Chicken Mushroom Pasta
This Chicken Mushroom Pasta is a creamy, comforting dinner ready in about 30 minutes, featuring tender chicken, savory mushrooms, and a smooth sauce that clings to every bite, making it perfect for a weeknight meal.
Equipment
- Large heavy skillet (stainless steel or cast iron)
Ingredients
- 10 oz dried pasta
- 2-3 boneless chicken breasts thinly sliced
- 1/2 cup white onion chopped
- 3 cups sliced mushrooms (8 oz)
- 1 Tbsp unsalted butter
- 2 Tbsp olive oil divided
- salt
- pepper
- 1/2 cup white wine
- 1/2 cup chicken stock or more
- 1/2 cup heavy cream
- 1 tsp corn starch
- 1 Tbsp water
- 1 Tbsp chopped fresh or frozen parsley
Instructions
- Cook the pasta in salted water until al dente, then drain it and set aside after reserving about 1/2 cup of the pasta water. The pasta should still have a little bite since it will meet hot sauce later.
- Heat 1 tbsp oil with 1 tbsp butter in a large skillet over medium-high heat, season the chicken with salt and pepper, and cook it for about 2 minutes per side until browned and cooked through. You want a steady sizzle and golden edges, and the chicken should reach 165°F for poultry.
- Transfer the chicken out of the skillet, then add the remaining 1 tbsp oil along with the onion and cook for 2 to 3 minutes before adding the mushrooms for about 2 minutes more. The onion should look lightly browned, and the mushrooms should soften and smell earthy instead of raw.
- Pour in the white wine and let it simmer until reduced by half, scraping the pan as it bubbles. This is where the browned bits loosen up and the skillet starts to smell especially rich and savory.
- Stir in the chicken stock and heavy cream, whisk the cornstarch with 1 Tbsp water in a small bowl until smooth, then take the skillet off the heat and stir that slurry into the sauce. Removing the pan briefly helps the sauce stay smooth instead of catching or splitting.
- Return the skillet to the heat, bring the sauce to a boil, and simmer it uncovered for about 2 to 3 minutes until it thickens. The sauce should look slightly loose in the pan and be thick enough to coat the back of a spoon.
- Add the chicken back to the skillet and cook for 30 seconds. This warms the chicken through without drying it out.
- Adjust the sauce with a splash of reserved pasta water if needed, then stir in the parsley and season with salt and pepper to taste. The finished sauce should cling to the pasta, and it will thicken a bit more as it cools.
- Serve the sauce over the pasta. Each forkful should get tender chicken, mushrooms, and a glossy coating instead of a puddle at the bottom of the bowl.
Notes
Texture tip: Reserved pasta water is one of the easiest ways to improve texture. The starch helps the sauce emulsify, making it glossy and helping it cling to the pasta.
Troubleshooting: If the sauce is too thick, stir in a splash of reserved pasta water or extra chicken stock until it loosens. If it's too thin, let it simmer a bit longer and stir often until it coats the back of a spoon.
Ingredient Tip: Boneless, skinless chicken thighs are a good substitute for breasts and usually stay juicier. They may need slightly longer to cook.
Storage: Cool leftovers promptly and refrigerate in a covered container for up to 4 days. For best results, reheat gently on the stove with a splash of milk or broth, stirring often until smooth.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.