30-Minute Creamy Chicken and Mushroom Pasta Recipe

Make this delicious chicken mushroom pasta for an easy dinner tonight. The lighter cream sauce and rich, umami mushrooms give the dish a restaurant-quality feel, while remaining comforting and simple to prepare at home. It’s a family-friendly recipe that comes together in about 30 minutes—perfect for busy weeknights.

What You Need for This Dish

• Chicken breast: Boneless, skinless breasts work well. For a richer flavor, boneless thighs are a good alternative.
• Mushrooms: The star of the dish. Use a mix for texture and deeper umami, or stick with one variety like shiitake or cremini.
• Dry white wine: Helps deglaze the pan and adds bright flavor. Use any dry white you enjoy drinking.
• Garlic: Fresh garlic elevates the sauce—adjust the amount to taste.
• Tomato paste: Adds acidity and body to the sauce.
• Starchy pasta water: Reserved from cooking the pasta, it helps thicken and bind the sauce to the noodles.
• Beef or chicken broth: Adds depth to the sauce; beef broth provides a richer flavor if you prefer it.
• Flour: Tossed with the chicken before searing, it creates a light crust and helps thicken the sauce.

Variations & Add-Ins You’ll Love

Swap the protein: Replace chicken with shrimp or cubed tofu for a different but equally tasty version.

Add more vegetables: Stir in fresh spinach or steamed broccoli just before serving to boost the veggies.

Mix mushroom varieties: Use portobello, shiitake, oyster, or cremini to build complex umami flavors.

Turn up the heat: Sprinkle red pepper flakes or a pinch of cayenne at the end for a spicy kick.

How to Make Chicken Mushroom Pasta

1. Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta to al dente. Reserve about 1 cup (or more if desired) of starchy pasta water before draining.
2. Pound and slice the chicken: Pound the breasts to an even 1-inch thickness, then cut into strips or chunks and set aside.
3. Toss with flour and seasonings: Combine flour, garlic powder, dried thyme, salt, and pepper. Coat the chicken pieces in the dry rub to help form a light crust and to thicken the sauce later.
4. Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Sear the chicken until golden and cooked through (about 2–3 minutes per side), then remove and set aside.
5. Deglaze the pan: Lower the heat to medium and pour in the white wine, scraping the pan to lift the browned bits—this adds intense flavor to the sauce.
6. Sauté onions and mushrooms: Add the minced onion and sauté briefly, then add mushrooms with a splash of broth. Cook until the mushrooms begin to brown. Stir in the garlic and sun-dried tomatoes.
7. Build the sauce: Stir in reserved pasta water, the remaining broth, and tomato paste. Bring to a gentle boil so the sauce thickens. Remove from heat and whisk in the heavy cream until smooth.
8. Combine and finish: Return to medium heat, add the cooked pasta and seared chicken, and toss until everything is evenly coated. If you prefer a saucier pasta, add extra starchy pasta water by the tablespoon until you reach the desired consistency.
9. Serve: Top with grated Parmesan and fresh thyme leaves, then serve immediately.

Tips for Best Results

• Use all thickening elements: The flour, starchy pasta water, and cream work together to give the sauce body—omit one and the sauce will be thinner.
• Avoid overcrowding the pan: When sautéing mushrooms, give them space to brown. Overcrowding causes steaming rather than caramelization.
• Choose your broth carefully: Beef broth deepens the flavor, but chicken broth works well if you prefer a lighter profile.

Serving Suggestions

Serve this pasta with a simple salad or vegetables for a complete meal. Great pairings include lemony kale, a fresh zucchini salad, or a classic Caesar-style salad.

Dietary Swaps

• Gluten-free: Use gluten-free pasta and a 1:1 gluten-free flour to coat the chicken; the flour will still help thicken the sauce.
• Dairy-free: Substitute dairy-free cream and vegan Parmesan to make the dish dairy-free without sacrificing creaminess.
• Higher protein: Replace some cream with blended cottage cheese for extra protein while keeping a creamy texture.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 5 days.

To reheat: Warm gently in a skillet over low heat with a splash of broth and a little cream, stirring until heated through and the sauce regains its texture.

Ingredients

• 8 oz dried pasta (rigatoni or your choice)
• 1 lb boneless, skinless chicken breast
• 1.5 tablespoons all-purpose flour
• 1 tablespoon garlic powder
• 1 teaspoon dried thyme
• 1.5 teaspoons salt, divided
• ⅛ teaspoon ground pepper
• 3 tablespoons olive oil, divided
• ⅓ cup dry white wine
• ½ medium white onion, minced
• 12 oz mushrooms, sliced (any kind)
• 5 cloves garlic, peeled and minced
• ⅓ cup julienned sun-dried tomatoes in oil, drained
• ½ cup starchy pasta water (reserved)
• 1 cup beef or chicken broth
• 1 tablespoon tomato paste
• ⅓ cup heavy cream
• ½ cup grated Parmesan, for garnish
• Fresh thyme leaves, for garnish

Instructions (short)

1. Cook pasta to al dente and reserve starchy water.
2. Pound chicken to even thickness, cut, and coat with flour and seasonings.
3. Sear chicken until golden and cooked; set aside.
4. Deglaze pan with wine, then sauté onion and mushrooms until browned.
5. Add garlic, sun-dried tomatoes, broth, pasta water, and tomato paste; simmer until thickened.
6. Remove from heat and whisk in cream, then return briefly to warm.
7. Toss pasta and chicken with the sauce, garnish with Parmesan and thyme, and serve.