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Creamy Mushroom Chicken Pasta in One Pan
Creamy pasta with mushrooms, chicken, and Dijon cream sauce. Easy 30-minute method with only one skillet.
Why this recipe works
This guide walks you through a quick, creamy pasta featuring mushrooms, chicken, and a Dijon-infused cream sauce. It’s ideal for weeknights, week-end lunches, or when you want comforting pasta without a lot of fuss.
- creamy pasta recipe
- chicken mushroom pasta
- one pan pasta
- easy pasta with cream sauce
- Dijon cream sauce pasta
- pasta with mushrooms and chicken
- weeknight pasta dinner
Key takeaways
Uses a single skillet for easy cleanup
Creamy sauce thickened with Parmesan
Ready in about 30 minutes
Recipe guide
This guide walks you through a quick, creamy pasta featuring mushrooms, chicken, and a Dijon-infused cream sauce. It’s ideal for weeknights, week-end lunches, or when you want comforting pasta without a lot of fuss.
A quick creamy pasta you can make in one skillet.
- Uses a single skillet for easy cleanup
- Creamy sauce thickened with Parmesan
- Ready in about 30 minutes
1) Cook pasta and aromatics
Boil salted water and cook pasta to al dente, reserving 60 ml pasta water. Sauté garlic in olive oil 30 seconds, add mushrooms and cook until browned (4–5 min). Add shredded chicken and warm through (2 min). Stir in heavy cream, Dijon, and half the Parmesan; simmer 2–3 min to thicken. Toss in pasta, adding pasta water to reach desired creaminess. Season.
2) Finish with cheese and parsley
Season with salt and black pepper. Sprinkle remaining Parmesan and chopped parsley over the pasta; toss to combine.
3) Serve and enjoy
Serve immediately while hot. Enjoy the creamy sauce that coats every strand.
Ingredients
- 200 g pasta (e.g., fusilli or penne)
- 1 tbsp olive oil
- 1 clove garlic, minced
- 100 g mushrooms, sliced
- 100 g cooked chicken breast, shredded
- 150 ml heavy cream
- 30 g grated Parmesan cheese
- 1 tsp Dijon mustard
- Salt to taste
- Black pepper to taste
- 1 tbsp chopped fresh parsley
Instructions
- Bring a pot of salted water to a boil and cook pasta until al dente; drain, reserving 60 ml pasta water.
- Heat olive oil in a large skillet over medium heat.
- Add minced garlic and sauté 30 seconds until fragrant.
- Add sliced mushrooms and cook 4–5 minutes until browned and softened.
- Stir in shredded chicken and warm through for 2 minutes.
- Pour in heavy cream, Dijon mustard, and half the Parmesan; simmer gently 2–3 minutes to thicken.
- Add drained pasta to the skillet and toss to combine, adding reserved pasta water a little at a time to reach desired creaminess.
- Season with salt and black pepper to taste.
- Sprinkle remaining Parmesan and chopped parsley over pasta and toss once more.
- Serve immediately.
FAQs
How many servings does this yield?
This recipe serves 2–3 people. If you have more mouths, just scale up the ingredients and pasta water a little at a time.
Can I use different pasta shapes?
Use any short pasta you like. Sauté mushrooms and chicken as directed, then finish with cream and cheese for a creamy sauce.
How should I store and reheat leftovers?
Leftovers can be stored in the fridge 1–2 days. Reheat gently on the stove with a splash of water or cream to loosen the sauce.