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This Creamy Mushroom Chicken Pasta is so delicious and comforting. Made in less than 30 minutes, it makes for such an easy family dinner. Perfectly tender pasta coated with a creamy sauce and tossed with bite-sized pieces of chicken and mushroom, everyone will be reaching for seconds!
If you haven’t made this creamy mushroom pasta yet, then you are missing out! This mushroom chicken pasta is a classic comfort dish that your family will absolutely love. It’s the perfect weeknight dinner as it comes together so quickly. This pasta dish is hearty, rich, and packed with flavor!
If you’re looking for other yummy pasta recipes, why not also try my Creamy Chicken Tortellini Pasta or my Simple Pesto Tomato Pasta! They’re also great weeknight meals as they come together so quickly.
Why you’ll love this Creamy Chicken and Mushroom Pasta
- An easy pasta recipe. Made with kitchen staples, this creamy one-pan meal goes from pantry to table in 30 minutes. It’s very convenient to make on weeknights and even as a quick lunch while the kids are home in the weekend.
- Dreamy creamy pasta sauce! Made with heavy cream, cream cheese, garlic and sundried tomatoes, this rich sauce is loaded with flavor and oh so satisfying.
- Packed with healthy goodness. This hearty meal is loaded with mushrooms and spinach as well as a ton of protein from the cubed chicken.
Ingredients you’ll need
- Pasta: you can use your pasta of choice. I prefer rotini but you can use any that
- Chicken: I used chicken tenderloin but you can use your cut of chicken of choice.
- Seasoning: for the seasoning, I used salt, pepper, paprika, and chili flakes.
- Olive oil: or neutral oil of your sauce.
- Butter: use unsalted butter.
- Mushrooms: I recommend using Baby Bella or cremini mushrooms. Buying pre-sliced mushrooms will save you some time.
- Sundried tomato: this provides a sweet-tart flavor that is hard to replicate. A little goes a long way.
- Garlic: the more the merrier!
- Liquids: to make the sauce, I use heavy cream and chicken broth. I recommend low sodium chicken broth.
- Cheese: I use both parmesan cheese and cream cheese to make the sauce creamy and delicious.
- Spinach: I recommend using baby spinach as they’re more tender and are the perfect size.
How to make this Creamy Chicken and Mushroom Pasta
- Cook the pasta: Cook the pasta according to package instructions. Set aside
- Cook the chicken: In a large skillet over medium heat, add 1 tbsps. of olive oil to the pan and pan sear the chicken pieces on each side for 1-2 minutes. Sprinkle the salt, black pepper, paprika and cook for another 1-2 minutes until golden brown and cooked. Remove and set aside.
- Cook the mushrooms: In the same pan, add and melt the butter. Sauté the garlic for 30 seconds then add in the mushrooms. Let the mushrooms cook for a few minutes until they are tender. Usually takes about 3-4 minutes.
- Make the sauce: Add the sundried tomato. Sauté for another minute. Add in the heavy cream, chicken broth, spices, salt, paprika, chili flakes, cream cheese, pasta water. Give them a good stir and continue to cook to obtain a smooth creamy sauce.
- Add the rest of the ingredients: Add in the parmesan cheese and spinach. Stir and cook on low heat for 2-3 minutes, then add in the cooked pasta, cooked chicken and mix to coat the pasta well with the sauce. Cover and let everything cook together for another 3-4 minutes on medium-low heat.
- Serve: Remove from heat and garnish with some freshly chopped basil and grated parmesan cheese.
Recipe notes and tips
- Start prepping the ingredients before cooking, things move quick!
- Be sure to use blocks of cream cheese and not the spreadable type.
- Use a large pan or skillet, to allow the chicken to sear properly and so you can fit all your ingredients in.
- I used chicken tenderloin, but you can also go for chicken breast or thighs – make sure to cube them.
- If possible, use fresh mushrooms only, their umami flavor really comes through.
- When cooking the pasta, use enough water so once the pasta begins to expand, there will still be plenty of room for the noodles to move freely.
- As soon as you drop the pasta in the water, stir it so the pasta doesn’t stick.
- If you don’t have sundried tomatoes close to where you live, you can just use 1 cup of diced regular tomatoes or grape tomatoes.
- You can garnish with some fresh chopped basil and grated parmesan cheese.
- Serving this dish while warm is probably the best way to have it.
- If you don’t have spinach, kale or another leafy green could work in place of it.
FAQs
I used rotini pasta, but really any pasta will work! Medium and short pasta is great to avoid too much mess and slurping that comes with spaghetti or linguine.
Tubular pasta like penne or ziti are great as they can scoop up all that creamy sauce. Shaped pasta is always good for sauce, it clings perfectly. Shaped pasta such as fusilli or shells are great. It’s all about capturing that dreamy sauce!
Mushrooms LOVE to soak up water, which is not ideal when you want a lovely and thick sauce on your pasta. Give the mushrooms a quick shower under the faucet and pat dry with a paper towel. Do not let them soak.
