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This simple chicken mushroom pasta is one of my favorite easy pasta recipes. I tossed tender chunks of chicken and savory mushrooms in a delicate cream sauce to create a rich and flavorful pasta dish that has quickly become a family favorite! I make this chicken and mushroom pasta all the time, and my whole family adores it!
I love the savory, umami flavor that mushrooms add to any dish. This chicken and mushroom pasta enhances that savory flavor with a rich and creamy sauce dappled with Parmesan cheese!
Tips for Success
- I like the sauce in this dish not too thick but not too thin. If you prefer a thicker sauce, simmer the sauce for a bit longer to allow it to reduce. Conversely, if you want a thinner sauce, add a bit more chicken broth or pasta cooking water.
Chicken Mushroom Pasta Recipe
Ingredients
- 12 ounces dry rigatoni pasta* (¾ box)
- 1 pound boneless, skinless chicken breasts**
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 tablespoons olive oil divided
- 8 ounces cremini mushrooms*** sliced
- 1 onion finely diced
- 4 cloves garlic minced
- ¼ cup dry white wine
- 1 cup reserved pasta cooking water
- ½ cup low-sodium chicken broth
- ½ cup heavy cream**** room temperature
- ¼ cup freshly grated Parmesan cheese plus more for garnish
- Chopped fresh parsley optional, for garnish
Instructions
- Cook the pasta according to the package instructions. Once cooked, drain the pasta and set it aside. Reserve 1 cup of the pasta cooking water before draining.12 ounces dry rigatoni pasta*
- Pat dry the chicken and cut it into bite-sized pieces. Season with salt and black pepper and set aside.1 pound boneless, skinless chicken breasts**, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
- In a large pan, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken and cook until browned and fully cooked, about 5 minutes. Ensure the internal temperature reaches 165°F. Remove the chicken from the pan and set it aside.2 tablespoons olive oil
- In the same pan, add the remaining 1 tablespoon of olive oil. Add the sliced mushrooms and sauté until they become golden brown, about 5 minutes. Remove from the pan and set aside.8 ounces cremini mushrooms***
- Then add the onion and sauté for 2-3 minutes until golden. Add the minced garlic and sauté for an additional 1 minute until fragrant.1 onion, 4 cloves garlic
- Pour in the wine and allow it to simmer until much of it has evaporated, scraping any browned bits from the bottom of the pan. Pour in the pasta water and chicken broth and bring to a simmer.¼ cup dry white wine, 1 cup reserved pasta cooking water, ½ cup low-sodium chicken broth
- Add the heavy cream to the pan and simmer for 3-5 minutes until thickened.½ cup heavy cream****
- Add the cooked chicken and mushrooms. Stir until well combined and cook for 2 minutes until heated through.
- Mix in the grated Parmesan cheese.¼ cup freshly grated Parmesan cheese
- Add the cooked pasta to the pan and toss everything together until the pasta is evenly coated. Divide the pasta among four plates or bowls. Garnish with additional fresh parsley and Parmesan if desired.Chopped fresh parsley
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Chicken Mushroom Pasta Step by Step
Boil the Pasta: Cook 12 ounces of rigatoni pasta according to the package instructions. Once cooked, drain the pasta and set it aside. Reserve 1 cup of the pasta cooking water before draining.
Season the Chicken: Pat dry 1 pound of boneless, skinless chicken breasts and cut them into bite-sized pieces. Season with ½ teaspoon of salt and ¼ teaspoon of black pepper and set aside.
Cook the Chicken: In a large pan, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken and cook until browned and fully cooked, about 5 minutes. Ensure the internal temperature reaches 165°F. Remove the chicken from the pan and set it aside.
Sauté the Mushrooms: In the same pan, add the remaining 1 tablespoon of olive oil. Add 8 ounces of sliced mushrooms and sauté until they become golden brown, about 5 minutes. Remove from the pan and set aside.
Cook the Onion and Garlic: Add the 1 finely diced onion and sauté for 2-3 minutes until golden. Add 4 cloves of minced garlic and sauté for an additional 1 minute until fragrant.
Deglaze the Pan: Pour in ¼ cup of dry white wine and allow it to simmer until much of it has evaporated, scraping any browned bits from the bottom of the pan. Pour in the 1 cup of reserved pasta water and ½ cup of chicken broth and bring to a simmer.
Add the Heavy Cream: Add ½ cup of heavy cream to the pan and simmer for 3-5 minutes until thickened.
Stir in the Chicken and Mushrooms: Add the cooked chicken and mushrooms. Stir until well combined and cook for 2 minutes until heated through.
Mix in the Cheese: Mix in ¼ cup of freshly grated Parmesan cheese. Add the cooked pasta to the pan and toss everything together until the pasta is evenly coated.
Divide the pasta among four plates or bowls. Garnish with additional fresh parsley and Parmesan if desired.
How to Store and Reheat
Store any leftover chicken mushroom pasta in an airtight container in the refrigerator for up to 2 days. Reheat the pasta in the microwave or on the stovetop with a splash of water to prevent it from drying out. Stir occasionally for even heating.
You can freeze this mushroom chicken pasta for up to 2 months in airtight containers of Ziplock bags to prevent freezer burn. Before reheating, thaw the pasta in the fridge overnight.
Serving Suggestions
My favorite way to serve this creamy chicken and mushroom pasta is with a slice of homemade garlic bread. It’s also super yummy accompanied by a Caesar salad.
