Creamy Chicken and Mushroom Pasta is a cozy, one pan dinner made with tender chicken, hearty mushrooms, and pasta tossed in a rich, garlicky sauce. This easy weeknight meal comes together in no time and is sure to be a family favorite. Perfect for busy nights when you need something comforting and delicious on the table fast!

A close-up of a chicken mushroom skillet filled with rigatoni pasta, cooked chicken pieces, mushrooms, fresh parsley, and sprinkled grated parmesan cheese.

Quick Snapshot:

  • Total Time: About 35 minutes
  • Equipment: Large skillet
  • Best Tip: Don’t overcrowd the pan when cooking the chicken
  • Perfect For: Meal prep, dinner, or leftovers

Let’s be honest…after a long day of work, school, errands, and everything in between, the last thing anyone wants to do is spend hours in the kitchen.

That’s where this chicken and mushrooms with pasta swoops in like a dinnertime superhero. It’s a one-pan wonder that checks all the boxes: quick prep, simple ingredients, minimal cleanup, and big flavor.

You don’t need fancy techniques or hard-to-find ingredients…just a few pantry staples and about 30 minutes to make something that tastes like it came from your favorite restaurant.

Just like this chicken and mushroom pasta with cream, this dinner comes together in no time and will become a favorite in your meal rotation.

And if you’re looking for more pasta inspiration, this French onion pasta and creamy salmon pasta is on my regular dinner rotation!

This recipe is especially helpful for busy families juggling homework, after-school activities, or just the everyday chaos that tends to hit around dinnertime.

This chicken and mushroom creamy pasta eliminates the “what’s for dinner?” struggle and gives you a hearty, comforting meal without resorting to takeout or frozen pizza. And to be sure that it’s a hit every time, I’ve tested this recipe more than 4 times!

Want more easy dinner inspiration? Head over to this page to see all of the simple main dishes!

A plate of rigatoni pasta with pieces of chicken, mushrooms, and a creamy sauce, garnished with grated cheese. A gold fork rests on the plate. Nearby are a jug of sauce, a small bowl of cheese, and fresh parsley.

Why You’ll Love This Recipe:

  • Quick and easy: Ready in about 30 minutes, making it perfect for weeknights when time is not on your side.
  • One pan magic: Less cleanup = more time to relax (or, let’s be honest, fold laundry).
  • Comfort food classic: Creamy sauce, tender chicken, hearty mushrooms… it’s cozy in a bowl!
  • Family-friendly: Kid-approved flavors that even picky eaters can get behind.
  • Customizable: Swap the pasta, add spinach, or toss in extra veggies based on what you have on hand.
  • Leftovers reheat like a dream: Meal prep MVP or next-day lunch you’ll actually look forward to.

Ingredients Needed:

For the Chicken:

  • Olive oil: Helps sear the chicken to golden perfection and keeps it juicy.
  • Chicken tenders: A quick-cooking, tender protein that soaks up all the savory flavor (you can also use boneless, skinless chicken breasts).
  • Garlic powder: Adds a layer of warm, garlicky flavor without needing fresh cloves.
  • Italian seasoning: A go-to blend of herbs like basil, oregano, and thyme that gives the dish a classic Italian feel.
  • Salt and black pepper: Enhances all the flavors and brings balance to the dish.

For the Mushrooms and Pasta:

  • Unsalted butter: Adds richness and depth when sautéing the mushrooms.
  • Baby bella mushrooms: Earthy, hearty fresh mushrooms that soak up flavor and add umami to the dish.
  • Chicken broth: Acts as the cooking liquid for the pasta and builds the base of the sauce.
  • Heavy whipping cream: Gives the sauce its creamy, velvety texture.
  • Garlic powder: Reinforces that cozy, garlicky flavor throughout the dish.
  • Onion powder: Adds savory depth without needing to chop onions.
  • Pasta: The hearty base that soaks up the sauce. Choose a pasta shape that holds onto the creamy goodness!
  • Grated parmesan cheese, for topping (optional but encouraged0: Finishes the dish with a salty, nutty touch that makes everything taste even better.
Top-down view of ingredients for a chicken and pasta dish, including raw chicken tenders, sliced mushrooms, uncooked pasta, chicken broth, butter, olive oil, cream, and various spices in small bowls.

