Heavenly Chicken and Mushroom Pasta with a Silky Cream Sauce
The Heavenly Chicken and Mushroom Pasta with a Silky Cream Sauce is a rich, comforting dish that’s perfect for cozy dinners or special occasions. Tender pieces of juicy chicken are paired with earthy mushrooms, all coated in a luxuriously smooth, creamy sauce infused with garlic, parmesan, and a hint of fresh herbs. The silky sauce clings beautifully to the pasta, creating a decadent bite in every forkful. This dish strikes the perfect balance between hearty and elegant, making it a true crowd-pleaser.
Preparation Time: 15 minutes
Cooking Time: 20–25 minutes
Assembly Time: 5 minutes
Total Time: 40–45 minutes
Ingredients
Two chicken breasts sliced into strips
Eight ounces pasta penne or fettuccine
Two cups mushrooms sliced
One half cup heavy cream
One quarter cup grated feta cheese
One tablespoon olive oil
Two cloves garlic minced
One half cup chicken broth
Salt and pepper to taste
Fresh parsley for garnish
Optional Add-Ins
One half teaspoon red pepper flakes for heat
One teaspoon Italian seasoning for extra flavor
Directions
Cook the Pasta
Bring a large pot of salted water to a boil and cook pasta according to package instructions. Drain and set aside.
Cook the Chicken
Heat olive oil in a large skillet over medium-high heat. Add chicken strips and season with salt and pepper. Cook for five to six minutes until golden and cooked through. Remove and set aside.
Sauté the Mushrooms
In the same skillet add mushrooms and cook for three to four minutes until softened. Add garlic and sauté for another 30 seconds.
Make the Sauce
Pour in chicken broth and let simmer for two minutes. Stir in heavy cream and parmesan cheese, mixing until smooth.
Combine Everything
Return chicken to the skillet and add cooked pasta. Toss everything together until coated in the sauce.
Serve
Garnish with fresh parsley and serve warm.
Tips & Tricks:
Choose the Right Pasta:
Opt for pasta shapes that hold sauce well, such as fettuccine, pappardelle, or rigatoni. These will catch the creamy sauce and make each bite more satisfying.
Cook the Chicken Perfectly:
Use boneless, skinless chicken breasts or thighs. Sear them on high heat for 5-7 minutes per side, until golden brown, and let them rest before slicing to keep the juices locked in.
Use Fresh Mushrooms:
Button mushrooms or cremini mushrooms work best. Slice them thinly to allow them to cook evenly and release their savory flavor into the sauce.
Make a Silky Cream Sauce:
To get a silky, smooth cream sauce, slowly add heavy cream to the pan and stir constantly. Don’t boil the cream at high heat to prevent curdling. Adding a splash of pasta water can help thin the sauce and make it cling to the pasta.
Parmesan for Extra Richness:
Freshly grated parmesan cheese will melt smoothly into the sauce and add a deeper, nutty flavor. Avoid pre-grated parmesan, as it doesn’t melt as well.
Season Well:
Taste as you go and season with salt, pepper, and a pinch of nutmeg (optional) for an extra layer of warmth. Fresh herbs like thyme, parsley, or basil can also be stirred in at the end for added brightness.
Make It Ahead:
The sauce can be prepared ahead of time and stored in the fridge for up to 2 days. When reheating, add a little extra cream to bring back the smooth texture.
Garnish for Appeal:
Finish with a sprinkle of fresh herbs, a few extra shavings of parmesan, or a drizzle of truffle oil for a gourmet touch.
Nutrition Facts (Per Serving – Approximate)
Calories: 600–700 kcal
Protein: 35–40 g
Carbohydrates: 50–55 g
Fiber: 3–4 g
Sugars: 5–7 g (from cream and mushrooms)
Fat: 30–35 g
Saturated Fat: 15–18 g
Cholesterol: 90–110 mg
Sodium: 600–800 mg (depending on the amount of salt and cheese used)