Looking for a comforting and delicious meal that’s easy to whip up? This Easy Creamy Mushroom Chicken Pasta is your go-to dish! Tender chicken thighs are perfectly seasoned and cooked, then combined with a rich and creamy mushroom sauce that’s rich in flavour.
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Whether you’re cooking for your family or impressing guests, this easy pasta dinner is sure to be a hit. Ready in under 30 minutes, it’s perfect for busy weeknights or a cozy weekend dinner.
If you enjoy creamy delicious pasta recipes bursting with flavour, then you gotta checkout these other pasta recipes on my site: Creamy Cajun Shrimp Pasta, Creamy Lemon Feta Pasta, and this Cheesy Broccoli Pasta.
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Ingredients
- Boneless, Skinless Chicken Thighs
- Olive oil
- Dry white wine
- Butter
- White onion
- Fresh mushrooms (brown)
- Heavy cream
- Flour
- Garlic powder
- Salt & pepper
- Parsley
See recipe card for quantities.
Instructions
1. Marinate the Chicken: Cut the chicken thighs into cubes. In a bowl, mix the chicken cubes with olive oil, salt, and pepper.
2. Cook the Chicken: Heat a large skillet over medium-high heat. Cook the marinated chicken for about 7 minutes until fully cooked. Remove and set aside.
3. Deglaze the Pan: In the same skillet, add the dry white wine to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for about 2 minutes.
4. Cook the Vegetables: Add the butter to the pan. Once melted, add the diced onions and sliced mushrooms. Sauté for 7-10 minutes over medium heat until golden brown.
5. Make the Sauce: Pour in the heavy cream and return the cooked chicken to the pan. In a small bowl, mix the flour and water until smooth, then add it to the pan to help thicken the sauce. Let the mixture simmer over medium heat for about 10 minutes, stirring continuously until thickened.
6. Cooking your pasta: Bring a large pot of salted water to a boil and cook your pasta while preparing the pasta sauce.
7. Combine Pasta and Sauce: Add your cooked pasta to the sauce mixture. Cook for an additional 5-10 minutes until the pasta is well-coated with the sauce.
8. Finish and Serve: Turn off the heat and stir in the garlic powder, salt, pepper, and freshly chopped parsley. Serve with freshly grated Parmesan cheese and a sprinkle of black pepper. Enjoy your new favorite pasta dish!
Substitutions
Boneless, skinless chicken thighs: Boneless, skinless chicken breasts, turkey breast, or tofu for a vegetarian option.
Olive oil: Vegetable oil, canola oil, or avocado oil.
Salt: Sea salt, kosher salt, or reduced-sodium soy sauce.
Pepper: White pepper or a pinch of cayenne pepper.
Dry white wine: Chicken broth, vegetable broth, or apple cider vinegar mixed with water.
Butter: Margarine, or olive oil.
White onion: Yellow onion, shallots, or red onion.
Brown mushrooms: White button mushrooms, portobello mushrooms, or cremini mushrooms.
Heavy cream: Half-and-half, evaporated milk, sour cream, or a mixture of milk and Greek yogurt.
Flour mixed with water: Cornstarch mixed with water, or a gluten-free flour blend.
Garlic powder: Fresh minced garlic, garlic paste, granulated garlic or onion powder.
Equipment
- Large cast iron skillet
- Large pot
- Cutting Board
- Knife
- Large and small bowl
- Measuring Cups
- Measuring Spoons
Storage and Reheating
**Before storing your pasta, you need to make sure that your pasta has completely cooled to room temperature. Allowing the pasta to cool completely at room temperature before storing it is very important, this helps prevent condensation and prevents the pasta from going bad in a short period of time.
Refrigeration: Store your pasta in airtight containers in the refrigerator for up to 3-4 days.
Freezing: For longer storage, place the pasta in freezer-safe containers or heavy-duty freezer bags, and freeze for up to 2 months.
3 Top Tips for Success
1. Cook Chicken Properly: Ensure the chicken is cooked through but not overdone. Cooking it on medium-high heat for about 7 minutes should give you tender, juicy pieces. Remove it from the pan as soon as it’s done to prevent it from becoming dry.
2. Layer Flavors: Deglaze the pan with white wine after cooking the chicken to capture all the browned bits and infuse the sauce with deep, rich flavors. Let the wine reduce properly before adding other ingredients for a more concentrated taste.
3. Manage Sauce Consistency: When adding the flour and water mixture, stir continuously to prevent lumps and achieve a smooth sauce. If the sauce becomes too thick, you can thin it out with a bit more cream or chicken broth until you reach the desired consistency.
FAQ's
Yes, you can use any pasta you prefer, such as penne, fettuccine, or whole wheat pasta. Just adjust the cooking time according to the package instructions.
You can substitute heavy cream with half-and-half, evaporated milk, or a mixture of milk and Greek yogurt for a lighter option.
Yes, you can prepare the dish ahead of time and store it in the refrigerator for up to 3-4 days. Reheat it gently on the stovetop or in the microwave, adding a splash of milk or broth to maintain creaminess.
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Pairing
These are my favorite dishes to serve with this Creamy Mushroom Chicken Pasta Recipe:
Easy Creamy Mushroom Chicken Pasta Recipe (One Pot)
Equipment
- Large cast iron skillet
- large pot
- Large Bowl
- Small Bowl
Ingredients
Chicken Marinade:
- 4 Boneless, skinless chicken thighs
- 2 tablespoon Olive Oil
- 1 teaspoon Salt
- ½ teaspoon Pepper
- optional; red pepper flakes
Sauce:
- ½ cup Dry white wine
- 3 tablespoon Butter
- 1 White onion diced
- 8 ounces Brown mushrooms sliced
- 2 cups Heavy Cream
- 2 tablespoon Flour mixed with 2 tablespoon water
- 1 tablespoon Garlic Powder
- Salt & pepper to taste
- Chopped parsley handful
- optional; minced garlic
Instructions
- Marinate the Chicken: Cut the chicken thighs into cubes. In a bowl, mix the chicken cubes with olive oil, salt, and pepper.
- Cook the Chicken: Heat a large skillet over medium-high heat. Cook the marinated chicken for about 7 minutes until fully cooked. Remove and set aside.
- Deglaze the Pan: In the same skillet, add the dry white wine to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for about 2 minutes.
- Cook the Vegetables: Add the butter to the pan. Once melted, add the diced onions and sliced mushrooms. Sauté for 7-10 minutes over medium heat until golden brown.
- Make the Sauce: Pour in the heavy cream and return the cooked chicken to the pan. In a small bowl, mix the flour and water until smooth, then add it to the pan to help thicken the sauce. Let the mixture simmer over medium heat for about 10 minutes, stirring continuously until thickened.
- Boiling your pasta: Bring a large pot of salted water to a boil and cook your pasta while preparing the pasta sauce.
- Combine Pasta and Sauce: Add your cooked pasta to the sauce mixture. Cook for an additional 5-10 minutes until the pasta is well-coated with the sauce.
- Finish and Serve: Turn off the heat and stir in the garlic powder, salt, pepper, and freshly chopped parsley. Serve with freshly grated Parmesan cheese and a sprinkle of black pepper. Enjoy your new favorite pasta dish!
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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