Creamy Chicken Mushroom Pasta
This Creamy Chicken Mushroom Pasta is a rich and comforting dish loaded with tender sautéed chicken, hearty mushrooms, and a silky garlic cream sauce. Tossed with fettuccine or vermicelli and fresh parsley, it's a satisfying meal perfect for any night of the week.
Ingredients
- 2 lbs chicken breast
- ¾ lb fettuccine pasta or angel hair/vermicelli
- 1 lb white mushrooms thickly sliced
- 1 small onion finely chopped
- 3 cloves garlic minced
- 3½ cups half and half
- ¼ cup parsley finely chopped (plus more for garnish)
- 1 tsp sea salt or to taste (plus more for pasta water)
- ¼ tsp black pepper or to taste
- 3 Tbsp olive oil divided
- 1 Tbsp unsalted butter
Instructions
- Cook pasta in salted water, drain, and set aside.
- Slice and season chicken. Sauté in 2 Tbsp oil until golden and cooked.
- Remove and keep warm.
- In same pan, heat 1 Tbsp oil and 1 Tbsp butter. Cook onion 3 min.
- Add mushrooms, cook 5–7 min. Add garlic and sauté 30 sec.
- Add half and half, simmer 8–10 min.
- See full steps with tips & photos → https://mischacrossing.com/creamy-chicken-mushroom-pasta/
Notes
- Use heavy cream instead of half and half for an even richer sauce.
- Add spinach or sun-dried tomatoes for extra flavor and color.
- Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently with a splash of cream or milk.
- This recipe pairs well with garlic bread or a simple green salad.