When you’re searching for a hearty yet light meal, chicken and mushroom pasta is a fantastic choice. This dish brings together tender pieces of chicken, earthy mushrooms, and a creamy sauce with hints of fresh herbs and lemon.
Why You’ll Love This Chicken and Mushroom Pasta
This recipe stands out because it balances rich creaminess with fresh, bright flavors. The chicken adds satisfying protein, while mushrooms give the dish depth and texture. The touch of lemon juice and zest lifts the sauce, making it feel fresh rather than heavy. You can prepare it quickly, making it an ideal dinner after a busy day. Plus, it’s versatile enough to pair with a simple side salad or steamed vegetables. This dish feels like a treat but is simple enough for everyday cooking.
Ingredients You’ll Need
To make this delicious chicken and mushroom pasta, gather the following:
- 200 grams dried pasta
- 2 chicken thighs (you can substitute with chicken breast if preferred)
- 1 tablespoon flour (optional, for light coating)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 200 grams sliced mushrooms (cremini or your choice)
- 4 garlic cloves, finely diced
- 1 tablespoon fresh rosemary or thyme, or a mix of both
- ½ cup dry white wine (optional, for flavor depth)
- ¾ cup light cream
- 1 tablespoon lemon juice plus zest for serving
- ½ teaspoon black pepper
- ¼ to ½ teaspoon sea salt
- 50 grams finely grated parmesan cheese
- ½ cup roughly chopped flat-leaf parsley
How to Make Chicken and Mushroom Pasta
Start by boiling your pasta in well-salted water. Cook it just a little less than the package instructions suggest — this keeps it firm once mixed with the sauce. Before draining, save a small cup of pasta water in case you need to loosen the sauce later.
Next, pat the chicken thighs dry with paper towels. Season both sides generously with salt and pepper, then lightly dust with flour if you like a bit of extra texture.
Heat olive oil in a large skillet over medium-high heat. Place the chicken thighs smooth side down and cook for about 7 minutes. If the chicken browns too fast, reduce the heat. Flip the thighs and cook for another 5 minutes or until fully cooked through. Set the chicken aside and keep it warm, loosely covered with foil.
In the same skillet, add butter and a little more olive oil if the pan is dry. Toss in the sliced mushrooms and let them cook over medium heat without much stirring for 5 to 7 minutes until golden brown. Turn them once midway.
Add the finely diced garlic and fresh rosemary or thyme. Cook everything together for a minute to release their aroma.
Pour in the white wine and let it simmer gently for 2 to 3 minutes to reduce and concentrate the flavor.
Stir in the light cream and bring to a soft simmer. Adjust heat to avoid boiling.
Push the mushrooms to one side and gradually add the parmesan in two stages, stirring it into the creamy sauce so it melts smoothly.
Season with black pepper, salt, and lemon juice. Whisk quickly to combine.
Cut the cooked chicken into strips and add it along with the drained pasta back into the skillet. Mix everything together and let it simmer gently for 1 to 2 minutes. The sauce will thicken as it rests off the heat, so don’t worry if it looks a bit runny at first.
Finally, stir in the chopped parsley. Serve the pasta sprinkled with lemon zest and extra parmesan on top.
How to Serve Your Chicken and Mushroom Pasta
Serve this dish straight from the pan for a warm and satisfying experience. Pair it with a crisp green salad or roasted vegetables to balance the creamy sauce. A slice of crusty bread is perfect for soaking up any leftover sauce. For a touch of freshness, add a wedge of lemon on the side so everyone can add more zest if they like. This pasta also makes a great lunch the next day — just reheat gently on the stove or in the microwave.
Expert Tips for Perfect Chicken and Mushroom Pasta
- Don’t overcook the pasta. Undercooking it slightly means it will finish cooking in the sauce and stay perfectly tender.
- Use fresh herbs. Rosemary or thyme add essential fragrance that brightens the creamy sauce.
- Choose the right mushrooms. Cremini mushrooms have a rich flavor, but feel free to use button mushrooms or any variety you prefer.
- Pat the chicken dry before cooking. This helps achieve a nice sear and prevents steaming.
