Creamy Mushroom Chicken Pasta

Creamy Mushroom Chicken Pasta is a cozy skillet dinner with golden chicken, tender mushrooms, garlic, Parmesan, and spinach. The sauce is rich without being fussy, and everything comes together in about 35 minutes with one pot for the pasta and one wide skillet.

Why Make This Recipe

This is the kind of creamy chicken pasta recipe that works on a regular Tuesday. The chicken cooks quickly when you cut it into bite-size pieces, and the mushrooms bring enough savory flavor that you don’t need a long ingredient list.

I like using a wide, heavy skillet because the chicken browns properly and the sauce reduces evenly. A narrow pan can crowd the ingredients, leaving the chicken pale and the mushrooms watery.

The finished sauce is creamy from a little cream and Parmesan, but it still has enough garlic and black pepper to keep it from tasting flat. For another easy skillet dinner, try this creamy chicken penne with spinach, or keep the mushroom idea for a later dinner and serve it with a simple green salad.

How to Make Creamy Mushroom Chicken Pasta

Ingredients:

• 12 ounces penne or rigatoni
• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper, divided
• 2 tablespoons olive oil
• 8 ounces cremini mushrooms, sliced
• 3 tablespoons unsalted butter
• 4 garlic cloves, finely chopped
• 1/2 teaspoon dried Italian seasoning
• 1/2 teaspoon crushed red pepper, optional
• 1 cup low-sodium chicken broth
• 3/4 cup heavy cream
• 1/2 cup finely grated Parmesan cheese
• 2 cups baby spinach
• 1 tablespoon chopped fresh parsley
• 1 teaspoon fresh lemon juice

Directions:

1. Prep time is about 15 minutes, cook time is about 20 minutes, and this recipe serves 4. Bring a large pot of salted water to a boil. Cook the pasta for 1 minute less than the package directions suggest, then scoop out 1 cup of pasta water before draining.
2. Pat the chicken dry with paper towels. Toss it with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Dry chicken browns much better, so don’t skip this small step.
3. Heat the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 5 to 7 minutes, turning once or twice, until browned and cooked through. The thickest piece should reach 165°F. You can check the guidance from the USDA chicken safety guidelines. Transfer the chicken to a plate.
4. Lower the heat to medium and add the mushrooms to the same skillet. Cook for 4 to 5 minutes, stirring occasionally, until their edges are browned and the moisture in the pan has cooked away. If the mushrooms look pale and wet, give them another minute.
5. Add the butter. Once melted, stir in the garlic, Italian seasoning, crushed red pepper if using, and the remaining salt and pepper. Cook for 30 seconds, just until the garlic smells fragrant. Don’t let it turn brown.
6. Pour in the chicken broth and scrape the browned bits from the bottom of the skillet. Simmer for 2 minutes, then stir in the heavy cream. Keep the heat at medium-low and simmer for 3 to 4 minutes, until the sauce lightly coats a spoon.
7. Stir in the Parmesan a handful at a time. Add the drained pasta, chicken, and spinach. Toss for 1 to 2 minutes, adding pasta water a few tablespoons at a time until the sauce clings smoothly to the noodles and the spinach wilts.
8. Turn off the heat and stir in the lemon juice and parsley. Taste before adding more salt. Let the pasta sit for 2 minutes, then serve while the sauce is glossy.

How to Serve Creamy Mushroom Chicken Pasta

Serve this pasta in warm bowls with extra Parmesan, black pepper, and a little parsley. Crusty bread is useful for catching the sauce, though a sharp green salad balances the richness just as well.

For a different chicken-and-pasta dinner, the creamy pesto chicken tortellini has a softer, herby sauce, while garlic Parmesan chicken pasta keeps the focus on garlic and cheese. This mushroom version is earthier and a little more savory.

How to Store Creamy Mushroom Chicken Pasta

Cool leftovers in a shallow container and refrigerate them within 2 hours. The FDA’s food safety guidance recommends using refrigerated leftovers within 3 to 4 days.

Reheat individual portions in a skillet over low heat with 1 to 2 tablespoons of milk, cream, or water. Stir often and stop heating as soon as the sauce is hot. The pasta will absorb some sauce in the refrigerator, so reheating it gently keeps it from becoming dry.

Tips to Make Creamy Mushroom Chicken Pasta

• Use a wide skillet with plenty of cooking surface. Crowded chicken steams instead of browning.
• Don’t wash sliced mushrooms under running water unless they are very dirty. A quick wipe with a damp towel keeps them from adding extra moisture to the pan.
• Grate Parmesan from a wedge when you can. Pre-shredded cheese may take longer to melt and can leave the sauce grainy.
• Save pasta water before draining. Its starch helps loosen the cream sauce while keeping it attached to the pasta.
• Keep the cream at a gentle simmer. Boiling it hard can make the sauce separate.
• Add spinach at the end. It needs less than a minute to wilt, and cooking it too early makes it dull and watery.
• Cut the chicken pieces close in size. Smaller pieces cook evenly and are easier to scoop with the pasta.
• If the sauce gets too thick, add warm pasta water one tablespoon at a time. If it seems thin, simmer it for another minute before adding the Parmesan.

