Description

Creamy Garlic Chicken Mushroom Pasta is a rich and flavorful dish featuring tender chicken breast strips, sautéed mushrooms, and a silky garlic cream sauce tossed with your choice of pasta. Perfect for a comforting weeknight dinner or a special occasion, this recipe combines simple ingredients into a luscious, satisfying meal garnished with fresh parsley.

Ingredients

Scale

Pasta

12 oz pasta (fettuccine, penne, or spaghetti)

Protein and Seasoning

2 tablespoons olive oil
2 boneless, skinless chicken breasts, cut into bite-sized strips
Salt and black pepper, to taste

Sauté and Sauce

2 tablespoons unsalted butter
1 medium onion, finely chopped
3 cloves garlic, minced
8 oz mushrooms (cremini or button), sliced
1 teaspoon dried thyme (or 2 teaspoons fresh thyme)
1 cup chicken broth
1 cup heavy cream
½ cup grated Parmesan cheese
¼ teaspoon red pepper flakes (optional, for heat)

Garnish

Fresh parsley, chopped (for garnish)

Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Drain the pasta and set it aside.
Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and black pepper, then cook until golden brown and cooked through, about 5 to 6 minutes. Remove the chicken from the pan and set aside.
Sauté the Aromatics: In the same skillet, melt the unsalted butter and sauté the finely chopped onion until it becomes soft and translucent, approximately 3 minutes. Add the minced garlic and cook for an additional minute until fragrant.
Add the Mushrooms: Stir the sliced mushrooms and thyme into the skillet. Cook for 5 to 7 minutes, stirring occasionally, until the mushrooms release their moisture and turn a golden brown color.
Deglaze the Pan: Pour in the chicken broth, scraping up the browned bits from the bottom of the skillet to add depth of flavor. Let the broth simmer for about 2 minutes to slightly reduce.
Make the Cream Sauce: Reduce the heat and add the heavy cream. Stir gently and allow it to simmer for 3 to 4 minutes until the sauce begins to thicken.
Add the Cheese: Sprinkle in the grated Parmesan cheese and stir until it completely melts, resulting in a smooth and creamy sauce. Adjust seasoning with salt, black pepper, and red pepper flakes if desired.
Combine Everything: Return the cooked chicken pieces to the skillet and toss to coat them in the creamy sauce. Add the drained pasta and mix well until all the pasta is evenly coated with the sauce.
Serve: Garnish the pasta with freshly chopped parsley and serve warm for a cozy and satisfying meal.

Notes

Use chicken thighs instead of breasts for a juicier texture if preferred.
Substitute heavy cream with half-and-half for a lighter sauce, though it will be less rich.
Red pepper flakes are optional; omit if you prefer a milder dish.
Mushrooms can be substituted with cremini or button mushrooms depending on what you have.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheat gently on low heat adding a splash of milk or broth to loosen the sauce if needed.

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

Keywords: Creamy Garlic Chicken Pasta, Mushroom Pasta, Chicken Mushroom Pasta, One-Pan Pasta, Easy Dinner, Comfort Food