Make this delicious chicken mushroom pasta for an easy dinner tonight. It is made with a lighter cream sauce and flavorful umami mushrooms.
Easy Chicken Mushroom Pasta
Keep dinner easy and delicious and whip up this chicken mushroom pasta. This pasta dinner packs a ton protein, vegetables, and flavor. Once you start making this easy dinner it’s ready in under 30 minutes.
Why you’ll love it!
Reasons why you’ll love it.
Ready in 30 minutes. When you are in a pinch for time this 30 minute meal is ready in no time and tastes delicious.
Perfectly creamy. There is a 1/3 cup of cream in this pasta as well as a little bit of parmesan. The starchy pasta water and cream create a delicious cream sauce.
Easy to make. You get delicious restaurant flavor but at home. It’s easy to make but tastes like fine dining.
- Chicken breast: we went for boneless skinless chicken breasts for this recipe. For a richer, darker meat feel free to use boneless chicken thighs.
- White wine: white wine helps deglaze the pan and adds great flavor to this chicken and mushroom pasta. We prefer using a dry white wine.
- Garlic: the more garlic the better in our opinion. If you’re not a garlic person, feel free to use less.
- Mushrooms: the star of the show –> mushrooms, of course! We prefer to use a variety of mushroom types for flavor and texture.
- Salt: salt is an important ingredient for cooking down the mushrooms so that the moisture gets drawn out.
- Tomato paste: tomato paste adds a little acidity and thickens this chicken mushroom pasta sauce.
- Starchy pasta water: don’t forget to set pasta water aside to thicken the pasta sauce.
- Beef Broth: when we want to add a bit of depth to pasta sauces we add a bit of beef broth. It adds so much flavor and richness. Any broth will do.
- Flour: you toss the chicken pieces with flour and spices before searing them. It gives the chicken a bit of a crust and also helps thicken the sauce a bit.
- Boil the pasta. Bring a large pot of salted water to a boil. Cook your pasta to al dente and before straining the pasta be sure you set aside 1 cup of starchy pasta water for later. We always take out a little extra just in case.
- Pound the chicken. We pound the chicken so it cooks evenly and tenderizes. Pound the chicken breasts out with a meat tenderizer until the breasts are all about 1-inch thick. Cut the chicken into strips or chunks (your choice) and then toss them with the dry rub.
- Sear the chicken. Add olive oil to a large skillet or Dutch oven and then sear the chicken so it is a golden brown on each side. Set the chicken aside, but leave any spices or left over flour in the pan.
- Deglaze the pan. Deglaze the pan with the white wine and scrape the brown bits from the bottom of the pan. This is the most delicious flavor base.
- Cook the mushrooms + veg. Add more oil to the pan and sauté the onions. Add the garlic, mushrooms, and a bit of beef broth and sauté all the ingredients together until the mushroom are lightly browned. Toss the sun dried tomatoes with the vegetables.
- Make the sauce. Finally, add the starchy pasta water, broth, and tomato paste to the pan and whisk until combined. Bring the sauce to a light boil. The sauce will begin to thicken. Remove from the heat and slowly drizzle the cream into the pan.
- Toss toss toss. Return the pan to the heat and add the pasta and chicken to the pan. Toss until all the ingredients are coated. Enjoy.
Don’t skip the thickening agents. The three things that make this sauce thick and creamy are the flour, starchy pasta water, and cream. Try not to skip any of these ingredients.
Gluten Free is an option. If you are GF you can use gluten free noodles and gluten free 1:1 flour.
Beef broth is the way to go. We are big fans of beef broth! It adds so much flavor and depth to any recipe.
Any mushroom will be delicious in this pasta! We recommend portabella, shiitake, button and baby bella.
In most cases when it comes to a creamy pasta sauce, we recommend using cream over milk.
Store this pasta in an air tight container in the refrigerator for up to 5 days.
To reheat: To reheat this chicken mushroom pasta, add it to a skillet and add a few tablespoons of beef broth and cream. Heat the pasta dish over low heat until it is warmed and more sauce has started to thicken.
