Creamy Chicken and Mushroom Pasta Skillet
This Creamy Chicken & Mushroom Pasta is a quick one-pan dinner! Juicy chicken bites, tasty vegetables, and tender pasta all in a flavourful and creamy white wine sauce.
Served with a simple salad, this Chicken & Mushroom Pasta makes a great weeknight meal. You can easily customize it to suit the ingredients you have available, so there’s no stress.
How long does Creamy Chicken & Mushroom Pasta Skillet take to make?
Chopping your ingredients, and then cooking them all in one skillet takes between 30-45 minutes. It depends upon how small you cut your ingredients and the type of pasta you choose. Prepping ingredients the morning of your meal or the day before will save loads of time!
Let’s talk about the ingredients for Creamy Chicken & Mushroom Pasta Skillet
Chicken – Tender boneless, skinless chicken breasts, cut into bite-size pieces for easy cooking and eating, too!
Pasta – I recommend short-cut pasta — you get more pasta in each bite and it takes less time to cook! For this recipe, I used Mafalda corta. I love how they look like tiny baby lasagna noodles!
Mushrooms — Tender white button mushrooms, cut thickly, add richness and an umami flavour.
Herbs – For this recipe, I used fresh thyme, fresh rosemary, and fresh parsley. I wasn’t able to get fresh sage, so I used dried. Finish the pasta dish with some chopped fresh parsley to add a bright freshness.
Vegetables — I used red bell pepper and baby spinach for the vegetable component.
Aromatics — For aromatics, I used garlic and shallot.
Rich sauce – Wine, chicken stock, heavy cream, and parmesan create a beautifully rich, thick, and tasty sauce that clings to every bite.
Suggested Substitutions for Chicken & Mushroom Pasta Skillet
Chicken – I used chicken breasts, but you can also use boneless, skinless chicken thighs. For a different protein, try salmon!
Pasta — Any short-cut pasta suits this recipe. Try penne, rotini, rigatoni, farfalle, orecchiette, etc.
Mushrooms – One of the main characters of this pasta recipe! I love the deep flavour of mushrooms; you can try other varieties if they’re available to you. You can leave them out if you don’t like them.
Vegetables – You can use a variety of different vegetables in this recipe, but keep in mind the cooking times. A vegetable that takes a long time to cook may by a little tender crisp by the time the dish is finished. Try asparagus!
Wine – The alcohol cooks off so there’s only trace amounts, but if you’d rather just not have it around, you can substitute with an equal amount of stock, PLUS a tablespoon of sherry vinegar!
Herbs – If you can’t get fresh herbs, you can substitute dried herbs. Use a teaspoon of each for this recipe.
Aromatics – No fresh garlic? Substitute 1 teaspoon garlic powder. No shallots? Substitute with 1/8 cup finely diced yellow or white onion.
Can Creamy Chicken & Mushroom Pasta Skillet be Gluten-Free?
Yes, by substituting a gluten-free pasta, this recipe is gluten-free.
How do I make Creamy Chicken & Mushroom Pasta Skillet be Dairy-Free?
Because of the heavy cream, parmesan cheese, and butter components, which are important to the structure of the sauce, this recipe is not suited for a dairy-free option.
The Creamy Chicken & Mushroom Pasta Skillet Method
First, cut up your boneless, skinless chicken breasts into bite-size pieces. Season well with salt & pepper and set aside while you chop the rest of the ingredients.
Dice the shallot, mince the garlic, chop the herbs and set those aside.
Slice the mushrooms and set those aside.
Chop your bell pepper and roughly chop the spinach and set those aside.
Grate the parmesan cheese — remember to keep a little aside if you want extras!
Measure out your butter, wine, and chicken stock.
In a large skillet over medium heat, add olive oil. When hot, add the seasoned chicken breast pieces and cook, stirring occasionally, until well browned and all sides. Remove the chicken from the pan.
Add 1 tablespoon of the butter to the same pan. Add the sliced mushrooms, and cook until they start to become golden. Then add the shallots, garlic, herbs, and bell peppers and cook until peppers start to soften, about 5-8 minutes.
Add the white wine and stir, scraping the bottom of the pan to release all the browned flavours.
Return the chicken to the skillet. Add chicken stock, heavy cream, and pasta. Stir well, and then lower the heat to a simmer and cook until pasta is al dente, 10-15 minutes depending on your choice of pasta.
Stir in grated parmesan and chopped spinach and stir until cheese has melted and spinach starts to wilt, about 1 minute.
Last, add the final tablespoon of butter and stir until melted into the sauce.
Serve with more parmesan cheese, fresh parsley, and lots of freshly cracked black pepper.
With a simple salad, this pasta makes a great weeknight meal!
Creamy Chicken & Mushroom Pasta Skillet
Equipment
- Large skillet
Ingredients
- 2 large boneless, skinless chicken breasts cut into bite-size pieces
- 1 Tbsp olive oil
- Salt & pepper
- 2 Tbsp butter divided
- 8 oz white button mushrooms cleaned & thickly sliced
- ½ red bell pepper thinly sliced
- Large handful baby spinach leaves roughly chopped
- 1 shallot minced
- 2 cloves garlic minced
- 1 Tbsp each fresh thyme, rosemary, sage, and parsley
- ¼ cup dry white wine
- 1.5 cups chicken stock
- ½ cup heavy cream
- 6 oz short-cut pasta
- ½ cup parmesan cheese grated, plus more for serving
Instructions
- Cut chicken breasts into bite-size pieces. Season generously with salt & pepper.
- Heat a large skillet over medium to medium-high heat, add olive oil. When oil is heated, add the chicken and cook, stirring occasionally, until chicken is browned on all sides. Remove chicken to a plate and set aside.
- To the same skillet, add 1 tablespoon of the butter. When melted, add the mushrooms and cook until they start to become golden. Add shallots, garlic, bell peppers, and herbs. Cook, stirring, until peppers start to soften, about 5-8 minutes.
- Add white wine and stir for a minute, scraping bottom of pan to release flavours.
- Return the chicken to the skillet, and add chicken stock, heavy cream, and pasta. Lower heat to a simmer, and cook until pasta is al dente, about 10-15 minutes depending on your choice of pasta.
- Stir in grated parmesan, spinach leaves, and the rest of the butter. Stir until spinach starts to wilt, about a minute.
- Finish with fresh parsley and more parmesan.