Creamy, juicy, and packed with savory mushroom flavor, Decadent Chicken and Mushroom Pasta with Creamy Sauce is the kind of dinner that feels like a warm hug on a plate. In about 30 minutes you get tender seared chicken, silky cream sauce, and perfectly cooked fettuccine — comfort food that looks and tastes like you spent hours in the kitchen. Fun fact: mushrooms soak up flavors so well that a small addition can make a simple dish taste gourmet. If you love comforting pasta dinners, you might also enjoy this reader favorite Creamy Chicken Pasta with Bacon which pairs smoky bacon with silky sauce for another cozy weeknight hit.
This recipe is special because it balances rich creaminess with earthy mushrooms and juicy chicken without complicated steps. It’s simple enough for busy weeknights, quick enough for last-minute dinners, and family-friendly so picky eaters usually dig in. Follow along and you’ll have a restaurant-quality meal on the table fast — and with leftovers that reheated beautifully.
What is Decadent Chicken and Mushroom Pasta with Creamy Sauce?
What’s in a name? Decadent Chicken and Mushroom Pasta with Creamy Sauce sounds fancy, but it’s really a lovely combination of roast-like flavors and simple technique. Why “decadent”? Because the sauce is luxuriously creamy, the chicken stays juicy, and the mushrooms add an indulgent earthy bite. Who decided such deliciousness should have a long name anyway — was it a chef or an overenthusiastic menu writer?
Think of it as the dish that proves “the way to a man’s heart is through his stomach.” Whether you’re cooking for a partner, friends, or a hungry family, this recipe delivers comfort and smiles. Ready to be convinced? Grab your skillet and let this cozy, creamy pasta win you (and your dinner guests) over.
Why You’ll Love This:
- Creamy, comforting highlight: The rich sauce clings to every strand of fettuccine and coats the sliced chicken for a luxurious bite every time. The combination of garlic, parmesan, and simmered cream creates a silky mouthfeel that’s hard to resist.
- Cost-saving and practical: Homemade cream sauces and pan-seared chicken save money compared to takeout or restaurant meals. A little cream and a block of Parmesan go a long way, making this an economical choice for weekday or weekend dinners.
- Flavorful finishes: Fresh parsley brightens the plate, while optional black pepper or a squeeze of lemon can cut through the richness for balance. If you like a crispy element, try toasted breadcrumbs on top for texture.
If you enjoyed the chicken-and-cream profile here, check out another take on creamy chicken dinners like this Parmesan-Crusted Chicken with Creamy Garlic Sauce for more inspiration. Try it at home — you’ll be amazed how quickly a few simple ingredients turn into something memorable.
How to Make:
Quick Overview
This recipe is delightfully straightforward: sear seasoned chicken, sauté mushrooms and garlic, stir in broth and cream, finish with Parmesan, and toss with fettuccine. The standout elements are the silky cream sauce and the way mushrooms deepen the overall flavor. Prep and cooking take roughly 30 to 35 minutes total, making this an easy, satisfying meal for busy nights when you still want something special.
Ingredients
- 2 chicken breasts, boneless and skinless, patted dry and seasoned with salt and pepper
- 8 oz fettuccine pasta, cooked according to package instructions and drained
- 1 cup mushrooms, sliced (use cremini or white button)
- 3 cloves garlic, minced
- 1 cup heavy cream, room temperature if possible
- 1/2 cup chicken broth, low-sodium preferred
- 2 tbsp olive oil
- 1/2 cup grated Parmesan cheese, freshly grated for best melt and flavor
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Directions
- Start a large pot of salted water and cook the fettuccine according to package instructions until al dente. Drain and set aside, tossing with a little olive oil to prevent sticking.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering. Season both sides of the chicken breasts with salt and pepper.
- Add chicken to the skillet and cook 5–7 minutes per side until golden brown and cooked through (internal temperature 165°F / 74°C). Cooking time depends on thickness. Remove chicken to a cutting board and let rest 5 minutes, then slice thinly.
- In the same skillet, add the remaining 1 tablespoon olive oil. Reduce heat to medium and add minced garlic and sliced mushrooms. Sauté 4–6 minutes until mushrooms release their liquid and soften and garlic is fragrant. Stir frequently to avoid burning.
- Pour in the chicken broth and heavy cream, scraping any browned bits from the pan with a wooden spoon. Stir to combine and bring to a gentle simmer. Let the sauce simmer for about 5 minutes to thicken slightly.
- Stir in the grated Parmesan cheese until melted and smooth. Taste and adjust seasoning with salt and pepper. If the sauce becomes too thick, add a splash more chicken broth or reserved pasta water to reach desired consistency.
- Add cooked fettuccine and sliced chicken to the skillet. Toss gently to coat everything evenly in the creamy sauce. Heat for 1–2 minutes so flavors meld.
- Serve immediately, garnished with chopped fresh parsley and an extra sprinkle of Parmesan if desired.
What to Serve With:
- A crisp green salad with lemon vinaigrette to cut the richness.
