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Mushroom Chicken Pasta sauce with cream in a stainless steel pan, with a wooden cooking spoon in it.
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4.79 from 61 votes

Chicken Mushroom Pasta

Creamy Mushroom Chicken Pasta is an easy weeknight meal that is ready in less than 30 minutes! A delicious, creamy white wine sauce loaded with mushrooms and tender chicken.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Servings: 4 people

Ingredients

  • 1 lb pasta
  • 2-3 boneless chicken breasts thinly sliced
  • 1/2 cup white onion chopped
  • 3 cups sliced mushrooms (8 oz)
  • 1 Tbsp unsalted butter
  • 2 Tbsp olive oil divided
  • salt
  • pepper
  • 1/2 cup white wine
  • 1/2 cup chicken stock or more
  • 1/2 cup heavy cream
  • 1 tsp corn starch
  • 1 Tbsp water
  • 1 Tbsp chopped fresh or frozen parsley

Instructions

  • Cook the pasta according to the package instructions until it is al dente. Reserve about 1/2 cup of pasta water, then drain the pasta and set it aside.
  • In a large skillet heat 1 tbsp oil and 1 tbsp butter together at medium-high temperature. Season the thinly sliced chicken with salt and pepper. When the pan is hot and the butter melted fry the chicken until browned and cooked through about 2 minutes on each side. Take cooked chicken out of the pan and set aside.
  • In the same pan add 1 tbsp oil and cook the onion until lightly browned, about 2-3 minutes. Add the sliced mushrooms and cook until tender, about 2 minutes.
  • Add white wine to the pan and let simmer until reduced by half.
  • Add chicken stock and cream. In a small bowl combine cornstarch and water. Stir until starch is completely dissolved, take the pan off the heat then add to the sauce. Bring to a boil and let simmer without a lid at high heat for about 2-3 minutes to reduce and thicken.
  • Add the cooked chicken back to the pan and cook for 30 more seconds.
  • Add pasta water if needed. Stir in parsley and season to taste with salt and pepper.
  • Serve over pasta.

Video

Notes

  • If you don’t like or can’t consume white wine you can use more chicken stock instead.
  • Give the chicken a good sear! This adds a lot of flavor. 
  • Fresh mushrooms work best for this recipe! To save time you can also buy fresh pre-sliced mushrooms at the grocery store.
  • Instead of heavy cream, you can also use half-and-half in this recipe.
  • Spinach would make a great addition to the sauce! To make chicken mushroom spinach pasta just add a few handfuls of spinach to the sauce when you add back the chicken.
  • If you like you can also add one finely minced garlic clove to the pan 
  • Keep some pasta water to thin out the sauce if it is too thick. I always add about 1/2 cup depending on the pasta I use.
  • This recipe makes the perfect amount of sauce for 1 lb of uncooked pasta. I don't recommend doubling the recipe if you want more sauce but you can add more cream to the sauce or use pasta water
  • Nutrition information is just for the sauce.

Nutrition

Calories: 348kcal | Carbohydrates: 7g | Protein: 15g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 85mg | Sodium: 121mg | Potassium: 457mg | Fiber: 1g | Sugar: 3g | Vitamin A: 655IU | Vitamin C: 4.3mg | Calcium: 33mg | Iron: 1mg