Creamy Chicken and Mushroom Pasta Recipe

Introduction

This Chicken Mushroom Pasta is a creamy, comforting dish perfect for a weeknight dinner or a casual gathering. Tender chicken, sautéed mushrooms, and a rich Parmesan cream sauce come together with rigatoni pasta to create a flavorful, satisfying meal.

Ingredients

• 12 ounces dry rigatoni pasta (¾ box)
• 1 pound boneless, skinless chicken breasts
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 2 tablespoons olive oil (divided)
• 8 ounces cremini mushrooms (sliced)
• 1 onion (finely diced)
• 4 cloves garlic (minced)
• ¼ cup dry white wine
• 1 cup reserved pasta cooking water
• ½ cup low-sodium chicken broth
• ½ cup heavy cream (room temperature)
• ¼ cup freshly grated Parmesan cheese (plus more for garnish)
• Chopped fresh parsley (optional, for garnish)

Instructions

1. Step 1: Cook the pasta according to the package instructions. Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta and set it aside.
2. Step 2: Pat the chicken dry and cut into bite-sized pieces. Season with salt and black pepper and set aside.
3. Step 3: Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Add the chicken and cook for about 5 minutes until browned and fully cooked, reaching an internal temperature of 165°F. Remove the chicken and set aside.
4. Step 4: In the same pan, add the remaining 1 tablespoon of olive oil. Sauté the sliced mushrooms until golden brown, about 5 minutes. Remove and set aside.
5. Step 5: Add the diced onion to the pan and sauté for 2-3 minutes until golden. Add the minced garlic and cook for an additional 1 minute until fragrant.
6. Step 6: Pour in the white wine and let it simmer until most of the liquid evaporates, scraping any browned bits from the pan bottom.
7. Step 7: Add the reserved pasta water and chicken broth to the pan and bring to a simmer.
8. Step 8: Stir in the heavy cream and simmer for 3-5 minutes until the sauce thickens.
9. Step 9: Return the cooked chicken and mushrooms to the pan. Stir to combine and cook for 2 minutes until heated through.
10. Step 10: Mix in the grated Parmesan cheese until melted and well incorporated.
11. Step 11: Add the cooked pasta to the pan and toss everything together until the pasta is evenly coated with the sauce.
12. Step 12: Serve the pasta divided among plates or bowls. Garnish with additional Parmesan cheese and chopped fresh parsley, if desired.

Tips & Variations

• For added flavor, try using shiitake or button mushrooms instead of cremini.
• Substitute the white wine with extra chicken broth if you prefer a non-alcoholic version.
• To make the dish lighter, swap heavy cream for half-and-half or whole milk, but the sauce will be less rich.
• Freshly grated Parmesan melts better than pre-grated cheese and improves the sauce’s texture.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of chicken broth or cream to loosen the sauce if needed. Avoid microwaving straight from the fridge to prevent the sauce from separating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, pasta shapes like penne, fusilli, or farfalle work well with this creamy sauce. Choose a shape that holds sauce nicely.

Is it necessary to reserve pasta water?

Reserving pasta water helps adjust the sauce’s consistency and helps it cling to the pasta better due to the starch it contains. It’s highly recommended for a creamier texture.

Creamy Chicken and Mushroom Pasta Recipe

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★★★★★

4.7 from 126 reviews

• Author: Aiden
• Total Time: 35 minutes
• Yield: 4 servings 1x

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Description

A creamy and flavorful Chicken Mushroom Pasta made with tender chicken breasts, sautéed cremini mushrooms, and a luscious Parmesan cream sauce. This comforting dish combines rigatoni pasta with a savory blend of garlic, onion, white wine, and fresh herbs, perfect for a satisfying weeknight meal.

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Ingredients

Scale 1x2x3x

Pasta

• 12 ounces dry rigatoni pasta

Chicken

• 1 pound boneless, skinless chicken breasts
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 2 tablespoons olive oil (divided)

Vegetables and Flavorings

• 8 ounces cremini mushrooms, sliced
• 1 onion, finely diced
• 4 cloves garlic, minced

Liquids and Dairy

• ¼ cup dry white wine
• 1 cup reserved pasta cooking water
• ½ cup low-sodium chicken broth
• ½ cup heavy cream, room temperature
• ¼ cup freshly grated Parmesan cheese, plus more for garnish

Garnish (Optional)

• Chopped fresh parsley

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Instructions

1. Boil the pasta: Cook the rigatoni pasta according to package instructions until al dente. Before draining, reserve 1 cup of the pasta cooking water, then drain the pasta and set it aside.
2. Season the chicken: Pat the chicken breasts dry and cut into bite-sized pieces. Season evenly with kosher salt and ground black pepper.
3. Cook the chicken: Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Add the chicken pieces and cook for about 5 minutes, stirring occasionally until browned and fully cooked through. The internal temperature should reach 165°F. Remove the chicken from the pan and set aside.
4. Sauté mushrooms: In the same pan, add the remaining 1 tablespoon of olive oil. Add the sliced cremini mushrooms and sauté for about 5 minutes until they are golden brown. Remove them from the pan and set aside.
5. Sauté onion and garlic: Add the diced onion to the pan and cook for 2-3 minutes until golden and softened. Then add the minced garlic and sauté for an additional 1 minute until fragrant.
6. Deglaze the pan: Pour in the dry white wine and let it simmer until most of the wine has evaporated, scraping up any browned bits stuck to the bottom of the pan. Then add the reserved pasta cooking water and low-sodium chicken broth. Bring the mixture to a gentle simmer.
7. Thicken the sauce: Stir in the heavy cream and let it simmer for 3-5 minutes until the sauce thickens slightly.
8. Combine chicken and mushrooms: Add the cooked chicken and sautéed mushrooms back into the pan. Stir well to coat them in the sauce and cook for 2 more minutes until heated through.
9. Add cheese: Mix in the freshly grated Parmesan cheese until melted and incorporated into the sauce.
10. Toss pasta: Add the cooked rigatoni to the pan and toss everything together until the pasta is well coated with the creamy sauce.
11. Serve: Divide the pasta among four plates or bowls. Garnish with chopped fresh parsley and additional Parmesan cheese, if desired. Serve immediately.

Notes

• You can substitute rigatoni with other pasta shapes like penne or fusilli if preferred.
• Using room temperature heavy cream helps it incorporate smoothly into the sauce.
• Make sure not to overcook the chicken to keep it juicy and tender.
• Reserve pasta water is added to the sauce to help blend flavors and adjust sauce consistency.
• White wine is optional; you can replace it with additional chicken broth if you prefer no alcohol.
• For a thicker sauce, simmer the cream longer to reduce more before adding chicken and mushrooms.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Keywords: Chicken Mushroom Pasta, Creamy Chicken Pasta, Rigatoni Pasta Recipe, One Pan Chicken Pasta, Easy Italian Dinner