Name: Chicken & Mushroom Pasta in Decadent Cream Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 pieces Chicken breasts (Trimmed and sliced into 1/2-inch strips); 8 oz Penne pasta (Uncooked, about 2 cups dry); 1 tbsp Butter (Salted or unsalted, for sautéing); 1 cup Mushrooms (Sliced, cremini or button, cleaned and sliced about 1/4-inch thick); 2 cloves Garlic (Minced, finely chopped); 1 cup Heavy cream (Cold or room temperature); 1/2 cup Parmesan cheese (Grated, freshly grated for best melt and flavor); 1 tsp Thyme (Fresh or dried, if fresh, finely chopped); Salt and pepper (To taste, kosher salt and freshly cracked black pepper recommended)

Jump to Recipe

Creamy, juicy, and utterly comforting, this Chicken & Mushroom Pasta in Decadent Cream Sauce is the kind of weeknight meal that feels like a warm hug at the dinner table. Imagine tender slices of chicken and meaty mushrooms bathed in a silky Parmesan cream, tossed with perfectly al dente penne — simple, rich, and ready in under 30 minutes. Fun fact: many classic cream sauces began as clever ways to stretch ingredients while keeping meals indulgent and satisfying — which is why this pasta feels both luxurious and homey at once.

This recipe is special because it blends restaurant-style flavor with easy home cooking. It’s quick to prep, approachable for cooks of every level, and wildly family-friendly — picky eaters tend to love the creamy texture and familiar flavors. If you’ve tried our Lemon Garlic Shrimp Pasta and liked the bright, zesty spin, this one delivers something deeper and more comforting to round out your weeknight repertoire. Ready to make something delicious? Let’s get cooking.

What is Chicken & Mushroom Pasta in Decadent Cream Sauce?

Ever wondered who decided that chicken and mushrooms should cozy up in a cream sauce and call it dinner perfection? Why is it called “decadent” when all we did was add cream and Parmesan — is that cheating? The name is a playful nod to how rich and satisfying the dish feels despite being so straightforward to make. You could say it’s the culinary equivalent of slipping on soft slippers after a long day. And hey, there’s truth in the old line: “the way to a man’s heart is through his stomach.” Whether you’re cooking for someone special or just treating yourself, this recipe was made to be enjoyed. Give it a try and see why the name fits so well.

Why You’ll Love This

This Chicken & Mushroom Pasta is impossible to resist for three big reasons.

Creamy, savory comfort: The sauce is velvety from heavy cream and Parmesan, coating every piece of penne and chicken for a luxurious mouthfeel that feels like a treat.
Budget-friendly and efficient: Making this at home is far cheaper than ordering takeout, and it uses simple pantry ingredients to deliver big flavor — perfect for busy families or anyone watching their grocery bill.
Flavor boosters and toppings: Fresh thyme, sautéed garlic, and an extra sprinkle of Parmesan lift the dish. Add a squeeze of lemon or chopped parsley for brightness, and you’re ready to impress.

If you enjoy our Creamy Tomato Basil Pasta, this recipe offers a deeper, earthier flavor profile thanks to mushrooms and thyme. Give it a try — you’ll be glad you did.

How to Make

This recipe is delightfully easy: simple prep, quick cooking, and a spectacular payoff. Expect a creamy sauce that clings to every noodle, tender chicken slices with a golden sear, and mushrooms that bring earthy depth. Total time is about 25 to 30 minutes: 10 minutes prep and 15–20 minutes cooking. The standout element is the rich, Parmesan-thickened cream sauce that comes together in just a few minutes.

Ingredients

2 chicken breasts, sliced — trimmed and sliced into 1/2-inch strips
8 oz penne pasta — uncooked, about 2 cups dry
1 tbsp butter — salted or unsalted, for sautéing
1 cup mushrooms, sliced — cremini or button, cleaned and sliced about 1/4-inch thick
2 garlic cloves, minced — finely chopped
1 cup heavy cream — cold or room temperature
1/2 cup grated Parmesan cheese — freshly grated for best melt and flavor
1 tsp thyme, fresh or dried — if fresh, finely chopped; if dried, use as is
Salt and pepper to taste — kosher salt and freshly cracked black pepper recommended

