to 2 minutes, tossing to coat and lightly toast the flour.
- Deglaze and simmer
Pour in the chicken broth, stirring to lift any browned bits from the bottom of the pan. Bring to a gentle simmer and let it bubble until slightly thickened, about 3 to 4 minutes.
- Create the sauce
Stir in the heavy cream or milk, then sprinkle the Parmesan cheese over the top. Season with salt, pepper, and optional red pepper flakes, and simmer until the sauce is smooth and lightly glossy.
- Combine pasta and greens
Add the cooked pasta and chopped spinach or kale to the pan. Toss gently to coat, adding reserved pasta water a little at a time if the sauce seems too thick.
- Finish and adjust
Taste and adjust seasoning with more salt, pepper, or lemon juice if needed. Let it warm through for another minute so the flavors meld.
- Serve immediately
Divide the mushroom chicken pasta among warm bowls, top with extra Parmesan or a drizzle of olive oil if desired, and serve right away.
- Optional quick garnish
For extra freshness, finish with a handful of chopped parsley or a squeeze of lemon right before serving.
Substitutions and variations
- Use any short pasta such as fusilli or penne instead of fettuccine.
- Swap chicken for firm tofu or tempeh if you prefer a plant based option.
- Replace heavy cream with whole milk or a dairy free cream alternative.
- Use dried mushrooms rehydrated and chopped for extra depth.
- Add a squeeze of lemon juice or a splash of white wine for brightness.
Chloe's tips
- For deeper flavor, use homemade or low sodium chicken broth and add a splash of white wine when deglazing.
- Cook the mushrooms in batches if needed, so the pan stays uncrowded and they brown instead of steaming.
- If you like a thicker sauce, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and stir it in during the simmer step.
- Letting the pasta sit in the sauce for a minute helps the noodles soak up more flavor.
- Keep a little extra pasta water on hand; it is great for adjusting consistency without making the sauce watery.
How to store it
- Cool leftovers quickly, then store in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop with a splash of broth or milk to restore creaminess, or microwave in short bursts, stirring in between.
- If the sauce thickens too much after refrigeration, whisk in a little pasta water or broth when reheating.
Serving suggestions
Serve this creamy mushroom chicken pasta in shallow bowls for maximum saucy goodness.
- Garnish with extra Parmesan and a sprinkle of parsley
- Pair with a simple green salad and crusty bread for a complete meal
- Add a squeeze of lemon at the table for a bright finish
Frequently asked questions
Can I make this dairy free?
Yes, use a dairy free cream and a vegan Parmesan, or stir in a tablespoon of nutritional yeast for a cheesy flavor without dairy.
What if I do not have fresh spinach or kale?
Frozen spinach, thawed and squeezed, or arugula works well too; just add it at the end so it wilts gently.
Can I meal prep this pasta for lunches?
Yes, portion into containers and refrigerate. Reheat on the stovetop with a splash of broth to refresh the sauce.
Do I need to use both mushrooms and chicken?
Not at all, you can double up the mushrooms for a vegetarian style or use only chicken with your favorite pasta.
Let's get cooking!
This Mushroom Chicken Pasta is quick to toss together, cozy enough for weeknight dinners, and stylish enough to impress guests, so give it a try tonight and enjoy the creamy, savory goodness.
