This Creamy Mushroom Chicken Pasta is an easy pasta dinner that the whole family will love! Seared chicken and an ample amount of garlic and shallot, swimming in a creamy mushroom and white wine sauce.
Why You’ll Love this Recipe:
- Easy to find ingredients– all of the ingredients in this recipe can be found at just about any grocery store.
- Restaurant Quality at Home– with white wine and luxurious cream, this dish feels upscale without the price tag.
- Budget Friendly– speaking of price tag, this dish uses only inexpensive ingredients. Especially when doubled, this recipe can make a lot for not a lot of money.
- Flavorful & Comforting
Ingredient Notes:
Find the full list of ingredients in the recipe card below.
- Chicken Cutlets- are boneless, skinless chicken breasts that have been cut in half horizontally to create two thinner fillets. You can often buy them pre-cut or slice your own.
- All-Purpose Flour- is used to bread the chicken before searing and also used as a thickener for the sauce.
- Baby Bella Mushrooms
- Dry White Wine- adds a much needed acidity to the sauce. The alcohol cooks out as the sauce simmers, leaving behind a balanced yet enhanced flavor.
- Heavy Cream- adds creaminess while also helping to thicken your sauce. Heavy cream also holds up well to heat, making it perfect for sauces and soups.
- Dijon Mustard- adds a spicy tang.
Substitutions & Variations:
- Vegetarian– leave out the chicken or substitute with your favorite meat-replacement (we love impossible sausage) and replace the chicken broth with vegetable broth.
- White Wine– the white wine can be be replaced with another mild acid such as a splash of apple cider vinegar or white grape juice.
- Heavy Cream– can be replaced with half & half or whole milk. I would avoid using skim milk as it can curdle more easily when put up against heat or alcohol.
How to make Creamy Mushroom Chicken Pasta:
- Cook Pasta: bring a large pot of generously salted water to a boil, and cook pasta according to the directions on the package. Using a strainer, drain pasta and set aside.
- Cook Chicken Cutlets:
- In a shallow bowl, combine 1/4 cup all-purpose flour, thyme leaves, garlic powder, kosher salt and a few cracks fresh pepper. Pat chicken cutlets dry with a paper towel and dredge each one in flour mixture until fully coated.
- Melt 2 tbsp of salted butter in a large frying pan over medium heat. Add chicken cutlets to pan and cook about 3-5 minutes per side until cooked through and internal temperatures reach 165F. Remove chicken from pan and set aside.
- Make Creamy Mushroom Wine Sauce-
- Add remaining butter to pan and melt. Add sliced baby bella mushrooms to pan, stir to coat in butter, and saute until mushrooms are tender and beginning to brown, about 4-6 minutes. Add minced garlic and minced shallot, and let cook for another 2 minutes.
- Sprinkle mushroom mixture with remaining 2 tbsp all-purpose flour, and stir until fully incorporated and pasty. Pour in 1/2 cup of chicken broth followed by white wine. Stir until no lumps of flour remain then whisk in remaining chicken broth and add thyme sprigs.
- Bring pan to a simmer and let simmer, stirring often, until slightly thickened- about 5-7 minutes.
- While simmering, cube or slice chicken breasts and set aside.
- Whisk in heavy cream, Dijon mustard, and salt & pepper to taste. Continue to simmer until desired thickness is reached.
- Finish– Turn heat to low. Remove thyme sprigs and add cooked pasta and chicken to pan. Stir to combine and let heat for another minute or two until everything is warmed through. Remove pan from heat, garnish with parlsey, and enjoy!
Tips & Recipe Notes:
- Clean mushrooms with a paper towel to remove any dirt and grime before slicing.
- Don’t skip the acid! Dry white wine adds a soft tang that both balances and enhances the flavor.
- If your chicken cutlets are too thick they may be pounded thinner by placing them in between two pieces of plastic wrap and hammered with a meat mallet.
- Save a bit of pasta water and use it to thin your sauce if it becomes too thick.
- Fresh thyme can be substituted for dried. When substituting dried herbs use the 2(fresh):1(dried) ratio.