Chicken Mushroom Pasta
- 8- oz. dried pasta we used rigatoni, but can you use penne?
- 1- lb. boneless skinless chicken breast
- 1.5 tablespoons all-purpose flour
- 1 tablespoon garlic powder
- 1 teaspoon dried thyme
- 1.5 teaspoons salt separated
- ⅛ teaspoon ground pepper
- 3 tablespoons olive oil separated
- ⅓ cup dry white wine
- ½ medium white onion minced
- 12- oz. mushrooms any kind (we used all sliced shiitake mushrooms)
- 5 cloves garlic peeled and minced
- ⅓ cup julienned sun dried tomatoes in oil drained
- ½ cup starchy pasta water
- 1 cup beef broth chicken works too
- 1 tablespoon tomato paste
- ⅓ cup heavy cream
- ½ cup grated Parmesan cheese for garnish
- 1 sprig fresh thyme leaves for garnish
- Cook the pasta. Bring a large pot of salted water to a boil. Add the pasta and cook the pasta until al dente.
- Remove 1.5 cups of starchy pasta water from the pot before straining the pasta.
- Rinse the pasta with cold water so it stops cooking and set aside for later.
- Prepare the chicken. Lay the chicken down on a flat surface and cover it with plastic wrap. Pound the chicken with a meat tenderizer until the chicken is all one equal thickness, about 1-inch thick.
- Cut the chicken into ½ inch strips and place the chicken into a bowl. Set aside.
- Prepare the dry rub for the chicken. Add the flour, garlic powder, dried thyme, ½ teaspoon salt, and ground pepper to a bowl and mix until well combined. Sprinkle the dry rub over the chicken strips and toss the chicken with the dry rub until the chicken strips are coated.
- Next, heat a large skillet or cast iron pan with sides over medium/high heat. Add 2 tablespoons of olive oil to the skillet. Be sure the olive oil coats the bottom of the pan.
- When the olive oil is fragrant, add one layer of the chicken strips to the pan. You may have to cook the chicken in 2 batches depending on how big your pan is.
- Cook the chicken for 2-3 minutes on each side or until the chicken is golden brown and the internal temperature of the chicken reaches 165ºF. Remove the chicken from the pan and set aside.
- Turn the heat to medium and deglaze the pan with white wine. Use a wood utensil to scrape the bottom of the pan to loosen all the brown bits from the pan (this is where the flavor is).
- Add the white onion and season with ¼ teaspoon salt. Sauté for about 2 minutes.
- Drizzle the last 1 tablespoon of olive oil into the pan and then add the mushrooms. Toss the mushrooms with the onion and olive oil. Turn the heat to medium/high and sauté for 3 minutes.
- Add the garlic and ¼ cup of the beef broth to the mushrooms. Sauté the mushrooms for an additional 2-3 minutes or until the mushrooms begin to brown slightly.
- Next, add the sun dried tomatoes and the remaining salt to the pan and toss.
- Add ½ cup of the starchy pasta water and remaining broth to the pan and then whisk in the tomato paste. Bring the mixture to a gentle boil. The sauce will start to thicken.
- Once the sauce has thickened, remove the pan from the heat and slowly whisk in the heavy cream until combined.
- Return the pan to the heat and heat the sauce over medium heat.
- Add the chicken and pasta to the sauce and toss all the ingredients together until the pasta and chicken are coated.
- The pasta will absorb most of the sauce and it will be absolutely delicious, but if you want it saucier, add more starchy pasta water by the tablespoon.
- Top the pasta with a generous amount of grated parmesan and fresh thyme.
Tips & Notes
- This is not a super saucy pasta. If you like a very saucy pasta, add ½ cup more of starchy water and another ½ tablespoons of tomato paste to this recipe.
- We cut the chicken in strips, but feel free to cut them into chunks, too.
- If you want to make this a gluten free recipe you can use 1:1 gluten free flour and gluten free pasta. The 1:1 flour will still help to thicken the sauce.
- Use any dry white wine you would like.
- We highly recommend using beef broth, it adds so much flavor!