There are lots of options for protein in this dish! I went for chicken tenderloin as that’s an easy option, but chicken thighs would work as well. You could also use turkey or chicken sausage – also delicious. Shrimp would be great too. If you want a vegetarian option, you could use beans or chickpeas, or just lose the meat and load up on more veggies!
Store your leftovers in an airtight container. When ready to enjoy, I recommend reheating on the stovetop. Gently reheat it with a splash of broth to loosen up the cream sauce and stir until heated through.
More Recipes You’ll Love
- Easy Beef Lo Mein Noodle
- Zucchini Noodles with Shrimp
- Beef Taco Pasta Recipe
- Chicken Avocado Pasta Salad
- Garlic Parmesan Shrimp Spaghetti
- Cherry Tomato Pesto Pasta
I hope you enjoy all the recipes I share with you, including this delicious Creamy Chicken and Mushrooms Pasta recipe. I hope you try it, enjoy it, rate it and share it with your friends and family!
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Creamy Chicken and Mushroom Pasta
Ingredients
- 8 oz. rotini pasta, uncooked, or any kind
Chicken
- 1.5 lb. chicken tenderloin, sliced
- ½ tsp. black pepper, fresh ground
- ½ tsp. salt
- ½ tsp. paprika
- 1 tbsp. olive oil, light tasting
Sauce
- 3 tbsps. butter
- 8 oz. Baby Bella or cremini mushrooms, sliced
- ½ tsp. paprika
- ¾ cup sundried tomato, packed in oil, diced
- 4 cloves garlic, minced
- ¾ tsp. black pepper, more or less to taste
- 1½ cup heavy cream
- 1½ cup chicken broth, low sodium
- ½ cup parmesan cheese, grated
- 4 oz. cream cheese
- ½ tsp. chili flakes
- 1 handful baby spinach
- ⅔ tsp. salt, more or less to taste
Instructions
- Cook the pasta al dente according to package directions. Preserve 1 cup of pasta water for later.
- Slice the mushrooms and chicken tenderloins. Mince the garlic and dice the sundried tomatoes.
- In a large skillet over medium heat, add 1 tbsps. of olive oil to the pan and pan sear the chicken pieces on each side for 1-2 minutes. Sprinkle the salt, black pepper, paprika and cook for another 1-2 minutes until golden brown and cooked. Remove and set aside.
- In the same pan, add and melt the butter. Sauté the garlic for 30 seconds then add in the mushrooms. Let the mushrooms cook for a few minutes until they are tender. Usually takes about 3-4 minutes.
- Add the sundried tomato. Sauté for another minute. Add in the heavy cream, chicken broth, spices, salt, paprika, chili flakes, cream cheese, pasta water. Give them a good stir and continue to cook to obtain a smooth creamy sauce.
- Add in the parmesan cheese and spinach. Stir and cook on low heat for 2-3 minutes, then add in the cooked pasta, cooked chicken and mix to coat the pasta well with the sauce. Cover and let everything cook together for another 3-4 minutes on medium-low heat.
- Remove from heat and garnish with some freshly chopped basil and grated parmesan cheese.
Notes
- Start prepping the ingredients before cooking, things move quick!
- Be sure to use blocks of cream cheese and not the spreadable type.
- Use a large pan or skillet, to allow the chicken to sear properly and so you can fit all your ingredients in.
- I used chicken tenderloin, but you can also go for chicken breast or thighs – make sure to cube them.
- If possible, use fresh mushrooms only, their umami flavor really comes through.
- When cooking the pasta, use enough water so once the pasta begins to expand, there will still be plenty of room for the noodles to move freely.
- As soon as you drop the pasta in the water, stir it so the pasta doesn’t stick.
- If you don’t have sundried tomatoes close to where you live, you can just use 1 cup of diced regular tomatoes or grape tomatoes.
- You can garnish with some fresh chopped basil and grated parmesan cheese.
- Serving this dish while warm is probably the best way to have it.
- If you don’t have spinach, kale or another leafy green could work in place of it.
Absolutely delicious recipe, my family LOVED! I used 16 oz of pasta, but next time will definitely use 10 oz since it made it a little too dry. Will keep this as a go-to recipe, thank you!
Hi Shelby,
Thanks so much for leaving a review! You can always use the 16 oz. pasta if you need more servings but increase the measurements of all the other ingredients a little and you should be fine. There is no wrong or right way so add more of the ingredients as you wish. You can just taste it and see if it tastes good to you.
Wow just wow!!!! It’s rich and delicious and I will surely be cooking this again!!!!
Hi Zvina!
Thanks for your review! Glad you enjoyed the recipe. If you have a moment please vote on it using the stars down in the recipe section.
Hi, this looks like a yummy recipe and I can’t wait to try it!
Can you tell me what size of cups you have used to measure and list the quantities? Thanks!
Hey Anna!
I use actual measuring cups and spoons.
This recipe looks so yummy! I really enjoyed reading this post and need to try this recipe soon. Pasta and carbs are one of my weaknesses, so this recipe sounds amazing. I really enjoyed how you posted images and step by step instructions of how to cook the recipe.
Hi Jessika!
I am so happy to see your review on this recipe! Glad you enjoyed it! Thank you so much for taking the time to write this. Have a great week!