Creamy Garlic Chicken & Mushroom Pasta is my favorite kind of comfort food—rich, creamy, and full of deep, savory flavors. I love how the tender seared chicken combines with the earthy mushrooms and velvety garlic sauce, coating every strand of pasta in pure deliciousness. It’s a simple dish that feels luxurious enough for a special occasion but easy enough for a weeknight meal.
Why You’ll Love This Recipe
I love this recipe because it’s quick, comforting, and made all in one skillet. The creamy garlic sauce clings perfectly to the pasta, and the mushrooms add a meaty texture that balances the rich parmesan flavor. It’s ready in about half an hour, which makes it perfect for busy evenings when I still want something satisfying and homemade. Plus, the aroma of garlic and butter fills my kitchen and makes the whole meal feel extra cozy.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 large boneless, skinless chicken breasts
8 ounces mushrooms, sliced (cremini or baby bella work best)
4 cloves garlic, minced
1 cup heavy cream
1 cup chicken broth
1 cup freshly grated parmesan cheese
2 tablespoons unsalted butter
1 tablespoon olive oil
10 ounces fettuccine or tagliatelle pasta
1 teaspoon Italian seasoning
Salt and pepper, to taste
2 tablespoons chopped fresh parsley
1/4 cup reserved pasta water
Directions
I start by seasoning the chicken breasts with salt, pepper, and Italian seasoning. In a large skillet, I heat olive oil and 1 tablespoon of butter over medium-high heat. I sear the chicken on both sides until golden brown and cooked through, about 5–7 minutes per side. Then I set it aside to rest and slice it into strips.
In the same skillet, I add the remaining tablespoon of butter and toss in the mushrooms. I cook them until they’re golden and have released their moisture, about 5 minutes. Then I stir in the garlic and cook for another minute until fragrant.
I pour in the chicken broth and heavy cream, scraping up any browned bits from the bottom of the pan. I let it simmer gently for about 5 minutes, then stir in the grated parmesan until it melts into a creamy sauce.
While the sauce simmers, I cook the pasta in salted boiling water until al dente. I reserve 1/4 cup of the pasta water before draining it.
I add the cooked pasta and reserved pasta water to the sauce, tossing until everything is well coated. Then I return the sliced chicken to the skillet and let it all warm together for a couple of minutes. I finish with a sprinkle of fresh parsley and extra parmesan before serving.
Servings and timing
This recipe serves 4 people. It takes about 10 minutes to prepare and 25 minutes to cook, so the total time is roughly 35 minutes.
Variations
I sometimes change it up by replacing the chicken with shrimp or sliced sausage for a different flavor. When I want something lighter, I use half-and-half instead of heavy cream or toss in some fresh spinach. A handful of sun-dried tomatoes adds tang and color, and for a touch of heat, I sprinkle in a pinch of crushed red pepper flakes.
Storage/Reheating
I store any leftovers in an airtight container once they’ve cooled completely. They keep well in the refrigerator for up to 3 days. When I reheat the pasta, I add a splash of cream, milk, or chicken broth to bring back the sauce’s creamy consistency. I reheat it slowly on the stovetop or in the microwave. I avoid freezing it since cream sauces can separate, but if I need to, I freeze it for up to a month and reheat it gently.
FAQs
How can I make this dish lighter?
I replace the heavy cream with half-and-half or use a mix of milk and Greek yogurt. It keeps the creamy texture without being too heavy.
What mushrooms work best?
I like using cremini or baby bella mushrooms because they have a deeper, earthier flavor, but white button mushrooms or shiitake mushrooms also taste great.
Can I use a different pasta type?
Yes, I sometimes make it with penne, rigatoni, or spaghetti—anything that holds the creamy sauce well works perfectly.
How do I keep the chicken juicy?
I cook it until it reaches 165°F internally, then let it rest for a few minutes before slicing. This helps lock in the juices and keeps the chicken tender.
Can I add extra vegetables?
Absolutely. I often toss in spinach, peas, or roasted cherry tomatoes—they bring a pop of color and make the dish feel even more balanced.
Conclusion
Creamy Garlic Chicken & Mushroom Pasta is one of those meals that never fails to impress. I love how the combination of tender chicken, rich garlic sauce, and hearty mushrooms creates a dish that’s both comforting and elegant. It’s easy to prepare, full of flavor, and perfect for sharing with family or friends—or for treating myself to something special at home.
Creamy Garlic Chicken & Mushroom Pasta is a comforting and elegant one-skillet meal made with tender chicken, earthy mushrooms, and a rich garlic-parmesan cream sauce that coats every bite of pasta.
Ingredients
2 large boneless, skinless chicken breasts
8 ounces mushrooms, sliced (cremini or baby bella)
4 cloves garlic, minced
1 cup heavy cream
1 cup chicken broth
1 cup freshly grated parmesan cheese
2 tablespoons unsalted butter
1 tablespoon olive oil
10 ounces fettuccine or tagliatelle pasta
1 teaspoon Italian seasoning
Salt and pepper, to taste
2 tablespoons chopped fresh parsley
1/4 cup reserved pasta water
Instructions
Season chicken breasts with salt, pepper, and Italian seasoning.
Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Sear the chicken on both sides until golden and cooked through, 5–7 minutes per side. Remove and slice.
Add remaining butter to the skillet and cook mushrooms until golden and moisture is released, about 5 minutes. Stir in garlic and cook for 1 more minute.
Pour in chicken broth and heavy cream, scraping up browned bits. Simmer for 5 minutes.
Stir in parmesan cheese until melted and smooth.
Meanwhile, cook pasta in salted water until al dente. Reserve 1/4 cup pasta water and drain.
Add pasta and reserved water to the sauce. Toss to coat evenly.
Return sliced chicken to the skillet and heat through. Sprinkle with parsley and additional parmesan before serving.
Notes
For a lighter version, use half-and-half instead of heavy cream.
Add spinach, peas, or sun-dried tomatoes for extra flavor and color.
Swap chicken with shrimp or sausage for variety.
Reheat gently with a splash of cream or broth to maintain sauce consistency.
Do not freeze unless necessary, as the cream sauce may separate.
