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Creamy Chicken Mushroom Pasta: quick, comforting and scalable

Prep 10 min Cook 15 min Difficulty 2/5

Creamy chicken mushroom pasta with a light Dijon kick and parsley finish. Easy, weeknight-friendly and scalable.

Why this recipe works

This creamy pasta blends mushrooms, shredded chicken, and a smooth cream sauce with a hint of Dijon. It’s a reliable weeknight option that scales for 2–4 servings and works well with how you like your pasta (fusilli or penne both suit). The recipe covers basics and keeps steps simple for a practical kitchen setup.

Search intent: How to make creamy chicken mushroom pasta
  • creamy pasta recipe
  • chicken mushroom pasta
  • weeknight pasta dish
  • pasta with cream sauce
  • Dijon pasta sauce
  • parmesan pasta
  • pasta with chicken
  • easy pasta dinner

Key takeaways

Use reserved pasta water to control creaminess.
Sauté mushrooms well for depth of flavor.
Finish with fresh parsley for color and aroma.

Recipe guide

This creamy pasta blends mushrooms, shredded chicken, and a smooth cream sauce with a hint of Dijon. It’s a reliable weeknight option that scales for 2–4 servings and works well with how you like your pasta (fusilli or penne both suit). The recipe covers basics and keeps steps simple for a practical kitchen setup.

A creamy, weeknight-friendly pasta you can tailor to your taste.

  • Use reserved pasta water to control creaminess.
  • Sauté mushrooms well for depth of flavor.
  • Finish with fresh parsley for color and aroma.

Step 1: Prep the pasta

Cook pasta in salted water until al dente, then drain and reserve 60 ml of the pasta water.

Step 2: Sauté aromatics and chicken

Sauté garlic in olive oil, add mushrooms until browned, then stir in chicken and warm through.

Step 3: Make the creamy sauce and finish

Add cream, Dijon, and half the Parmesan; simmer, then toss with pasta and reserved water. Finish with Parmesan and parsley.

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

How many servings does this make? The recipe serves about 2–3 people. You can scale ingredients by adjusting pasta portions and toppings to fit the crowd.
Can I adjust the creaminess? If you want a lighter dish, use less cream or swap half-and-half; for a richer version, add more Parmesan or cream.
How should I store and reheat leftovers? Leftovers refrigerate well for 1–2 days. Reheat gently on the stove with a splash of pasta water.