Imagine a chilly evening, a warm bowl cradled in your hands, filled with tender pasta and succulent chicken, all enveloped in an unbelievably rich and creamy mushroom sauce. This Rich & Creamy Mushroom Chicken Pasta is more than just a meal; it’s a comforting one-pot wonder designed for those cozy dinners when you crave something truly satisfying without a mountain of dishes. With earthy mushrooms, savory chicken, and a velvety sauce, this recipe promises a deeply flavorful and utterly delicious experience that will become an instant family favorite.
Time & Serving:
Prep Time: 20 minutes
Cook Time: 30-35 minutes
Total Time: 1 hour
Servings: 4-6 servings
Ingredients:
For the Mushroom Chicken Pasta:
▢ 1 tbsp olive oil
▢ 1 tbsp unsalted butter
▢ 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
▢ Salt and freshly ground black pepper
▢ 8 oz cremini mushrooms, sliced
▢ 1 medium yellow onion, finely chopped
▢ 4 cloves garlic, minced
▢ 1/2 cup dry white wine
▢ 4 cups chicken broth
▢ 1 cup heavy cream,
▢ 8 oz uncooked pasta
▢ 1/2 cup grated Parmesan cheese
▢ 2 tbsp fresh parsley
Instructions:
- Sear the Chicken: Heat the olive oil and butter in a large Dutch oven or a deep, heavy-bottomed pot over medium-high heat. Season the chicken pieces generously with salt and pepper. Once the butter is melted and the oil is shimmering, add the chicken to the pot in a single layer (you may need to do this in batches to avoid overcrowding). Sear the chicken for 2-3 minutes per side, until nicely browned. Remove the chicken from the pot and set aside on a plate; it does not need to be fully cooked at this stage.
- Sauté Aromatics & Mushrooms: To the same pot, add the chopped onion and cook over medium heat for 3-4 minutes, until softened. Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they are browned and have released their liquid. Stir in the minced garlic and cook for another minute until fragrant.
- Deglaze (Optional) & Build Sauce Base: If using white wine, pour it into the pot and scrape up any browned bits from the bottom with a wooden spoon. Let the wine simmer and reduce by about half, about 2-3 minutes. This adds a wonderful depth of flavor.
- Add Broth & Pasta: Pour in the chicken broth and bring the mixture to a simmer. Stir in the uncooked pasta. Ensure the pasta is mostly submerged in the liquid.
- Simmer & Cook Pasta: Reduce the heat to medium-low, cover the pot, and let the pasta simmer for 10-15 minutes, or until it is al dente (cooked through but still slightly firm to the bite), stirring occasionally to prevent sticking. The cooking time will depend on the type of pasta used; refer to package directions as a guideline.
- Return Chicken & Add Cream: Once the pasta is cooked, return the seared chicken (and any accumulated juices) to the pot. Stir in the heavy cream and grated Parmesan cheese. Cook for another 2-3 minutes, stirring gently, until the chicken is heated through and the sauce has thickened slightly and become creamy.
- Season & Serve: Taste the sauce and adjust seasoning with salt and pepper if needed. The Parmesan will add saltiness, so taste before adding more salt.
- Garnish and serve immediately. Ladle the creamy mushroom chicken pasta into bowls, and garnish generously with fresh chopped parsley and extra grated Parmesan cheese.
This dish is a complete meal on its own but also pairs wonderfully with a simple green salad or some crusty bread for soaking up that delicious sauce.
Recipe Notes:
- Chicken Choice: Chicken thighs are recommended for their flavor and tenderness, as they stay moist during cooking. However, boneless, skinless chicken breasts can also be used; just be careful not to overcook them.
- Mushroom Variety: Cremini (baby bella) mushrooms offer a good, earthy flavor. Feel free to use a mix of mushrooms like shiitake, oyster, or even button mushrooms for varied texture and taste.
- White Wine Substitute: If you prefer not to use wine, you can substitute it with an equal amount of additional chicken broth or even a splash of lemon juice for a bit of acidity.
- Pasta Type: Almost any short or medium pasta shape works well. Penne, rotini, farfalle (bowties), rigatoni, or even fettuccine or linguine are great choices as they hold the creamy sauce beautifully.
- Creaminess Factor: Heavy cream will yield the richest, most decadent sauce. For a slightly lighter version, you can use half-and-half, but the sauce may not be quite as thick or luscious.
- One-Pot Method: Cooking the pasta directly in the sauce not only saves on dishes but also allows the pasta to absorb all the wonderful flavors as it cooks. The starch from the pasta also helps to naturally thicken the sauce.
- Don’t Overcook Pasta: Keep an eye on the pasta and cook it just until al dente. It will continue to soften slightly as it sits in the hot sauce.
- Storage & Reheating: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave. You may need to add a splash of milk or broth when reheating to loosen the sauce.
This Rich & Creamy Mushroom Chicken Pasta is the epitome of comfort food. With its deeply savory flavors, velvety smooth sauce, tender chicken, and earthy mushrooms, it’s a satisfying and heartwarming dish that’s surprisingly easy to make in just one pot. Prepare to delight your taste buds and warm your soul with this incredible meal!
