Name: Easy Chicken and Mushroom Pasta
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 350g pasta (penne or any short pasta); 2 tbsp olive oil; 500g chicken breast or thigh, sliced; Salt and pepper, to taste; 1 onion, finely chopped; 4 garlic cloves, minced; 250g mushrooms, sliced; 1/2 cup dry white wine (optional); 1 cup chicken stock; 1 cup thickened cream (heavy cream); 1/2 cup grated Parmesan cheese; Fresh parsley, chopped (for garnish)

Why You’ll Love Easy Chicken and Mushroom Pasta Recipe

You’ll love this recipe because it hits the sweet spot between comfort and simplicity. The combination of tender chicken thighs (or breasts if you prefer), flavour‑packed mushrooms and the fresh brightness of lemon gives the dish depth without being heavy. The entire meal comes together in about 35 minutes, making it ideal for busy evenings. With its creamy sauce and herby finish, it also feels special enough for a casual date night but easy enough to make any night of the week.

Ingredients

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

200 g dried pasta
2 chicken thighs (boneless skinless)
1 tablespoon flour (optional)
1 tablespoon olive oil
1 tablespoon butter
200 g mushrooms, sliced
4 garlic cloves, finely diced
1 tablespoon fresh rosemary (or thyme or both)
½ cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
¾ cup light cream
1 tablespoon lemon juice plus lemon zest to serve
½ teaspoon black pepper
¼–½ teaspoon sea salt
50 g Parmesan cheese, finely grated
½ cup flat‑leaf parsley, roughly chopped

Directions

Bring a large pot of well‑salted water to a boil and cook the pasta until just under al dente (about 1 minute less than package instructions). Reserve a little pasta water, then drain.
While the pasta is cooking, pat the chicken thighs dry with paper towels, season both sides with salt and pepper, and lightly dust with flour (if using).
Heat 1 tablespoon olive oil in a large skillet over medium‑high heat. Place the chicken thighs smooth side down, cook for about 7 minutes (reduce heat if browning too fast), then flip and cook for another ~5 minutes or until cooked through. Remove from skillet and loosely cover to rest.
In the same skillet, add the butter (and a drizzle of olive oil if the pan looks dry). Add the sliced mushrooms and lower heat to medium. Let the mushrooms cook relatively undisturbed for 5‑7 minutes, turning once, until golden brown.
Add the garlic and rosemary (or thyme), toss for about 1 minute to release aroma, then pour in the white wine and let it gently reduce for about 2‑3 minutes.
Pour in the light cream, mix well and bring to a very gentle simmer (not a rapid boil).
Push the mushrooms to one side of the skillet. Add half of the grated Parmesan, stir to melt, then add the remaining Parmesan and stir until fully incorporated. Stir in the lemon juice and black pepper (and salt as needed).
Slice the rested chicken into strips or bite‑sized pieces. Add the cooked pasta and the chicken into the sauce. Let it gently bubble for 1‑2 minutes to combine and thicken slightly (it’ll continue to thicken off the heat).
Stir through the chopped parsley. Serve immediately with a little extra lemon zest and extra Parmesan on top if you like.

Servings and timing

Prep time: 10 minutes
Cook time: 25 minutes
Serves: 2–3 people

Variations

Swap chicken thighs for boneless skinless chicken breasts if you prefer a leaner cut.
Use a different mushroom variety: white button, portobello, oyster or shiitake all work depending on what you have.
Add vegetables for more colour and nutrition: baby spinach, zucchini ribbons, broccoli florets or green beans would all pair nicely.
For a touch of heat, sprinkle in ¼ teaspoon red pepper flakes at the end.
If you’d prefer a no‑wine version, skip the white wine and substitute with a splash of chicken broth or extra pasta water.
For a lighter version, swap light cream for a mix of low‑fat cream and milk, but keep an eye on sauce thickness.
Use any pasta shape you like: rigatoni, fettuccine, penne or even a short twist – choose what you prefer.
Add olives (like Kalamata) at the end for a briny kick.
Sprinkle fresh basil instead of parsley for a different herb note.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 2‑3 days. Because the sauce is cream‑based, it’s not ideal for freezing (texture may suffer). To reheat, warm gently in a skillet over low heat or microwave at medium power until just heated through. If the sauce appears too thick, stir in a splash of pasta water or milk to loosen it.

FAQs

How can I thicken the sauce if it’s too thin?

If your sauce is thinner than you like, make sure you’ve allowed the cream to gently simmer to reduce slightly and whisked in the Parmesan gradually. Then let the pasta and chicken sit in the sauce for a minute or two off the heat—cream sauces naturally thicken as they rest.

Can I use chicken breast instead of thighs?

Yes — you can use boneless skinless chicken breast instead of thighs. Since breasts can overcook more easily, consider pounding them slightly to even thickness and monitoring the cooking time carefully so they remain juicy.

What mushrooms work best for this pasta?

Cremini (baby bella) mushrooms are a favourite here because they have more flavour than white button mushrooms but aren’t as intense as portobello. But feel free to use whichever type you prefer or have on hand.

Do I have to use white wine?

No — the white wine adds flavour depth and helps deglaze the pan, but if you prefer not to use wine, you can substitute with chicken broth or a little pasta water. The flavour will be slightly different but still delicious.

Can I make this dish vegetarian?

Yes — you could omit the chicken entirely or substitute it with pan‑seared tofu, tempeh, or a plant‑based chicken alternative. Increase the mushroom quantity or add other veggies to maintain substance.

Is the pasta sauce freezer‑friendly?

Cream‑based sauces generally don’t freeze well because the texture can change and become grainy upon thawing. It’s best to store in the refrigerator and consume within 2‑3 days rather than freezing.

What pasta shape should I use?

You can use whatever you like. Rigatoni, penne, fettuccine or even fusilli all work well. The important thing is to cook your pasta so that it remains slightly under al dente, then finish it in the sauce so it absorbs flavour and reaches the perfect texture.

How do I prevent the lemon juice from curdling the cream?

The key is to keep the heat very gentle when you add the lemon juice, and whisk quickly. Make sure the cream is simmering gently—not boiling—and stir the lemon in through the sauce so it integrates smoothly.

Can I add more vegetables to the dish?

Absolutely. Baby spinach, zucchini, broccoli or green beans would all make great additions. Add them either towards the end of the mushroom‑sauté step or alongside the pasta when combining everything.

What’s the best way to season the pasta water?

A properly seasoned pasta water helps enhance the flavour of the dish. Use plenty of salt — the water should taste like the sea — before adding the pasta. This boosts the pasta’s own flavour and improves the overall dish.

Conclusion

This creamy chicken and mushroom pasta recipe is a winner for those nights when you want something comforting, flavorful and straightforward. With minimal fuss and maximum taste, it makes a reliable go‑to meal. Whether you’re cooking for two or serving a small gathering, this dish can easily adapt. Enjoy the creamy sauce, tender chicken, earthy mushrooms and the bright lift of lemon. It’s a dish you’ll come back to again and again.

Easy Chicken and Mushroom Pasta