Pin it There's something about the smell of mushrooms hitting hot butter that stops me mid-conversation every single time. I discovered this pasta on a rainy Tuesday when I was supposed to be making something simple but found myself with a container of cremini mushrooms and leftover heavy cream. What started as improvisation became the dish I now make whenever someone needs feeding, whether it's a weeknight or when friends show up unexpectedly at the door.
I made this for my sister the night she got the job she'd been waiting months for, and she asked for seconds before the first plate was even half empty. Watching someone's face light up while they're eating something you've made is its own kind of magic, and this dish seems to do that consistently.
Ingredients
- Chicken breasts: Cutting them into bite-sized pieces means they cook evenly and feel less like you're eating restaurant-sized hunks, more like a cohesive dish.
- Cremini or white mushrooms: These have enough flavor to anchor the sauce without being overpowering, and they brown beautifully when you give them space in the pan.
- Onion and garlic: The aromatics that make your kitchen smell incredible and build the foundation of the whole dish.
- Butter and olive oil: Using both gives you the richness you want and the cooking temperature you need without burning.
- Heavy cream and chicken broth: The broth keeps things from being one-note while the cream adds that luxurious mouthfeel.
- Parmesan cheese: Freshly grated is worth the extra 30 seconds because it melts smoother and tastes sharper than pre-grated.
- Fettuccine or linguine: Wider ribbons catch the sauce better than thinner pasta, but use what you have.
- Italian herbs and seasonings: These tie everything together without requiring you to hunt down fresh oregano or thyme.
Instructions
- Start your pasta:
- Get a large pot of salted water boiling while you prep everything else. Add pasta and cook until al dente, then drain it but save about half a cup of that starchy water because it's your secret weapon for loosening the sauce later.
- Sear the chicken:
- Heat a tablespoon each of oil and butter in a large skillet over medium-high heat until it's shimmering. Season your chicken pieces and let them sit undisturbed for a couple minutes so they develop a golden crust, then move them around and cook until they're cooked through, about 5 to 7 minutes total.
- Build the mushroom base:
- Pour the remaining oil and butter into the same skillet and add your sliced mushrooms and onions. Let them sit and brown for a couple minutes before stirring, which is how they get those caramelized edges instead of just steaming. After about 6 to 8 minutes, add your minced garlic and cook until the kitchen smells impossibly good.
- Create the sauce:
- Pour in your chicken broth while scraping the bottom of the pan with a wooden spoon to loosen all those brown bits. Turn the heat to medium-low and add the cream, Parmesan, and Italian herbs, stirring gently until the cheese dissolves and everything becomes silky.
- Bring it together:
- Return the cooked chicken to the skillet and let it all simmer together for a couple minutes so the flavors meld. If your sauce feels too thick, add some of that reserved pasta water a splash at a time until it coats the back of a spoon.
- Finish with pasta:
- Add your drained pasta directly to the skillet and toss everything together gently, then stir in your fresh parsley. Taste and adjust salt and pepper, then serve immediately because this is best the moment it comes together.
Pin it There was this moment when my nephew, who typically picks at everything, asked if he could have the recipe because he wanted to make it for his girlfriend. That's when I realized this dish had moved beyond just being dinner into the category of things that matter to people.
Why This Pasta Wins
Most creamy pasta dishes feel heavy, the kind of thing you need a nap after eating. But something about the balance here—the earthiness of the mushrooms, the brightness of the parsley, the way the sauce clings without drowning—makes it satisfying without being overwhelming. It's restaurant quality without the pretension or the price tag.
Making It Your Own
This recipe is flexible in ways that matter. Some versions I've made include a splash of dry white wine after the mushrooms brown, which adds a subtle acidity that cuts through the richness beautifully. Other times I've stirred in a handful of baby spinach at the very end, or added sun-dried tomatoes for a touch of color and sweetness. The foundation is solid enough that you can play with it.
Pairing and Serving Suggestions
Serve this with a simple green salad dressed with lemon vinaigrette to balance the richness, and if you're the type to pair wine with dinner, a crisp Chardonnay or Pinot Grigio is exactly right. The acidity cuts through the cream while the buttery notes complement the sauce. This feeds four people as a main course, or you can stretch it to six if you're serving it with sides.
- Fresh crusty bread is non-negotiable for soaking up every last bit of sauce.
- Grating extra Parmesan at the table lets people adjust the richness to their preference.
- Leftovers reheat gently over low heat with a splash of pasta water or broth so the sauce doesn't break.
Pin it This is the kind of recipe that becomes part of your regular rotation without you quite realizing it, the one you reach for when you want to cook something that feels special but doesn't require hours at the stove. It's turned into comfort food in my kitchen, and I hope it becomes that for you too.
Recipe Questions & Answers
- → What type of mushrooms work best?
Cremini or white mushrooms are ideal for their earthy flavor and texture that complement the creamy sauce.
- → Can I substitute the chicken breasts?
Yes, chicken thighs offer a juicier alternative, adding extra flavor while still cooking well in the sauce.
- → How do I prevent the sauce from being too thick?
Reserving some pasta cooking water to thin the sauce helps achieve the perfect consistency for coating pasta evenly.
- → What pasta types pair well with this dish?
Fettuccine or linguine work best as their shape holds the creamy sauce nicely, enhancing each bite.
- → Are there suggested wine pairings?
A crisp Chardonnay or Pinot Grigio complements the creamy richness and earthy mushrooms beautifully.