Creamy Chicken Mushroom Pasta – Easy, Rich, and Perfect for Dinner

There’s nothing quite like a big bowl of warm pasta coated in velvety sauce.

This Creamy Chicken Mushroom Pasta brings together tender chicken breast, golden mushrooms, and silky half-and-half sauce—all tossed with perfectly cooked fettuccine.

It’s cozy, hearty, and easy enough for a weeknight dinner, yet impressive enough to serve guests.

Why You’ll Love This Recipe

One-pan flavor – The chicken, mushrooms, and sauce all cook in one skillet

Silky and satisfying – The half and half makes a rich, creamy sauce without being too heavy

Loaded with protein – Thanks to generous portions of chicken and mushrooms

Family-friendly – Loved by both kids and adults

Flexible pasta options – Works with fettuccine, vermicelli, or angel hair

Naturally comforting – A go-to dish when you need something filling and delicious

What You’ll Need (Ingredient Highlights)

Chicken breast – Lean and tender protein base

Fettuccine pasta – Flat noodles perfect for soaking up creamy sauce

White mushrooms – Earthy and meaty; slice thick for best texture

Half and half – Richer than milk, lighter than cream—perfect for pasta sauce

Garlic and onion – Flavor base for the sauce

Olive oil and butter – For sautéing and building flavor

Parsley – Fresh and bright, balances the richness of the sauce

Sea salt and black pepper – Simple seasoning that brings everything to life

Pro Tips Before You Start

Salt your pasta water generously – It’s your first chance to season the noodles

Don’t overcook the chicken – Slice it thin so it cooks quickly and stays juicy

Cook mushrooms in a hot pan – This helps release moisture and develop flavor

Use freshly chopped parsley – Adds a fresh contrast to the creamy base

Let the pasta rest – Covering it at the end lets the flavors soak in fully

How to Make Creamy Chicken Mushroom Pasta

Step 1: Cook the Pasta

Bring a large pot of water to a boil.

Add 1 Tbsp sea salt and ¾ lb fettuccine (or pasta of choice).

Cook according to package instructions. Drain and set aside.

Step 2: Sauté the Chicken

Slice 2 lbs chicken breast into thin strips.

Season with salt and pepper.
Heat 2 Tbsp olive oil in a large skillet over medium-high.

Saute chicken for about 5 minutes, or until golden and cooked through.

Remove from skillet and keep warm.

Step 3: Sauté the Veggies

In the same skillet, heat 1 Tbsp olive oil and 1 Tbsp unsalted butter.

Add 1 small chopped onion and cook for 3 minutes until soft.

Add 1 lb sliced white mushrooms and cook for 5–7 minutes, stirring often, until browned and tender.

Add 3 cloves minced garlic and sauté for 30 seconds more.

Step 4: Make the Sauce

Pour in 3½ cups half and half and bring to a gentle simmer.

Cook uncovered for 8–10 minutes, or until slightly thickened.

Add the cooked chicken back to the pan along with ¼ cup chopped parsley.

Season to taste with salt and black pepper.

Step 5: Combine and Finish

Add the cooked pasta to the skillet and toss until evenly coated.

Cook for 1 more minute, then turn off heat.

Cover and let the pasta rest for 10–15 minutes to absorb flavor.

Stir once more before serving and garnish with fresh parsley.

What to Serve It With

Garlic bread – Ideal for mopping up extra sauce

Caesar salad – Crisp greens balance the richness

Roasted vegetables – Like broccoli, asparagus, or Brussels sprouts

A glass of white wine – Chardonnay or Pinot Grigio pairs beautifully

Lemon wedges – A squeeze of citrus brings brightness to the dish

Variations / Substitutions

Use rotisserie chicken – Saves time and still adds great flavor

Add spinach – Stir in baby spinach at the end for extra greens

Go gluten-free – Use gluten-free pasta and adjust cooking time

Make it spicier – Add a pinch of red pepper flakes to the sauce

Swap half and half – Use whole milk for a lighter version or heavy cream for richer

Storage & Reheating Tips

Fridge – Store in an airtight container for up to 4 days

Reheat – Warm in a skillet with a splash of milk or half and half to loosen the sauce

Don’t freeze – The sauce may separate after freezing

Make ahead – Prep the chicken and mushrooms in advance, then reheat with pasta

Serve leftovers as a pasta bake – Add cheese and broil for a second-day twist

FAQs

Can I use chicken thighs instead of breast?

Yes! Chicken thighs are juicier and add even more flavor—just adjust the cooking time slightly.

What’s the best pasta for this recipe?

Fettuccine works beautifully, but angel hair or vermicelli are also great options.

Can I make this without mushrooms?

Absolutely. You can leave them out or substitute with zucchini, spinach, or broccoli.

Is half and half necessary?

It gives the best balance of richness and lightness, but you can swap for milk (lighter) or heavy cream (richer).

Can I prep this ahead?

Yes—just keep sauce and pasta separate, then combine when reheating for best texture.

How do I thicken the sauce if it’s too runny?

Simmer it a few minutes longer or add a spoonful of grated Parmesan for creaminess and flavor.

What herbs go well with this dish?

Fresh parsley is classic, but basil, thyme, or chives would also work beautifully.

Final Thoughts

This Creamy Chicken Mushroom Pasta is the definition of comfort in a bowl.

It’s rich, savory, and filled with flavor from the very first bite.

Whether you’re feeding a crowd or just treating yourself, this pasta delivers a hearty and elegant meal with minimal effort—and trust me, it tastes even better the next day.