Why You’ll Love Chicken Enchilada Casserole Recipe

The hearty mushrooms plus rich cream and parmesan combine for a deeply savoury‑luxury flavour in minutes.
It’s quick to make (about 15 minutes total) yet tastes like you’ve spent hours in the kitchen.
Uses everyday ingredients — pasta, mushrooms, cream, garlic — so you won’t need obscure items.
The method is flexible: you can scale it up, use whatever long pasta you have, and customise the mushroom type to your liking.
It hits the comfort‑zone: creamy, garlicky, satisfying — perfect for chilly evenings or when you just need a delicious treat.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Long‑strand pasta (such as fettuccine or linguine)
Unsalted butter and a splash of olive oil
Mushrooms (sliced; cremini/brown mushrooms preferred but button mushrooms will work)
Garlic cloves, finely chopped
Dry white wine (or substitute with extra stock if preferred)
Chicken or vegetable stock/broth (low sodium preferred)
Heavy/thickened cream
Finely grated parmesan cheese
Salt and freshly ground black pepper
(For serving) Extra parmesan and chopped parsley

Directions

Cook the pasta in well‑salted water until just 1 minute less than the packet time. Just before draining, scoop out one cup of the pasta cooking water, then drain the pasta.
Meanwhile, melt the butter with the olive oil in a large skillet over high heat.
Add the sliced mushrooms, seasoning with a pinch of salt and pepper. Cook until golden brown (approximately 4–5 minutes) — don’t crowd the pan, otherwise the mushrooms steam instead of browning.
Add the garlic and cook for about one minute until fragrant and lightly golden.
Pour in the white wine and deglaze the pan — let it reduce slightly.
Add the stock/broth and bring it to a simmer. Then stir in the cream and reduce the heat to medium; simmer gently until the sauce thickens.
Stir in the grated parmesan cheese until melted and well combined. Adjust salt and pepper to taste.
Add the drained pasta into the skillet, along with a splash of the reserved pasta water to help the sauce cling to the pasta. Toss until the pasta is coated.
Serve immediately, topped with extra parmesan and chopped parsley if you like.

Servings and timing

Serves: 2 people
Prep time: approx. 8 minutes
Cook time: approx. 12 minutes

Variations

Swap in different mushrooms: shiitake, oyster, portobello slices — whichever you have.
Use a vegetarian stock instead of chicken broth to make the dish vegetarian‑friendly.
Add a handful of spinach or baby kale at the end for extra greens.
For extra flavour, stir in a teaspoon of truffle oil or a pinch of smoked paprika.
If you like it lighter, use half cream and half milk (or a lighter cream alternative) — the texture will differ slightly but still be very tasty.

Storage/Reheating

Storage: Once cooled, place leftovers in an airtight container and refrigerate for up to 2–3 days.
Reheating: Reheat gently on the stove over low‑medium heat. Add a splash of cream or milk (or some pasta water) to loosen the sauce before stirring the pasta through so it doesn’t dry out.
Freezing: Creamy pasta sauces don’t always re‑heat with the same silky texture after freezing, but you can freeze the sauce separately in a freezer‑safe container for up to 1 month. Thaw overnight in the fridge and reheat gently, stirring until smooth before tossing with freshly cooked pasta.

FAQs

What kind of mushrooms are best for this pasta?

Cremini (Swiss brown) mushrooms are preferred for their deeper flavour, but white button mushrooms work fine too — just aim for about 300 g/10 oz for 2 servings so you get plenty of mushroom presence.

Can I use a different pasta shape instead of long strands?

Yes — while long strands like fettuccine or linguine are ideal for creamy sauces because they offer more surface area, you can use short pasta (penne, rigatoni) if you prefer. The texture may differ slightly.

Is the wine really necessary in the sauce?

The white wine helps deglaze the pan and adds extra flavour complexity, but if you prefer not to use alcohol you can substitute with more stock/broth. The sauce will still be delicious.

Can I make this dish without heavy cream?

Yes — you can substitute with a lighter cream or a mixture of milk plus a little flour or cornstarch to thicken. The texture will be less rich, but still very good.

How can I avoid the sauce becoming too thin or watery?

Use freshly grated parmesan (it helps thicken the sauce). Also, ensure you reduce the wine and stock properly, simmer the cream until slightly thickened, and use some of the reserved pasta water (which has starch) to help the sauce cling.

How do I reheat leftover creamy mushroom pasta without it turning dry or separating?

Reheat gently in a saucepan over low heat, adding a splash of cream, milk, or pasta water and stirring until the sauce becomes smooth again. Avoid high heat, which can cause splitting.

Can this recipe be made vegan?

Yes — use plant‑based cream, a vegan parmesan substitute, and a vegetable stock in place of chicken broth. The texture and flavour will differ, but the concept remains.

What can I serve alongside this pasta?

A crisp green salad with a light vinaigrette balances the richness. Serve with garlic bread or crusty bread if you like something to mop up the sauce.

Can I scale this recipe for more servings?

Absolutely. When scaling up, take care to cook the mushrooms in batches (so they brown instead of steam) and adjust pasta, cream, stock, wine and parmesan proportionately.

Can I make the sauce ahead of time?

Yes — make the sauce, cool it completely, and store it in the fridge for up to 2 days. Reheat gently, then toss with freshly cooked pasta when ready to serve.

Conclusion

This creamy mushroom pasta is a restaurant‑quality dish you can whip up at home in just minutes. With golden sautéed mushrooms, garlic, and a parmesan cream sauce that clings beautifully to every strand of pasta, it’s indulgent, comforting, and packed with flavor. Whether you’re cooking for two or scaling up for guests, this is a recipe that delivers every time.

Best Creamy Mushroom Pasta