This creamy chicken mushroom pasta has comfort food vibes, but in an elevated way. A rich herbed cream sauce, sautéed mushrooms, and tender chicken breasts make it delectable!

Creamy chicken mushroom pasta in bowl


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    Once you reach a certain age, you grow out of wanting mac and cheese for every meal. (Well, maybe I’ll make an exception for Lobster Mac and Cheese.) But you never grow out of loving creamy pasta, right?! It’s the ultimate comfort food what with the carbs and creamy-cheesy sauce, but if you’re ready for something a little more elevated (and that doesn’t come from a box), that’s where this creamy chicken mushroom pasta comes in.

    Made with a rich herbed red wine cream sauce, sautéed mushrooms, and tender bites of chicken, this pasta dish is the ideal balance of comfort and sophistication. It’s also incredibly easy to make, making it just as perfect for weeknight dinners as it is for special occasions!

    Overhead view of ingredients for creamy chicken mushroom pasta

    Ingredients for Creamy Chicken Mushroom Pasta

    Here’s a quick rundown of what you’ll need for this recipe. For the full ingredient list and measurements, scroll down to the recipe card.

    • Unsalted butter – Or extra-virgin olive oil. 
    • Baby Bella mushrooms – Also known as cremini mushrooms. These pack in more flavor than white mushrooms.
    • Garlic cloves and onion – To flavor the sauce.
    • Salt and black pepper – I like to use kosher salt and freshly ground black pepper.
    • Boneless, skinless chicken breasts – If you prefer chicken thighs, you can swap those in. (Be sure to try my Honey Garlic Chicken Thighs too!)
    • Flour – This gives the chicken a nice crust.
    • Herbs and spices – Herbes de Provence, garlic powder, and onion powder.
    • Tomato paste – For umami and a pop of tomato flavor.
    • Dry red wine – Like Cabernet Sauvignon or Merlot.
    • Chicken stock – I like to use homemade chicken stock when I have it on hand.
    • Pasta – I use a short cut pasta like gemelli or rotini.
    • Sour cream – Or Greek yogurt for a healthier option.
    • Half-and-half or heavy cream – Naturally, heavy cream will give you a richer sauce!
    • Grated Parmesan cheese – Freshly grated melts much more smoothly than the kind that comes in the green bottle. I definitely recommend breaking out the box grater and shredding your own!
    • Frozen peas – These are optional, so if you’re not a fan, you can leave them out.
    • Fresh thyme and fresh parsley – For a fresh finish.
    • Lemon zest – I love the brightness lemon zest adds.
    Overhead view of creamy chicken mushroom pasta in pot

    How to Make Creamy Chicken Mushroom Pasta

    Scroll to the recipe card at the bottom of the page for full printable instructions.

    1. Cook the mushrooms. Melt the butter (or warm the oil) in a Dutch oven or deep skillet set over medium-high heat, then cook the mushrooms with the salt and pepper until they’re browned. Stir in the garlic and cook until fragrant, then transfer the mushrooms to a plate.
    2. Cook the chicken. Season the chicken with salt and pepper and lightly coat it in flour. Melt the remaining butter in the pan, reducing the heat to medium, and brown the chicken on both sides. Transfer it to a plate.
    3. Start the sauce. Cook the onions over medium-high until they’re softened, then add the dried herbs, spices, and tomato paste. Cook until the tomato paste darkens.
    4. Deglaze the pan. Pour in the wine and scrape the bottom of the pan to incorporate the browned bits into the liquid. Add the chicken back to the pan and turn the heat to high.
    5. Simmer. Pour in the stock. Once the liquid comes to a boil, reduce the heat to low and simmer until the chicken is tender, about 20 minutes. Increase the heat to high and cook for 5 minutes to reduce the sauce by half.
    6. Finish the sauce. Add the mushrooms, sour cream, half-and-half, cheese, and peas. Cook until the sauce reduces, then season to taste.
    7. Put it together. Stir in half of the fresh herbs. Add the cooked pasta and reserved pasta water as needed. Divide into bowls and garnish with additional herbs.
    Overhead view of creamy chicken mushroom pasta in bowl

    Tips for Making Creamy Chicken Mushroom Pasta

    Follow these additional pointers to make sure your dinner turns out perfect!

    • Cook the pasta to al dente. You don’t want to cook the pasta too much since it will continue cooking a bit when you add it to the sauce. Plus, al dente pasta has a nice bite and texture!
    • Reserve the pasta water. The starchy water from cooking the pasta is perfect for getting your sauce to reach the right consistency.
    • Thaw frozen peas. I just take them out of the freezer before starting the recipe and by the time I get to the point of adding them, they’re almost thawed through. While they will warm up in the sauce even if they are frozen, it’s better not to cool down the sauce by adding frozen veggies.
    Overhead view of creamy chicken mushroom pasta in pot

    Variations and Substitutions

    Here are some different spins you can put on this recipe.

