There’s something magical about a big bowl of creamy pasta: the way the sauce clings to every strand, the savory pop of mushrooms, the tender chicken, and that irresistible nutty Parmesan finish. This dish is weeknight luxury—rich, satisfying, and ready in about 40 minutes. It’s hearty enough for a cold evening but elegant enough to impress guests. Think Italian trattoria meets home cooking: simple ingredients transformed into pure indulgence.

Why This Recipe is a Keeper:

• One skillet for the sauce + chicken + mushrooms = minimal cleanup.
• Balanced flavors: earthy mushrooms, bright garlic, tangy broth, and creamy Parmesan.
• Customizable: add spinach, sun-dried tomatoes, or spice for your mood.
• Uses pantry staples with big flavor payoff.
• Perfect for leftovers (if there are any!).

Servings: 4 generous portions
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: About 40 minutes
Approximate Calories per Serving: ~720 kcal (varies with pasta amount and cream choices)

Ingredients

Pasta:

• 12 oz (340 g) spaghetti, fettuccine, or linguine (or your favorite long pasta)
• Generous pinch of salt (for pasta water)

Chicken & Mushrooms:

• 2 boneless, skinless chicken breasts (about 1–1.25 lbs total), cut into bite-sized pieces (or use thighs for extra juiciness)
• Salt and freshly ground black pepper, to taste
• ½ teaspoon dried thyme (or Italian seasoning)
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 8 oz (225 g) cremini, button, or baby bella mushrooms, cleaned and sliced (about 3–4 cups)

Creamy Parmesan Sauce:

• 1 tablespoon unsalted butter
• 3–4 garlic cloves, minced or finely grated (don’t skimp!)
• ½ cup (120 ml) low-sodium chicken broth
• 1 cup (240 ml) heavy cream (or half-and-half for lighter)
• ¾–1 cup (75–100 g) freshly grated Parmesan cheese (plus extra for serving)
• ¼ teaspoon freshly ground black pepper (or more to taste)
• Optional: Pinch of red pepper flakes or nutmeg for subtle warmth

Garnish & Finish:

• 2–3 tablespoons fresh parsley, finely chopped
• Extra Parmesan shavings or grated cheese
• Optional: Squeeze of fresh lemon juice for brightness

Step-by-Step Instructions

1. Cook the pasta:
   Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook according to package directions until al dente (usually 9–11 minutes for spaghetti). Before draining, reserve ½–¾ cup of starchy pasta water—this is liquid gold for loosening the sauce later. Drain and set aside (toss with a drizzle of oil if it sits for a while to prevent sticking).
2. Season and sear the chicken:
   Pat the chicken pieces dry with paper towels. Season generously with salt, black pepper, and dried thyme. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large, deep skillet or Dutch oven over medium-high heat until the butter foams. Add the chicken in a single layer (work in batches if needed). Cook 5–6 minutes, stirring occasionally, until golden brown on the outside and cooked through (internal temp 165°F/74°C). Transfer to a clean plate and cover loosely.
3. Sauté the mushrooms:
   In the same skillet (don’t wipe it out—those browned bits = flavor!), add the sliced mushrooms. Cook over medium-high heat for 5–7 minutes, stirring occasionally, until they release their moisture and turn deep golden brown. Season lightly with a pinch of salt and pepper toward the end. Push mushrooms to one side if the pan is crowded.
4. Build the creamy garlic sauce:
   Reduce heat to medium. Add 1 tablespoon butter to the skillet. Once melted, stir in the minced garlic and cook 30–60 seconds until fragrant (don’t let it brown too much). Pour in the chicken broth and scrape up all the flavorful browned bits from the bottom. Let it simmer 2–3 minutes to reduce slightly.
   Stir in the heavy cream and bring to a gentle simmer (not a boil). Let it cook 4–5 minutes until slightly thickened and velvety.
   Gradually stir in the grated Parmesan cheese, a handful at a time, until fully melted and the sauce is smooth. Season with black pepper (and optional red pepper flakes or nutmeg). Taste—if too thick, add a splash of reserved pasta water.
5. Combine everything:
   Return the cooked chicken and any accumulated juices to the skillet. Add the drained pasta and toss gently to coat everything evenly in the sauce. If the sauce feels too thick, add splashes of reserved pasta water until silky and glossy. Heat through for 1–2 minutes on low.
6. Serve hot and beautiful:
   Divide into bowls or plates. Finish with a generous sprinkle of chopped fresh parsley, extra grated Parmesan, and a crack of black pepper. A quick squeeze of lemon (optional) adds a lovely bright lift.

Pro Tips for Perfection:

• Freshly grate the Parmesan—it melts smoother than pre-shredded.
• Don’t overcook the chicken in step 2; it finishes gently when reheated in the sauce.
• For extra richness: Stir in a tablespoon of cream cheese or mascarpone at the end.
• Make it ahead: Cook pasta and chicken/mushrooms separately; reheat sauce gently and combine fresh.

Variations to Love:

• Veggie boost: Add baby spinach, sun-dried tomatoes, or roasted red peppers in the last minute.
• Spicy twist: Include red pepper flakes or a dash of hot sauce in the sauce.
• Lighter version: Swap half the cream for milk or use half-and-half.
• Protein swap: Try shrimp, Italian sausage, or crispy pancetta instead of chicken.

This creamy Parmesan chicken & mushroom pasta is pure cozy comfort—rich, garlicky, cheesy, and deeply satisfying. Grab a fork and dive in tonight! 🍝🧄🧀

CreamyPasta #ChickenMushroomPasta #ParmesanLovers #OnePanMeals #ComfortFood #EasyDinners #GarlicGoodness #WeeknightWins #ItalianInspired #PastaNight