Creamy Chicken and Mushroom Pasta

French

This creamy chicken and mushroom pasta is a weeknight staple: quick, comforting, and genuinely flavourful.

You’ll get tender chicken, sautéed mushrooms, and a silky sauce that coats every bite, on the table in under 30 minutes.

Creamy Chicken and Mushroom Pasta (Ready in 30 Minutes)

Need a fast, comforting dinner? This creamy chicken and mushroom pasta is on the table in under 30 minutes, yet tastes like you’ve been simmering it for hours.

The key is technique: sear the chicken until golden, then cook the mushrooms long enough for their moisture to evaporate so their flavour concentrates.

Pour the cream into the hot pan to deglaze, scraping up every browned bit for a sauce that’s silky and full-bodied.

Fresh chestnut mushrooms work well, but dried porcini (cep) are my favourite, rehydrate them and you’ll get an incredible aroma and deep, woodsy richness.

Finish with garlic, chopped herbs, and a small handful of grated cheese to thicken and brighten.

Serve immediately, with a crisp green salad or steamed broccoli. If the sauce looks too thick, loosen it with a splash of pasta water, then taste and season.

Ingredients for a creamy chicken and mushroom pasta

• 1 chicken breast, cut into bite-sized pieces : Cutting the chicken into small pieces helps it cook quickly and stay tender, making the dish perfect for a fast weeknight dinner.
• 2 garlic cloves, minced : Mince the garlic finely and add it to the pan briefly to avoid burning. Garlic adds depth of flavour without overpowering the dish.
• 200 ml heavy cream (about 1 glass) : For the richest, creamiest sauce, use cream with 30-35% fat. Lighter cream works too but won’t give you the same luxurious texture.
• 100 g fresh mushrooms (button, chestnut, or cremini), sliced : Fresh mushrooms add flavour and texture. If you’re in a pinch, you can use canned mushrooms, but they’re less flavourful. Be sure to rinse and drain them well.
• Salt + black pepper, to taste : Adjust the seasoning according to your taste, be generous with pepper for a slight kick!
• 300 g pasta (e.g., macaroni, penne, fusilli, or tagliatelle) : Choose shapes that hold sauce well, like macaroni or fusilli, to ensure every bite is coated in the creamy sauce.
• 1 handful grated cheese (Emmental, Comté, or Parmesan) : Stir the cheese into the sauce off the heat for a smooth, cheesy finish. Each variety adds its unique flavour.
• 1 tbsp butter : Butter brings richness to the sauce and helps it come together perfectly.
• 1 tbsp olive oil : Olive oil prevents the butter from burning while adding depth and smoothness to the sauce.
• Chopped parsley : Fresh parsley adds a bright, fresh note to the dish, finishing it off beautifully.
• Chopped chives : Chives provide a mild, oniony flavour, which balances the richness of the sauce.

Step-by-step to prepare this creamy dish

– Cook the pasta :

• Bring a large pot of water to a boil, salt it well, and cook the pasta according to the packet until al dente.
• Drain, keeping a small ladle of pasta water (just in case you need to loosen the sauce).

– Sauté the garlic : 

• Heat a frying pan over medium-high heat with butter + olive oil.
• Add the garlic for about 30 seconds, just until fragrant (don’t let it brown).

– Brown the chicken : Add the chicken pieces and stir-fry until you get a nice golden colour.

– Cook the mushrooms properly : 

• Add the sliced mushrooms.
• Keep cooking until they release their liquid and it evaporates almost completely (this concentrates flavour).
• Season with salt and pepper.

– Deglaze with cream : 

• Transfer the chicken/mushroom mixture to a plate.
• Pour the cream into the same pan and scrape the base to lift all the flavourful browned bits.

– Finish the sauce :

• Return chicken and mushrooms to the pan.
• Add parsley + chives, taste and adjust seasoning.
• Simmer 1-2 minutes on low (avoid a rapid boil).

– Combine and serve: 

• Add the pasta and toss to coat.
• If needed, add a splash of pasta water to reach your ideal consistency.
• Serve hot, with grated cheese if you like.

How to Sauté Mushrooms Perfectly (No Soggy, Steamed Mushrooms)

• Use a large frying pan: a wide surface helps the mushrooms brown properly instead of steaming.
• Don’t overcrowd the pan: spread the mushrooms out in a single layer so moisture can evaporate and they can caramelise.
• Let them brown undisturbed: avoid stirring too often, you want a deep golden colour on each side. Good browning needs steady contact with the pan.
• Salt at the end: season when the mushrooms are almost cooked. Salting too early draws out water, which can stop them from browning.

Tips for cooking chicken & mushroom pasta

• Use a large, heavy frying pan: you want the chicken to brown, not steam.
• Sear the chicken well: good browning adds a lot of flavour to the final sauce.
• Remove the chicken, then add it back later: this prevents it from overcooking and turning dry.
• Fresh mushrooms work best: they hold their shape and add better texture and colour to the sauce.
• How to clean mushrooms: rinse them quickly under running water, but don’t soak (they absorb water). Pat dry well.
• Time-saver: buy pre-sliced fresh mushrooms if you’re short on time.
• Add spinach if you like: stir a few handfuls into the sauce when you add the chicken back, spinach wilts in minutes.

Storing and reheating creamy pasta (without splitting the sauce)

• Fridge (how long): keep leftovers in an airtight container for 2-3 days max (sooner if your cream was already open for a few days).
• Before refrigerating: let it cool for 20-30 minutes, then chill (don’t leave it at room temperature for too long).
• Freezing (possible, but not ideal): cream sauces can split after thawing. If you must freeze, portion it and freeze for up to 1 month.
• Best freezing option: freeze the chicken + mushrooms without the cream, then add cream when reheating.
• Reheat on the stove (safest method): low heat + 1-2 tbsp water (or milk/stock), stirring gently until smooth.
• Anti-splitting tip: avoid boiling; if the sauce looks like it’s separating, take it off the heat and stir in a little pasta water or a spoonful of cream.
• Microwave reheating: cover, heat in 30-45 second bursts, stirring between each, with a small splash of water to loosen.
• If the pasta has soaked up the sauce: add warm liquid gradually (water, milk, or stock) until it’s creamy again.

Substitutions and variations (use what you have)

– Heavy cream vs light cream: heavy cream (30-35%) gives a thicker, richer sauce; light cream works, but keep the heat gentle, don’t boil hard.

– No-cream option: mix cream cheese (Philadelphia-style) with a little pasta water for a smooth, stable sauce.

– Fresh mushrooms: best for flavour and texture, cook until the moisture fully evaporates to avoid a watery sauce.

– Frozen mushrooms: more watery, add straight to a hot pan, no thawing, and cook off the liquid before adding cream.

– Dried mushrooms: very aromatic, soak 15-20 minutes, drain (strain the soaking liquid if you keep it), then add. For extra depth, stir 1-2 tbsp strained soaking liquid into the sauce.

– Chicken vs turkey: turkey breast works perfectly, sear to brown, then finish gently in the cream so it stays moist.

– Extra-indulgent twist: swap part of the chicken for bacon lardons or diced ham (reduce added salt).

– Spinach add-in: fold in a large handful of fresh spinach at the end, straight into the hot sauce (1-2 minutes). If using frozen spinach, squeeze it dry first.fisent) ; si épinards surgelés, égouttez-les bien avant pour ne pas détremper la sauce.

Other Dishes to try

• Creamy Scalloped Potatoes
• Eggplant Lasagna Recipe
• Beef Stroganoff recipe