How to Make Creamy Mushroom Chicken Pasta:

  • Cook the Chicken: Heat the olive oil in a large skillet and then season and cook the tenders on both sides over medium heat until cooked through. Remove to a separate plate and let the chicken rest for several minutes, then cut into bite-sized pieces.
  • Sauté: Add butter to the same skillet and let it melt, then add the mushrooms and sauté until tender.
Sautéed chicken tenders seasoned with spices are cooking in a white skillet on a light-colored countertop. The chicken is golden brown with visible seasoning.
A white skillet filled with sautéed sliced mushrooms on a light, textured countertop surface.
  • Add: To the same skillet, add the chicken broth, heavy cream, and seasonings. Bring mixture to a boil, add the uncooked pasta, and then reduce heat to low and simmer for about 15-18 minutes, or until the pasta is cooked through, stirring occasionally.
  • Finish: Remove the skillet from the heat and stir in the chicken. Add a sprinkle of grated parmesan cheese, if desired, and serve immediately.
A white skillet filled with creamy mushroom sauce, showing sliced mushrooms in a thick, beige-colored sauce on a light, textured surface.
A white pot filled with rigatoni pasta, diced cooked chicken, and sliced mushrooms, all mixed together, sits on a light-colored countertop.

Can I Use Pre-Cooked Chicken?

Absolutely! Rotisserie chicken is a great time-saver…just skip the chicken-cooking step and stir it in with the pasta to heat through.

Can I Make This Dish Ahead of Time?

Yes! You can prep the chicken and mushrooms a day in advance, then simmer everything together with the pasta when you’re ready to eat. Just note that the pasta is best when cooked fresh.

What if I Don’t Have Heavy Cream?

You can substitute half-and-half, whole milk, or even evaporated milk. The sauce may be slightly less rich, but still delicious.

A plate of rigatoni pasta mixed with pieces of chicken and mushrooms, garnished with herbs, sits on a beige surface. A gold fork, a small bowl of grated cheese, and a green napkin are nearby.

How to Store:

  • Refrigerate: Let the pasta cool completely, then store in an airtight container in the refrigerator for up to 3–4 days. The flavors get even better as they sit!
  • Reheat: Warm leftovers on the stovetop over medium-low heat or in the microwave, adding a splash of broth, cream, or milk to loosen up the creamy parmesan sauce, if needed.
  • Freeze: While this dish can be frozen, the creamy sauce may slightly change in texture after thawing. If freezing, store in a freezer-safe container for up to 2 months, and thaw overnight in the fridge before reheating gently.

Serving Suggestions:

A close-up of creamy rigatoni pasta with chunks of chicken, sliced mushrooms, and a sprinkle of herbs and grated cheese, served in a white skillet with a wooden spoon.

Variations:

  • Swap the chicken: Use cooked shredded rotisserie chicken to save even more time, or try boneless chicken thighs for extra flavor. Ground chicken or ground turkey would also be delicious. 
  • Add greens: Stir in fresh spinach or kale during the last few minutes of cooking for a pop of color and nutrients.
  • Make it spicy: Add a pinch of crushed red pepper flakes or a dash of hot sauce for a subtle kick.
  • Try a different pasta: Penne, farfalle, or even fettuccine work just as well…use what you have on hand!
  • Go vegetarian: Skip the chicken and double up on the mushrooms, or add in zucchini or bell peppers for a veggie-forward version.
  • Make it cheesy: Stir in a handful of shredded mozzarella or an extra sprinkle of parmesan for an even richer creamy mushroom sauce.