- Garlic bread or crusty baguette for sopping up extra sauce.
- Steamed green beans or roasted asparagus for a bright, crunchy side.
- A light dessert like lemon sorbet to refresh the palate after a rich meal.
- Wine pairing: a Chardonnay or light-bodied Pinot Noir complements the cream and mushrooms.
Top Tips for Perfecting:
- Use room-temperature cream to help the sauce come together smoothly.
- Grate Parmesan fresh from a block — pre-grated cheese doesn’t melt as well.
- Don’t overcrowd the pan when searing chicken; give it space to brown.
- If your sauce splits, whisk in a tablespoon of cold butter off heat to bring it back together.
- For lower calories, substitute half-and-half for heavy cream, but expect a slightly thinner sauce.
- Avoid overcooking the pasta; al dente holds its shape and texture better in the sauce.
Storing and Reheating Tips:
- Refrigeration: Store leftovers in an airtight container for up to 3–4 days. Cool before refrigerating.
- Freezing: Cream-based sauces don’t always freeze well; freezing is not recommended if you want the best texture. If necessary, freeze only the chicken and pasta without sauce for up to 2 months, then prepare fresh sauce at reheating.
- Reheating: Gently reheat on the stovetop over low heat with a splash of milk or chicken broth to loosen the sauce. Microwave in short intervals, stirring between, and add liquid as needed to restore creaminess.
FAQs
Can I use a different pasta shape?
Yes. Tagliatelle, linguine, or penne all work well — choose what you have on hand.
Is there a non-dairy alternative to heavy cream?
You can use full-fat coconut milk or a thickened cashew cream, but the flavor will change slightly.
Can I make this gluten-free?
Replace the fettuccine with your favorite gluten-free pasta and follow the same steps.
How do I know when the chicken is fully cooked?
Use an instant-read thermometer; the safe internal temperature is 165°F (74°C). If you don’t have a thermometer, slice into the thickest part — juices should run clear.
Can I add vegetables to the sauce?
Absolutely. Spinach, sun-dried tomatoes, or peas make great additions — stir them in during the final minute of cooking.
Conclusion
This Decadent Chicken and Mushroom Pasta with Creamy Sauce is an easy, satisfying weeknight winner that tastes like a treat. It’s simple to prepare, friendly on the wallet, and flexible enough for swaps and upgrades — perfect for family dinners or an intimate meal. If you want to explore other creamy chicken-and-mushroom variations, check out Chicken Mushroom Pasta (So creamy and easy!) – Plated Cravings (https://platedcravings.com/creamy-mushroom-chicken-pasta/) for a slightly different take, or try Easy Chicken and Mushroom Pasta – The Burnt Butter Table (https://www.theburntbuttertable.com/easy-chicken-and-mushroom-pasta/) for another simple, delicious version. Give this recipe a try, invite someone over, and enjoy the compliments!
Decadent Chicken and Mushroom Pasta with Creamy Sauce
Equipment
- Large Pot
- Skillet
- Cutting Board
Ingredients
Ingredients
- 2 pieces Chicken breasts, boneless and skinless Patted dry and seasoned with salt and pepper
- 8 oz Fettuccine pasta Cooked according to package instructions and drained
- 1 cup Mushrooms, sliced Use cremini or white button mushrooms
- 3 cloves Garlic, minced
- 1 cup Heavy cream Room temperature if possible
- 1/2 cup Chicken broth Low-sodium preferred
- 2 tbsp Olive oil
- 1/2 cup Grated Parmesan cheese Freshly grated for best melt and flavor
- Salt and pepper To taste
- 1/4 cup Fresh parsley, chopped For garnish
Instructions
- Start a large pot of salted water and cook the fettuccine according to package instructions until al dente. Drain and set aside, tossing with a little olive oil to prevent sticking.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering. Season both sides of the chicken breasts with salt and pepper.
- Add chicken to the skillet and cook 5–7 minutes per side until golden brown and cooked through (internal temperature 165°F / 74°C). Remove chicken to a cutting board and let rest 5 minutes, then slice thinly.
- In the same skillet, add the remaining 1 tablespoon olive oil. Reduce heat to medium and add minced garlic and sliced mushrooms. Sauté 4–6 minutes until mushrooms release their liquid and soften and garlic is fragrant.
- Pour in the chicken broth and heavy cream, scraping any browned bits from the pan with a wooden spoon. Stir to combine and bring to a gentle simmer. Let the sauce simmer for about 5 minutes to thicken slightly.
- Stir in the grated Parmesan cheese until melted and smooth. Taste and adjust seasoning with salt and pepper. If the sauce becomes too thick, add a splash more chicken broth or reserved pasta water to reach desired consistency.
- Add cooked fettuccine and sliced chicken to the skillet. Toss gently to coat everything evenly in the creamy sauce. Heat for 1–2 minutes so flavors meld.
- Serve immediately, garnished with chopped fresh parsley and an extra sprinkle of Parmesan if desired.