Creamy Chicken Mushroom Pasta (Ready in 30 Minutes!)

Looking for an easy, cozy dinner that feels like it came straight out of a restaurant—but without the wait or the delivery fees? This creamy chicken and mushroom pasta is one of those lifesaving meals I always turn to on hectic days. It’s quick, filling, and so full of flavor that even the most devoted takeout fan in the house puts their phone down and asks for seconds. 😄

The beauty of this dish is that you don’t need fancy ingredients or hours in the kitchen. You can use any pasta you have on hand—penne, rotini, spaghetti, tagliatelle, you name it. And the sauce? Oh, the sauce. It’s creamy and rich, yet delicate, with a little extra depth if you sneak in a spoonful of mustard and a few drops of soy sauce (totally optional, but so good).

Mushrooms bring that earthy, savory flavor we all love—I’m using brown ones here, but white mushrooms or a mix work great too. A handful of fresh parsley at the end really brings it all together. In my house, everyone’s a mushroom lover, and this creamy chicken-mushroom combo is a guaranteed hit every time. Ready to make it your next weeknight favorite?

Watch how to make it! ♥🎥

⭐ Why You’ll Love This Creamy Chicken Pasta with Mushrooms! ❤️🍽️

🔥 Weeknight Hero – Quick, hearty, and on the table in under 30 minutes! ⏱️🍝
🍽️Mushroom Magic – Earthy, savory mushrooms that bring cozy vibes in every bite! ✨🍄
🍗 Juicy Chicken – Tender, golden-browned chicken that pairs perfectly with the creamy sauce! 🍗🥄
🧄 Silky Cream Sauce – Rich, comforting, and made even better with a touch of mustard and soy sauce! 🤍🌟
🍝 Pasta Your Way – Penne, spaghetti, tagliatelle—you pick your favorite, it all works here! 💫

Ingredients You’ll Need 🛒

🛒 Ingredients (Serves 4):

🔹 2 large chicken breasts (about 17.5–21 oz / 500–600 g total) 🍗
🔹 Seasonings for the chicken: salt, black pepper, garlic powder (or your favorite spice mix) 🧂
🔹 About 1/3 cup all-purpose flour (1.4 oz / 40 g) – for dredging the chicken 🌾
🔹 A bit of vegetable oil for sautéing + optional knob of butter 🧈
🔹 10.5–14 oz mushrooms (300–400 g) – white, brown, or a mix
🔹 1 medium onion, finely chopped 🧅
🔹 2 large or 3 small garlic cloves, grated or finely minced 🧄
🔹 1 to 1 1/3 cups heavy cream (8.5–11 fl oz / 250–330 ml), for cooking 🥛
🔹 1/3 cup reserved pasta water (2.7 fl oz / 80 ml) 💧
🔹 About 10.5 oz (300 g) uncooked pasta – any shape you like 🍝
🔹 1 tbsp soy sauce (optional) 🥢
🔹 1 tsp your favorite mustard (e.g., Dijon) 🟡
🔹 Salt and pepper, to taste 🧂
🔹 Chopped fresh flat-leaf parsley, to garnish 🌿
🔹 About 1.75 oz (50 g) freshly grated Parmesan or Grana Padano 🧀

💡 Ingredient Swaps & Tips
Don’t have everything on hand? No worries—this recipe is super flexible!

🔹 Chicken: Boneless thighs work great too—extra juicy!
🔹 Mushrooms: Any type works—white, brown, or wild mix.
🔹 Cream: No heavy cream? Use half-and-half or full-fat milk + a spoon of cream cheese or butter.
🔹 Mustard: Dijon, whole-grain, or skip it if needed.
🔹 Soy Sauce: Optional—adds depth; tamari or coconut aminos work too.
🔹 Pasta: Use any shape you love—penne, fusilli, spaghetti.
🔹 Cheese: Parmesan, Pecorino, or any hard Italian cheese.

Step-by-Step Instructions 🍗🍝🌿

Step 1: Prep Like a Pro 🔪

Before you start cooking, take a few minutes to prep everything—it’ll make the rest of the recipe a breeze! Clean the mushrooms and slice them thinly. Dice the onion and grate or finely mince the garlic.

Bring a large pot of salted water to a boil and cook your pasta until al dente—tender with a slight bite. Just before draining, reserve about 1/3 cup of the starchy pasta water to help bring the sauce together later. Meanwhile, slice the chicken breasts in half lengthwise to create thinner cutlets. Season both sides generously with salt, pepper, and garlic powder. Then lightly coat the chicken in all-purpose flour—this gives it a delicious golden crust when seared.

Step 2: Sear the Chicken to Golden Perfection 🍗✨

Heat a drizzle of oil in a large skillet over medium heat. For extra flavor, add a small pat of butter and let it melt completely.

Once the pan is hot and the butter is gently bubbling, place the chicken cutlets in the skillet. Don’t overcrowd the pan—work in batches if needed to make sure each piece gets a nice golden sear instead of steaming.

Cook the chicken for about 4 to 7 minutes per side, depending on thickness, until the outside is beautifully golden and the inside is fully cooked. If you’re unsure, you can slice into the thickest part of one cutlet—there should be no pink, just juicy, white meat. For extra assurance, you can loosely cover the pan for the last minute of cooking to help the heat penetrate evenly (especially helpful if the cutlets are on the thicker side).

Once cooked, remove the chicken from the pan and set it aside to rest. Don’t slice it yet—we’ll cut it into bite-sized pieces later, just before adding it back into the sauce.

