About: Chicken Mushroom Pasta Dish

It’s no coincidence that creamy chicken mushroom pasta dish is a fixture on Italian-American menus. It is absolutely the perfect comfort food: tender chicken, earthy mushrooms, and perfectly al dente pasta covered in delicious, savory cream sauce. But you need not step out to enjoy it. This recipe is nothing short of perfect and makes a restaurant-quality dinner in less than 30 minutes; what more can you ask for on a weeknight?

As a cooking developer, tester and enthusiast with more than a decade of home-cooking experience, I’ve nailed this classic dish. My goal is to explain the purpose behind each technique, moving beyond a simple recipe to give you the understanding needed to cook creatively and with self-assurance and apply the recipe to your taste.

Why Should you Love This Recipe

  • Quick And Easy: Dinner in the time it takes to boil pasta.
  • Delicious: Loads of flavor between seared chicken and sautéed mushrooms.
  • Crowd-Pleaser: Sure to satisfy a crowd of adults and kids alike.
  • Flexible: Switch up other types of mushrooms, proteins or shapes of pasta.

What Do I Need to Make the Best Chicken Mushroom Pasta?

(Note: Ingredients are interpreted from an extensive round of testing for the best flavor and texture.)

For the Pasta:

8 oz (225g) fettuccine, tagliatelle, or pappardelle (These wide, long, flat noodles capture the creamy coating so well.)

For the Chicken:

  • 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into 1 inch pieces
  • 1 tsp Italian seasoning
  • Sea salt and freshly ground black pepper for tasting
  • 1 tbsp olive oil

For the Sauce:

  • 2 tbsp unsalted butter
  • 8 ounces (225g) of sliced cremini or baby belle mushrooms (the flavor is richer than white button mushrooms.)
  • 2-3 cloves garlic, minced
  • 1/2 cup dry white wine (like Sauvignon Blanc or Pinot Grigio) or chicken stock
  • 1 cup heavy cream (or half-and-half for a lighter alternative*)
  • Half cup freshly grated Parmesan, plus more for serving
  • 1 tablespoon chopped fresh parsley (for garnish)

Reliable Note: To prevent curdling, we suggest using at least 30% milkfat heavy cream for food safety reasons. Lower-fat alternatives can sometimes separate.

Step-by-Step Instructions

Step 1: Cook the Pasta

  • Large pot of heavily salted water to a boil. Add the pasta to the boiling water and cook, stirring occasionally, until it reaches al dente texture, typically for the time specified on the package. Before draining, remove 1 cup of the starchy pasta water. This liquid gold is essential for thickening and emulsifying your sauce later. Drain the pasta, and keep it warm.

Step 2: Cook the Chicken

  • Prepare the chicken: Season the chicken pieces well with salt, pepper, and Italian seasoning while the pasta is cooking. Warm the olive oil in a large skillet or Dutch oven set over a medium-high flame. Add chicken in a single layer and cook for 5-7 minutes, turning them halfway, until golden and fully cooked. Gently remove the chicken from the heat and allow it to rest on a plate.

Step 3: Sauté the Mushrooms

  • Reduce the heat to medium. Melt the butter in the same skillet. When melted, place the sliced mushrooms in the pan in an even layer without touching, and cook for 2-3 minutes, or until you get a nice brown sear. Stir and continue to cook for another 4-5 minutes, until they are deep golden brown and have given off much of their moisture. Don’t rush this step! Nailing the browning of the mushrooms is essential to a deeply earthy flavor base.

Step 4: Build the Sauce

  • Stir in the garlic to the mushrooms and sauté for 30 seconds or until fragrant. Pour in the white wine (or broth) to deglaze the pan, while using your spoon to scrape up all the delicious browned bits at the bottom. Let it simmer for 2-3 minutes until the liquid is reduced by 50%.
  • Reduce the heat to low. Add the heavy cream and grated Parmesan. Whisk constantly until the cheese has melted and the sauce is smooth and free of lumps. Allow to simmer softly for 2-3 minutes until it thickens to a runny coating consistency.

Step 5: Bring It All Together

  • Return the cooked chicken again and its juices to the skillet. Then, add the drained pasta. Mix to coat with the sauce. If the sauce is too thick, add a splash of reserved pasta water, a little at a time, until it’s as loose as you’d like it.

Step 6: Serve Immediately

  • Garnish each serving with a final flourish of freshly chopped parsley and a light dusting of Parmesan cheese. Serve at once while piping hot and creamy.

Expert Tips & Substitutions (Your Authority Section)

  • The Maillard Reaction is Your Friend: The brown coating on the chicken and mushrooms? It’s the Maillard reaction, and it’s what gives complex, restaurant-level flavor. Do not crowd the pan, as this steams the ingredients and does not allow them to brown.
  • Do Not Forget the Pasta Water: The ­starch released by the pasta is a natural emulsifier, ­allowing the fat from the cream and cheese to ‘‘join forces with the liquid in the ­pot to form a sauce that actually ­coats the pasta.’’
  • What Else to Add to Mushroom Soup: A mix of mushrooms can also be used for even more depth. Shiitake or oyster, or even a couple of reconstituted dried porcini mushrooms would be excellent.
  • Add Greens: For a burst of color and nutrients, stir in a few handfuls of fresh spinach or baby kale during the last minute of cooking, letting it wilt.
  • Protein Swap: If you would like to swap chicken for something else you can try for sliced Italian sausage, shrimp or even firm tofu for a vegetarian version (use vegetable broth).

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