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This creamy Chicken and Mushroom Pasta is an easy pasta dinner with a creamy mushroom sauce, fresh mushrooms, penne pasta, and tender chunks of chicken. The entire family will love this easy weeknight meal that is ready to eat in just 30 minutes!
For more family favorite dinners with mushrooms be sure and try this Sour Cream Chicken and Instant Pot Beef Stroganoff with Fresh Mushrooms.
Creamy Chicken Mushroom Pasta Recipe
This creamy pasta recipe is full of tender chicken, earthy mushrooms, smothered in a perfect creamy sauce. It’s an easy chicken recipe that’s perfect for those busy weeknights and it’s ready to eat in under 30 minutes.
Pure comfort food in one pot with all the good stuff – chicken, pasta, and a creamy sauce. This is one of my family’s favorite meals and I love it because it comes together so easily and quickly, and it’s a great way to use up leftover chicken or a rotisserie chicken.
Simple Ingredients You’ll Need
- Penne Pasta : Cook the pasta according to the package directions. Cook to your preferred tenderness, either al dente pasta or cook for a few minutes longer for softer pasta. My kids prefer softer pasta so I always cook it for 2 minutes past the al dente cook time. Be sure and reserve some of that starchy pasta water for later.
- Butter
- Finely chopped Onion : About 1 small onion is plenty, which comes out to about 1/2 cup finely diced onion. A yellow onion, white onion, or a sweet onion will all work in this pasta recipe.
- Minced Garlic : Use fresh garlic cloves that have been minced or pressed, use garlic paste from a tube, or use chopped garlic from a jar.
- Fresh Mushrooms : An 8 ounce container is what you will need. Use whole mushrooms that you slice or chop, buy already sliced white mushrooms, and use the variety of mushrooms that you love – white, baby bella, or brown mushrooms.
- Chicken Broth : Chicken stock is a suitable substitute for the broth.
- Condensed Cream of Mushroom Soup
- Heavy Cream : No substitutes! You need all that fat and rich thickness that only heavy cream can provide.
- Italian Seasoning
- All-Purpose Flour
- Cooked Chicken : Use leftover shredded or chunked chicken, use a rotisserie chicken, or put some boneless skinless chicken thighs OR boneless skinless chicken breasts into the slow cooker (plus a can of chicken broth) and cook on LOW heat for 6-7 hours. Shred it up and use it in this recipe. You can also use canned chicken – it’s better than you might think in recipes and it’s such a quick way to get a cooked protein into any recipe.
- Toppings & Garnish : Freshly shredded parmesan cheese is a must! You can also add some fresh chopped parsley as well.
How To Make Creamy Mushroom Chicken Pasta With Penne Pasta (Ingredient Amounts + Recipe Card Below)
- In a large pot of water, cook the pasta according to the package instructions. Once done reserve 1/2 cup of pasta water and set aside. Drain the cooked pasta, but do not rinse it, and set it aside.
- Melt the butter in a large skillet pan or cast iron skillet, over medium-high heat. Add onion and garlic and cook until the onion is translucent and the garlic is fragrant, about 3-5 minutes cook time.
- Mix in the mushrooms and cook, stirring frequently until the mushrooms have released their juices, about 5 minutes.
- Slowly pour in the chicken broth and use a rubber spatula (or wooden spoon) to scrape the bottom of the skillet to remove the stuck-on bits.
- Stir in the cream of mushroom soup, heavy cream, Italian seasoning, and flour until incorporated well.
- Add in the cooked chicken. Turn up the heat and bring it to a simmer. Simmer it uncovered, stirring occasionally, for 8-10 minutes until thickened.
- If needed, add back in some of the reserved pasta water until the desired consistency is reached. Toss everything together and garnish with parmesan cheese and chopped parsley (optional).
How To Store Leftover Chicken and Mushroom Pasta
Allow the pasta to cool to room temperature and then place it inside an airtight container. Store it in the fridge for 3-5 days. Reheat leftovers inside the microwave until heated through or heat up leftovers on the stove top. Add additional milk, water, or broth if needed when reheating leftovers.
Recipe Tips For Success
This is a simple, easy pasta recipe and here are some tips and tricks that will help make your recipe successful.
- Cut the onions, garlic, and mushrooms into uniform pieces. This will not only help with consistent cooking time but will also make the overall presentation of your dish even better.
- Use up leftover chicken. This is a great recipe for a quick family dinner and a great way to use up leftover chicken (shredded or chunked), a rotisserie chicken from the store, canned chicken, or cook chicken either in the slow cooker or instant pot (with some chicken broth) and shred it up for this recipe.
