Creamy Chicken Mushroom Pasta!

🍝 Creamy Chicken Mushroom Pasta

Silky, Simple & Full of Flavor

🕒 Total Time

30–35 minutes

🍴 Servings

2–3 people

🧂 Ingredients

For the Pasta:

• 250 g (about ½ lb) spaghetti, fettuccine, or linguine

• Salt (for boiling water)

• 1 tbsp olive oil (optional)

For the Chicken & Sauce:

• 2 chicken breasts (or thighs), diced into bite-sized pieces

• 1 tbsp olive oil

• 2 tbsp butter

• 3 cloves garlic, minced

• 1 cup mushrooms, sliced (button or cremini work great)

• 1 cup heavy cream (or thick cooking cream)

• ½ cup chicken broth (or water + ½ bouillon cube)

• ¼ cup grated parmesan cheese

• ½ tsp black pepper (freshly cracked is best)

• Salt to taste

• Optional: ½ tsp Italian seasoning or thyme for depth

• Optional garnish: chopped parsley or extra parmesan

👩‍🍳 Instructions

Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil.

2. Add pasta and cook until al dente (firm to the bite).

3. Drain and reserve about ½ cup of pasta water for the sauce.

Step 2: Cook the Chicken

1. Heat olive oil in a large skillet over medium-high heat.

2. Season chicken with salt and pepper.

3. Cook chicken for 5–6 minutes, until golden brown and cooked through.

4. Remove and set aside.

Step 3: Sauté the Mushrooms & Garlic

1. In the same skillet, add butter.

2. Add mushrooms and sauté for 3–4 minutes, until golden and tender.

3. Add garlic and cook for 30 seconds — just until fragrant.

Step 4: Make the Creamy Sauce

1. Pour in chicken broth and let it simmer for 2 minutes.

2. Add heavy cream and bring to a gentle simmer (don’t boil!).

3. Stir in parmesan, pepper, and Italian seasoning.

4. Let the sauce thicken slightly, about 3–5 minutes.

Step 5: Combine Everything

1. Add cooked chicken back to the sauce and stir to coat.

2. Toss in the cooked pasta and mix well — add reserved pasta water a splash at a time until it’s perfectly silky.

3. Taste and adjust salt and pepper.

Step 6: Serve

• Plate the creamy pasta, garnish with chopped parsley and extra parmesan.

• Serve hot and enjoy that luxurious, garlicky creaminess! 💛

💡 Key Cooking Points

1. Don’t overcook the chicken — cook it just until done; it will finish in the sauce.

2. Use full-fat cream for best texture and shine.

3. Reserve pasta water — it helps emulsify the sauce and make it silky.

4. Fresh garlic and parmesan make a world of difference.

5. Low simmer, not boil — boiling can split the cream.

💬 Q&A

Q1: Can I use milk instead of heavy cream?
Yes, but the sauce will be thinner. Mix milk with 1 tsp flour or cornstarch to thicken slightly.

Q2: How can I make it dairy-free?
Use coconut cream and dairy-free parmesan (or nutritional yeast) for a creamy, rich alternative.

Q3: What other proteins can I use?
Shrimp, salmon, or tofu work beautifully with the same sauce base.

Q4: Can I add vegetables?
Absolutely! Spinach, peas, or sun-dried tomatoes go perfectly with this dish.

Q5: How do I reheat it without splitting the sauce?
Warm it gently on low heat with a splash of milk or cream — avoid microwaving on high power.

⭐ Bonus Flavor Tips

• Add a dash of white wine when deglazing the pan before adding cream.

• Stir in a little lemon zest or juice for brightness.

• Use fresh herbs like parsley, thyme, or basil for a gourmet touch.