There is something deeply comforting about a bowl of pasta coated in a silky cream sauce, and this easy chicken and mushroom pasta delivers exactly that without a long list of ingredients. Golden-seared chicken thighs, deeply browned mushrooms, and al dente penne come together in a single skillet so the sauce picks up every bit of flavor left in the pan.
The trick to a sauce that actually clings to the noodles is a splash of pasta water and a short simmer at the end, which lets the cream reduce and thicken around the pasta instead of sliding off it. Mushrooms get real color before any liquid goes in, and that browning is where the savory depth comes from.
It is a weeknight-friendly recipe that feels like a weekend dinner, and it comes together with pantry staples plus a handful of fresh ingredients. Serve it straight from the skillet with a crack of black pepper and a little grated Parmesan.
Why You'll Love This Recipe
About the Ingredients
12 oz (340g) penne or rigatoni pasta
Short ridged shapes hold the cream sauce best. If you only have spaghetti, reserve a little extra pasta water since long noodles absorb sauce differently.
1.5 lb (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
Thighs stay juicy and brown beautifully; chicken breast works too but sear it 1 minute less per side. Pat the pieces very dry before seasoning so they brown instead of steam.
12 oz (340g) cremini mushrooms, sliced 1/4 inch thick
Cremini (baby bella) mushrooms have more flavor than white buttons. Buy them dry and firm with no sliminess, and wipe with a damp paper towel rather than soaking them.
2 tbsp olive oil
Use regular olive oil for the sear and save any fancy finishing oil for drizzling at the end. Avocado oil is a fine high-heat swap.
1 tbsp unsalted butter
Butter adds nutty flavor to the mushroom pan. Salted butter works if you cut the added salt in the recipe by about a quarter teaspoon.
4 garlic cloves, minced
Fresh garlic is worth it here; add it late so it sweetens rather than burns. Jarred minced garlic can substitute at 1 teaspoon per clove.
1 cup (240ml) heavy cream
Heavy cream (36-40% fat) is what thickens reliably without breaking. Half-and-half will work but simmer 3-4 minutes longer to reduce.
1/2 cup (120ml) dry white wine or chicken broth
Wine deglazes the pan and adds acidity; use a dry Sauvignon Blanc or Pinot Grigio you would drink. Low-sodium chicken broth is a great alcohol-free substitute.
3/4 cup (75g) freshly grated Parmesan, plus more to serve
Grate it yourself from a block for a sauce that melts smoothly instead of clumping. Pecorino Romano is a sharper, saltier swap, so reduce added salt.
1 tsp kosher salt, plus more for the pasta water
Season in layers: the pasta water, the chicken, and the mushrooms each need a little. Table salt is finer, so use about 3/4 teaspoon if substituting.
1/2 tsp freshly ground black pepper
Fresh-cracked pepper blooms in the hot pan. If you only have pre-ground, add it with the cream rather than early in the sear.
2 tbsp chopped fresh parsley, plus 1 tsp fresh thyme leaves
Parsley brightens the finish and thyme echoes the mushrooms. Dried thyme can substitute at 1/3 teaspoon added with the garlic.
Tips & Tricks
Dry the Chicken Well
Moisture is the enemy of browning, so pat the chicken pieces thoroughly dry and do not crowd the pan or they will steam gray instead of turning golden.
Brown the Mushrooms in Batches
Mushrooms release a lot of water, so cook them in a single loose layer and let them sit undisturbed for a few minutes before stirring to get real color.
Reserve Pasta Water
The starchy water is what turns cream and Parmesan into a sauce that coats every noodle, so scoop out at least 1 cup before draining.
Add Cheese Off the Heat
Stir Parmesan in with the burner off or very low to prevent it from clumping and turning stringy.
Pro Tips
Step-by-Step Instructions
1. Boil the pasta
Bring a large pot of generously salted water to a rolling boil and cook the penne 1 minute less than the package directions, about 9 minutes for most brands. Scoop out 1 cup of pasta water, then drain and set aside.
2. Sear the chicken
Pat the chicken pieces dry, season with 1/2 teaspoon salt and the pepper, and heat 1 tablespoon olive oil in a large skillet over medium-high heat (375-400F / 190-205C) until shimmering. Sear the chicken in a single layer for 5-6 minutes, turning once, until golden brown and the internal temperature reaches 165F (74C), then transfer to a plate.
3. Brown the mushrooms
Add the remaining 1 tablespoon olive oil and the butter to the same skillet over medium-high heat (350-375F / 175-190C). Add the mushrooms in a loose layer and cook 6-7 minutes without stirring for the first 4 minutes, until deeply golden and their released liquid has evaporated.
4. Build the sauce
Lower the heat to medium (300-325F / 150-165C), add the garlic and thyme, and stir for 30-45 seconds until fragrant but not browned. Pour in the wine and scrape the browned bits from the bottom for about 1 minute until the liquid reduces by half.
5. Simmer the cream
Stir in the heavy cream and remaining 1/2 teaspoon salt and bring to a gentle simmer at 200-210F (93-99C) for 3-4 minutes, until the sauce thickens enough to coat the back of a spoon. It should look glossy with small bubbles at the edges.
6. Return the chicken
Add the seared chicken and any juices on the plate back to the skillet and simmer 2 minutes at 200F (93C) to heat through and marry the flavors. Taste and adjust salt and pepper now, before the cheese goes in.
7. Toss with pasta and cheese
Turn off the heat, add the drained pasta and Parmesan, and toss vigorously, adding reserved pasta water 2 tablespoons at a time until the sauce clings to every noodle. It should look creamy, not watery, and no liquid should pool at the bottom.
