Chicken Mushroom Pasta is a 30-minute one-pot dinner that always hits the spot! Tender bites of pasta, mushrooms, and chicken breast come together in a creamy parmesan sauce. I’m obsessed with this easy comfort dinner recipe!
One-pot dinners have to be one of my favorite kinds of meals. With this creamy mushroom and chicken pasta, all the ingredients get to mingle and bubble together, giving this dish tons of flavor. It’s cozy and simple, and you don’t have to wash nearly as many dishes! This is a true no-fuss pasta dinner that always has my entire family coming back for seconds. My kids don’t even try to pick out the mushrooms – that’s huge for my picky eaters!
What’s in this Chicken Mushroom Pasta recipe?
Check out just a few of the simple, bold ingredients that make this one pot chicken pasta recipe so downright delicious:
- Chicken Breasts: I use boneless, skinless chicken breasts, but you can use chicken thighs instead if preferred.
- Pasta: I love tricolored rotini for the visual interest it creates, but regular rotini or penne would both be wonderful substitutes!
- Mushrooms: Cremini, white button, and other types of mushrooms work fine.
- White Wine: If you’re not a wine drinker or don’t have any on hand, you can simply use more chicken broth! Feel free to add a squeeze of lemon juice to bring the acidity, if desired.
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How to Store and Reheat
Store leftover mushrooms chicken pasta in an airtight container for up to 3 days in the refrigerator. To reheat individual servings, microwave for 30 second intervals, stirring between each, until warmed all the way through.
Notes and Tips
- I recommend using fresh mushrooms for the best taste! However, canned will work in a pinch.
- Gently rinse mushrooms to clean them, but don’t let them soak. Then pat them dry before using.
- You can use fresh pre-sliced mushrooms to save some time!
- To prevent curdling, slowly stir the heavy cream into the pot.
Chicken Mushroom Pasta Recipe
This chicken mushroom pasta recipe is pure comfort food! Cooked in a delicious creamy mushroom sauce,this pasta dish is packed with flavor.
Prep:10minutes
Cook:20minutes
Total Time
:30minutes
Instructions
In a Dutch oven set over medium-high,heat 2 tablespoons of the oil.
3 tablespoons olive oil
Add the sliced chicken to the skillet,season with salt and pepper,and cook until it’s browned and cooked through,4-5 minutes. Transfer the chicken to a clean plate and set aside.
1½ pounds boneless,skinless chicken breasts,kosher salt and freshly ground black pepper
Heat the remaining oil in the same pot,then add the onion and sauté for 2-3 minutes. Add the sliced mushrooms and cook until tender,about 2 minutes. Stir in the garlic,thyme,and a bit of salt and pepper,and cook for 30 seconds,until fragrant.
1 cup diced onion,8 ounces cremini mushrooms,1 teaspoon minced garlic,1 teaspoon dried thyme
Splash the white wine into the pot,scrape the brown bits from the bottom,and simmer until reduced by half.
½ cup white wine
Add the chicken broth and cream. Bring the mixture to a boil,then stir in the pasta. Reduce the heat to medium,cover the pot,and cook 9-10 minutes until it’s al dente,stirring occasionally to avoid clumping.
3½ cups low-sodium chicken broth,1 cup heavy cream,16 ounces dry rotini pasta
Stir ¾ cup of the Parmesan into the pot until it’s melted,smooth,and fully incorporated,then add cooked chicken into the pot and simmer until the chicken is heated through.
1 cup freshly grated Parmesan cheese
Garnish with parsley and serve with the remaining cheese.
fresh parsley
Notes
- In place of the olive oil,you can use vegetable oil unsalted butter.
- In place of the chicken breasts,you can use boneless,skinless chicken thighs.
- Feel free to use a mixture of different mushrooms if you prefer.
- In place of the white wine,you can use more chicken stock. Add a squeeze of lemon juice to bring the acidity.
- In place of the heavy cream,you can use half-and-half,evaporated milk,or a mixture of 1 cup of milk and 2 tablespoons of cornstarch.
- Feel free to swap the rotini for penne.
- I recommend using fresh mushrooms for the best taste,but canned will work in a pinch.
- To clean the mushrooms,you can rinse them,but do not soak them in water. Pat them dry before using.
- To save time,you can use fresh pre-sliced mushrooms.
- Slowly add the heavy cream to the pot while stirring constantly to prevent curdling.
Storage:Â Store chicken mushroom pasta in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Chicken Mushroom Pasta Recipe
Amount Per Serving (1 bowl)
Calories735
Calories from Fat 279
% Daily Value*
Fat31g48%
Saturated Fat 14g88%
Trans Fat 0.01g
Polyunsaturated Fat 3g
Monounsaturated Fat 11g
Cholesterol132mg44%
Sodium872mg38%
Potassium1001mg29%
Carbohydrates66g22%
Fiber 3g13%
Sugar 5g6%
Protein44g88%
Vitamin A768IU15%
Vitamin C4mg5%
Calcium220mg22%
Iron2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
How to Make Chicken Mushroom Pasta Step by Step
Cook the chicken:Â Heat 2 tablespoons of oil in a Dutch oven over medium-high heat. Add 1 1/2 pounds of thinly sliced chicken breasts,season with salt and pepper to taste,then cook until browned and cooked through. Transfer the chicken to a clean plate.
Sauté the veggies:Heat 1 tablespoon of oil in the same pot. Add 1 cup of diced onion and sauté for 2-3 minutes. Add 8 ounces of sliced cremini mushrooms and cook until tender. Stir in 1 teaspoon of minced garlic,1 teaspoon of thyme,and salt and pepper. Cook for 30 seconds.
Cook the chicken mushroom pasta:Splash 1/2 cup of white wine into the pot and scrape up the brown bits,then let it simmer until reduced by half. Add 3 1/2 cups of chicken broth and 1 cup of heavy cream. Bring to a boil,then stir in 16 ounces of dry rotini pasta. Reduce the heat to medium,cover the pot,and cook 9-10 minutes until it’s al dente,stirring occasionally to avoid clumping. Stir ¾ cup of the parmesan into the pot until it’s melted,smooth,and fully incorporated,then add cooked chicken back into the pot,and simmer until the chicken is heated through. Serve with the remaining parmesan.
