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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