8. Finish and serve
Fold in the parsley, top with extra Parmesan and cracked pepper, and serve immediately while the sauce is still loose and glossy. The pasta will keep absorbing sauce as it sits, so plan to eat right away.
Delicious Variations
Crispy Bacon Version
Cook 4 slices of chopped bacon first, then use 1 tablespoon of the rendered fat instead of olive oil and skip the butter for a smoky, richer sauce.
Tomato-Mushroom Twist
Stir in 1 cup of halved cherry tomatoes with the garlic and let them blister, then use 3/4 cup cream plus 2 tablespoons tomato paste for a blush sauce.
Lighter Lemon-Herb Style
Swap half the cream for low-sodium chicken broth, finish with the zest and juice of 1 lemon, and add 1/4 cup chopped basil for a brighter, lighter bowl.
How to Store Easy Chicken and Mushroom Pasta
Refrigerator
Store leftovers in an airtight container in the refrigerator for up to 3 days; the sauce thickens as it chills, so keep a splash of broth or water handy when reheating.
Freezer
Freezing is not ideal because the cream sauce can separate and the pasta turns soft, but you can freeze it for up to 1 month in a sealed container and reheat gently with added liquid.
Reheating
Reheat gently in a skillet over medium-low heat (about 275F / 135C) with 2-3 tablespoons of water or broth, stirring until the sauce loosens and coats the pasta again; avoid boiling, which can break the cream.
Frequently Asked Questions
Q: Can I use chicken breast instead of thighs?
Yes, boneless skinless chicken breast works well in this recipe. Cut it into even 1-inch pieces and sear it 4-5 minutes per side, checking that it reaches 165F (74C), since breast dries out faster than thigh meat.
Q: Why did my cream sauce curdle or turn grainy?
The sauce usually curdles because the heat was too high or the cheese was added to a boiling pan. Keep the cream at a gentle simmer around 200F (93C) and stir the Parmesan in with the burner off.
Q: Can I make this chicken and mushroom pasta without wine?
Absolutely, just replace the wine with an equal amount of low-sodium chicken broth plus 1 teaspoon of lemon juice for acidity. The broth deglazes the pan and adds savory depth without any alcohol.
Q: How do I keep the pasta from drying out before serving?
Toss the pasta with the sauce and a splash of reserved pasta water right before serving, and keep extra pasta water on hand. The starch in the water keeps the sauce fluid and clingy even if dinner is delayed a few minutes.
Q: Is this recipe gluten-free or dairy-free friendly?
You can make it gluten-free by using gluten-free penne and cornstarch-free broth, though the texture of the sauce will be slightly different. For dairy-free, use full-fat coconut cream and a dairy-free Parmesan alternative, and skip the butter.
If you make this easy chicken and mushroom pasta, I would love to hear how it turned out, so leave a comment below and rate the recipe. Snap a photo of your creamy, golden skillet and tag me on social media, and save this recipe for your next busy weeknight.
Easy Chicken and Mushroom Pasta
This easy chicken and mushroom pasta is a creamy one-pan dinner with golden seared chicken and tender mushrooms ready in about 50 minutes.
🧂 Ingredients
- 12 oz (340g) penne or rigatoni pasta
- 1.5 lb (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 12 oz (340g) cremini mushrooms, sliced 1/4 inch thick
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 4 garlic cloves, minced
- 1 cup (240ml) heavy cream
- 1/2 cup (120ml) dry white wine or chicken broth
- 3/4 cup (75g) freshly grated Parmesan, plus more to serve
- 1 tsp kosher salt, plus more for the pasta water
- 1/2 tsp freshly ground black pepper
- 2 tbsp chopped fresh parsley, plus 1 tsp fresh thyme leaves
📋 Instructions
- 1Boil the pasta — Bring a large pot of generously salted water to a rolling boil and cook the penne 1 minute less than the package directions, about 9 minutes for most brands. Scoop out 1 cup of pasta water, then drain and set aside.
- 2Sear the chicken — Pat the chicken pieces dry, season with 1/2 teaspoon salt and the pepper, and heat 1 tablespoon olive oil in a large skillet over medium-high heat (375-400F / 190-205C) until shimmering. Sear the chicken in a single layer for 5-6 minutes, turning once, until golden brown and the internal temperature reaches 165F (74C), then transfer to a plate.
- 3Brown the mushrooms — Add the remaining 1 tablespoon olive oil and the butter to the same skillet over medium-high heat (350-375F / 175-190C). Add the mushrooms in a loose layer and cook 6-7 minutes without stirring for the first 4 minutes, until deeply golden and their released liquid has evaporated.
- 4Build the sauce — Lower the heat to medium (300-325F / 150-165C), add the garlic and thyme, and stir for 30-45 seconds until fragrant but not browned. Pour in the wine and scrape the browned bits from the bottom for about 1 minute until the liquid reduces by half.
- 5Simmer the cream — Stir in the heavy cream and remaining 1/2 teaspoon salt and bring to a gentle simmer at 200-210F (93-99C) for 3-4 minutes, until the sauce thickens enough to coat the back of a spoon. It should look glossy with small bubbles at the edges.
- 6Return the chicken — Add the seared chicken and any juices on the plate back to the skillet and simmer 2 minutes at 200F (93C) to heat through and marry the flavors. Taste and adjust salt and pepper now, before the cheese goes in.
- 7Toss with pasta and cheese — Turn off the heat, add the drained pasta and Parmesan, and toss vigorously, adding reserved pasta water 2 tablespoons at a time until the sauce clings to every noodle. It should look creamy, not watery, and no liquid should pool at the bottom.
- 8Finish and serve — Fold in the parsley, top with extra Parmesan and cracked pepper, and serve immediately while the sauce is still loose and glossy. The pasta will keep absorbing sauce as it sits, so plan to eat right away.