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Creamy Mushroom Chicken Pasta in 30 Minutes
Creamy pasta with mushrooms and chicken in a quick, beginner-friendly method.
Why this recipe works
This recipe makes a comforting creamy pasta with mushrooms and shredded chicken. It’s suitable for weeknights, or when you want a quick, satisfying pasta fix without fuss.
- creamy pasta recipe
- mushroom chicken pasta
- 30 minute pasta
- easy creamy sauce
- pasta with cream
- dijon mustard pasta
- pasta with mushrooms
- weeknight pasta
Key takeaways
Creamy sauce comes together in minutes.
Reserve pasta water to reach desired creaminess.
Finish with Parmesan and parsley for flavor and color.
Recipe guide
This recipe makes a comforting creamy pasta with mushrooms and shredded chicken. It’s suitable for weeknights, or when you want a quick, satisfying pasta fix without fuss.
A simple, creamy pasta that comes together fast.
- Creamy sauce comes together in minutes.
- Reserve pasta water to reach desired creaminess.
- Finish with Parmesan and parsley for flavor and color.
Creamy sauce with mushrooms and chicken
Cook pasta until al dente, reserving pasta water. Sauté garlic in olive oil, then mushrooms until browned. Add chicken and warm through. Stir in cream, Dijon, and half the Parmesan; simmer to thicken. Toss in pasta with reserved water to desired creaminess. Finish with remaining Parmesan and parsley.
Seasoning and texture tweaks
Season with salt and black pepper to taste. Adjust thickness by adding more pasta water if needed.
Serving tips
Serve immediately with extra Parmesan and parsley for brightness.
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
Can I use a different type of pasta?
Yes. You can swap in any pasta shape you prefer.
Can I adjust the ingredients for dietary needs?
Yes. You can omit mushrooms or chicken to make it vegetarian or adjust thickness by adding more pasta water.
What can I substitute for Dijon mustard?
If you don’t have Dijon, a small splash of white wine or a pinch of mustard powder works too.