- Reserve pasta water. Adding a splash helps loosen the sauce if it becomes too thick.
- Adjust creaminess. If you want a lighter sauce, use half cream and half milk or add more lemon juice for brightness.
- Skip the flour if preferred. It’s optional and mainly used to slightly thicken the sauce.
- Let the sauce rest. After simmering, letting it sit off heat helps it thicken perfectly.
Storing Leftovers Safely
Place any leftover chicken and mushroom pasta in an airtight container and refrigerate within two hours of cooking. It will keep well for 2 to 3 days. When reheating, add a splash of cream or water to bring back some sauce moisture. Avoid reheating more than once to maintain texture and flavor.
For longer storage, freeze the pasta in a sealed container for up to one month. Thaw overnight in the fridge before reheating gently.
Variations to Try
- Make it vegetarian: Skip the chicken and add more mushrooms or substitute with cooked tofu or tempeh.
- Add veggies: Stir in spinach, peas, or sun-dried tomatoes for extra color and nutrition.
- Change the herbs: Swap rosemary or thyme for basil or oregano for a different flavor profile.
- Use different pasta: Try penne, fettuccine, or farfalle instead of traditional spaghetti or linguine.
- Add a spicy kick: Sprinkle some chili flakes into the sauce for gentle heat.
- Swap cream types: Use coconut cream for a dairy-free alternative, adjusting seasoning as needed.
- Top with nuts: Toasted pine nuts or walnuts add crunch and a nutty flavor.
Frequently Asked Questions about Chicken and Mushroom Pasta
What type of chicken is best for this pasta?
Chicken thighs work well for their tenderness and flavor, but you can use chicken breasts if you prefer leaner meat.
Can I use other mushrooms?
Yes, you can use button, portobello, shiitake, or any mushrooms you like. Just adjust cooking time if they’re larger or denser.
Do I have to use wine in the sauce?
The wine adds depth but you can replace it with chicken broth or extra cream if you want to skip alcohol altogether.
How do I keep the sauce creamy and not too thick?
Cook pasta al dente and add reserved pasta water gradually if the sauce thickens too much.
Can I prepare this recipe ahead of time?
You can cook the chicken and mushrooms separately and reheat with pasta just before serving to keep everything fresh.
What side dishes go well with this pasta?
A fresh green salad, steamed vegetables, or garlic bread complement this creamy pasta perfectly.
Chicken and Mushroom Pasta
Ingredients
- 200 grams dried pasta
- 2 pieces chicken thighs (or chicken breast if preferred)
- 1 tablespoon flour (optional, for light coating)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 200 grams sliced mushrooms (cremini or your choice)
- 4 cloves garlic (finely diced)
- 1 tablespoon fresh rosemary (or thyme, or a mix of both)
- ½ cup dry white wine (optional, for flavor depth)
- ¾ cup light cream
- 1 tablespoon lemon juice plus zest for serving
- ½ teaspoon black pepper
- ¼ to ½ teaspoon sea salt
- 50 grams finely grated parmesan cheese
- ½ cup roughly chopped flat-leaf parsley
Instructions
- Boil the pasta in well-salted water until just undercooked. Reserve a cup of pasta water before draining.
- Pat the chicken thighs dry, season with salt and pepper, and lightly dust with flour if desired.
- Heat olive oil in a large skillet over medium-high heat. Cook the chicken thighs for about 7 minutes on one side, then flip and cook for another 5 minutes until fully cooked through. Set aside.
- In the same skillet, add butter and more olive oil if needed. Cook the mushrooms over medium heat until golden brown, about 5 to 7 minutes.
- Add garlic and fresh herbs, cooking for about a minute until fragrant.
- Pour in the white wine and let it simmer for 2 to 3 minutes to reduce.
- Stir in the light cream and bring to a gentle simmer. Gradually add parmesan in two stages, stirring until melted.
- Season with black pepper, salt, and lemon juice. Add the cooked chicken, sliced, and drained pasta, mixing everything together.
- Stir in chopped parsley and serve with lemon zest and extra parmesan on top.
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