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Home » Recipes » Pasta Recipes

Updated: Aug 2, 2024 · Published: Feb 15, 2023 by Must Love Garlic · 12 Comments

Creamy Mushroom Chicken Pasta

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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
Ingredients for creamy mushroom pasta.

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.
A collage of process shots to make mushroom chicken pasta.

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 ¼ 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 tablespoon 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 tablespoon all-purpose flour, and stir until fully incorporated and pasty. Pour in ½ 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!
Creamy Mushroom Chicken Pasta plated in a white bowl.

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
  • Leaky Cauldron Inspired Egg, Leek, and Mushroom Breakfast Pasty
Creamy Mushroom Chicken Pasta plated in a white bowl with a gold fork.

If you try this recipe, please leave a star rating and review in the recipe card below! Your feedback is incredibly valuable. Follow me on Instagram and Pinterest for more delicious recipes, travel inspiration, and behind-the-scenes content.

Recipe

Upclose of chicken and bowtie pasta with mushroom cream sauce.

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.
5 from 6 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 35 minutes mins
Total Time 45 minutes mins
Course Main Course
Servings 4

Equipment

  • Large Pot
  • Strainer
  • Knife
  • Cutting Board
  • Shallow Bowl
  • 12" Frying Pan
  • Cooking Utensils

Ingredients
  

  • 3 cups bow-tie pasta

For Chicken:

  • 2 tablespoon salted butter
  • 2 lbs chicken cutlets
  • ⅓ cup all-purpose flour divided into ¼ cup and 2 tbsp
  • ½ teaspoon kosher salt
  • ½ teaspoon fresh thyme leaves or ¼ teaspoon dried
  • ½ teaspoon garlic powder
  • Fresh cracked pepper

For Creamy Mushroom Wine Sauce:

  • 2 tbsp salted butter
  • 8 oz baby bella mushrooms cleaned and sliced
  • 1.5 tablespoon minced garlic 3-4 cloves
  • 1 large shallot finely chopped
  • 2 cups chicken broth
  • ½ cup dry white wine
  • 2 sprigs fresh thyme or ½ teaspoon dried
  • ½ cup heavy cream
  • 1.5 teaspoon 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 ¼ 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 tablespoon 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 tablespoon 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 tablespoon all-purpose flour, and stir until fully incorporated and pasty. Pour in ½ 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.
-Fresh thyme can be substituted for dried. When substituting dried herbs use the 2(fresh):1(dried) ratio.
Keyword baby bella mushrooms, chicken cutlets, dry white wine, easy pasta dinner, heavy cream, mushroom wine sauce
Tried this recipe?Let me know how it was!

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    Slow Cooker Chicken Pot Pie Soup
  • quick and easy tuna olive pasta
    Tuna Olive Pasta

Reader Interactions

Comments

    5 from 6 votes

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    Recipe Rating




  1. Tara Sigur says

    August 30, 2023 at 1:02 am

    5 stars
    Well I made this tonight and messed it all up, I added White Wine Vinegar instead of White Wine (my fault for not paying attention). I tried fixing it with honey but that didn't help. This would have been amazing if I did not ruin it

    Reply
    • Must Love Garlic says

      September 02, 2023 at 11:24 pm

      Thank you so much for sharing, Tara! I've definitely done similar things before!

      Reply
  2. Lidija says

    October 15, 2024 at 11:47 pm

    5 stars
    Sooooo good! Followed the full recipe and the family could not stop raving. Def adding to my dinner rotations. Thank you!

    Reply
    • Must Love Garlic says

      October 16, 2024 at 2:48 pm

      Thank you so much!

      Reply
  3. Angie Condon says

    November 05, 2024 at 5:45 am

    5 stars
    Thanks for sharing the recipe for creamy mushroom and chicken pasta dish. We loved it!

    Reply
    • Must Love Garlic says

      November 05, 2024 at 1:49 pm

      Thank you, Angie!

      Reply
  4. Anonymous says

    November 24, 2024 at 1:03 am

    5 stars
    This was reeeeally good and will be on repeat or a meal I bring to others. I did not use the cream or mustard bcz I had dairy free guests I was serving and honestly, everyone commented they loved how light and saucy it was. Allowed them to dunk their sour dough bread in the gravy juices. My husband asked I make it again! I could see adding sundried tomatoes or broccoli. Such a nice veritable recipe!!!

    Reply
    • Must Love Garlic says

      November 24, 2024 at 3:10 pm

      Thank you so much! I so happy to hear this and love the idea of adding broccoli!

      Reply
  5. Kiki Matthes says

    December 06, 2024 at 8:06 pm

    5 stars
    Very nice recipe, thank you! I didn't have chicken broth, regular water plus salt was okay. Neither did I have white wine, so I used a splash of vinegar for a little acidity which I added later. The mustard in the sauce is amazing! And I boiled some snow peas together with the pasta which was welcomed by the family; I had about half a pack left from "something" that I had effed up really badly yesterday.
    Because I didn't really pay attention to the amount of any of the ingredients (sorry, I just followed my gut 😁) I had no idea how much flower I should have used, so my sauce was too thin for starters; I added some flower mixed with cold cream and added that, which turned out nice and creamy after a bit of simmering.
    However, the family loved it and I'll add that to the list of favourites. It's a dish that I won't need a recipe for next time because it's so easy, and which I could conjure up with a bit of shopping after work. Most ingredients I'll have at home, I'd probably usually only have to fetch some mushrooms and chicken breast. How I love such easy but delicious meals.

    Reply
    • Must Love Garlic says

      December 06, 2024 at 8:26 pm

      Thank you so much for sharing, Kiki! I'm so happy to hear you and your family enjoyed it and made it your own—it’s always so fun to see how recipes evolve in different kitchens!

      Reply
  6. Anonymous says

    April 15, 2025 at 12:57 am

    5 stars
    Made this tonight for dinner. I added asparagus and it came out delicious. The flavors of white cooking wine added with the Dijon mustard . I topped it with parm cheese! Thank you for sharing!

    Reply
    • Must Love Garlic says

      April 15, 2025 at 3:05 pm

      Thank you so much for making and sharing!

      Reply

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