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–+ servings

Chicken Mushroom Pasta

Creamy Mushroom Chicken Pasta is an easy weeknight meal that is ready in less than 30 minutes! A delicious, creamy white wine sauce loaded with mushrooms and tender chicken.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Calories: 610
Ingredients Method Nutrition Notes

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

Method
 

  1. Cook the pasta according to the package instructions until it is al dente. Reserve about 1/2 cup of pasta water, then drain the pasta and set it aside.
  2. In a large skillet heat 1 tbsp oil and 1 tbsp butter together at medium-high temperature. Season the thinly sliced chicken with salt and pepper. When the pan is hot and the butter melted fry the chicken until browned and cooked through about 2 minutes on each side. Take cooked chicken out of the pan and set aside.
  3. In the same pan add 1 tbsp oil and cook the onion until lightly browned, about 2-3 minutes. Add the sliced mushrooms and cook until tender, about 2 minutes.
  4. Add white wine to the pan and let simmer until reduced by half.
  5. Add chicken stock and cream. In a small bowl combine cornstarch and water. Stir until starch is completely dissolved, take the pan off the heat then add to the sauce. Bring to a boil and let simmer without a lid at high heat for about 2-3 minutes to reduce and thicken.
  6. Add the cooked chicken back to the pan and cook for 30 more seconds.
  7. Add pasta water if needed. Stir in parsley and season to taste with salt and pepper.
  8. Serve over pasta.

Nutrition

Serving: 1gCalories: 610kcalCarbohydrates: 60gProtein: 25gFat: 28gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 78mgSodium: 98mgPotassium: 350mgFiber: 3gSugar: 6gVitamin A: 150IUVitamin C: 8mgCalcium: 40mgIron: 2mg

Notes

  • For perfectly cooked chicken, aim for an internal temperature of 165°F; it should be golden brown on the outside and no longer pink inside.
  • To prevent the sauce from breaking, ensure you remove the pan from heat before adding the cornstarch mixture and stir gently to combine.
  • If you prefer to skip the white wine, simply replace it with an equal amount of chicken stock for a similar depth of flavor.
  • Store any leftovers in an airtight container in the fridge for up to 3 days; reheat gently on the stove over low heat, adding a splash of chicken stock or cream to revive the sauce.
  • For a lighter option, substitute heavy cream with half-and-half or even coconut milk for a dairy-free alternative that still adds creaminess.

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