Let’s talk comfort food. This creamy chicken and mushroom pasta is like a big, warm hug in a bowl. It’s rich, cozy, and packed with flavor – basically everything you want in a weeknight dinner.
The creamy garlic sauce clings to every bite of penne, the mushrooms bring in that savory, earthy note, and the chicken keeps it satisfying. A handful of grated parmesan and a sprinkle of parsley (or any fresh herbs) bring it all together at the end.
This recipe feels fancy enough for guests, but it’s totally doable on a busy Thursday night. And it reheats beautifully, so leftovers are a win.
You’ll only need one skillet and a pot, and no tricky steps or fancy ingredients. Just simple, real-food comfort. Now let’s get into it!
Try some of my other favorite one pot pasta dinners! Smoked Sausage Pasta is a huge favorite, as well as Florentine Pasta.
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
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Why you’ll love this recipe
- Quick. On the table in 30–35 minutes.
- Comforting. That creamy mushroom sauce hits the spot.
- Adaptable. Use whatever pasta or protein you like.
- Family-friendly. Nothing fussy – just delicious.
- Great for leftovers. Tastes just as good the next day.
And if you want another creamy, cozy option for pasta night, this pumpkin cream sauce pasta is a great one.
Let’s talk mushrooms
This recipe uses baby bella mushrooms, also known as cremini mushrooms. Fun fact: Baby Bella mushrooms are actually the younger version of portobello mushrooms! They’re meatier than white mushrooms and hold their shape well, making them ideal for creamy pasta dishes like this one.
The Best Side dishes for Chicken and Mushroom Pasta
This pasta is rich and cozy, so a crisp green salad or roasted veggie side (like roasted broccoli or roasted asparagus) balances it perfectly. A slice of garlic bread never hurts either.
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Key Recipe Ingredients
Remember: this is just an overview and the why of the ingredients I choose here. The full list of ingredients and amounts is found in the printable recipe card below.
- Penne pasta. Holds the creamy sauce well. You can use rotini, bowties, or any short pasta you have. If you skirt the rules (you little rebel, you) and use 1lb vs 12oz, remember you’ll need to increase the sauce amounts.
- Boneless skinless chicken breast. You could sub with boneless chicken thighs or even leftover cooked chicken.
- Olive oil. Used for sautéing the chicken and veggies. Butter can work too if you want a richer flavor.
- Onion. Adds savory depth. Yellow, white, or even red onions will do the job.
- Baby Bella mushrooms. Meaty and flavorful. White mushrooms are a good swap if needed. Add more mushrooms if you would like. Adjust seasoning to taste, though.
Fun fact: Baby Bella mushrooms are actually the younger version of portobello mushrooms! They’re meatier than white mushrooms and hold their shape well, making them ideal for saucy pasta dishes.
- Garlic cloves. A key flavor base. Use fresh for best taste, but 1 teaspoon garlic powder works in a pinch.
- Heavy cream. Creates that dreamy sauce. You can use half-and-half or whole milk with a tablespoon of flour to thicken it if needed.
- Dried oregano. Adds herby warmth. Italian seasoning or thyme could be used instead.
- Red pepper flakes. Just a pinch gives gentle heat. Totally optional.
- Parmesan cheese. Salty, cheesy goodness. Freshly grated melts best, but pre-grated will work.
- Fresh parsley. Adds color and brightness at the end. Totally optional.
How to make Chicken Mushroom Pasta
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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Step 1: Get all your ingredients ready.
Chop the veggies, and dice the chicken. Measure out the cream and seasonings. Cook the pasta until al dente. Save some of the pasta water, in case you need to loosen up your sauce.
Step 2: Begin making the base of the cream sauce
Brown the chicken over medium high heat until fully cooked, and set aside. Then cook onions, then add the mushrooms and garlic.
Step 3: Add the cream and seasonings
Add in the cream, oregano, red pepper flakes and a little salt and pepper. Simmer until thickened.
Step 4: Final touches
Add chicken and cooked pasta to the sauce and toss until well combined. Add in the parmesan and butter and let it melt in. Done! If it needs a little loosening up, add some reserved pasta cooking water, or some chicken stock.
Frequently Asked Questions
Can I use a different pasta?