Tips and Tricks:

  • Don’t overcrowd the pan: When cooking the chicken, don’t place the tenders too close together, as we want the chicken to brown, instead of steam.
  • Use low-sodium broth: so you can control the salt level and adjust to taste as you go.
  • Add the pasta dry: it soaks up all the flavor as it cooks right in the sauce.
  • Keep a close eye on the liquid: When the pasta cooks, pay attention to how much liquid remains. If the sauce thickens too quickly, add a splash more broth or water.
  • Stir occasionally: Do this during simmering to prevent the pasta from sticking to the bottom of the pan.
A plate of rigatoni pasta with sliced mushrooms and pieces of chicken in a creamy sauce, garnished with herbs, sits beside a gold fork. A green napkin, grated cheese, and a small pitcher are nearby.

More Creamy Chicken Recipes You’ll Love:

A skillet filled with rigatoni pasta, chicken pieces, mushrooms, and parsley, topped with grated cheese. A wooden spoon rests in the pan, with plates, utensils, and fresh parsley on the side.
Gayle Bialas

Chicken and Mushroom Pasta

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Creamy Chicken and Mushroom Pasta is a cozy, one pan dinner made with tender chicken, hearty mushrooms, and pasta tossed in a rich, garlicky sauce. This easy weeknight meal comes together in no time and is sure to be a family favorite. Perfect for busy nights when you need something comforting and delicious on the table fast!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Chicken:
  • 2 tablespoons olive oil
  • 1 pound chicken tenders (or 2 medium boneless skinless chicken breasts)
  • 2 teaspoons garlic powder
  • 1 teaspoon Italian seasoning
  • Salt and black pepper (to taste)
Mushrooms and Pasta:
  • 2 tablespoons unsalted butter
  • 1 pound sliced baby bella mushrooms (or white mushrooms)
  • 2 cups low-sodium chicken broth
  • ½ cup heavy whipping cream (or half-and-half)
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 8 ounces uncooked pasta (such as rigatoni or rotini)
  • Grated parmesan cheese for topping (if desired)

Equipment

Method
 

  1. Heat a large skillet over medium-high heat until hot and then add olive oil. Add chicken to skillet and season with garlic powder, Italian seasoning, salt, and pepper. Cook and brown chicken for 4-6 minutes on each side, or until cooked through.
  2. Remove chicken from pan, let rest for 3-4 minutes, and then cut into bite-sized pieces and set aside.
  3. Scrape the bottom of skillet to get the browned bits off from bottom of pan. Add butter and melt over medium heat. Add mushrooms and sauté until they start to become tender, about 5-7 minutes.
  4. Add chicken broth, cream, garlic powder, onion powder, salt, and pepper to the same skillet. Stir well to combine, then bring mixture to a boil over medium heat. Add uncooked pasta and stir well, then reduce heat to low, cover pan, and simmer for 15-18 minutes, stirring occasionally, or until the pasta is tender and cooked through. (see note below)
  5. Remove from heat and add chicken to skillet. Stir to combine and then top with grated parmesan cheese. Serve immediately.

Notes

  • Tip: It is important to stir the pasta occasionally as it cooks, otherwise it may stick to the pan and the parts not submerged in the liquid will remain hard.
  • Leftovers will keep in an airtight container in the refrigerator for up to four days.
  • To Reheat: warm in the microwave in 30-second intervals, stirring in between, until heated through. You can add a splash of milk or broth if the sauce thickens too much.
  • To Freeze: Store in a freezer-safe container or bag in the freezer for up to two months. When ready to serve, let thaw completely in the refrigerator. You can reheat this on the stove or in the microwave with a splash of milk or chicken broth to help the sauce become creamy.
  • I like to serve this dish with this cheesy garlic bread or caprese garlic bread.
  • See my tips and tricks for making this Chicken and Mushroom Pasta above the recipe box.

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