recipe with chicken and cream of mushroom
The Best recipe with chicken and cream of mushroom
This recipe is one of my go-to favorites because it’s simple yet impressive, and it always makes my family feel special when we serve it. I love how the creamy mushroom sauce clings to the chicken so well—it’s rich but not heavy, and the earthy flavor of the mushrooms adds depth without overpowering. My kids actually beg for seconds, and honestly, I don’t blame them. It’s comforting yet not too indulgent, which makes it a great weeknight meal or a dish that feels fancy enough for a casual dinner with friends. Plus, it’s versatile; you can make it ahead and reheat it, or serve it straight from the pan for a quick, hands-off meal.
What I really appreciate about this recipe is how balanced it is. The chicken is lean but still satisfying, and the cream of mushroom sauce is packed with flavor from the garlic, thyme, and a touch of cream cheese that keeps it light. My husband says it’s the only creamy dish he’ll eat when I’m trying to watch what I eat, and honestly, I don’t mind—it’s just so good. It’s also a great way to use up any leftover chicken or mushrooms, and the dish holds up well for leftovers. Whether it’s a weeknight family dinner or a simple gathering with a few extra guests, this recipe never disappoints. And the health benefits? Well, mushrooms are packed with vitamins and minerals, and the chicken is a lean protein source, so it’s a smart choice for keeping things nutritious without sacrificing taste. My kids don’t even realize they’re eating well when they’re eating it.
Creamy Chicken and Mushroom Pasta
A comforting dish featuring tender chicken in a rich, creamy mushroom sauce paired with al dente pasta. Perfect for a cozy weeknight meal.
🥘Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1 tsp salt
- ½ tsp black pepper
- 8 oz mushrooms (cremini or white), sliced
- 2 cloves garlic, minced
- ½ cup heavy cream
- ½ cup whole milk
- ½ cup grated Parmesan cheese
- 1 tbsp butter
- 1 tsp Dijon mustard
- ½ tsp nutmeg
- Salt and pepper to taste
- 12 oz fettuccine or linguine
- 2 tbsp olive oil (for cooking pasta)
👨🍳Directions
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1 Preheat oven to 375°F (190°C) if baking chicken, or heat a large skillet over medium-high heat for sautéing.
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2 In a bowl, mix olive oil, garlic powder, thyme, salt, and pepper. Coat chicken breasts and set aside.
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3 Cook pasta according to package instructions in salted boiling water, reserving ½ cup pasta water. Drain and set aside.
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4 In the same skillet (or a separate one), heat butter over medium heat. Add sliced mushrooms and sauté until golden (5-6 mins). Add minced garlic and cook for 30 seconds.
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5 Pour in heavy cream, milk, Dijon mustard, and nutmeg. Simmer for 3-4 mins until slightly thickened. Stir in grated Parmesan, salt, and pepper to taste.
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6 If using baked chicken: Place chicken on a lined baking sheet, brush with remaining oil, and bake for 20-25 mins until internal temp reaches 165°F (74°C). Slice and set aside.
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7 In the same skillet, add cooked pasta and toss with the mushroom sauce until well coated. If needed, add reserved pasta water to loosen the sauce.
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8 Serve immediately with sliced chicken on top or alongside, garnished with extra Parmesan if desired.
🔧Equipment
- Large skillet
- Pot with lid
- Mixing bowls
- Knife and cutting board
- Pasta cooker or pot
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy Chicken and Mushroom Pasta Works
This chicken and cream of mushroom dish is always a crowd-pleaser because it’s simple yet hearty enough to satisfy even the pickiest eaters at family gatherings. The rich, velvety sauce ties together perfectly with tender chicken, making it a reliable choice for casual weeknight meals or special occasions when you want something comforting without fuss. Plus, it’s easy to double the recipe and freeze leftovers, so you’re always prepared for unexpected guests or busy weeknights.
❓ Frequently Asked Questions About Creamy Chicken and Mushroom Pasta
What are the best cuts of chicken to use for this Chicken and Cream of Mushroom recipe?
For this creamy mushroom dish, boneless, skinless chicken breasts or thighs work best. Chicken breasts provide a leaner texture, while thighs add more flavor and stay juicier during cooking. If using thighs, cut them into bite-sized pieces for even cooking.
How do I prevent the chicken from getting dry while cooking?
To keep the chicken moist, pat it dry with paper towels before seasoning and cooking. Brine the chicken in a mixture of water, salt, and a little sugar for 20–30 minutes before cooking. Avoid overcrowding the pan—sear the chicken in batches to ensure proper browning and even cooking. Additionally, avoid overcooking; remove from heat as soon as it reaches an internal temperature of 165°F (74°C).
Can I substitute the mushrooms for another type of vegetable or meat?
While the dish traditionally uses mushrooms, you can substitute them with finely diced bell peppers, zucchini, or even spinach for a lighter version. For a heartier alternative, you could add cooked ground beef or turkey. However, mushrooms provide a rich, umami flavor that works best in this creamy sauce.
What’s the best way to make the cream of mushroom sauce smooth and creamy?
For a silky texture, blend the sautéed mushrooms, chicken broth, and cream until smooth before adding the milk and cheese. Stir in the roux (butter and flour mixture) slowly while whisking constantly to avoid lumps. For extra richness, strain the sauce through a fine-mesh sieve to remove any bits of mushroom or chicken. Chilling the sauce for 10–15 minutes before serving also helps it thicken evenly.
How can I make this recipe ahead of time and reheat it properly?
This dish tastes even better the next day! Assemble the ingredients (except the sauce) in a baking dish, cover, and refrigerate for up to 24 hours. To reheat, pour the sauce over the chicken and mushrooms, cover with foil, and bake at 350°F (175°C) for 20–25 minutes until heated through. Alternatively, you can reheat the sauce separately on the stovetop, then mix it back in before serving.
