Why You’ll Love This Recipe

I love this dish for its comforting, creamy texture and well-balanced flavors. The seared chicken adds protein and depth, the mushrooms bring umami, and the Parmesan cream sauce ties everything together. It’s simple enough for a weeknight but indulgent enough for a special dinner.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 boneless skinless chicken breasts
2 tbsp olive oil
1 cup sliced mushrooms
3 cloves garlic, minced
1 cup heavy cream
½ cup grated Parmesan cheese
8 oz pasta (fettuccine or penne recommended)
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)

directions

I start by bringing a large pot of salted water to a boil and cooking the pasta according to the package directions. Once it’s done, I drain it and set it aside.

In a large skillet over medium-high heat, I heat the olive oil. I season the chicken breasts with salt and pepper, then sear them for about 6 to 7 minutes per side until they’re fully cooked. I remove them from the skillet and let them rest.

In the same skillet, I add the sliced mushrooms and sauté for 3 to 4 minutes until they’re nicely browned. Then I add the minced garlic and cook for another minute.

Next, I pour in the heavy cream and stir in the Parmesan cheese. I let the sauce simmer for 2 to 3 minutes until it thickens slightly.

I slice the rested chicken and return it to the skillet. I add the cooked pasta and toss everything together until it’s evenly coated in the creamy sauce.

I garnish the dish with chopped fresh parsley and serve it hot.

Servings and timing

This recipe serves 4.

Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Calories: approximately 520 kcal per serving

Variations

I sometimes use rotini or farfalle pasta for a different texture. For extra richness, I add a tablespoon of cream cheese to the sauce. If I want a touch of spice, I sprinkle in some crushed red pepper flakes. Swapping the chicken for shrimp also works beautifully.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stove with a splash of cream or milk to loosen the sauce. It can also be microwaved in short bursts, stirring in between.

FAQs

Can I use pre-cooked chicken?

Yes, I sometimes use leftover cooked chicken. I just add it when combining everything with the sauce to heat it through.

Can I make this dish vegetarian?

Absolutely. I skip the chicken and add more mushrooms or toss in spinach or zucchini for extra vegetables.

What kind of mushrooms work best?

I usually use cremini or button mushrooms, but shiitake or portobello add deeper flavor.

Can I use milk instead of cream?

For a lighter version, I’ve used whole milk, but the sauce is thinner. Adding a bit of flour or cornstarch can help thicken it.

How do I make it gluten-free?

I use gluten-free pasta and ensure the Parmesan cheese is gluten-free. The rest of the ingredients are naturally gluten-free.

Conclusion

This Decadent Chicken and Mushroom Pasta in Creamy Sauce is my ideal comfort food—rich, flavorful, and so easy to pull together. Whether I’m cooking for family or treating myself to a cozy dinner, this recipe always satisfies.