Cook/ Easy Weeknight

Creamy Chicken Mushroom Pasta

October 17, 2020

Last Updated on October 17, 2020 by Slow The Cook Down

Easy and delicious, this creamy chicken and mushroom pasta is topped with bacon and ready to serve in 30 minutes. Everything comes together all in one skillet and it’s such perfect comfort food full of flavor.

Overhead shot of chicken mushroom pasta in a skillet garnished with fresh herbs.

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I know that you guys are going to love this easy weeknight meal. Made from scratch with fresh ingredients, this chicken mushroom pasta takes minutes to prep and is all kinds of tasty. Warming and hearty flavors make this creamy pasta a real winner.

Everything, other than the pasta, is all cooked in one skillet so clean up is a breeze, and I promise you, everyone will love it!

If you are a mushroom fan, be sure to check out my Mushroom and Leek Soup and Mushroom Pot Pies.

Ingredients

  • Chicken: Use skinless boneless chicken breasts for this recipe. If you can, get organic and air chilled for the best quality.
  • Salt, pepper and oil: For seasoning and cooking.
  • Onion and garlic: For a nice base layer of flavor.
  • Mushrooms: I used sliced white mushrooms in this recipe, but any will work well.
  • Heavy cream: Also known as double or whipping cream for a silky smooth suace.
  • Parmesan: Ideally you should use freshly grated for the best flavor, but you can use pre-grated when you want convenience.
  • Pasta: You can use your pasta of choice. I used corn pasta for a gluten-free dish.
  • Cooked bacon bits: Optional, but a tasty addition!

How to make creamy chicken mushroom pasta

Be sure to scroll down for the full recipe

  • Season and cook the chicken breasts in the skillet then set to one side (photo 1).
  • Cook the onion and garlic then add the mushrooms and cook down (photo 2).
  • Add in the cream and stir in the parmesan and cooked chicken (photo 3).
  • Stir in the cooked pasta (photo 4).
  • Top with bacon bits and serve.
Four step by step photos to show how to make the recipe.
Chicken and mushroom pasta in a skillet topped with bacon bits.

Frequently Asked Questions

What’s the best pasta to use?

It’s best to use a medium shaped pasta like shells or fusilli that will hold the creamy sauce, but any will work well. I use a gluten-free pasta and you can use whole grain as well as white.

Can you make it ahead of time?

Pasta is best eaten when it is ready, but leftovers will keep well covered in the fridge for about 3 days. You can reheat the pasta on the stovetop. The sauce may thicken slightly when it’s cooled, so you can stir in a bit of milk, stock or water to help loosen it back up when you reheat.

What’s the best chicken to use in this recipe?

I used chicken breasts, but you can also use thighs if you have those. Just be aware that the thighs will require a slightly longer cook. If you have leftover rotisserie or roast chicken, you can shred that and stir it in at the end for an even quicker dinner!

Serving Suggestions

This chicken mushroom pasta can easily be served on it’s own, or serve it up with a simple side salad. If you want to go all out, my cheesy garlic bread makes a great accompaniment!

Recipe Notes and tips

  • Make sure that the chicken is fully cooked through before removing it from the skillet.
  • If you want to add the bacon to this dish, you can cook it in the oven while you are making the rest of the recipe. Cook bacon at 400F for 15 to 20 minutes.
  • Allow the mushrooms to cook right down before adding the cream for the best flavor.
Chicken and mushroom pasta topped with bacon pieces in a silver skillet.

More Easy Pasta Recipes

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A silver skillet with chicken and mushroom pasta on a wooden chopping board.

Creamy Chicken Mushroom Pasta

Easy and delicious, this creamy chicken and mushroom pasta is topped with bacon and ready to serve in 30 minutes. Everything comes together all in one skillet and it's such perfect comfort food full of flavor.
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 591kcal

Ingredients

  • 2 skinless, boneless chicken breasts
  • salt and pepper
  • 1 tablespoon oil
  • 1 onion
  • 2 cloves garlic
  • 8 ounces sliced white mushrooms (225g)
  • 1 cup heavy cream (double or whipping cream)
  • ½ cup grated parmesan
  • 8 ounces pasta of choice (2 cups / 225g)
  • cooked bacon bits optional

Instructions

  • Cook the pasta according to instructions and drain.
  • Heat the oil in a skillet on a medium high heat.
  • Season the chicken breasts with salt and pepper and cook in the skillet until cooked through and browned, about 10 minutes in each side.
  • Remove the chicken from the pan and set aside.
  • Cook the garlic and onions in the skillet until the onions start to soften.
  • Stir in the sliced mushrooms and cook for 5 to 10 minutes until the mushrooms have cooked down.
  • Add in the heavy cream and stir in the parmesan. Bring to a simmer while stirring.
  • Cut the chicken into strips and stir them in.
  • Add the cooked pasta to the skillet, stir to combine, top with bacon pieces and serve.

Notes

  • Make sure that the chicken is fully cooked through before removing it from the skillet.
  • If you want to add the bacon to this dish, you can cook it in the oven while you are making the rest of the recipe. Cook bacon at 400F for 15 to 20 minutes.
  • Allow the mushrooms to cook right down before adding the cream for the best flavor.

Nutrition

Calories: 591kcal | Carbohydrates: 49g | Protein: 28g | Fat: 32g | Saturated Fat: 17g | Cholesterol: 129mg | Sodium: 294mg | Potassium: 616mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1000IU | Vitamin C: 5mg | Calcium: 201mg | Iron: 1mg
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