- Don’t substitute the heavy cream. This recipe needs the fat and rich thickness of the heavy cream to help make the creamy sauce rich and thick.
- Use your favorite pasta shape! Feel free to use your favorite pasta shape instead of the penne pasta in this recipe. Fettuccine, spaghetti, angel hair, ziti, gluten-free pasta, protein pasta, or chickpea pasta are all suitable options.
More Pasta Recipes
- Hamburger Mac and Cheese
- Easy Chicken Penne Pasta
- Perfect Instant Pot Baked Ziti
- Meatball Baked Ziti
Chicken and Mushroom Pasta
This easy and creamy Chicken and Mushroom Pasta is an easy pasta dinner with a creamy mushroom sauce, fresh mushrooms, penne pasta, and tender chunks of chicken. The entire family will love this easy weeknight meal that is ready to eat in just 30 minutes!
Ingredients
- 1 box (16 oz) penne pasta
- 4 tablespoons butter
- 1/2 cup finely chopped onion
- 2 teaspoons minced garlic
- 1 package (8 oz) sliced mushrooms
- 1 cup chicken broth
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup heavy cream
- 1 teaspoon Italian seasoning
- 1 tablespoon all-purpose flour
- 2 cups shredded or chunked cooked chicken
- parmesan cheese & chopped parsley (optional garnish)
Instructions
- Cook Pasta : In a large saucepan or pasta pot, cook the penne pasta according to the box directions. Cook to al dente or softer depending on your preference.* It's important to add salt to the boiling water along with the pasta. I use about 1-2 teaspoons of kosher salt.1 box (16 oz) penne pasta
- Reserve 1/2 cup of the pasta water before draining the pasta, do not rinse it, and leave it inside the pot with the lid on and set it aside for later.
- Melt the butter in a large skillet pan, over medium heat, and add the onion and garlic. Cook until the onion is translucent and the garlic is fragrant, about 3-5 minutes.4 tablespoons butter, 1/2 cup finely chopped onion, 2 teaspoons minced garlic
- Stir in the sliced mushrooms and cook for 5 minutes, while stirring frequently, until the mushrooms have released their juices and softened.1 package (8 oz) sliced mushrooms
- Pour in the chicken broth and use a rubber spatula, or wooden mixing spoon, to stir and scrape the bottom of the skillet to remove all the stuck-on bits.1 cup chicken broth
- Add in the cream of mushroom soup, heavy cream, Italian seasoning, and flour. Mix thoroughly until combined.1 can (10.5 oz) cream of mushroom soup, 1 cup heavy cream, 1 teaspoon Italian seasoning, 1 tablespoon all-purpose flour
- Turn the heat up to medium-high and add in the cooked chicken. Bring to a simmer (gentle boil around the edges) and simmer, while stirring occasioanly, for 10 minutes until thickened and combined.2 cups shredded or chunked cooked chicken
- If needed, add some of the reserved pasta water to reach your preferred consistency.
- Stir the cooked pasta into the creamy mushroom sauce until thoroughly combined. Garnish with parmesan cheese and chopped parsley if wanted. Serve warm!parmesan cheese & chopped parsley
Video
Notes
Recipe Tips :
- Cut the onions, garlic, and mushrooms into uniform pieces. This will not only help with consistent cooking time but will also make the overall presentation of your dish even better.
- Use whole mushrooms or sliced mushrooms in this recipe. If whole, slice them thinly or chop them before adding them into the skillet pan. Use white mushrooms, baby bella, or brown mushrooms. I recommend only using fresh mushrooms vs. frozen or canned in this recipe.
- Use up leftover chicken. This is a great recipe for a quick family dinner and a great way to use up leftover chicken (shredded or chunked), a rotisserie chicken from the store, canned chicken, or cook chicken either in the slow cooker or instant pot (with some chicken broth) and shred it up for this recipe.
- Don’t substitute the heavy cream. This recipe needs the fat and rich thickness of the heavy cream to help make the creamy sauce rich and thick.
- Use your favorite pasta shape! Feel free to use your favorite pasta shape instead of the penne pasta in this recipe. Fettuccine, spaghetti, angel hair, ziti, gluten-free pasta, protein pasta, or chickpea pasta are all suitable options.
Nutrition
Calories: 438kcal | Carbohydrates: 47g | Protein: 18g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 75mg | Sodium: 473mg | Potassium: 369mg | Fiber: 2g | Sugar: 3g | Vitamin A: 629IU | Vitamin C: 2mg | Calcium: 46mg | Iron: 1mg
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