Variation

For a sun-dried tomato mushroom chicken pasta, stir in 1/3 cup chopped oil-packed sun-dried tomatoes with the garlic. Their tangy flavor works well with the cream sauce, and you can replace half of the spinach with chopped kale. For a lighter version, use half-and-half instead of heavy cream, but keep the heat low and expect a slightly thinner sauce.

Creamy Mushroom Chicken Pasta

Creamy Mushroom Chicken Pasta is a cozy skillet dinner with golden chicken, tender mushrooms, garlic, Parmesan, and spinach. The rich sauce comes together in about 35 minutes using one pot for the pasta and one wide skillet.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Dinner

Ingredients Method Notes

Ingredients

  

• 12 ounces penne or rigatoni
• 1 pound boneless, skinless chicken breasts cut into 1-inch pieces
• 1 teaspoon kosher salt divided
• 1/2 teaspoon black pepper divided
• 2 tablespoons olive oil
• 8 ounces cremini mushrooms sliced
• 3 tablespoons unsalted butter
• 4 cloves garlic finely chopped
• 1/2 teaspoon dried Italian seasoning
• 1/2 teaspoon crushed red pepper optional
• 1 cup low-sodium chicken broth
• 3/4 cup heavy cream
• 1/2 cup Parmesan cheese finely grated
• 2 cups baby spinach
• 1 tablespoon fresh parsley chopped
• 1 teaspoon fresh lemon juice

Method

 

1. Prep time is about 15 minutes, cook time is about 20 minutes, and this recipe serves 4. Bring a large pot of salted water to a boil. Cook the pasta for 1 minute less than the package directions suggest, then scoop out 1 cup of pasta water before draining.
2. Pat the chicken dry with paper towels. Toss it with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Dry chicken browns much better, so don't skip this small step.
3. Heat the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 5 to 7 minutes, turning once or twice, until browned and cooked through. The thickest piece should reach 165°F. Transfer the chicken to a plate.
4. Lower the heat to medium and add the mushrooms to the same skillet. Cook for 4 to 5 minutes, stirring occasionally, until their edges are browned and the moisture in the pan has cooked away. If the mushrooms look pale and wet, give them another minute.
5. Add the butter. Once melted, stir in the garlic, Italian seasoning, crushed red pepper if using, and the remaining salt and pepper. Cook for 30 seconds, just until the garlic smells fragrant. Don't let it turn brown.
6. Pour in the chicken broth and scrape the browned bits from the bottom of the skillet. Simmer for 2 minutes, then stir in the heavy cream. Keep the heat at medium-low and simmer for 3 to 4 minutes, until the sauce lightly coats a spoon.
7. Stir in the Parmesan a handful at a time. Add the drained pasta, chicken, and spinach. Toss for 1 to 2 minutes, adding pasta water a few tablespoons at a time until the sauce clings smoothly to the noodles and the spinach wilts.
8. Turn off the heat and stir in the lemon juice and parsley. Taste before adding more salt. Let the pasta sit for 2 minutes, then serve while the sauce is glossy.

Notes

Use a wide skillet so the chicken browns properly and the sauce reduces evenly. Save pasta water before draining to loosen the sauce while keeping it attached to the pasta. Keep the cream at a gentle simmer, add spinach at the end, and grate Parmesan from a wedge when possible. Refrigerate leftovers within 2 hours and use them within 3 to 4 days.

FAQs

Can I use chicken thighs instead of chicken breast?

Yes. Use boneless, skinless chicken thighs and cut them into 1-inch pieces. They usually need 7 to 9 minutes in the skillet, and the thickest piece should still reach 165°F before it goes into the sauce.

Why did my creamy pasta sauce turn grainy?

The heat was likely too high, or the Parmesan was added too quickly. Keep the skillet over low heat, remove it from the burner if needed, and stir in finely grated cheese a little at a time. A splash of pasta water can help smooth the sauce.

Can I make this recipe without mushrooms?

Absolutely. Leave them out and add sliced zucchini, roasted red peppers, or extra spinach. Zucchini releases water, so cook it until the pan looks mostly dry before adding the broth and cream.

Conclusion

This creamy mushroom chicken pasta gives you tender chicken, silky Parmesan sauce, and enough vegetables to make the bowl feel complete. Keep the chicken pieces small, brown the mushrooms well, and use pasta water to finish the sauce. Dinner comes together quickly, and the leftovers reheat nicely with a small splash of milk.