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Chicken Mushroom Pasta Recipe

This Creamy Chicken Mushroom Pasta recipe is a mushroom lovers dream. Flavored with parmesan and fresh parsley, it is the perfect weeknight pasta meal.

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 6 servings
Calories: 449 kcal
Course: Dinner
Cuisine: North American

Ingredients

  • 1 1 lb pasta either rotini or farfalle
  • 1 ½ 1 ½ lb chicken breast or thighs cut into 1 ½ inch pieces
  • 1 1 tablespoon sweet paprika
  • 1 1 teaspoon kosher salt
  • ½ ½ teaspoon black pepper
  • 2 2 tablespoons vegetable oil plus more if needed
  • 1 1 cup chopped onion from 1 large onion
  • 1 1 cup chicken stock divided
  • 16 16 ounces baby bella or button mushrooms sliced
  • 3 3 cloves garlic minced
  • 1 1 cup heavy cream or half and half
  • 1 1 lemon zest and juice
  • salt and pepper to taste
  • 1 1 cup chopped fresh parsley
  • 1 1 cup grated Parmesan cheese

Instructions

    Cup of Yum
  1. Cook the pasta according to the package instructions until it is al dente. Drain and set it aside.
  2. Season the chicken with paprika, salt, and black pepper making sure that all pieces are coated with the spices.
  3. Heat the oil in a large skillet over medium-high heat. Add the chicken and sear it on all sides until it is golden brown, about 3-4 minutes on each side. The chicken won't be fully cooked. Remove the chicken from the skillet.
  4. If there is no oil left in the pan, add a little more then add the onion and 2 tablespoons of chicken stock and cook, stirring constantly, scraping the bottom bits as much as you can.
  5. Once the onion is soft, add the mushrooms and cook, stirring frequently, until they release their juices and are soft. Stir in the minced garlic and cook for 30 more seconds.
  6. Add the chicken back into the pan then pour in the remaining chicken stock and cream and bring the pan to a boil. Let it simmer for 7-10 minutes or until it's slightly thickened.
  7. Add the cooked pasta to the skillet and gently stir to make sure that all the pasta is coated with the mushroom sauce. Cook medium heat for 3-5 minutes, or until it is warm.
  8. Stir the lemon zest, lemon juice, and chopped parsley into the pasta then season to taste with salt and pepper. Ladle the pasta into bowls and serve it with grated parmesan and more parsley on top.

Notes

  • When adding additional salt to the recipe, keep in mind that parmesan cheese is already salty so adjust it accordingly.
  • Storage: Place any leftovers in an airtight container and store them in the refrigerator for up to 4 days. They can be reheated in a pot over medium heat for a few minutes. You might have to add a few tablespoons of water if the pasta is sticky.
  • Freezing: You can technically freeze this mushroom pasta dish. However, when it thaws, pasta loses its shape and becomes somewhat mushy. If that doesn’t bother you, feel free to freeze the leftovers in an airtight container for up to a month.
  • To Thaw: Take it out of the freezer a day before and let it thaw in the fridge. Heat it in a pot over medium heat until heated thoroughly.

Nutrition Information

Serving 1 serving = ⅙ of the recipe Calories 449kcal (22%) Carbohydrates 16g (5%) Protein 36g (72%) Fat 28g (43%) Saturated Fat 17g (85%) Polyunsaturated Fat 2g Monounsaturated Fat 7g Trans Fat 1g Cholesterol 143mg (48%) Sodium 1249mg (52%) Potassium 1200mg (34%) Fiber 3g (12%) Sugar 7g (14%) Vitamin A 1670IU (33%) Vitamin C 19mg (21%) Calcium 258mg (26%) Iron 2mg (11%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 449

% Daily Value*

Serving 1 serving = ⅙ of the recipe
Calories 449kcal 22%
Carbohydrates 16g 5%
Protein 36g 72%
Fat 28g 43%
Saturated Fat 17g 85%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 7g 35%
Trans Fat 1g 50%
Cholesterol 143mg 48%
Sodium 1249mg 52%
Potassium 1200mg 26%
Fiber 3g 12%
Sugar 7g 14%
Vitamin A 1670IU 33%
Vitamin C 19mg 21%
Calcium 258mg 26%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.