Chicken Mushroom Pasta
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Your weeknight dinner game just got more exciting with this creamy chicken mushroom pasta recipe. Ready in about 45 minutes, this simple pasta dish is sure to become a family favorite and is worth adding to the weekly rotation.
Your weeknight dinner game just got more exciting with this creamy chicken mushroom pasta. Ready in about 45 minutes, it’s a simple, cozy pasta dish that’s absolutely worth adding to your regular dinner rotation.
I love this recipe because it’s made with everyday ingredients you likely already have on hand, and even though the pasta cooks in a separate pot, the rest of the dish comes together in one pan, which keeps cleanup easy. If you have leftovers (not guaranteed), they make an excellent lunch the next day.
This chicken mushroom pasta is a mushroom lover’s dream. If you are a fan of classic recipes like chicken and mushroom stroganoff, then this new recipe is a must-try.
Ingredient overview
The ingredient list for this chicken and mushroom pasta recipe can be divided into 4 categories:
- Chicken & Spices: You can use either chicken breast or chicken thighs in this recipe. Be sure to cut them in one-inch cubes to ensure that they cook evenly. The chicken is seasoned with paprika, kosher salt, and pepper.
- Pasta: You can use any pasta you like/have on hand. Rotini is what you see in the pictures, but farfalle is another good option.
- Vegetables & Mushroom Sauce: You will need a medium-sized onion, baby bella or button mushrooms, garlic, chicken stock, and heavy cream (or half and half).
- Last-minute additions: To take the whole dish to the next level, you will need lemon zest/juice, fresh parsley, and grated parmesan cheese.
What to serve with chicken mushroom pasta
While this easy chicken mushroom pasta recipe is perfect by itself you can serve it with a simple veggie-packed salad like butter lettuce salad or even kale apple salad.
Store and freeze
- Storage: Place leftovers in an airtight container and refrigerate for up to 4 days. When ready to serve, heat them in a pot over medium heat for a few minutes. You might have to add a few tablespoons of water if the pasta is sticky.
- Freezing: You can technically freeze this mushroom pasta dish. However, when the pasta thaws, it loses its shape and becomes somewhat mushy. If that doesn’t bother you, feel free to freeze the leftovers in an airtight container for up to a month.
- To Thaw: Remove it from the freezer a day in advance and let it thaw in the fridge. Heat in a pot over medium heat until warm.
Chicken Mushroom Pasta Recipe
Ingredients
- 1 lb pasta (either rotini or farfalle)
- 1 ½ lb chicken breast or thighs (cut into 1 ½ inch pieces)
- 1 tablespoon sweet paprika
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons vegetable oil (plus more if needed)
- 1 cup chopped onion (from 1 large onion)
- 1 cup chicken stock (divided)
- 16 ounces baby bella or button mushrooms (sliced)
- 3 cloves garlic (minced)
- 1 cup heavy cream (or half and half)
- 1 lemon (zest and juice)
- Salt and pepper (to taste)
- 1 cup chopped fresh parsley
- 1 cup grated parmesan cheese
Instructions
- Cook the pasta according to the package instructions until it is al dente. Drain and set it aside.1 lb pasta
- Season the chicken with paprika, salt, and black pepper making sure that all pieces are coated with the spices.1 ½ lb chicken breast or thighs, 1 tablespoon sweet paprika, 1 teaspoon kosher salt, ½ teaspoon black pepper
- Heat the oil in a large skillet over medium-high heat. Add the chicken and sear it on all sides until it is golden brown, about 3-4 minutes on each side. The chicken won't be fully cooked. Remove the chicken from the skillet.2 tablespoons vegetable oil
- If there is no oil left in the pan, add a little more then add the onion and 2 tablespoons of chicken stock and cook, stirring constantly, scraping the bottom bits as much as you can.1 cup chopped onion, 1 cup chicken stock
- Once the onion is soft, add the mushrooms and cook, stirring frequently, until they release their juices and are soft. Stir in the minced garlic and cook for 30 more seconds.16 ounces baby bella or button mushrooms, 3 cloves garlic
- Add the chicken back into the pan then pour in the remaining chicken stock and cream and bring the pan to a boil. Let it simmer for 7-10 minutes or until it's slightly thickened.1 cup heavy cream
- Add the cooked pasta to the skillet and gently stir to make sure that all the pasta is coated with the mushroom sauce. Cook medium heat for 3-5 minutes, or until it is warm.
- Stir the lemon zest, lemon juice, and chopped parsley into the pasta then season to taste with salt and pepper. Ladle the pasta into bowls and serve it with grated parmesan and more parsley on top.1 lemon, 1 cup chopped fresh parsley, 1 cup grated parmesan cheese
Video
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
Too much pasta and half and half. But the result was very tasty
I made this and LOVED it SO MUCH! I thought I kept it pinned, but didn’t and I have been trying recipes trying to find this one, This is definitely the winner, in my opinion. It has the flavor of stroganoff and home cooked meal taste. I am adding this to one of the regulars list. Thank you!
Hi, has anyone tried making this in an instant pot? It looks yummy and want to make it.
I’m extremely dairy intolerant so I have to try this with cashew cream instead of heavy cream! This recipe looks delicious!
Pure and simple comfort food! I loved this pasta. So creamy and easy to make. My kids who swear they don’t like mushrooms even gobbled it up. So good!
This was such a satisfying meal for my family! I loved all the flavors here, especially the sweet paprika with the mushrooms and chicken!
Perfect pasta recipe for upcoming autumn days. Thanks for sharing, I can’t wait to make this again!