Creamy Mushroom Chicken Pasta

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Creamy Mushroom Chicken Pasta

Prep time: 15 mins | Cook time: 20 mins | Servings: 4

Ingredients

  • Pasta: 12 oz (340g) Fettuccine or Penne

  • Chicken: 1 lb Chicken breast, thinly sliced into strips

  • Mushrooms: 8 oz Cremini or Button mushrooms, sliced

  • The Base: 3 cloves garlic (minced), 1 small shallot (finely diced)

  • The Sauce: 1 cup heavy cream, ½ cup chicken broth, ½ cup grated Parmesan cheese

  • Flavor Boosters: 2 tbsp butter, 1 tbsp olive oil, 1 tsp dried thyme, salt/pepper to taste

  • Garnish: Fresh parsley

Instructions

  1. Boil the Pasta: In a large pot of salted water, cook your pasta until al dente. Pro tip: Reserve ½ cup of the pasta water before draining.

  2. Sear the Chicken: While the water boils, heat olive oil in a large skillet over medium-high heat. Season chicken with salt, pepper, and a pinch of thyme. Sauté until golden and cooked through (about 5-7 minutes). Remove chicken and set aside.

  3. Sauté Mushrooms: In the same skillet, melt the butter. Add mushrooms and cook undisturbed for 2-3 minutes to get a nice brown crust. Add the shallots and garlic, sautéing for another 2 minutes until fragrant.

  4. Build the Sauce: Pour in the chicken broth to deglaze the pan, scraping up any brown bits. Stir in the heavy cream and remaining thyme. Let it simmer gently for 3-4 minutes until it starts to thicken.

  5. Combine: Stir in the Parmesan cheese until melted. Add the chicken and cooked pasta back into the skillet.

  6. Finish: Toss everything together. If the sauce is too thick, splash in some of that reserved pasta water. Garnish with parsley and extra Parm.

Nutritional Info (Per Serving)

  • Calories: 620 kcal

  • Protein: 38g

  • Carbs: 52g

  • Fats: 28g

  • Fiber: 3g

The Benefit: This meal is a powerhouse of lean protein from the chicken and Vitamin D/Selenium from the mushrooms, which support immune function. Plus, it’s high in satiety, meaning you won’t be raiding the pantry for snacks an hour later.

Tips for Success

  • Don’t Crowd the Mushrooms: If you put too many mushrooms in the pan at once, they’ll steam instead of brown. Cook them in batches if necessary for that meaty texture.

  • Room Temp Cream: To prevent the sauce from curdling, try to take your cream out of the fridge 10 minutes before using it.

  • The “Pasta Water” Secret: The starchy water you boiled the pasta in is “liquid gold.” It helps the sauce cling to the noodles rather than sliding off.

Common Q&A

Q: Can I use milk instead of heavy cream? A: You can, but the sauce will be thinner. If you use milk, I recommend whisking 1 tsp of cornstarch into the milk before adding it to the pan to help it thicken.

Q: How do I store leftovers? A: Keep it in an airtight container for up to 3 days. When reheating, add a splash of water or milk to loosen the sauce, as the pasta will soak up the moisture overnight.

Q: What’s the best mushroom to use? A: Cremini (Baby Bellas) offer more flavor than white buttons, but a mix of Shiitake and Oyster mushrooms will take this to a gourmet level.

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