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Chicken and Mushroom Pasta Recipe

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4.3 from 136 reviews

A creamy and comforting Chicken and Mushroom Pasta made with sautéed chicken breasts, savory cremini mushrooms, fresh spinach, and a rich Parmesan cream sauce. Quick to prepare in just 35 minutes, this Italian-inspired dish combines tender spaghetti with a luscious sauce that’s perfect for a satisfying weeknight dinner.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

Pasta

  • 8 ounces uncooked spaghetti (or fettuccine)

Chicken

  • 2 chicken breasts (1 pound)
  • 1/2 teaspoon garlic powder
  • Pinch of red pepper flakes
  • Salt & pepper to taste
  • 1 tablespoon olive oil
  • 3 tablespoons butter (divided)

Vegetables & Aromatics

  • 4 ounces cremini mushrooms (sliced)
  • 1/2 medium onion (chopped)
  • 4 cloves garlic (minced)
  • 2 cups baby spinach

Sauce

  • 1/2 cup chicken broth (or dry white wine)
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon lemon juice
  • 1 cup heavy/whipping cream
  • 1 teaspoon cornstarch
  • 1/2 cup freshly grated Parmesan cheese

For Serving

  • Extra Parmesan cheese
  • Chopped parsley (optional)

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil and cook the spaghetti or fettuccine until al dente according to package instructions. Reserve a cup of pasta water, then drain the pasta and set aside.
  2. Season and Cook Chicken: Pat the chicken breasts dry and season evenly with garlic powder, red pepper flakes, salt, and pepper. Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken and cook for 4–5 minutes on each side until golden brown and cooked through. Remove from the skillet and slice into strips.
  3. Sauté Mushrooms and Aromatics: In the same skillet, melt the remaining 2 tablespoons of butter. Add the sliced cremini mushrooms and cook until browned and caramelized, about 5 minutes. Add the chopped onion and cook until softened, approximately 3 minutes. Stir in the minced garlic and cook for 30 seconds until fragrant.
  4. Make the Sauce: Pour in the chicken broth or dry white wine, then add Italian seasoning. Let the mixture simmer for 1-2 minutes to reduce slightly. Stir in lemon juice, heavy cream, and cornstarch dissolved in a little water to prevent lumps. Cook the sauce, stirring frequently, until it thickens, about 3-5 minutes.
  5. Add Greens and Cheese: Stir in the baby spinach and Parmesan cheese. Allow the spinach to wilt and the cheese to melt into the creamy sauce, creating a smooth and flavorful base.
  6. Combine Pasta and Chicken: Return the sliced chicken and drained pasta to the skillet. Toss everything together gently, adding reserved pasta water a splash at a time if the sauce needs loosening to coat the ingredients evenly.
  7. Serve: Dish out the pasta onto plates and garnish with extra freshly grated Parmesan cheese and optional chopped parsley for a fresh herb finish.

Notes

  • For a lighter sauce, substitute half-and-half for heavy cream.
  • If you prefer, dry white wine can be used instead of chicken broth to enhance flavor.
  • Be careful not to overcook the chicken to keep it juicy and tender.
  • Reserve pasta water helps adjust the sauce consistency and helps it cling better to the pasta.
  • For a gluten-free option, use gluten-free pasta.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://allyumcooks.com/chicken-and-mushroom-pasta-recipe/