Directions

Bring a large pot of salted water to a rolling boil. Add 8 oz penne pasta and cook according to package instructions until al dente (usually 9–11 minutes). Reserve about 1/4 cup of pasta cooking water, then drain and set the pasta aside.
While the pasta cooks, prepare the chicken and mushrooms. Pat 2 chicken breasts dry and slice into 1/2-inch strips. Season both sides generously with salt, pepper, and 1 tsp thyme.
Heat a large skillet over medium heat and add 1 tbsp butter. Once the butter is melted and bubbling, add the sliced chicken in a single layer. Cook without moving for 2–3 minutes to develop a golden sear, then flip and cook another 2–3 minutes until cooked through (internal temperature about 165°F). Remove the chicken to a plate and tent loosely with foil.
In the same skillet, add the sliced mushrooms. Sauté for 3–4 minutes, stirring occasionally, until they release their juices and begin to brown. Add 2 garlic cloves, minced, and sauté for 30–60 seconds until fragrant — do not burn the garlic.
Pour in 1 cup heavy cream, scraping up any browned bits from the pan with a wooden spoon. Bring the cream to a gentle simmer, then lower the heat. Slowly stir in 1/2 cup grated Parmesan cheese until melted and the sauce starts to thicken, about 2–3 minutes. If the sauce becomes too thick, stir in a tablespoon or two of reserved pasta water to loosen.
Return the cooked chicken to the skillet and add the drained penne. Toss gently to coat everything evenly in the cream sauce. Taste and adjust seasoning with salt and pepper. Warm for another minute to marry the flavors.
Serve immediately, topped with extra Parmesan and a sprinkle of chopped parsley or extra thyme if desired.

Chicken & Mushroom Pasta in Decadent Cream Sauce

What to Serve With

Crisp green salad with lemon vinaigrette — brightens the rich sauce.
Garlic bread or a crusty baguette — for sopping up leftover cream.
Steamed or roasted green vegetables — asparagus, green beans, or broccoli add color and texture.
Light white wine like Pinot Grigio or a sparkling water with lemon — helps cut through the richness.

Top Tips for Perfecting

Use freshly grated Parmesan for the best melting quality and flavor; pre-grated cheese can be grainy.
Don’t overcrowd the pan when searing the chicken — work in batches if needed to ensure a golden crust.
If your sauce is too thin, simmer a minute longer to reduce and thicken; if too thick, add reserved pasta water a tablespoon at a time.
Swap chicken breasts for thighs for juicier meat and a slightly deeper flavor.
Sauté mushrooms until well-browned for maximum umami; avoid steaming them by ensuring the pan is hot and not overcrowded.

Storing and Reheating Tips

Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days. The sauce thickens as it chills.
Freezing: Cream-based sauces don’t always freeze perfectly; if you must freeze, keep for up to 1 month in a freezer-safe container and expect some texture change. Thaw overnight in the fridge before reheating.
Reheating: Warm gently on the stovetop over low heat, adding a splash of cream, milk, or reserved pasta water to revive the sauce’s creaminess. Avoid high heat to prevent the sauce from separating.

FAQs

Can I use a different pasta shape?
Yes. Penne is great for catching sauce, but fusilli, rigatoni, or farfalle work beautifully too.

Is there a lighter version of this recipe?
You can substitute half-and-half or whole milk mixed with a tablespoon of cornstarch for lighter creaminess, but the sauce will be less rich.

Can I make this ahead for meal prep?
You can prepare chicken and mushrooms ahead, but toss with pasta and sauce just before serving for best texture.

How do I prevent the cream sauce from breaking?
Heat gently and avoid boiling after adding cream. Stir constantly while bringing to a simmer, and add cheese off the direct high heat if necessary.

Can I add vegetables to the sauce?
Absolutely — spinach, sun-dried tomatoes, or peas are lovely additions. Add spinach at the end to wilt gently.

Conclusion

This Chicken & Mushroom Pasta in Decadent Cream Sauce is a go-to for busy nights when you want something comforting, flavorful, and quick. It’s easy enough for a weeknight but special enough for guests, proving that simple ingredients can produce restaurant-quality results at home. If you want more ideas or variations to try alongside this dish, take a look at these recipes for inspiration: Chicken Mushroom Pasta {So creamy and easy!} – Plated Cravings and Easy Chicken and Mushroom Pasta – The Burnt Butter Table. Now, grab your skillet and enjoy — this one’s going to be a family favorite.