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Creamy Chicken Pasta with Mushrooms

Prep 10 min Cook 15 min Difficulty 2/5

Creamy pasta with mushrooms and chicken in a rich Dijon cream sauce, finished with Parmesan and parsley.

Why this recipe works

This creamy pasta combines mushrooms, shredded chicken, and a Dijon cream sauce for a comforting weeknight dish. It suits cooks who want a quick, one-skillet meal with protein and vegetables.

Search intent: How to make creamy chicken pasta
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  • parmesan cream sauce
  • Dijon mustard pasta
  • pasta with chicken and mushrooms
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Key takeaways

Use reserved pasta water to adjust creaminess.
Sauté mushrooms deeply for flavor.
Finish with Parmesan and parsley for bright, fresh taste.

Recipe guide

This creamy pasta combines mushrooms, shredded chicken, and a Dijon cream sauce for a comforting weeknight dish. It suits cooks who want a quick, one-skillet meal with protein and vegetables.

A creamy, comforting pasta you can make in under 30 minutes.

  • Use reserved pasta water to adjust creaminess.
  • Sauté mushrooms deeply for flavor.
  • Finish with Parmesan and parsley for bright, fresh taste.

Step 1–3: Sauté, simmer, and combine

Cook pasta until al dente, then reserve 60 ml of the pasta water. In a skillet, sauté garlic in olive oil, add mushrooms until browned, then warm through shredded chicken. Stir in cream, Dijon, and half the Parmesan; simmer to thicken. Add pasta with a splash of reserved water to reach desired creaminess. Finish with remaining Parmesan and parsley.

Step 4: Finish the sauce

Season to taste with salt and pepper. Toss everything together, adjusting creaminess with more pasta water if needed.

Step 5: Serve

Serve immediately, optionally with extra parsley on top.

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

  1. Bring a pot of salted water to a boil and cook pasta until al dente; drain, reserving 60 ml pasta water.
  2. Heat olive oil in a large skillet over medium heat.
  3. Add minced garlic and sauté 30 seconds until fragrant.
  4. Add sliced mushrooms and cook 4–5 minutes until browned and softened.
  5. Stir in shredded chicken and warm through for 2 minutes.
  6. Pour in heavy cream, Dijon mustard, and half the Parmesan; simmer gently 2–3 minutes to thicken.
  7. Add drained pasta to the skillet and toss to combine, adding reserved pasta water a little at a time to reach desired creaminess.
  8. Season with salt and black pepper to taste.
  9. Sprinkle remaining Parmesan and chopped parsley over pasta and toss once more.
  10. Serve immediately.

FAQs

Can I customize the protein or vegetables? Yes. You can substitute mushrooms with other veggies like spinach or bell peppers, or use turkey instead of chicken.
Can I make a lighter version? Yes. If you want a lighter dish, use half-and-half or milk with less cream, or reduce the cream amount.
How long does it keep? Leftovers can be stored in the fridge for up to 3 days. Reheat gently on the stove with a splash of cream or water.