Yes! Try fusilli, farfalle, or even spaghetti if that’s what you have.
Can I freeze this?
Not really – cream-based sauces don’t always freeze well. Best to eat it fresh or within a couple days.
Kylee’s Notes
- Cut the chicken evenly so it cooks at the same rate and stays juicy.
- Don’t overcook the pasta – stop at al dente since it’ll finish cooking a bit in the sauce.
- Use freshly grated parmesan if you can! It melts more smoothly than pre-shredded.
- Reserve pasta water before draining – it’s your best trick for loosening up a thick sauce without watering it down.
- Want it extra creamy? Stir in a tablespoon of butter at the end with the parmesan.
How to store leftovers
Refrigerator
Store cooled leftovers in an airtight container in the fridge for up to 3 days.
Reheating Tips
Reheat gently on the stovetop or in the microwave with a splash of water or cream to loosen the sauce. Stir occasionally until hot.
More recipes to love:
Want more Easy Pasta Recipes?
- Skillet Mac & Cheese. Comfort food at its finest, this skillet mac & cheese is so easy! Just the skillet and a pasta pot, the and a quick broil, and this is ready FAST!
- Florentine Chicken Lasagna Rolls Spinach, garlic, and cheese are all winners for this weeknight dinner! Delicious homemade Alfredo sauce is the key to these!
- Easy Cheesy Chicken Tomato Pasta. Quick to make, and super tasty – this recipe uses just 6 ingredients (mainly pantry staples) is yummy and kid-friendly to boot! The whole family will enjoy this one!
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Chicken and Mushroom Pasta
Ingredients
- 1 small onion
- 3 garlic cloves
- 8 ounces Baby Bella mushrooms (more if you like!)
- 2 tablespoons parsley (chopped fresh – optional)
- ½ cup parmesan cheese (grated)
- 1 pound boneless skinless chicken breast
- 1 1/4 cups heavy cream
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes (or to taste)
- 12 ounces penne pasta
- 1 teaspoon salt (plus more to taste)
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
Optional
- fresh parsley
Directions
- Get prepped: Peel and dice 1 small onion. Mince 3 garlic cloves. Slice 8 ounces Baby Bella mushrooms. Chop 2 tablespoons parsley. Grate ½ cup parmesan cheese. Dice 1 pound boneless skinless chicken breast into bite-size pieces. Measure out 1 1/4 cups heavy cream, ½ teaspoon dried oregano, and ¼ teaspoon red pepper flakes.
- Bring a large pot of salted water to a boil. Cook 12 ounces penne pasta according to package directions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
- Season the diced 1 pound boneless skinless chicken breast with 1 teaspoon salt and ½ teaspoon black pepper.
- Heat 1 tablespoon olive oil in a large skillet. Add 1 pound boneless skinless chicken breast to the skillet and cook until golden brown and cooked through. Transfer to a plate.
- In the same skillet, add a little more oil if needed. Sauté 1 small onion for 3 to 4 minutes until soft. Add 8 ounces Baby Bella mushrooms and cook another 5 to 6 minutes until browned and tender. Stir in garlic and cook 1 more minute.
- Pour in the 1 1/4 cups heavy cream. Add ½ teaspoon dried oregano,¼ teaspoon red pepper flakes, and a pinch more salt and pepper. Let it simmer gently for 3 to 4 minutes until slightly thickened.
- Return the chicken and cooked pasta to the skillet. Toss to coat everything in the sauce. If needed, add a splash of reserved pasta water to loosen it up.
- Stir in the ½ cup parmesan cheese and 1 tablespoon butterand let it melt into the sauce. Sprinkle with fresh parsley just before serving.
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Notes
- Cut the chicken evenly so it cooks at the same rate and stays juicy.
- Don’t overcook the pasta – stop at al dente since it’ll finish cooking a bit in the sauce.
- Use freshly grated parmesan if you can! It melts more smoothly than pre-shredded.
- Reserve pasta water before draining – it’s your best trick for loosening up a thick sauce without watering it down.
- Adjust the heat by adding more or less red pepper flakes based on your spice preference.
- About the pasta. You can use rotini, bowties, or any short pasta you have. If you skirt the rules (you little rebel, you) and use 1lb vs 12oz, remember you’ll need to increase the sauce amounts.
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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