Mushroom Chicken Pasta

Creamy Chicken Mushroom Pasta combines garlic, onions, mushrooms, and chicken in a perfectly seasoned Parmesan cream sauce that comes together quickly and easily.

Course main meal chicken

Cuisine American

Keyword chicken and mushroom pasta, chicken mushroom pasta dish, how to make chicken and mushrooms, mushroom chicken pasta

Prep Time 10

Cook Time 20

Servings

Calories 918kcal

Author Beth Pierce

Ingredients

12 ounces penne pasta
2 boneless skinless chicken breasts cut into thin slices
Kosher salt
Freshly ground black pepper
⅛ teaspoon paprika
2 tablespoons olive oil
2 tablespoons butter
8 ounces cremini mushrooms sliced
½ cup chopped shallots or yellow onion
3 cloves garlic minced
½ teaspoon dried thyme
½ teaspoon dried oregano
½ cup dry white wine
½ cup low-sodium chicken broth
1 cup heavy cream
1 cup grated Parmesan cheese
Chopped fresh Italian parsley

Instructions

Bring a large pot of salted water to a boil. Cook the pasta al dente according to package instructions and drain well.
Meanwhile, salt and pepper the chicken on both sides. Lightly sprinkle the chicken with paprika. Heat 1 tablespoon olive oil and melt 1 tablespoon butter over medium heat in a large skillet. Add the chicken and brown it on both sides. Work in batches, and do not crowd the pan. Remove the chicken to a plate and cover to keep warm.
Heat 1 tablespoon olive oil and melt 1 tablespoon butter over medium heat in the same skillet. Add the mushrooms and onions and cook until the mushrooms are browned and the onions are soft. Reduce the heat to low and add the garlic, dried thyme, and dried oregano. Cook for 1 minute while stirring constantly.
Add the wine and reduce by half. Add the chicken broth and heavy cream and gently simmer until reduced by almost half. Slowly stir in the Parmesan cheese until melted. Add the chicken and pasta to the skillet and toss to coat. Sprinkle with freshly chopped parsley and serve.

Notes

Cut the chicken into thin slices so it cooks evenly and quickly.
A good dry white wine like sauvignon blanc or pinot grigio works well with this recipe. Make sure that the quality of the wine is good enough that you would drink it.
If you prefer not to use wine replace it with 1/4 cup more chicken broth.
I like to use rigatoni or penne pasta for this recipe, but you could also use mostaccioli or ziti. Cook it al dente according to package instructions.
Don’t forget to reserve 1 cup of pasta water. It is great for thinning the pasta sauce to your desired consistency. Slide a large bowl under the colander before you drain the pasta, and you won't forget.
Mushrooms are like sponges, so lightly rinse them to remove the dirt and promptly dry them with paper towels. If preferred, you can wipe them clean with a damp paper towel. Never soak them in water.

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