Chicken and Mushroom Pasta
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!
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)
Instructions
- 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.
- Remove chicken from pan, let rest for 3-4 minutes, and then cut into bite-sized pieces and set aside.
- 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.
- 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)
- 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.