Chicken Mushroom Pasta

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This chicken mushroom pasta recipe is a creamy delight, packed with flavor and deliciousness, especially with your favorite mushrooms and a touch of heavy cream.

Treat yourself to an easy dinner tonight with this scrumptious chicken mushroom pasta. Its lighter cream sauce and savory umami mushrooms make every bite a delight.

Keep dinner simple yet delicious with this chicken mushroom pasta dish. It’s loaded with protein, veggies, and fantastic flavors. And guess what? It’s ready in under 30 minutes!

Chicken Mushroom Pasta

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dinner
Servings 4


  • 8 ounces dried pasta rigatoni or penne
  • 1 pound boneless skinless chicken breast
  • 1.5 tablespoons all-purpose flour
  • 1 tablespoon garlic powder
  • 1 teaspoon dried thyme
  • 1.5 teaspoons salt divided
  • 1/8 teaspoon ground pepper
  • 3 tablespoons olive oil divided
  • 1/3 cup dry white wine
  • 1/2 medium white onion minced
  • 12 ounces mushrooms any kind (sliced)
  • 5 cloves garlic peeled and minced
  • 1/3 cup julienned sun-dried tomatoes in oil drained
  • 1/2 cup starchy pasta water
  • 1 cup beef broth chicken works too
  • 1 tablespoon tomato paste
  • 1/3 cup heavy cream
  • 1/2 cup grated Parmesan cheese for garnish
  • 1 sprig fresh thyme leaves for garnish


  • Boil salted water in a large pot and cook pasta until al dente. Reserve 1.5 cups of starchy pasta water before draining.
  • Pound chicken until evenly thick, then cut into 1/2 inch strips. Coat chicken with a mixture of flour, garlic powder, dried thyme, 1/2 teaspoon salt, and pepper.
  • Heat 2 tablespoons olive oil in a skillet and cook chicken until golden brown and cooked through. Set aside.
  • Deglaze the skillet with white wine, then add onion, sauté for 2 minutes. Add remaining olive oil, mushrooms, and cook for 3 minutes.
  • Stir in garlic, sun-dried tomatoes, and 1/4 cup beef broth. Cook for 2-3 minutes.
  • Add remaining broth, pasta water, and tomato paste. Bring to a gentle boil, then thicken the sauce.
  • Remove from heat, whisk in heavy cream, then return to heat. Add chicken and pasta to the sauce, toss until coated.
  • Adjust sauce consistency with additional pasta water if desired.
  • Garnish with Parmesan cheese and fresh thyme.


  • For a saucier pasta, add more pasta water and tomato paste.
  • Customize chicken size as you prefer.
  • To make it gluten-free, use gluten-free flour and pasta.
  • Any dry white wine works well.
  • Beef broth adds rich flavor to the dish.

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