This creamy chicken and mushroom pasta recipe is the ultimate comfort food! Tender chicken, savoury mushrooms, and a rich, velvety sauce combined with pasta for a one pan dinner that's ready in under an hour.
The recipe is adapted from a dish from Cafe Delites. We had some chicken thighs, mushrooms and leftover cream in the fridge along with some fresh pasta, so David did a quick google search to look for some inspiration and after looking at a couple of recipes we decided we could make a version of this one.
I know what you're thinking, it's got cream in it, so it's not very healthy...however, the base of the sauce is mainly stock with only a small quantity of cream. If you use a lighter double cream like Elmlea, you'll reduce the calories even more!
Tips
- Dairy-free option - replace the double cream with coconut milk or a dairy-free cream alternative, and use nutritional yeast instead of parmesan.
- Herbs and spices - try thyme or parsley instead of basil. A sprinkle of chilli flakes or smoked paprika can add a subtle kick.
- This creamy chicken and mushroom pasta recipe is easily adapted if you're cooking for less or more people.
Featured Comment
"That pasta was so good and no problem to make, ate too much that was my fault"
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FREQUENTLY ASKED QUESTIONS
Yes - pre-cooked chicken works well! Simply shred or cube the cooked chicken and stir it into the sauce during the final step to warm it through.
To lighten the dish, use half-and-half or light cream instead of double cream and lean chicken breast. You can also increase the proportion of vegetables, like adding spinach or broccoli, to reduce the calorie density.
Absolutely - simply use gluten-free pasta or courgette noodles to make the dish gluten-free while maintaining its creamy, comforting flavour.
To avoid curdling, ensure the cream is at room temperature before adding it to the pan. Avoid boiling the sauce; instead, gently simmer it until thickened.
While the dish is best enjoyed fresh, you can make it in advance and keep it in the fridge for up to 2 days. Reheat it gently on the hob or in the microwave, adding a splash of water or cream if needed.
Fettuccine, linguine, or tagliatelle are excellent for creamy sauces. For shorter pasta, penne or rigatoni work well, as they hold the sauce in their ridges.
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How to make this Creamy Chicken and Mushroom Pasta
Ingredients
- 4 skinless boneless chicken thighs
- 1 tsp dried basil (see Tips)
- salt and freshly ground black pepper
- 3 tsp olive oil
- 1 medium onion, chopped
- 4 cloves garlic, crushed
- 80ml white wine
- 250g chestnut mushrooms, sliced
- 1 litre chicken stock (made using 2 stock cubes or pots)
- 80ml double cream (I use Elmlea to reduce the calories!)
- 300g penne pasta (fresh or dried), or any other shape pasta
- 70g parmesan cheese, grated, plus extra to garnish
Instructions
- Season both sides of the chicken thighs with the dried basil, salt and pepper. Heat 2 tsp of the olive oil in a griddle pan, large frying pan or skillet over a medium to high heat. Add the chicken thighs and sear on both sides until golden brown - around 4 to 5 minutes on each side. Remove and set aside.
- If you used a griddle pan to cook the chicken, use a large frying pan, skillet or casserole dish to continue the recipe - on a medium to high heat, add the remaining olive oil and then fry the onion and garlic until the onion becomes transparent, stirring occasionally (approx. 2 minutes). Pour in the white wine and allow to simmer for 3 to 4 minutes, or until beginning to reduce down.
- Add the mushrooms and cook for a further 3 minutes, while stirring occasionally. Then, add the stock and cream, season with salt and pepper, and bring to a fast simmer. Add the pasta and simmer until the pasta is al dente, about 15 minutes (for dried pasta) and about 10 minutes (for fresh pasta), stirring occasionally.
- While the pasta is cooking and the chicken has cooled down, slice the chicken into strips. Add it to the pasta for the last 5 minutes of cooking, to finish cooking it, if needed, and to heat it through.
- Stir in the parmesan cheese until it melts through the sauce. Remove from the heat and let it sit for 5 minutes to allow the sauce to thicken.
- Garnish with extra parmesan and freshly ground black pepper.
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Creamy Chicken and Mushroom Pasta
Ingredients
- 4 skinless boneless chicken thighs
- 1 tsp dried basil (see Notes)
- salt and freshly ground black pepper
- 3 tsp olive oil
- 1 medium onion chopped
- 4 cloves garlic crushed
- 80 ml (⅓ cup) white wine
- 250 g (3 /12 cups) chestnut mushrooms sliced
- 1 litre (4 ¼ cups) chicken stock (made using 2 stock cubes or pots)
- 80 ml (⅓ cup) double cream (I use Elmlea to reduce the calories!)
- 300 g (2 ¾ cups) penne pasta (fresh or dried) or any other shape pasta
- 70 g (¾ cup) parmesan cheese grated, plus extra to garnish
Instructions
- Season both sides of the chicken thighs with the dried basil, salt and pepper. Heat 2 tsp of the olive oil in a griddle pan, large frying pan or skillet over a medium to high heat. Add the chicken thighs and sear on both sides until golden brown - around 4 to 5 minutes on each side. Remove and set aside.
- If you used a griddle pan to cook the chicken, use a large frying pan, skillet or casserole dish to continue the recipe - on a medium to high heat, add the remaining olive oil and then fry the onion and garlic until the onion becomes transparent, stirring occasionally (approx. 2 minutes). Pour in the white wine and allow to simmer for 3 to 4 minutes, or until beginning to reduce down.
- Add the mushrooms and cook for a further 3 minutes, while stirring occasionally. Then, add the stock and cream, season with salt and pepper, and bring to a fast simmer. Add the pasta and simmer until the pasta is al dente, about 15 minutes (for dried pasta) and about 10 minutes (for fresh pasta), stirring occasionally.
- While the pasta is cooking and the chicken has cooled down, slice the chicken into strips. Add it to the pasta for the last 5 minutes of cooking, to finish cooking it, if needed, and to heat it through.
- Stir in the parmesan cheese until it melts through the sauce. Remove from the heat and let it sit for 5 minutes to allow the sauce to thicken.
- Garnish with extra parmesan and freshly ground black pepper.
Notes
- Dairy-free option - replace the double cream with coconut milk or a dairy-free cream alternative, and use nutritional yeast instead of parmesan.
- Herbs and spices - try thyme or parsley instead of basil. A sprinkle of chilli flakes or smoked paprika can add a subtle kick.
- This creamy chicken and mushroom pasta recipe is easily adapted if you're cooking for less or more people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Margaret says
That pasta was so good and no problem to make,ate too much that was my fault