More Mushroom Recipes You Will Love:
- Salisbury Steak with Mushroom & Shallot Gravy
- Creamy Bacon, Mushroom, & Parmesan Tortellini Soup
- Creamy Mushroom & Pearl Couscous Soup
If you try this recipe, please leave a star rating and review in the recipe card below! I always appreciate your feedback. Follow me on Instagram and Pinterest for more garlic goodness and tips for RV Living!
Creamy Mushroom Chicken Pasta
This Creamy Mushroom Chicken Pasta is an easy pasta dinner that the whole family will love! Seared chicken and an ample amount of garlic and shallot, swimming in a creamy mushroom and white wine sauce.
Equipment
- Large Pot
- Strainer
- Knife
- Cutting Board
- Shallow Bowl
- 12″ Frying Pan
- Cooking Utensils
Ingredients
- 3 cups bow-tie pasta
For Chicken:
- 2 tbsp salted butter
- 2 lbs chicken cutlets
- 1/3 cup all-purpose flour divided into 1/4 cup and 2 tbsp
- 1/2 tsp kosher salt
- 1/2 tsp fresh thyme leaves or 1/4 tsp dried
- 1/2 tsp garlic powder
- Fresh cracked pepper
For Creamy Mushroom Wine Sauce:
- 2 tbsp salted butter
- 8 oz baby bella mushrooms cleaned and sliced
- 1.5 tbsp minced garlic 3-4 cloves
- 1 large shallot finely chopped
- 2 cups chicken broth
- 1/2 cup dry white wine
- 2 sprigs fresh thyme or 1/2 tsp dried
- 1/2 cup heavy cream
- 1.5 tsp Dijon mustard
Instructions
Cook Pasta:
- Bring a large pot of generously salted water to a boil, and cook pasta according to the directions on the package. Using a strainer, drain pasta and set aside.
Sear Chicken Cutlets:
- In a shallow bowl, combine 1/4 cup all-purpose flour, thyme leaves, garlic powder, kosher salt and a few cracks fresh pepper. Pat chicken cutlets dry with a paper towel and dredge each one in flour mixture until fully coated.
- Melt 2 tbsp of salted butter in a large frying pan over medium heat. Add chicken cutlets to pan and cook about 3-5 minutes per side until cooked through and internal temperatures reach 165F. Remove chicken from pan and set aside.
Make Creamy Mushroom Wine Sauce:
- Add remaining 2 tbsp butter to pan and melt. Add sliced baby bella mushrooms to pan, stir to coat in butter, and saute until mushrooms are tender and beginning to brown, about 4-6 minutes. Add minced garlic and minced shallot, and let cook for another 2 minutes.
- Sprinkle mushroom mixture with remaining 2 tbsp all-purpose flour, and stir until fully incorporated and pasty. Pour in 1/2 cup of chicken broth followed by white wine. Stir until no lumps of flour remain then whisk in remaining chicken broth and thyme sprigs. Bring pan to a simmer and let simmer, stirring often, until slightly thickened- about 5-7 minutes.
- While sauce is simmering, cube or slice chicken breasts and set aside.
- Whisk in heavy cream, Dijon mustard, and salt & pepper to taste into pan. Continue to simmer until desired thickness is reached.
Finish:
- Turn heat to low. Remove thyme sprigs and add cooked pasta and chicken to pan. Stir to combine and let heat for another minute or two until everything is warmed through. Remove pan from heat, garnish with parsley, and enjoy!
Notes
- Clean mushrooms with a paper towel to remove any dirt and grime before slicing.
- Chicken Cutlets are boneless, skinless chicken breasts that have been cut in half horizontally to create two thinner fillets. You can often buy them pre-cut or slice your own.
- If your chicken cutlets are too thick they may be pounded thinner by placing them in between two pieces of plastic wrap and hammered with a meat mallet.
- Don’t skip the acid! Dry White Wine adds a much needed acidity to the sauce. The alcohol cooks out as the sauce simmers, leaving behind a balanced yet enhanced flavor.
- Heavy Cream adds creaminess while also helping to thicken your sauce. Heavy cream also holds up to heat well, making it perfect for sauces and soups. It can be replaced with half & half or whole milk. I would avoid using skim milk as it can curdle more easily when put up against heat or alcohol.
- Save a bit of pasta water and use it to thin your sauce if it becomes too thick.