    • Add some greens. Stir kale or spinach into the sauce near the end of the cooking time until it wilts.
    • Try different mushrooms. I love a wild mushroom mix, or use oyster, shiitake, or whatever fun mushrooms you happen upon. 
    • Make it spicy. Add a pinch of red pepper flakes for some heat.

    How to Store and Reheat Leftovers

    Transfer leftover creamy chicken mushroom pasta to an airtight container and store it in the refrigerator for 3-4 days. You can reheat it in the microwave or in a skillet set over medium-low heat; add a splash of half-and-half or broth to loosen the sauce up if you need to.

    Bowl of creamy chicken mushroom pasta

    What to Serve With Chicken Mushroom Pasta

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    Creamy chicken mushroom pasta in bowl

    Get the Recipe: Chicken Mushroom Pasta

    A rich herbed wine cream sauce, sautéed mushrooms, and tender chicken breasts make this creamy chicken mushroom pasta delectable!
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    Ingredients

    • 4 tablespoons unsalted butter or extra-virgin olive oil, plus more as needed
    • 1 pound baby Bella mushrooms, or a mix of other mushrooms, sliced
    • 3 garlic cloves, minced
    • Salt and black pepper
    • 3 boneless, skinless chicken breasts cut into bite sized pieces
    • 3 tablespoons flour
    • 1 onion, finely diced
    • 1 tablespoon Herbs de Provence
    • ½ tablespoon garlic powder
    • ½ tablespoon onion powder
    • 1 tablespoon tomato paste
    • ½ cup dry red wine
    • 2 cups chicken stock
    • 1 pound short cut pasta like gemelli or rotini, for serving
    • ¼ cup sour cream or greek yogurt
    • 1 cup half and half or heavy cream
    • ½ cup grated parmesan cheese
    • 1 cup frozen peas, optional
    • 3 tablespoons chopped fresh thyme
    • 3 tablespoons roughly chopped fresh parsley
    • Zest of 2 lemons, optional

    Equipment

    • 1 skillet

    Instructions 

    • Cook pasta in a large pot of salted water over medium high heat. Drain pasta, reserving 1 cup of the pasta water,
    • Add 2 tablespoons butter in a Dutch oven or deep, large skillet over medium-high heat.
    • When the butter is melted, add mushrooms, season with salt and pepper, and cook, stirring, until mushrooms are golden brown and softened, 3 to 4 minutes. Stir in the garlic and cook for 30 seconds. Turn off heat. Transfer mushrooms to a plate, and set aside.

    • Season chicken with salt and pepper. Dust lightly with flour; shake off excess. Add the remaining 2 tablespoons butter to the same Dutch oven and turn to medium heat. When butter sizzles, add half of the chicken, letting it brown on all sides, about 5 minutes per batch. Remove from the pot. Add remaining chicken and repeat, setting aside the chicken. (You may have to add more butter or oil.)
    • Add onions to the pot, and cook over medium-high heat until softened, about 2 minutes. Add herbs de provence, garlic powder, onion powder and tomato paste. Cook for 2-3 minutes until the mixture is a deep burgundy color and the tomato paste begins to caramelize.
    • Add wine and simmer for about 2 minutes, scraping the pot to deglaze any browned bits. Return chicken to pot and turn heat to high.
Add chicken stock and bring to a boil. Turn to low heat to maintain a brisk simmer and cook, uncovered, until the chicken is tender, about 20 minutes, then increase to high heat and let the mixture reduce by half, about 5 minutes.
    • Add reserved mushrooms, sour cream, half and half, cheese and peas, if using, to the pot. Reduce sauce again, until thickened to a gravy like consistency. Season to taste.
    • Stir in half of the fresh herbs, reserving part of the herb mix to sprinkle on top of the finished dish. Fold in the pasta to the pan with the sauce and toss to combine. Finish with more of the herb mixture.
    • Serve immediately with parmesan cheese, if desired.
    Calories: 701kcal, Carbohydrates: 78g, Protein: 44g, Fat: 22g, Saturated Fat: 11g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.3g, Cholesterol: 122mg, Sodium: 455mg, Potassium: 1272mg, Fiber: 6g, Sugar: 9g, Vitamin A: 1119IU, Vitamin C: 22mg, Calcium: 214mg, Iron: 4mg


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