Step 3: Sauté the Veggies for Maximum Flavor 🧄🧅

If the skillet looks a bit dry, add a splash of oil or a small pat of butter to keep everything sizzling.

Add the diced onion and cook for 2–3 minutes, stirring occasionally, until it softens and starts to turn translucent. Next, stir in the sliced mushrooms. Let them cook for 5–7 minutes, stirring now and then, until they’re golden and their moisture has cooked off.

Once the mushrooms are browned and smell amazing, add the grated garlic and a pinch of dried thyme. Stir well and let everything cook for about 30 seconds—just enough to wake up the garlic and let the herbs do their thing.

Step 4: Make That Creamy Dreamy Sauce 🥄💛

Now it’s time to build that rich, velvety sauce! Pour the heavy cream into the skillet along with the reserved pasta water. Give it all a good stir to combine.

Next, add the mustard and—if you’re in the mood for a little extra depth—a splash of soy sauce. Totally optional, but it adds a subtle savory kick that really brings everything together!

Once the sauce starts to bubble, reduce the heat to low and let it simmer gently for 6–8 minutes, stirring occasionally, until it thickens naturally. No need for flour or starch—the cream reduces on its own and turns silky and rich. Season with salt and pepper to taste as it simmers, and keep an eye on it so it doesn’t stick to the bottom.

Step 5: Bring It All Together & Finish with Flair 🍝🌿

While the sauce is finishing up, chop some fresh flat-leaf parsley and slice the chicken into bite-sized pieces or thin strips—your call!

Add the cooked pasta to the skillet along with the chicken and parsley. Toss everything well to coat it in that luscious, creamy sauce. Let it sit over low heat for 1–2 minutes, just until everything is heated through and perfectly combined.

Give it a taste and adjust the seasoning if needed—add a bit more salt or pepper to make it just right. If you’re feeling fancy, top it all off with some freshly grated Parmesan (or Pecorino Romano if you like a saltier, bolder flavor). Serve right away and enjoy the cozy comfort in every bite!

Tips for the Best Creamy Chicken Mushroom Pasta 🍝✨

✅ Go for golden – Lightly flouring the chicken gives it a gorgeous crust and helps the sauce cling to every bite.
✅ Brown those mushrooms – Don’t rush it! Let them get golden and a little crispy around the edges for maximum flavor.
✅ Mix it up with mushrooms – Try baby bellas (brown mushrooms) for a deeper, earthier taste, or toss in a few soaked, chopped dried mushrooms for extra umami. Got wild mushrooms like oyster or chanterelles? Even better! 🍄🌲
✅ Veggie boost? Yes, please! – Stir in a handful of baby spinach right before serving, or add cooked broccoli or green peas for a pop of color (and a bit of veggie power). 🥦🌿
✅ Don’t forget the pasta water – That starchy liquid is your best friend for creating a silky, well-emulsified sauce.
✅ Finish strong – A sprinkle of fresh parsley and a shower of grated Parmesan takes this dish from comforting to company-worthy. ✨🧀
✅ Want a little kick? – Add a pinch of red pepper flakes or a dash of cayenne when sautéing the mushrooms. It adds just the right amount of heat! 🌶️

Wishing you a delicious meal and a peaceful, blessed day ahead! ♥

I also have more quick dinner ideas you might like. Here are a few I especially recommend!

One-Pot Creamy Chicken Orzo with Sun-Dried Tomatoes – Pasta Mama Cooks

Creamy Orzo with Salmon & Sun-Dried Tomatoes – A Quick & Delicious Dinner – Pasta Mama Cooks

Irresistible Stir-Fried Rice Noodles with Chicken – Easy Asian-Style Dinner – Pasta Mama Cooks

Creamy Chicken Spaghetti with Spinach and Cherry Tomatoes – Pasta Mama Cooks

🍽️ Nutrition per Serving (No Cheese):

This recipe makes 4 servings.

Each serving contains approximately:

🔥 Calories: 929 kcal
💪 Protein: 44.7 g
🧈 Fat: 44.1 g
🥔 Carbohydrates: 72.0 g

Creamy Chicken Mushroom Pasta. Printable Recipe.

FAQ – Your Questions Answered! ❓🍝

💭 Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work great and tend to be more flavorful and juicy. Just trim the extra fat and adjust the cooking time slightly if they’re thicker.

💭 Can I make it without cream?
Yes! You can use half-and-half or even full-fat milk with a spoonful of cream cheese or butter to mimic the richness of cream. Just note that the sauce might be slightly less thick and luxurious.

💭 What if I don’t have mushrooms?
No problem! You can skip them or replace them with zucchini, spinach, or bell peppers. It’ll still taste great and be full of flavor.

💭 Is the soy sauce necessary?
Not at all—it’s optional! It adds a touch of umami, but you can leave it out or use tamari or coconut aminos as alternatives.

💭 Can I make it ahead?
It’s best fresh, but you can prepare it in advance. Store it in the fridge and reheat gently over low heat with a splash of milk or cream to loosen the sauce. Slightly undercook the pasta if you’re planning to reheat.

💭 How can I make this dish lighter?
Use chicken breast, skip the butter, and go with half-and-half instead of heavy cream. You can also reduce the pasta amount and add some steamed veggies like broccoli or spinach to lighten things up.

💭 Can I freeze the leftovers?
Technically yes, but the cream sauce may separate slightly upon thawing. For best results, store in the fridge and enjoy within 2–3 days.