0 from 57 votes
Chicken Mushroom Pasta Recipe
This chicken mushroom pasta recipe is pure comfort food! Cooked in a delicious creamy mushroom sauce, this pasta dish is packed with flavor.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 6 bowls
Calories: 735 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 3 tablespoons olive oil divided
- 1½ pounds boneless, skinless chicken breasts sliced
- Kosher salt and freshly ground black pepper to taste
- 1 cup diced onion
- 8 ounces cremini mushrooms
- 1 teaspoon minced garlic
- 1 teaspoon dried thyme
- ½ cup white wine
- 3½ cups low-sodium chicken broth
- 1 cup heavy cream
- 16 ounces dry rotini pasta 1 box
- 1 cup freshly grated Parmesan cheese divided
- fresh parsley for garnish
Instructions
- In a Dutch oven set over medium-high, heat 2 tablespoons of the oil.
- Add the sliced chicken to the skillet, season with salt and pepper, and cook until it’s browned and cooked through, 4-5 minutes. Transfer the chicken to a clean plate and set aside.
- Heat the remaining oil in the same pot, then add the onion and sauté for 2-3 minutes. Add the sliced mushrooms and cook until tender, about 2 minutes. Stir in the garlic, thyme, and a bit of salt and pepper, and cook for 30 seconds, until fragrant.
- Splash the white wine into the pot, scrape the brown bits from the bottom, and simmer until reduced by half.
- Add the chicken broth and cream. Bring the mixture to a boil, then stir in the pasta. Reduce the heat to medium, cover the pot, and cook 9-10 minutes until it’s al dente, stirring occasionally to avoid clumping.
- Stir ¾ cup of the Parmesan into the pot until it’s melted, smooth, and fully incorporated, then add cooked chicken into the pot and simmer until the chicken is heated through.
- Garnish with parsley and serve with the remaining cheese.
Cup of Yum
Notes
- Storage: Store chicken mushroom pasta in an airtight container in the refrigerator for up to 3 days.
- In place of the olive oil, you can use vegetable oil unsalted butter.
- In place of the chicken breasts, you can use boneless, skinless chicken thighs.
- Feel free to use a mixture of different mushrooms if you prefer.
- In place of the white wine, you can use more chicken stock. Add a squeeze of lemon juice to bring the acidity.
- In place of the heavy cream, you can use half-and-half, evaporated milk, or a mixture of 1 cup of milk and 2 tablespoons of cornstarch.
- Feel free to swap the rotini for penne.
- I recommend using fresh mushrooms for the best taste, but canned will work in a pinch.
- To clean the mushrooms, you can rinse them, but do not soak them in water. Pat them dry before using.
- To save time, you can use fresh pre-sliced mushrooms.
- Slowly add the heavy cream to the pot while stirring constantly to prevent curdling.
Nutrition Information
Serving
1bowl
Calories
735kcal
(37%)
Carbohydrates
66g
(22%)
Protein
44g
(88%)
Fat
31g
(48%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
3g
Monounsaturated Fat
11g
Trans Fat
0.01g
Cholesterol
132mg
(44%)
Sodium
872mg
(36%)
Potassium
1001mg
(29%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
768IU
(15%)
Vitamin C
4mg
(4%)
Calcium
220mg
(22%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6bowls
Amount Per Serving
Calories 735
% Daily Value*
| Serving | 1bowl | |
| Calories | 735kcal | 37% |
| Carbohydrates | 66g | 22% |
| Protein | 44g | 88% |
| Fat | 31g | 48% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 132mg | 44% |
| Sodium | 872mg | 36% |
| Potassium | 1001mg | 21% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 768IU | 15% |
| Vitamin C | 4mg | 4% |
| Calcium | 220mg | 22% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.