Creamy Garlic Chicken Mushroom Pasta

This Creamy Garlic Chicken Mushroom Pasta is the kind of cozy weeknight dinner that disappears fast. Tender fettuccine is tossed with golden sauteed chicken strips, browned mushrooms and plenty of garlic in a silky Parmesan cream sauce made right in the same skillet. It takes about 35 minutes and serves 4. If you love creamy mushroom and chicken dinners, also try this creamy mushroom and asparagus chicken penne or this comforting chicken mushroom stroganoff.

Why You’ll Love This Creamy Garlic Chicken Mushroom Pasta

• One skillet sauce: chicken, mushrooms and sauce all cook in the same pan.
• Restaurant-style creaminess: broth, heavy cream and Parmesan make a smooth, rich sauce.
• Big garlic flavor: fresh garlic is cooked right in the mushroom drippings.
• Weeknight fast: on the table in about 35 minutes.
• Family friendly: mild, cheesy and easy to love.

Ingredients for Creamy Garlic Chicken Mushroom Pasta

For the pasta and chicken

• 12 oz fettuccine
• 1 1/2 pounds boneless skinless chicken breasts, sliced into thin strips
• 1/2 teaspoon salt, plus more for the pasta water
• 1/2 teaspoon black pepper
• 1 teaspoon Italian seasoning, divided
• 2 tablespoons olive oil

For the creamy mushroom garlic sauce

• 2 tablespoons butter
• 8 oz cremini or white mushrooms, sliced
• 5 cloves garlic, minced
• 1 cup chicken broth
• 1 1/4 cups heavy cream
• 3/4 cup freshly grated Parmesan cheese
• 2 tablespoons chopped fresh parsley, for garnish

Optional extras

• A pinch of red pepper flakes for gentle heat
• A handful of baby spinach stirred into the sauce
• A squeeze of lemon juice to brighten the sauce

Ingredient Notes

• Fettuccine: wide noodles hold the cream sauce well. Linguine or penne also work.
• Chicken: thin, even strips cook quickly and stay juicy. Thighs can be used instead of breasts.
• Mushrooms: cremini have more flavor than white mushrooms, but either is fine.
• Parmesan: grate it fresh from a wedge so it melts smoothly into the sauce.
• Heavy cream: gives the most stable sauce. Half-and-half is thinner and may need longer simmering.

How to Make Creamy Garlic Chicken Mushroom Pasta

1. Cook the pasta: bring a large pot of salted water to a boil and cook the fettuccine until al dente. Reserve 1/2 cup of pasta water, then drain.
2. Season the chicken: toss the chicken strips with salt, pepper and 1/2 teaspoon Italian seasoning.
3. Saute the chicken: heat the olive oil in a large skillet over medium-high heat. Cook the chicken in a single layer for 3 to 4 minutes per side until golden and cooked through to 165F. Move it to a plate.
4. Brown the mushrooms: lower the heat to medium, add the butter and mushrooms to the same skillet and cook for 5 to 6 minutes until browned.
5. Add the garlic: stir in the garlic and cook for about 30 seconds until fragrant.
6. Make the sauce: pour in the chicken broth, scraping up the browned bits, and simmer for 2 minutes. Stir in the heavy cream and the remaining Italian seasoning and simmer gently for 3 to 4 minutes until slightly thickened.
7. Add the Parmesan: lower the heat and stir in the Parmesan until melted and smooth. Taste and adjust salt and pepper.
8. Combine: return the chicken to the skillet, add the fettuccine and toss to coat. Splash in reserved pasta water if the sauce is too thick.
9. Serve: garnish with parsley and extra Parmesan and serve right away.

Prep time: 10 minutes | Cook time: 25 minutes | Total time: 35 minutes | Servings: 4

Tips for the Best Creamy Garlic Chicken Mushroom Pasta

• Do not crowd the pan: sear the chicken in batches if needed so it browns instead of steaming.
• Check the chicken: use a thermometer to confirm the chicken reaches 165F, following this safe cooking temperature guide.
• Keep the heat gentle: once the cream and cheese go in, keep the sauce at a low simmer so it stays smooth.
• Save pasta water: a little starchy water loosens the sauce and helps it cling to the noodles.

Serving Ideas

Serve this pasta with a crisp green salad, garlic bread or roasted broccoli. For more cozy chicken and mushroom dinners, try this creamy mushroom smothered chicken, this sweet and savory honey garlic chicken with mushrooms, or this creamy Tuscan garlic chicken.

Variations

• Spinach: stir in 2 cups of baby spinach with the cream until wilted.
• Sun-dried tomato: add 1/3 cup chopped sun-dried tomatoes with the garlic.
• Shrimp: swap the chicken for shrimp and cook just until pink.
• Different pasta: use penne, rigatoni or linguine.

Storage

Cool leftovers and refrigerate them in an airtight container within 2 hours. They keep for 3 to 4 days. Reheat gently on the stovetop with a splash of broth or milk to loosen the sauce. For more on safe refrigerator storage, see this FDA food storage guide. Cream sauces can separate when frozen, so this dish is best enjoyed fresh or refrigerated.

FAQ

Can I use chicken thighs instead of breasts?

Yes. Boneless skinless thighs stay very juicy. Slice them into strips and cook until they reach 165F.

Can I make the sauce without heavy cream?

You can use half-and-half, but the sauce will be thinner. Simmer it a little longer and keep the heat low.

Why did my sauce turn lumpy?

Cheese added over high heat can clump. Lower the heat before stirring in freshly grated Parmesan.

Which mushrooms work best?

Cremini mushrooms give the deepest flavor, but white button or a mix of mushrooms work well too.

Can I make it ahead?

It is best fresh, but you can cook the chicken and sauce ahead, then reheat gently and toss with freshly cooked pasta.